When Dan Landes openedWaterCourse Foods
in 1998, people assumed vegetarian cooking revolved around two ingredients: tofu and portobello mushrooms. Thankfully, options have broadened significantly since then, not simply at WaterCourse, where the menu is today is not just vegetarian but often gluten-free or vegan, but in general.See also: Chef and Tell with Rachel Kesley, executive chef of WaterCourse Foods
Over time, WaterCourse's customer base has also expanded beyond people in their twenties to include an older demographic. "I see a lot more men that are being instructed by their doctors to eat more vegetables," says Landes. "Most of the time they say, 'If I had known vegetarian food tasted this good, I would've done this a long time ago.'"
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