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ThanksLiving 2014: A Celebration of Life

Author: Doug Abel | Thursday, October 16, 2014 | No comments

With the sun tickling the golden and orange Catskill Mountains, over 275 people enjoyed the fine, all-vegan food of our 9th annual ThanksLiving banquet — where our rescued turkeys were the guests of honor and not the main course!  SCROLL DOWN FOR PICTURES.

Guest Chef Rachel Klein

Chef Rachel Klein

After an hour of mingling and passed appetizers, the dinner started with Chef Rachel Klein‘s mouthwatering coconut sweet potato bisque with fried shallots and smoked coconut.  Next the entree arrived: chickpea-seitan dusted with pumpkin seeds, filled with wild riceand shiitake mushroom stuffing and smothered in Dijon maple gravy.  This creation was accompanied by a shaved brussels sprout salad and potato “au gratin.”

Hors d’ouvres were provided by Regal VeganTreeline CheeseNew World Home Cooking and Marty’s Brand New World Famous Burger. Fresh bread was baked by Kevin Archer of Peace Meal Supper Club.



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