MONTCLAIR, NJ (September 9, 2015) – Bryan Gregg, Chef and Owner of Escape Montclair and a leader in the New Jersey local food movement, today announced that he is welcoming Chef Sally Owens of SO Tasty Vegan as the duo begins a monthly vegan dinner series at Escape.
As the vegan dinners take off, Chef Owens will have a dedicated portion of the Escape dining room to host her popular pop up restaurant concept. Chef Gregg will serve his innovative farm-to-table menu to guests not attending the vegan pop up until the theme grows in popularity and Chef Owens takes over the entire Escape dining room.
“We’ve been showcasing vegan/vegetarian options since we opened Escape and I’m really excited to offer our loyal fan base an opportunity to taste what Chef Sally Owens has in store for this September dinner,” says Chef Bryan Gregg. “Sally and I plan to offer these vegan dinners on a monthly basis as pop ups within the Escape dining room and, based on their popularity, we hope to have Sally take over the entire Escape dining room once a month, every month,” continues Gregg.
“I’m so honored to have the opportunity to join creative forces with Chef Gregg. I’ve admired his beautifully-plated food, emphasis towards local ingredients, and attention to detail ever since I learned of Escape. It pleases me greatly to be able to bring forth vegan pop-up meals yet again, and to be cooking alongside such a talented Chef makes it all the better!” says Chef Sally Owens.
September Vegan Dinner – Wednesday September 23, 2015
Chilled Golden Milk Soup – coconut milk, potato and turmeric with chili oil, herbs.
Dosa Crêpe – mango chutney, marinated panir, cilantro and toasted cumin crème, cashew dust.
Cauliflower Chickpea Fritter – spiced polenta, roasted carrot purée, pickled radish, tomato coriander confit, cucumber raita, herbs.
Chocolate Cardamom Cake – chocolate anise ganache, coconut cream, fig ginger compote.
The tasting dinner is set for 7PM and costs $40 per guests plus tax and gratuity. Diners have an opportunity to bring their own wines or beers to pair with the courses.
To secure a table for the dinner, guests can call (973) 744-0712 and mention they would like to attend the SO Tasty Vegan dinner.
Escape is an innovative, locavore restaurant specializing in southern fine cuisine. At Escape, Chef Bryan Gregg’s focus is to break new ground on the culinary landscape by showcasing the finest locally-sourced ingredients in a fresh, creative way.
About SO Tasty Vegan
SO Tasty Vegan is the project of vegan chef, Sally Owens a.k.a., “SO”. Sally has always been innovative in the kitchen – not always by choice due to a dairy allergy – but when she went vegan she quickly learned it was her entire lifestyle that was transformed, not merely her diet. The passion, heightened awareness, and artistry born out of her relationship with food unexpectedly flowed into every dimension of her life. SO Tasty Vegan is Sally’s commitment to share her discoveries with anyone and everyone interested in cultivating a better understanding of the intricate relationship between their food, body, and lifestyle.
A graduate of The Institute for Integrative Nutrition and New York’s Natural Gourmet Institute, Sally’s professional experience is extensive. She was Executive Chef and Creative Director at The Stanford Inn’s Ravens’ Vegan Restaurant in Mendocino California, during which time she was featured in Vegetarian Times. Upon returning home to New Jersey in 2012 she introduced weekly vegan and gluten free pop-up dinners at Montclair’s Trattoria Rustica over the following two years. Most recently Sally has been balancing her time as a new Mother to maintain a busy schedule that has included serving as Williams-Sonoma’s Vegan Food Representative, offering private gourmet cooking demonstrations, and selling prepared food at local farmers markets and retailers.
About Bryan Gregg
Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, Chef Gregg honed his skills at some of the most highly-regarded restaurants and with world-class chefs in New York and New Jersey.
The crusader for local New Jersey food producers then had a chance to stage at multiple Michelin-starred restaurants in France and England. These experiences led him to solidify his commitment to nose-to-tail cooking while still maintaining respect for the food he is given to work with.
Chef Gregg brings the ultimate farm-to-table experience to Essex County with Escape. Gregg, whose résumé features Ho-Ho-Kus Inn and Michael Anthony’s as previous employers, brings southern fine cuisine to Montclair at his farm-to-table restaurant, Escape.
Chef Gregg has been the Featured Chef at the prestigious James Beard House. He was recently named the Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge and as a result, represented the Garden State at the 2015 Great American Seafood Cook Off in New Orleans where he won the Seafood Showdown.
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