How Chef Deborah Madison Defined Vegetarian Dining in the 1980s | Eater
"Set in a rustic riverside building on an island in Calgary, this restaurant served a memorable vegetarian stew built from winter root vegetables, black lentils, and a potato purée, all circled with a rich red-wine sauce; the dish was praised for harmonious, complex flavors, varied textures, beautiful presentation, and complete satisfaction, and it inspired a later adaptation in the author’s own work." - Deborah Madison
