Because The Chubby Vegetarian is always such a great source for meatless recipes -- and because I knew he'd just taught a roomful of Whole Foods clientele how to make veggie burgers -- I called on Justin earlier this week for an upcoming CA story on sliders. Justin delivered with some great commentary and a fantastic recipe that will appear in the pages of the CA next Wednesday. He also hatched an idea for a savory BBQ eggplant slider, to accompany my Mathis Farm Black Angus beef sliders that I grilled for our inaugural OSOME meal.
Local component: Honey Slaw, which Justin created using cabbage and onions from Whitton Farms, and honey from Peace Bee Farm. The slaw topped caramelized eggplant doused in homemade smoky barbecue sauce and gouda cheese. For the recipe -- and to see Justin's professional shot of the sandwich -- go here.
To register for The Chubby Vegetarian's next cooking class, "The Vegetarian Grill," go here.
You are too kind. We had a blast. Looking forward to next week. I'm thinking Ghost River beer crust pizza.
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