In the cramped kitchen of the Rabbit Hole in Pompano Beach, chef Samuel Woods is busy re-creating a Sunday dinner from his Detroit childhood – tender spare ribs, gooey macaroni and cheese, butter-soaked corn-on-the-cob – without a single trace of dairy or meat. “Basically, my wife said, ‘If you bring vegan soul food to Florida, it will go boom,’ ” says Woods, 32. “If we could faithfully mirror the spices and seasonings and marinades, and replicate the crunch, the taste, the texture of chicken or beef, that’s the best way to bring carnivores down the rabbit hole.”
Cheers @RabbitHoleLife – looking forward to visiting!
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