Betty Ford Alpine Gardens’ hosts Chefs in the Garden demo Thursday in Vail
If you go ...
What: Chefs in the Garden demonstration with Green Elephant Juicery.
Where: Betty Ford Alpine Gardens, Vail.
When: 1 p.m. Thursday.
More information: Members of the Gardens and guests staying with one of the Betty Ford Alpine Gardens’ lodging partners can reserve a seat by calling 970-476-0103 ext. 5 or 970-376-1389. Visit http://www.bettyfordalpinegardens.org to learn more about the series.
VAIL — Green Elephant Juicery, the only 100 percent plant-based restaurant in Eagle County, will display just how easy it is to cook using all plant-based ingredients at Betty Ford Alpine Gardens’ cooking demonstration, Chefs in the Gardens, today at 1 p.m.
The Avon-based restaurant is cooking up chilled gazpacho in an avocado brown rice bowl and a blueberry cashew cheesecake. Chef Madison Lewis will offer quick tips to making delicious food for people on the go.
“The Vail Valley is an incredibly active place,” Lewis said. “Green Elephant Juicery strives to make it easy for people to eat healthy foods and enjoy life.”
The cost of the demonstration is $5 and includes samples from the menu. Members of the gardens and guests staying with one of the Betty Ford Alpine Gardens’ lodging partners can reserve a seat by calling 970-476-0103, ext. 5, or 970-376-1389.
“We are really proud our restaurant uses 100 percent organic ingredients and all items on our menu dishes are plant-based. With more and more people concerned about the importance of eating non-processed food, plant based or vegan restaurants are becoming increasingly popular,” said Osha Groetz, the operations manager for Green Elephant Juicery.
Green Elephant Juicery provides cold-pressed juices, healthy snacks and grab-and-go meals. The restaurant prides itself on the end product.
“Due to the lack of high temperatures in the grinding process, our cold pressed juices are able to be bottled and stored nutrient rich for several days. The juice is separated from the pulp during the pressing, allowing each bottle to be filled with the juice of considerably more produce than with the pulp left in. After pressing, the pulp is so drained it’s dry to the touch,” Groetz said. “Our juice is never pasteurized, truly fresh with a short shelf life; it has to be local.”
Prior to opening Green Elephant Juicery, Groetz managed a vegan restaurant in New York City, called The Candle Cafe, for over two years and other raw restaurants in California. She originally came as a consultant to open Green Elephant Juicery but found it difficult to leave, so she decided to stay to operate the restaurant.
Visit http://www.bettyfordalpinegardens.org to learn more about the series.