Vedge, husband and wife partners Rich Landau and Kate Jacoby have accomplished quite a bit. They’ve proved to diners and critics that meatless cuisine can be luxurious and that their restaurant deserves a place among the best in Philadelphia, regardless of carnivorous stance. They also recently scored a deal with retail giant Williams-Sonoma to produce a line of sauces under the Vedge label.
We chatted briefly with the pair about the deal, and also dug up a few fun facts about the vegan team. Two of the following are completely true. One of them is a total fib. Which is which? Take a guess below to reveal the answer.
So how did they end up with their own sauce label? According to reps for Williams-Sonoma, an executive discovered and fell in love with Vedge while visiting Philly (there’s a W-S store in the lobby of the Bellevue). The company looked a bit deeper and liked everything Vedge stood for, the “commitment to a vegetable-centric cuisine focusing on flavors first."
The resulting line of sauces landed on shelves December 26, and comes in three flavors: Tamari Sesame vegetable glaze; Sherry Shallot vegetable glaze and Spiced BBQ sauce. Each is available for $14.95 per jar, and can be found at 259 stores around the world, including the Middle East.
Will the pair travel to Dubai to check out their product in the wild? Wouldn’t be out of the question - according to Jacoby, their five-year-old son Rio has already been on an airplane over 50 times.
The next journey on the itinerary is actually to Montreal, where Rich and Kate will cook at well-lauded Laloux during the Montreal en Lumiere festival at the end of February, along with Philadelphia chefs Marc Vetri, Chip Roman, Kevin Sbraga, Jason Cichonski, Brad Spence, David Katz and Peter McAndrews. Trip to Canada, anyone?