It Ain’t Easy Being Green

Despite their convictions, vegetarians and vegans are tempted every day. Ever driven by a BBQ joint and smelled that delicious, meat-laden smoke drifting into your windows, or watched an inch-thick T-bone steak sizzle on the grill, its marbled flesh caramelizing against the heated grates? The point is: it’s a deliciously...

By John Linn

October 11, 2007

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Despite their convictions, vegetarians and vegans are tempted every day. Ever driven by a BBQ joint and smelled that delicious, meat-laden smoke drifting into your windows, or watched an inch-thick T-bone steak sizzle on the grill, its marbled flesh caramelizing against the heated grates? The point is: it’s a deliciously edible, meat-filled world, and it takes a mighty reserve of will power to pass up on it all. That’s why it’s cool when Sublime Restaurant (1431 N. Federal Hwy., Fort Lauderdale) gives beleaguered veggie-eaters a place to call their own. Sublime is testament to the fact that, with some passion about food and a little skill, it’s very possible to craft sinfully delectable meals that don’t require a single ounce of animal protein. Luckily for you veggies out there, Sublime isn’t greedy with the skill part. All you have to do is sign up for one of their vegan cooking classes, and you’ll be making sumptuous, meat-free meals faster than you can spell mirepoix. And this Wednesday, Sublime’s Chef Matt will give vegetarian cuisine the Pan-Asian treatment as he drops the 411 on Rice Paper Spring Rolls, Nori Tofu with Rice Ball and Wasabi Sauce, and Green Tea Ice Cream with Banana Tempura. Spaces are $75 per person plus tax and gratuity, and they must be reserved by Saturday the 13th. Call 954-539-9000.
Wed., Oct. 17, 6:30 p.m., 2007

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