2010 Bull City Vegan Challenge

The inaugural Bull City Vegan (Chef) Challenge took place in October 2010. It was started by Eleni Vlachos and Chef Shirlé Hale-Koslowski after noticing that there was a lot of enthusiasm for vegan options and the demand was largely not being met. The 10 restaurants who competed the first year were:
Alivia’s, Beyu Caffe, Dos Perros, The Federal, Nosh, Parker & Otis, Piedmont, Rue Cler, Toast and Vin Rouge


Best Appetizer – Rue Cler (Frisée Salad) RueClerNew 037
Runner Up – Beyu Caffe (Gumbo) BeyuGumbu-bcvc2010-46284_433327347201_3334925_n
Best Entrée – Rue Cler (Lentil Sausage Ragout) RueClerNew 042
Runner Up – Toast Paninoteca (Butternut Squash Panini) ToastPanini-bcvc2010-55193_447245787415_2065282_o
Best Dessert – Beyu Caffe (Chocolate Mousse) BeyuDessert-bcvc2010-46341_433329217201_4023693_n

Competing Dishes


Appetizer :: Mango Avocado Salad

Entree :: Mediterranean Vegetable Platter with Roasted Red Pepper Salsa

Beyu Caffe

Appetizer :: Vegan gumbo with Shitakke Mushrooms, Eggplant, King Oyster Mushrooms, and Nopal Cactus, served with Saffron Rice

Entree :: Mix grill with Sweet Potato and Apple Medallions and roasted fennel, served on a bed of coconut curry sauce, with cranberry and pecan wild rice and drizzled with a blackberry balsamic reduction;

Dessert: Vegan Chocolate Mousse with Strawberries and Whipped Coconut Cream

Dos Perros

Entree :: Pipian Roso of Soy Chicken and Seasonal Vegetables served with rice and beans

The Federal

Appetizer :: Green Pea Pekoras and Chutney Medley

Dessert :: Lime Shortbreads with Fresh Fruit Gels


Entree :: Fall Slammer with stack of pumpkin pancakes, tempeh bacon, and choice of fresh fruit or curried potatoes

Entree :: Shepherd’s Pie with roasted pepper and side Spinach Mesclun Strawberry Salad with roasted pecans tossed with Balsamic dressing

Parker & Otis

Entree :: Artichoke Spread Panini and the Corn Salad


Entree :: Late Summer Vegetable and Rice Napolean with Spinach Puree

Rue Cler

Appetizer 1 :: Vegetable Rillettes, House Made Hemp Seed Crackers, Arugula Salad
Appetizer 2 :: Frisée Salad with Pommes Frites, House Made Vegan Bacon, Roasted Shallot Vinaigrette, Warm Vegan Cheese Croutons
Entree :: Spicy Lentil Sausage, Corona Bean Ragout, Sautéed Greens, Mushroom Veloute

Toast Paninoteca

Entree :: Roasted Butternut Squash Grilled Panini; dessert: Lemon Almond Biscotti

Dessert :: Lemon Almond Biscotti

Vin Rouge

Appetizer :: Ravioli Ratatouille with basil, roasted tomatoes, and tapenade