Vutetakis - Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season Cafe

F AVORITE R ECIPES
F ROM M Y Y EARS A T T HE L EGENDARY
I NN S EASON C AFE

G EORGE V UTETAKIS

Copyright 2009 George Vutetakis. All rights reserved

No part of this book may be reproduced, stored in a retrieval system or transmitted by any means without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

Second Edition

Print ISBN: 978-0-615-34767-7
ePub ISBN 978-0-9831107-0-5
ePDF ISBN 978-0-9831107-1-2

Published by
The Vegetarian Guy
San Diego, California

Photographs by
George Vutetakis

Photographs on page 7 and back flap by
Christina Wilde

Back cover photograph by
davidbaillot.com

Cover design by
lacherry.com

Artistic Consultant
Marci Christian

This book project has taken many months of work spanning more years than I like to admit. In no particular order, I would like to thank the following individuals for invaluable contributions to the writing of this book:

Jenny Hill, who made the current book a reality through coaching, editing, guidance and recipe testing; Joan Hill for vision, constant support and unrelenting editing and focus; David Baillot for the cover design and his keen artistic eye; Marci Christian for her beautiful artwork; Christina Wilde, formerly of Direct Effect Productions, who lent resources and encouragement to get me going; John Cortez for his skillful editing; Nick Raftis and Thomas Lasher, who have been supportive and patient over the years as I put the final touches on the book.

Finally, my deepest thanks to my beautiful wife Sara Hill, who spent countless hours testing, tasting and supporting this book endeavor. She has been at my side throughout the entire process and took the lead in final editing and recipe testinga miracle in itself. Together, we have embraced the symbiosis of love and food, discovering it to be a defining facet toward a meaningful and mindful life. Both of us thank our families, friends, employees and customers for their encouragement and kind thoughts.

All ye guests and friends, who enter here,

WELCOME
You have come to Inn Season Caf attracted and inspired

By appetites hopes,

Or perhaps the memory of past satisfactions.

In any event, you have a taste for an enriched future,
As well as a delicious present.

Please come in.

Your place is prepared or soon shall be and
We shall honor your presence with service.

* * * *

In the beginning there is the kitchen, active
With its versatile tools of cooking,
Which are not the pots and ladles alone, but as well

The bounty of nature:
the piquant herbs and spices of all the world,
the succulent vegetables and fruits of our America
the hearty grains and beans from everywhere they grow,
And elements of the sea.

Matched and blended in recipes with ancient roots

And with creative branching:

Behold our daily specials! (Theres a new one every day)
* * * *
The menu you shall study is a catalog,
That sears and wards off ennui with its varieties

Across a range of cultures.

In season always is their purity, as their daily freshness is.
So, select freely, partake of your rightful share, and

Let tensions fetters be released.

If dormant, may good humor be awakened
In this mellow atmosphere.

If not dormant, then let it flourish,
So that, in departure, your spirits rejoice in rejuvenation,

Empowered by the deepest satisfaction

Of the appetites you bring.

Spyros Vutetakis
1990

To my parents and son,
Spyros, Marjorie and Spyros

Over several decades, Inn Season Caf in Royal Oak, Michigan, made an impact on thousands of vegetarians and non-vegetarians with healthy and flavorful cuisine. Regular customers could eat our food every day without the side effects from too much fat, sugar or refined foodsa claim few restaurants can make.

We took pride in preparing food that was not only sustainable, but also sustained the health of the customer. Time-honored techniques were used, running a parallel course with the slow food movement, drawing out the best flavors and nutrients each food had to offer. We were part of a green movement that embraced fresh, local and organic products. Our mission was to create extraordinary cuisine with the purest ingredients possible. The impact on the community was very positive and mutually rewarding.

In Vegetarian Traditions, I share recipes which were favorite dishes served during my tenure at Inn Season Caf. Along with the recipes are bits of food history, stories from my adventures in India and anecdotes from my Greek-American upbringing, where my love for cooking developed. The farmers who contributed so much to our success are also a vital part of this story.

I started writing this book soon after passing the torch of Inn Season Caf in 2002. A lot has happened between then and now. My wife, Sara Hill, and I delved into historic restoration and home renovation, which had been a hobby when we ran the restaurant. The kitchens became the center and lifeblood of the homes. In addition, I have periodically taught classes where the craft of cooking was very personal between cook and clientele. My website and blog features everything that weve been working on, from home projects in Michigan and San Diego to recipes and podcasts--thevegetarianguy.com.

Today, the Inn Season Caf is as busy as ever. The organic food industry is booming and more products are able to be incorporated into the daily menu. Chef Thomas Lasher is in his element, focused on local organic foods, with a new guard of up-and-coming cooks under his wing. I am proud to have been a part of the Inn Season Caf family and look forward to continuing our work together--promoting the food that everyone should eat.

Welcome to our culinary world!

George Vutetakis
thevegetarianguy.com

In Vegetarian Traditions one learns the dynamic story of Inn Season Cafs first two decades, how it started, the communitys involvement, and of course, all about the delicious and healthy food. Pioneering creative vegetarian cuisine, while upholding our internal standards of quality and presentation, is still our core mission. Due to this, Inn Season Caf is on the verge of its third decade and is as popular as ever.

Inn Season Caf is committed to serving fresh food from farm to table, real food for real people. Sourcing local food sustains our synergistic relationship with the immediate community. We treat Michigan farmers as our close allies and we have tirelessly supported local farmers and their markets over the last three decades.

For current menus, news and further information, please visit us at www.theinnseasoncaf.com.

In 1981 Inn Season Caf, a natural foods restaurant, opened in Royal Oak, Michiganthe culmination of a longtime dream for founders John Armstrong and Maggie OMeara. It was my great fortune to be hired as their head chef. Together we created an award-winning menu and concept. I purchased the restaurant from them five years later and expanded the philosophy and dedication of presenting flavorful, healthy and extraordinary cuisine.