SUFFIELD — The Northern Connecticut Vegetarian Potluck at 4 p.m. Sunday, April 7, at the Suffield Senior Center, 145 Bridge St., will feature chef Ken Bergeron.
Bergeron’s talk is “Resistant Starch, Why It Is Good For You And How To Achieve It.” Bergeron is the author of “Professional Vegetarian Cooking” with over 200 vegan recipes. He is Vegan CEC (ACF Certified Executive Chef) and was awarded 2017 Leadership and Professionalism Award, CT Chefs.
He was nominated the Favorite U.S Vegan Chef in VegNews Vegetarian Magazine. Bergeron won the 1st Gold Medals ever awarded with all vegan entries (no vegetarian winner prior) for savory foods and pastry at Culinary Arts Salons in the U.S. (1991, 1994) and at the “Culinary Olympics” in Frankfurt, Germany, in 1992 and 1st Gold for Raw Foods Platter in 2002.
He has conducted seminars at Bates, Williams, Connecticut College, UConn, Syracuse, and many other schools and businesses.
After the presentation, Northern Connecticut Vegetarians invite those attending to stay for the vegan potluck. Vegan potlucks are open to anyone interested in being healthy or in a healthy environment. For the potluck, bring a healthy vegan dish to share with serving utensils, a list of its ingredients, your place setting, and your recipe.
Vegan food has no animal ingredients (zero honey, dairy, eggs, meat, and fish). You may bring a pound of raw unsalted nuts (such as walnuts or almonds) or vegetable salad.
A donation of $9 is requested for adults. Children are welcome and free. For details, email Harry at email@example.com or call him at (860) 623-8082.