The popular plant-based 24 Carrots Natural Caffe & Urban Juicery will be closing its brick & mortar location in Tempe in early December after 13 years. “Our landlord decided not to renew our lease at our current location for the next year; therefore we have no choice but to say goodbye to our beloved restaurant,” said owner and founder Sadhana Raj.
Raj will help her employees find new jobs in similar positions with like-minded restaurants around the valley. Raj will continue to use her voice and reputation for community minded projects and food advocacy for healthier eating and food insecurity and plans to stay involved in the industry around Phoenix and elsewhere. She will be donating her kitchen equipment to schools, culinary programs and other non-profits.
She plans to wind down 24 Carrots by December 10th but will continue to offer her Vegan Thanksgiving menu and will sell a good and products at soon to be announced date. Raj said, “We could not have created such an incredible restaurant and cause to fight for without the support of our team and our very loyal customers. We will be eternally grateful to both.”
Two of the valley’s vegan advocates have come together to launch the first Phoenix Vegan Restaurant Week September 12th- 18th. Chef & author Jason Wyrick and vegan taste maker and owner of Phoenix Vegan Jozh Watson launched the week long culinary event to bring more attention to plant- based restaurants, foods & cooking.
According to Wyrick, “Phoenix Vegan Restaurant Week is a celebration of plant-based cuisine in Phoenix. We want to raise awareness about everything vegan that’s now available in our city, get everyone excited, and out-and-about trying all of the great dining options.”
How Phoenix Vegan Restaurant Week works?
The pair are encouraging restaurants, coffee shops, bakeries, food trucks and others to showcase their plant-based cooking and more. During the week participants will be offering a specially created menu with breakfast & lunch offering at $20 and a 3-course dinner menu at $30.
“We want to position Greater Metro Phoenix as a premier, inclusive dining destination,” said Watson.
During the week diners can experience the growing Phoenix plant-based food scene visiting new establishments or returning to familiar ones. A a few of the participating eateries include: Beaut Burger, Brunch & Sip, Chilte, Dilla Libre, Early Bird Vegan, Earth Plant-Based, Giving Tree Café, Ground Control, Hot Sauce & Pepper, Maya’s Cajun Kitchen, Pachamama, Positively Frosted, Salvadoreno Restaurant, Shameless Burger, Simon’s Hot Dogs, The Nile Coffee Shop, Urban Beans Café, Tesoro Vegano, The Vegan Taste, Verdura, and Wok this Way.
According to Wyrick, “Restaurants are experimenting more with vegan cuisine and showcasing some really great offerings. Phoenix Vegan Restaurant Week allows them to cater to a growing clientele and test the waters for expanding their vegan selections.” For more information and to see additional participants head to their website.
Arizona restaurants don’t lack for diversity with many ethnic and specialty foods and restaurants available. With fine dining restaurants dwindling Casa Terra will bring vegan fine dining to the forefront when it opens in January 2019. Well known vegan chef and author Jason Wyrick opens Arizona’s first vegan fine dining restaurant in downtown Glendale.
Wyrick’s menu will be plant-based regionally focused Mexican and Mediterranean fare with a fusion twist. His food preparation will include classic and modern cooking techniques offering flavorful meals appealing to all.
According to Wyrick, “I’ve done a lot in my career as a chef, and the one thing that truly inspires me is exploring vegan cuisine and sharing it with people. For the past decade, I’ve had countless requests to open a restaurant. I’ve realized for a while that despite being one of the largest cities in the country with a burgeoning food scene, Phoenix doesn’t have a plant forward fine dining restaurant, and we need one. Casa Terra had to be the next step in my culinary journey.”
The menu at Casa Terra
Wyrick will serve only dinner with his seasonal menu of small plates, wood fired pizzas and sharable entrees. Because of the wide variety of choices Casa Terra offers Wyrick encourages exploring a variety of dishes. The exhibition kitchen will offer guests a glimpse of the food preparation. A few of the dishes include….
· Charred Padrón Peppers: Calabrian chile caramel, candied ginger, sesame seeds, and Aleppo chiles. · Jicama Crudo: escabeche, avocado puree, orange segments, garlic chips, lemon zest, sea salt, and basil-chile oil. · Tapas Tacos: handmade tortillas, pibil mushrooms, shredded smoked seitan, and almond and chile de arbol salsa.
Thin crust wood fired pizza
· Margherita: marinara, mozzarella, local olive oil, local basil and cracked pepper. · Salted Agave and Local Apple: fleur de sel, Aleppo chile, salted ricotta, pomegranate seeds, and herbs. · Carnitas with Mojo Pepita Sauce: almond queso fresco ricotta, tequila shallots, and chile threads.
· Smoked Mushroom Cazuela: trumpet and oyster mushrooms in a cazuela, arroz, split peas, apples, garlic chips, cippolini pico and mole amarillo. · Saffron Chorizo Risotto: Nicoise olives, stewed peppers, asparagus, gold leaf, yerba buena. · Housemade Gnocchi: sweet potato, Merguez sausage, and preserved lemon pesto.
· Coconut Flan with Mezcal-Apricot Preserves: citrus zest, mole negro and candied pine nuts. · House Churros: piloncillo cajeta, spicy pecans, and bourbon-vanilla ice cream. · Mexican Chocolate Torte: espresso ganache, gold leaf, spiked cream and raspberry coulis.
Fun and creative cocktails will be offered as will a thoughtfully prepared wine list for pairing with your meal.
Casa Terra will be open Sun. – Thurs. from 4-9 p.m. and Fri. & Sat. from 4-11 p.m. and will be at 6835 N. 58th Dr. Glendale 85301. (623)680-7468. For more visit their website.