“A diva is someone who is a perfectionist, who does her best in her craft” – Patti LaBelle
Perfection it is, an exquisite culinary experience at the Diva at the Met. Artistry coupled with style — vegan cuisine reaches the pinnacle of excellence setting the Diva at the Met in a class of its own.
You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.
Episode 3 – They even have Chefs on the take
Image cutline: Every dish that emerged from Chef Quang Dang’s kitchen during our six course raw vegan meal was a work of art worthy of being classified as some of the profoundest creations seen in the culinary world today.
It’s been three weeks but I haven’t yet broken down and had one of my vegan captors for supper. The thought of enjoying a nice Chianti, some fava beans and what appears to be the only source of meat around here has crossed my mind. There’s nothing to cook with, though.
All I can do is keep my thoughts and emotions to myself, keep from losing my mind and do what they tell me to do. It seems to be working out, though! As of late, I’ve been on good ‘raw vegan behaviour’ so my captors have decided to take me out into public for a bit. Somewhere familiar, Diva at the Met. I think to myself, great – I know their executive chef, maybe he’ll slip me a little bit of meat if I give him a wink and a nudge.
Not so. I’m being watched carefully and the Chef seems… different.
Chef Quang Dang has a six course vegan meal planned. There’s nowhere I can hide from this conspiracy. I can’t trust anybody, I better just eat it and enjoy. In hindsight, what surprised me is that I’ve never seen a chef apply himself in the manner I saw today.
The six courses comprised such creativity and mastery; it was as if Chef Dang’s life depended on it. Knowing my captors, it probably did.
Of each course, there’s so much to say or rather rave about but with these space constraints, what to pick?
Was it the first course, simple salad that included a perfectly raw vegan grape jelly made with agar, or the second course, apple tartar? Maybe the warm but still raw carrot soup was meritous of top marks, or perhaps the warm Quinoa and pickled green strawberries. The Portobello mushroom and sake kasu mayonnaise (totally vegan) also made a lasting impression and the molecular mixology employed in the finale, macerated berries with vanilla and lemon, cherry pearls and orange ravioli was something that one only reads about in culinary journals.
I am astonished that it all turned out to be raw vegan. I know now, these raw vegans have influence beyond my wildest dreams and they can make people do things that no money can ever buy.
Editor: Diva’s tasting menus start at $69 per person, for the full raw vegan experience, call in advance to let them know you’re coming.
Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. Have his vegan captors brainwashed him? Find out more on twitter, his username is @tinhead.
