Donut Farm Offers Vegan Doughnuts for Meeting Munchies

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Donut Farm’s vegan doughnuts are becoming the indie treat of choice at Silicon Valley tech events and, with the opening of a new Silver Lake shop, the latest indulgence for Los Angeles hipsters. “People are embracing vegan doughnuts because they want sustainable, organic ingredients. It’s a clean doughnut,” says Josh Levine, who founded Donut Farm as Pepples Donut Farm in Oakland in 2007. The pastries are not just vegan, but also organic, non-GMO and, often, exotic. The sweet “candy cap” doughnut gets its slightly smoky, maple flavor from a dried mushroom of the same name. Rotating selections have featured bananas foster, blood orange, creamsicle, matcha green tea and whiskey/tangerine/fig, with chewy bits of tangy peel in the glaze.

In familiar pink cardboard boxes or stacked into doughnut towers, they’re a pleaseeveryone hole-y treat. Limited-service catering is available. Orders must be placed online from two to seven days in advance. Prices range from $2.50 to $4.50 per piece. Though Donut Farm is strict about sustainability, its founder welcomes the chance to experiment. “If someone wants to go all out, we can do custom orders,” says Levine. “We can fulfill your doughnut dreams.” 

I was recently given a tour of Eataly LA, the 67,000-square-foot, three-level Italian culinary destination that opened last November in the Westfield Century City indoor-outdoor shopping mall. Things had quieted down since the hectic opening weekend, when more than 10,000 hungry visitors showed up, some waiting over four hours to get in.

 

The best meal I’ve had so far this year was prepared by Executive Chef Stefano Mazzone of Capri’s Grand Hotel Quisisana. And, while, the setting wasn’t Italy’s Amalfi coast, the private dining room at Catch restaurant at Santa Monica’s historic Hotel Casa del Mar, where we enjoyed a view of the Pacific, was a not half-bad alternative. Both luxury properties are members of the Leading Hotels of the World.

 

Here’s a New Year’s resolution that’s easy to keep: serve cocktails that will wow your guests at gatherings and events. Toward that end, we’re going to keep on file some suggestions we received from SVEDKA Vokda, Kim Crawford Wines and RUFFINO Wine who collaborated on some inventive recipes. They’re a good starting point for a conversation with your catering team.

Kim Crawford’s Matcha Tea-Sear  

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