Opening soon! extraVEGANza will raise the [organic juice] bar with vegan, gluten-free food options ![]() A different kind of bar on the South Side to serve organic raw juices, breakfast, lunch & dinnerI'm a 98-pound chef who makes much-dreaded super clean and healthy eating tempting and addictive...in a good way. I believe that indulging and comforting everyday food can be tastefully healthy with careful preparation and ingredients nature gives us. I'm excited to announce the launch of my new venture: extraVEGANza Pgh. Examples of Menu Items To ExpectAll plant-based, wholesome, gluten-free, some rawBlack rice-buckwheat donuts lightly cooked in virgin coconut oil, dipped in cashew-coconut-maple glaze, sprinkled with coconut dust [Stone-ground organic buckwheat is sourced from Weatherbury Farm.] Teapuccino: Brewed Assam tea infused with fresh coconut milk Grease-less, steam cooker fried brown rice with carrots, peas, turmeric, light tamari, ginger, garlic, onion, celery. Side of Lacto -fermented vegetables, Cashew-ginger-parsley-scallion pesto and Cold-pressed sesame-hot chili paste Raw, cold-pressed juices Inside-out taco with Swiss Chard leaves and black bean-grain-flex-mushroom meat, topped with mango pico de gallo [Clarion River Organics black beans and corn meal are used in the meat. Mushrooms are soured from Wild Purveyors] Raw cacao-walnut-date brownies Why I'm Doing ThisI grew up in a less-industrialized Southeast Asian country. I learned how to cook at age 11. Every morning, I rode my bicycle to my neighborhood farmers market to grab vegetables, grains, legumes and wild-caught fish. I helped my parents raise a dozen naturally-fed free-range chickens and ducks. We grew herbs, vegetables and fruits. I picked guavas, mangoes, papayas, cherimoyas and jackfruits ripen on the trees.Having worked in several restaurants in the East Coast for more than a decade, I do not imagine my own place to be a stuffy conventional bar/ restaurant type. The food will be refined at extraVEGANza Pgh; the ambiance laid back and unpretentious. I'll let my food speak, not the facade of the place. So I hail from meat-centric, flour-covered, butter-drowned US restaurant kitchens. This was me... unhappy, depressed in 145-pound body in 2008, working at an upscale casual Italian bistro and making a 21-inch pizza loaded with carbs. Ways You Can HelpBy pre-paying for my products and services, you assure me that everything I plan will fall in place. Goals to achieve in the next two years include: finishing a memoir/ cookbook and getting it published: certifying kosher, green and organic; composting organic fruit and vegetable scraps; continuing to grow some ingredients, like scallions, celery and romaine in re-purposed glass bottles and jars; providing bicyclist discounts and bike racks, continuing to educate the public by offering free/ low-cost cooking demos and workshops, completing my diploma in nutritional therapy. So grab your perks on the right side of this page. Or simply contribute any amount. Refer backers to this campaign and earn from a free donut to 2 free passes to menu pre-view launch dinner party and a gift basket filled with artisan condiments, sauces, fresh buckwheat pasta, teas, spices and nuts. IMPORTANT: You must be logged into your Indiegogo account and use Indiegogo’s share tools for our analytics to track your referrals. You will be able to check your referrals through your Indiegogo profile. If your referral claims $30 or $40 perk, you will get a free donut. If your referral contributes $98 or more but under $500, you are invited to menu pre-view launch dinner party. If your referral contributes $500 or more, you and a friend are invited to menu pre-view launch dinner party. Plus you'll get a gift basket. EXTRAS: Call for voting...send me your free love! I have entered extraVEGANza Pgh in the second annual SMB Marketing Makeover Contest to win free marketing services. Two new domain names associated with extraVEGANaa are in another contest to win up to $35,000 and need votes to move up to the next phase to get judged. The first one, http://www.98PoundChef-Pgh.com will be used as domain that points to extraVEGANza Pgh website. The second one, http://www.RockUrRawRecipes.com is for blogging my raw recipes that rock your world. Please send your love that doesn't cost a penny through these voting links: http://woobox.com/8yid8a/vote/for/6758037 https://verisign.promo.eprize.com/domain/?entry_id=2770 https://verisign.promo.eprize.com/domain/?entry_id=2772 PressVegans Save the World I April 2015: An Evolution of Eating Muddy Melissa's Musings I April 2015: Vegan Brunch Review Pittsburgh Magazine I April 2015: Donate Now: 6 Worthy Pittsburgh Food Startups Pittsburgh Tribune Review I Jan 2015: Dining News: Valentine's Day BrunchWonderaddo I Jun 2014: Try new foods at Chef Mya's family-friendly vegan brunch Vegan RecipesAzula I Mar 27 2015: [See #3] 5 Healthy Seaweed Recipes You Should Try This Weekend |