Announcing Wildflower, NYC's First Vegan Pop-Up Restaurant

Crowd-Funded Vegan Pop-Up Restaurant
Serves 28 Courses of Plant-Based Gourmet at NYC's LTO
June 10th, 11th, & 12th, 2011

"Vegan food that is remarkably tasty and robust"
—ELAINE LOUIE, The New York Times

-full menu available below-

New York, NY: LTO, 171 East Broadway —Wildflower is a one-of-a-kind crowd-funded pop-up restaurant that will be bringing 28 courses of the finest plant-based cuisine all with a summer grilling motif to discerning New Yorkers over June 10th-12th, 2011. Just like the short-lived beauty of blossoming annuals in the field, Wildflower is here today and gone tomorrow. Complementing the ever-growing trend of food trucks, pop-up restaurants are proving to be breakout venues for some of foods finest artisans and tastemakers. Wildflower will pop-up at New York's exclusive LTO (Limited Time Only) located at 171 East Broadway and for three days will take patrons on a 28 course journey that will traverse a landscape of diverse vegan cuisine ranging from soul food to raw fusion to a vegan street food tasting menu. Brunch will be served on Saturday and Sunday morning June 11th and 12th, drawing from the menu of Ayinde's popular monthly Brooklyn Petit Dejeuner, Waffle Brunch, which has already gathered a cult-like following by Williamsburg hipsters, vegans, and foodies alike. Crowd-funded through kickstarter.com, Wildflower is a direct response to the demand of New Yorkers who want to see gourmet vegan dining with an upscale atmosphere in lower Manhattan. An opening reception with celebrity guests, style icons, and giveaways from Vaute Couture, The Ethical Man, and Evolve Jewelry will follow Friday night's dinner.

Reservations can be arranged at http://wildflowerpopup.eventbrite.com . Seating is limited so reservations are encouraged, but walk-up customers will be seated as space permits.

Born in Tacoma, WA, to vegan parents, Chef Ayinde Howell has been a lifelong vegan, giving him a fresh lens to see his culinary art through. At a time when most vegan restaurants have emphasized meat-anologs and processed soy dishes as an appeal to carnivores, Chef Ayinde's vision alternatively celebrates his food's unprocessed source by highlighting their natural flavors, brilliant colors, and captivating aromas.

About Chef Ayinde Howell

Ayinde Howell is an entrepreneur, executive vegan chef and founder of http://ieatgrass.com He has a background in a variety of vegan fare covering soul food, raw, and new American have been featured in the New York Times and Time Out New York. Ayinde got his start in Seattle as co-owner of Hillside Quickies Vegan Sandwich Shop, an offshoot of his family's business. Hillside Quickies became a popular lunch spot known for blasting hip hop during the crowded rushes and being frequented by patrons like The Roots, Saul Williams, Common and Erykah Badu. Since his arrival in New York, Howell has served as a health consultant to celebrities, acted as executive chef at Jivamukti Yoga School, cooked for media mogul Russell Simmons, and has demoed his vegan cooking on BET's popular '106 & Park' music hour.

To arrange an interview with Chef Ayinde Howell
to arrange a tasting, or to obtain high-resolution images of his culinary creations
please contact Andy Stepanian at 631.291.3010 or email press @sparrowmedia.net

Earth, Grill & Fire Menu
All ingredients organic when possible*

Friday Night: Southern Contemporary American Supper
______________________

Amuse: Spinach, Avocado & Watermelon with balsamic Grand Mariner glaze

Mac & Yease
Chef Ayinde’s version of mac & cheese, a creamy, savory old family recipe

Grilled Romaine
with cashew ranch dressing and smoky “bacon placebo” bits

Mr. Howell’s Potato Salad
New potatoes, celery, chives, and crushed mustard seeds

Hot Water Cornbread
with rhubarb chutney

Grilled, BBQ Rubbed Seitan Brisket
with sautéed mustard greens

Cherry Cobbler Topped Biscuit
with vanilla ice cream

Featured Cocktail:
Los Lonely Hearts Margarita

Saturday Brunch: Louisiana Cajun
______________________

Mate Au lait with Beignets
Chef Ayinde explores a classic with sweet yerba mate, almond milk topped off with Louisiana sweet bread.

Dirty Quinoa
A gluten free super food twist on a traditional southern staple.

Cajun Mac & Yease
With hot chilies and bits of “bacon placebo” Chef Ayinde’s smoky, fatty, plant based gesture for all bacon lovers.

Muffletta
Chef Ayinde’s take on the poor man’s sandwich with bits of flavorful tofu, quinoa, lettuce, olives mix, capers, pickled onions.

Rum Spiked Pralines
A sweet heady finish.

Featured Cocktail: Sazerac

Saturday Night: Raw-Fusion (gluten free)
______________________

Amuse: The chef’s secret course.

Fire-Roasted Polenta Quinoa Cakes
with radish slaw & raw dill aioli

Spicy Gazpacho Shooters
accompanied with radish chips

Roasted Breadfruit
with raw, spouted sunflower scallion pesto

Fire-kissed Tempeh, Chimichurri
with apple mofongo

Cardamom, Chia Seed Pudding

Raw Chocolate Ice Cream
garnished with bourbon infused orange slices

Featured Cocktail:
White Grape Cucumber Martini

Sunday: Petit Dejeuner Waffle Brunch
A la cart pricing*
______________________

The Closest I’ll Come to “Chicken & Waffles”
Roscoe ain’t got nuthin on this… two crisp classic waffles topped with Spicy Tempeh

Reese Cup Waffle
Two vanilla cocoa waffles topped with chocolate and peanut butter sauce & hand whipped cream.

Mexican Hot Cocoa Waffle

Two vanilla cocoa waffles topped with cinnamon and toasted cayenne & hand whipped cream.

Orange Creamsicle
Two orange, vanilla scented waffles topped with orange reduction & hand whipped cream.

Le Classic Waffle
Two, vanilla waffles topped with butter, maple syrup & hand whipped cream (add fresh fruit).

Mac & Yease
Chef Ayinde’s version of mac & cheese, a creamy, savory old family recipe.

Bacon Placebo
A smoky, fatty, plant based gesture for all the bacon lovers out there.

Jerk Ackee Scramble
Scotch bonnet pepper laced ode to the Jamaican breakfast fruit

Featured Cocktail:

Smoked Bloody Mary

Sunday Night: Street Food Favorites
______________________

Biscuit Slider Duo:
featuring the Crazy Jamaican Burger & the Flaming BBQ Burger

Seitan Shwarma
The favorite plant based meat substitute… on a stick

Pineapple Pizza Sliders
Hearty tomato sauce, italian tofu sausage, red peppers pineapples & white onion

Quinoa Nachos
Savory quinoa, onion, black olives, cheesy sauce served over yellow corn chips

Street Taco Duo:
Ayinde’s twist on two classics, Korean seitan taco & Beer battered tempeh taco

Churros
A classic street food served with hot chocolate

Belgian Beer Floats
Vanilla ice cream over an ice cold stout.

Featured Cocktail:
Poached Pear Manhattan

-30-