Whether he’s doing a remixed BLT or a Tree of Life sandwich, executive chef Peter Bastien is mixing up the menu. Take his seitan — a wheat-derived protein that serves as a meat substitute. Made from wheat gluten, it takes on texture not unlike chicken when cooked. He flavors the protein with garlic, onions, cumin, cilantro and a sprinkling of kosher salt and freshly ground black pepper. To achieve the right density and texture, he steams the seitan, then cools it before chopping it into bite-sized cubes. And it could be the best you’ll ever taste!
To be sure, there’s more than just inventive vegan dishes, the eatery also offers chicken, turkey and bacon for “inter-eaters”: vegans and vegetarians who go out with meat-eaters. Bastien’s version of the BLT is named the LGBTQ (Bronze Café is proud to serve the LGBTQ community): lettuce, greens, maple-glazed bacon, tomato and “q-cumber.” “It has oven-cooked strips of bacon and is made with a bacon jam cooked down with onions, garlic, herbs and spices,” he says. (Don’t worry, meatless ones: They’re hoping to develop a vegan version soon. They might even have done so, by the time you read this!) – H.E.