I changed my name to “Happy” when I got the invitation from So Delicious to their summer kick off 7-course dinner at Avant Garden in New York City. I use So Delicious products regularly for many reasons: their products are Non-GMO Project Verified, certified vegan and gluten-free, and carrageenan-free, and the packaging is BPA free. They are much more than vegan ice cream and coconut milk beverage!
As for Avant Garden, I have eaten there a half dozen times, and this teeny place on New York’s lower east side has remained a top choice for me. Make a reservation – you will thank me!
Some of my favorite dishes, like the toasts, salt-baked sweet potatoes, and maitake mushrooms were on this night’s menu, but they were changed up some as the chefs used So Delicious products in the dishes. It was a marriage made in heaven.
At the dinner were bloggers, food writers, and recipe developers, including back-in-Brooklyn Isa Chandra Moscowitz, who, by the way, is inteviewing chefs for her Modern Love Brooklyn restaurant. I was seated near Marisa Wolfson of Vegucated, Rebecca of Well And Good, Dianne Wenz from Dianne’s Vegan Kitchen, and Main Street Vegan’s Victoria Moran, who was with her daughter Adair.
Not shown but definitely enjoyed – dessert!! Ice cream cookie sandwiches with a kick and Avant Garden’s rice pudding with berry puree. I was glad to have a walk to the subway with Victoria and Adair, and then walk home.
Photos courtesy of Dianne Wenz.