Up until January, Kronika was the man behind the popular vegan foods at Cloak & Dagger in Tremont. For this project, he teamed up with Cory Hajde, partner in Cloak and Mahall’s. The small storefront is wedged between Merry Arts Pub and Nature’s Oasis. It’s a grab-and-go concept with a few stools, a Galaga game and a chalkboard menu that will change regularly.
“Everything is made from scratch – I’m not going to use any Beyonds or Impossibles,” he explains, referring to the two big commercially available meat substitutes. Guests can look forward to a roster of soups, salads, sandwiches and entrees. Kronika crafts pretty much everything in the kitchen, including the vegan deli meats, cheeses and condiments. He uses techniques like brining, pickling and smoking to boost the flavor and texture of fruits and vegetables.
Some of the items he’s working on include ginger and apple sausage, broccolini and peanut salad, jambalaya, mulligatawny, pho and ramen starring housemade noodles.For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's"Carnivore,""5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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Fonte: WIRED - 🏆 555. / 51 Consulte Mais informação »