Dallas Chefs to Participate in World Go Vegan Week

Go Vegan Week is a worldwide celebration of compassion and sustainability organized by Mercy for Animals. It takes place this year from October 24 through October 31. So far five Dallas restaurants (Salum, The Second Floor, Tillman’s Roadhouse, Bijoux, Stephan Pyles Restaurant) will be creating vegan dishes for Go Vegan Week Dallas. Why vegan? The press release says:

“On today’s factory farms, animals are crammed by the thousands into filthy, windowless sheds, wire cages, gestation crates and other cruel confinement systems. These animals will never root in the soil, build nests or do anything that is natural to them. They won’t even feel the sun on their backs or breathe fresh air until the day they are loaded onto trucks bound for slaughter. Animals on factory farms have little to no legal protection. Cruelty that would be illegal if it were inflicted on dogs or cats, such as neglect, mutilation, transport through all weather extremes, and gruesome and violent slaughter, is commonplace in animal agribusiness. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions.”

Okay then, whose hungry? will you participate? Details below.

DALLAS CELEBRITY CHEFS VEG-OUT IN OCTOBER BY PARTICIPATING IN “WORLD GO VEGAN WEEK”

Five Local Fine Dining Establishments Team Up with Animal Rights Group to Offer Upscale Vegan Culinary Creations

Dallas, TX — In an effort to help protect animals and the planet, six local celebrity chefs from five upscale Dallas eateries have collaborated with the animal advocacy organization, Mercy For Animals, to offer exciting, new vegan options in celebration of World Go Vegan Week in October.

Participating Eateries: Salum Restaurant, 4152 Cole Avenue, Suite 103

The Second Floor, 13340 Dallas Parkway (in the Westin Galleria)

Tillman’s Roadhouse, 324 West 7th Street (in the Bishop Arts District)

Bijoux, 5450 West Lovers Lane, Suite 225

Stephan Pyles Restaurant, 1807 Ross Avenue, Suite 200

Dates: Sunday, October 24 – Sunday, October 31, 2010

Vegan Week is a worldwide, annual celebration of compassion and sustainability that takes place this year from October 24 through October 31. Presented by Mercy For Animals in Dallas, Vegan Week seeks to promote compassionate, sustainable and healthy eating.

Participating restaurants and local celebrity chefs are dishing out veggie fare that will leave even the most die-hard meat-eaters begging for seconds. Chefs Abraham Salum and Al Haven of Salum Restaurant are cooking up tempura cauliflower and broccolini with a delicious white bean purée, along with capers, currants and almonds. Chef J. Chastain of The Second Floor will prepare a tasty soba noodle salad with baby bok choy, Thai chili vinaigrette and Asian pears. At Tillman’s Roadhouse, restaurant-goers can enjoy Chef Dan Landsberg’s surprise Texas roadhouse dish with a vegan twist. Chef Scott Gottlich of Bijoux is creating an exquisite chanterelle mushroom ravioli dish with cauliflower, an olive oil emulsion and roasted mushroom dust. Diners at Stephan Pyles Restaurant will discover a surprise “New Millennium” Southwestern vegan meal created by the celebrated Chef Matt McCallister.

Why vegan? On today’s factory farms, animals are crammed by the thousands into filthy, windowless sheds, wire cages, gestation crates and other cruel confinement systems. These animals will never root in the soil, build nests or do anything that is natural to them. They won’t even feel the sun on their backs or breathe fresh air until the day they are loaded onto trucks bound for slaughter. Animals on factory farms have little to no legal protection. Cruelty that would be illegal if it were inflicted on dogs or cats, such as neglect, mutilation, transport through all weather extremes, and gruesome and violent slaughter, is commonplace in animal agribusiness. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions.

In June, the United Nations announced that a global shift away from animal-based foods is necessary to save the world from the most devastating impacts of climate change, stating that meat, dairy and egg production is responsible for more deadly greenhouse gases than all of the cars, trucks, planes, trains, ships and other forms of transportation in the world combined.

“These amazing and adventurous Dallas chefs have developed an exciting array of upscale, great tasting vegan meals that are not only good for you, they’re wonderful for the planet and kind to animals,” says Nathan Runkle, Executive Director of Mercy For Animals. “Each time we sit down to eat we can choose kindness over cruelty by adopting a meatless diet, and a growing number of restaurants are showing we can still enjoy our favorite foods, without the cruelty.”

For more information, visit www.DallasVeganWeek.com.

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