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E . 2

grocery stores in the United States. A
blend of healthy veggies and grains
slow-cooked to have the texture and
nutrition of premium lean meat,
Gardein is featured in several recipes
in The Conscious Cook (see recipe
with this article).
"Vegan is great for people keeping
kosher because there's no meat or
dairy:' he says. "If you think of a very
pure parve plate, that's a vegan diet
except there are no fish or eggs. It's
really easy for those keeping kosher."
Two new projects have to do with
bringing vegan selections to more
people.
Working with Las Vegas entrepre-
neur Steve Wynn, recently vegan,
Ronnen is developing vegan menus
for 22 Wynn restaurants. Working
with Mike Roberts, former CEO of
McDonald's, Ronnen is creating reci-

pes for Lyfe Kitchen, an emerging
chain of healthy, quick-serve restau-
rants.
Other pros offering VegFest
demos and tastings include George
Vutetakis, author and founding chef
of Royal Oak's Inn Season Cafe;
Steven Delidow, culinary wellness
representative of Henry Ford West
Bloomfield Hospital; and Celeste
Ivey, proprietor of Patisserie Ci in
Southfield.
"Working with celebrities brings
the issues of healthy eating into
the spotlight, but I love cooking for
everybody:' says Ronnen, who keeps
his meals at home simple.
"What's really important to me is
working with everyday people, like
the ones who will be at VegFest. I can
identify with them and hopefully
have a positive influence."

a\ME

[LN: half‘A',

N

DINNER SPECIALS

VegFest runs 11 a.m.-5 p.m. Sunday, March 27, at the Suburban Collection
Showplace, 46100 Grand River, Novi. $5-$10; free for children under 6
and VegMichigan members. (877) 778-3464; www.vegmichigan.org .

12.9 5

STARTING AT ►
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SOUP

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44

March 24 • 2011

What words sum up "Too Hot To
Handle"? Creative, diverse, surprising.
Benedetto Glassworks features
the talents of Marc VandenBerg and
Joshua Wojick. VandenBerg is the
lead glassblower at the Henry Ford
Museum's glass studio. Wojick also
works at the Henry Ford glass studio,
and both men received scholarships
to study at the Pilchuck Glass Studio
in Washington and the Corning
Museum of Glass in New York.
Stearn is impressed by Wojick's
unique ability to infuse his glass with
delicate texture. "When you see that
kind of detail:' she said, "you know
you're seeing an expert."
"I think that one of the reasons I
have always been drawn to glass as
a medium is the technical mastery
that each piece demands;' Wojick
said. "We work together in a team
format, which means each person has
to be fully involved in the process,
anticipate each possible outcome
and work cohesively as a group
toward a single goal. While it is a very
physically demanding medium, it is
also one that challenges you mentally
as well."
Among the student works in
"Too Hot To Handle," Stearn notes

the innovation and beauty of a set
of glass squares inside other glass
squares, delicate perfume bottles and
a wall hanging, which is certainly
"not the kind of thing you would
come to an exhibit and typically see."
There are works of tomato red, lemon
yellow and dazzling magenta.
And to think it all starts with the
same color: that of a shining moon.
One of the most impressive features
of this art is that it all begins with
white glass. The artist shapes and
molds and then adds color — usually
in the form of a powder. Artists must
work quickly to shape the glass, of
course, which, when being formed,
looks a bit like taffy, Stearn says. But
it will take days to finish the piece in
the oven. Initially the glass is placed
in an oven at 1,000 degrees then the
temperature is slowly decreased lest
the glass suffer shock from being too
quickly cooled.
And then finally the piece is done,
a one-of-a-kind work of art whose
surface both reflects light and allows
it in, revealing everything. I I

Elizabeth Applebaum is a marketing

specialist at the Jewish Community

Center of Metropolitan Detroit.

