In December of 2013, a new dining group, The Vegan Kitchen Takeover (TVKT), held their first event based on the rather simple concept that the expansion of vegan options within Grand Rapids' eateries can actually happen easily, as they demonstrate in these takeover events, and do so without compromising flavor or the thoughtful sourcing of ingredients.
The first event, held in December at the 28th Street restaurant Chicago 7's, provided a taste of the chef's creations, from pretzel beet burgers to chili cheese fries to root beer floats.
But after a slight scheduling bump with its second outing (originally set for January 27), the team has rebooked it and distributed freshly printed posters with the correct date of Feb. 3 and at the ultimate Westside music venue: The Tip Top Deluxe Bar & Grill.
Each month this inventive menu is prepared by TVKT's Chefs Jean-Rene Renusson (JR) and Justin Stermin, who will present their vegan menu but play off the style of the traditional menu at the host venue/establishment.
This is meant to be a family affair, and one look at the menu indicates this dining experience is truly ready for your family, with their famous meatloaf samiches, fried chikn samiches, loaded baked potatoes, fries, fried Oreo sundaes, mac n cheeze and chikn fingers ready for dipping.
Chef JR is one to keep your eye on in this city. He cut his teeth in his family's kitchen, which would probably make him just like most of us weekend chefs were it not for the fact that his father is the world-renowned pastry chef Gilles Renusson, who also happens to be a professor at the Secchia Institute for Culinary Education at Grand Rapids Community College.
Chef JR spent some time after graduating from GRCC's culinary school at the Amway Grand Plaza Hotel before landing at Savory Foods as their gluten-free and vegan chef.
Chef Justin Stermin cut his teeth in pizza joints when he was younger but later, and after meeting JR as co-workers at a sushi restaurant, JR convinced Justin to try cooking vegan. Soon the two formed a friendship and a mission based on improving our food systems.
Both these chefs would go on to create the beloved menu at another Westside establishment, The Mitten Brewery and have worked closely with
VeganGR -a site devoted to advocating, advancing and highlighting vegan dining options within our region.
The cost of the night varies depending on what you order, but please note that 10% of all food sales will benefit Carol's Ferals.
Admission: Menu item pricing varies.
Easy reservations here but seating is very limited.