About Our Restaurant
In 2013, the restaurant was awarded the Hale Aina's Bronze Medal for Best Vegetarian Restaurant. In 2014, the restaurant was honored with the Hale Aina's Silver Medal.
The Morphing of Greens & Vines’ Mission Statement
With guidelines from the Ornish book, Sylvia experimented with various “vegetarian” recipes leaving out the creams and cheeses, and cutting back and out the oils used. She soon realized that eating “clean” vegan meals was more satisfying to the palate than those filled with greasy dairy.
Pete decided to take his health and healing into his own hands when told by his doctor that he’d have to take the powerful drugs “for the rest of (his) life.” They enrolled in the Coronary Health Improvement Program (CHIP), a month-long seminar put together by Hans Diehl, the lead researcher for the late Dr. Pritikin. The seminar showed international studies with conclusive evidence that the Western the Standard American Diet (SAD) including animal products, refined, and fast foods, and the sedentary lifestyle are the major cause of diseases of this century such as Diabetes, Cancer, Arteriosclerosis, Osteoporosiss, Obesity, etc. Within 18 months, Pete was off all of his meds.
The couple re-enrolled in to CHIP, the following year, 2006, and Sylvia volunteered to cook for CHIP since the food left a lot to be desired. She felt that people would have a hard time making the change to vegan if the food was bland. She wanted to change the mantra of vegan food or “healthy eating” as bland, to vegan is vibrant and flavorful. Greens & Vines’ first year mission statement is a reflection of that goal.
Year 2013: “Raw Vegan Gourmet Goes Glam”
In August, eleven Italian wines were paired with a slew of Italian tapas plates. New items were developed for the pairing menus such as the Caesar Salad, Beet Ravioli, Olive Tapenade, Sunflower Seed Risotto, etc.
In September, four Sakes and the world’s Number One Beer Trappistes Rochefort 10 Ale were paired with five Japanese Tapas. Asian Salad. Spicy Walnut “Ahi” Sushi, Namasu and Pickled Ginger. Alii Mushroom & Miso “Abalone” with Sea Asparagus on Sea Kelp Noodles. Zucchini Unagi on Nori “Skin” Cauli-Sushi Rice, Shiso Leaf, Lotus Root, Pea Sprouts. Green Tea Watermelon Flan.
In October, seven Winemakers were followed from their vineyards to the table in a movie, A Year in Burgundy, in a wine class lead by Master Sommelier Roberto Viernes. While the winemakers swirled their glasses of wine, the class swirled their glasses of wines from those makers, and 6 tapas plates and 3 desserts were served. Black Truffle n Morel Mushrooms on Celery Root “Noodles” & Asparagus (Sylvia had a similar dish while in France). Crimini Escargot Skewers Sunflower Seed Croutons and MacNut Garlic “Butter”. Apples n MacNut Cheez n Crackers. Limoncello (palate cleanser). Coco Puffs with Strawberries. Cuban “Cigar” w/Chocolate Banana Filling and Mango “Paper” Shredded Coconut “Ashes” were standout items.
Our First Anniversary Party Buffet with Jazz on the Patio (Oct. 28th) with 80 RSVPS, ended up with 100.
Years 2014—2015: Join the “Raw Vegan Gourmet Movement”