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Wrightsville Beach Magazine May 2013

savor — guide to food & dining on the azalea coast eatmoreplant By Susan Miller Photography by Joshua Curry Vegan eating — no animal products — is becoming more commonplace as doctors continue to use the food we eat in prevention and treatment of many degenerative diseases. “Sacrifice” is the first word that comes to mind when considering a diet free of meat, fish, cheese, eggs and butter, especially for those living in the South. But “sacrifice” is the last word when presented with one of Chef Mark Lawson’s vibrant and aromatic plant-based dishes at East Oceanfront Dining. Because of the demand Lawson has created a new selection of vegan — pronounced vee'-gun — courses for the menu at East, meaning the dishes are devoid of all animal products. The addition of vegan salads, soups, small plates, entrées and desserts to the already fresh, seasonal menu allows diners to savor an elegantly crafted plant-based meal without sacrificing flavor or satisfaction. 69 www.wrightsvillebeachmagazine.com WBM


Wrightsville Beach Magazine May 2013
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