MOTHER'S DAY SPECIALS! SHOW ME MORE
SHIRA BLUSTEIN is the owner and founder of The Acorn, an award-winning, vegetable-forward restaurant and bar located at the heart of Vancouver's Main St. Since opening in 2012, The Acorn has picked up national awards for excellence-including enRoute magazine's Top 10 Best New Restaurants-and been featured in The New York Times and Bon Appetit. It has been deemed one of the best vegetable-forward destinations in the world by CNN and The Daily Meal, and the Number 1 vegan restaurant in the world by Big Seven Travel. In 2016, Blustein opened The Arbor, a casual sequel to Acorn, on the same Main St. block, and with the same uncompromising attention to quality, detail, and plant-based deliciousness. BRIAN LUPTAK was head chef at The Acorn for five years. Prior to this, he spent a decade cooking in some of the Canada's finest hotels and resorts-from remote getaway locations to urban centers. By combining the structure and discipline he gained from larger institutions, with the freedom of creativity and experimentation afforded by The Acorn, Luptak raised the bar for the restaurant's innovative dishes with his exceptional palate and discerning eye for detail and presentation. He lives in Vancouver with his partner, Christine, and puppy, Bowie.
The Acorn's recipes for elevated vegetarian meals, center plants and fungi in a gustatory spotlight that demonstrates, through deliciousness, just how potent and satisfying these living kingdoms can be. DAVID ZILBER, chef and fermenter Eating at The Acorn made me feel like I belonged, and left me with a lot of positive questioning: It was my first time at a vegetarian restaurant where everything was so thoughtful and beautifully prepared. Shira and her team are a force of nature, and with this book we all get a glimpse into their world. MATTY MATHESON The Acorn is doing things to vegetables that put it on the cutting edge of the plant-forward movement. I'm so excited to finally get my hands on their cookbook so I can see how they make their magical food happen. AMANDA COHEN, chef/owner, Dirt Candy This beautiful, exacting celebration of vegetables from one of North America's most exciting and consistently surprising restaurants should prove essential reading for a new generation of casual and professional cooks. Never in the field of modern gastronomy have the grown goods of our green earth been so innovatively and instructively tamed to the page. ANDREW MORRISON, Scout magazine
