On June 22, 2018, compassionate guests joined Farm Sanctuary for a special pop-up dinner event at Loft Lucia, the hottest venue in Chicago’s West Loop. Chef Kevin Schuder created a mouthwatering four-course vegan masterpiece especially for the occasion, and Farm Sanctuary President and Co-founder Gene Baur and a panel of regional thought leaders explored ways in which we can each better align our actions with our values; have a mindful relationship with animals; make more conscious food choices; and eat plants for our own health, as well as for the well-being of the planet.
Menu by Chef Kevin Schuder
- Buckwheat Blini: cashew crème fraîche, kelp caviar
- Deviled Mini Potatoes
- Eggplant-Bacon-Wrapped Dates Filled With Almond Ricotta
Summer Soiree Menu
- Shared Cheese and Crudités: housemade country sourdough, nori, and sesame bread, with a (GF) seeded bread option.
Served with cashew burrata, herbed chèvre, liptauer cheese spread, and a smoked beet pâté.
- Roasted Strawberry and Cucumber Gazpacho With Basil, Tukmaria, and Sherry Almond Cream (GF)
- Ratatouille Stack With Asparagus Risotto: black chanterelle and trumpet mushroom phyllo packet, Marash chile, and confit shallots (GF option available)
- Neapolitan Vegan Cheesecake – made by Jennie Plasterer, owner of Kitchen 17
Kevin Schuder is the chef/owner of Chicago-based Fancy Plants Catering. A very ambitious home chef before going professional upon moving to the San Francisco Bay Area about a decade ago, Kevin’s first cooking job was at the vegan fine-dining restaurant Millennium. He then moved on to help Millennium’s sommelier open two wine bars as the chef. Eager to learn more, he furthered his culinary education by studying Japanese cooking with Chef Takashi Saito at Izakaya Yuzuki; molecular gastronomy techniques at AQ Restaurant; and a soulful California approach with Amaryll Schwertner at Boulette’s Larder. As he learned more about animal welfare, he decided to create an all-vegan-cuisine pop-up, which he named Veg388. From there, he became the chef of the San Francisco vegan restaurant Citizen Fox, as well as its sister sandwich shop kitfox. He then started cooking under his own name through Feastly, selling out 20+ vegan dinners in San Francisco and Los Angeles before relocating to Chicago. A Vegan Iron Chef winner, Kevin now runs Fancy Plants Catering and hosts underground vegan supper clubs and classes featuring artisan vegan cuisine that fuses modern and traditional cooking.
Allergy statement: Menu items may contain or come into contact with wheat, peanuts, tree nuts, or other allergens. We cannot guarantee the food served at the event will be free of allergens. For more information, please contact Lisa Wilkinson, email@example.com.
Dr. Kevin Fullin
Dr. Kevin Fullin received his medical degree from The Ohio State University. He has practiced interventional cardiology for more than 30 years. His practice included catheter-based interventions for coronary artery disease, aortic aneurysm, peripheral vascular disease, and pulmonary embolism. He also implants pacemakers and defibrillators for a variety of rhythm disorders. Dr. Fullin recommends a whole-food, plant-based diet for his patients. In collaboration with Craig Martin, he authored KenoshaHeart.org, a website on plant-based diet for illness and health.
Dr. Fullin is an avid gardener and has given more than 100 community lectures on the medical benefit of plant-based living.
Marla Rose is a writer and co-founder of VeganStreet.com and VeganStreetMedia.com, which provide communications work for vegan businesses and nonprofits, as well as co-founder of the popular free festival Chicago VeganMania, now in its tenth year.
Jennie Plasterer is a Chicago artist, race-car builder, house renovator, web developer, hackerspace operator, and owner of Kitchen 17, one of the city's most popular vegan restaurants.