The A - Z Of Trio Restaurant

The Plot arrives at a time when public interest in vegan dining and zero-waste practices is at an all-time high, though the three partners are not new to the party. Jessica is a vegan who serves as president of San Diego’s Berry Good Food Foundation, a nonprofit dedicated to advancing a healthy, integrated food system. Davin is a longtime advocate for sustainable sourcing and “nose-to-tail” dining, which aims to use all parts of the fish and animals he serves. And Logan, who has overseen major culinary operations at several regional casinos and racetracks,trio restaurant practices low-waste policies and earned multiple awards for the composting program he launched at the Del Mar Racetrack in the early 2000s.

The two chefs have enjoyed collaborating over the past year on recipes and waste-reduction ideas. Everything but the leaves of the pineapple go into the pineapple cherry upside down cake. The spent oats from making oat milk are baked into muffins. Even the wine corks will be re-purposed. Outside, the landscape around the patio trio restaurant chicago tables and parking lot are edible herbs and plants, and the trio has planted a raised vegetable garden on a lot behind the restaurant.

Since marrying Jessica in 2015, Davin, an omnivore, has added many warmly received vegan items to the Wrench menu. And when she came up with her idea for The Plot in 2017, he started experimenting with dishes and sharing ideas with friends,trio palm springs coupon including fellow Oceanside resident Logan.

“I have a really tight circle of chefs around me who help me figure out how to fix things and they will listen to my crazy ideas at 4 a.M.,” Davin said. “Chris is one of those chefs I could always call on to figure out how to execute the crazier stuff I dreamed up, because I’m a complete anarchist.”

Over the past 30 years, the classically trained Logan has directed culinary operations at Pechanga and Seven Mile casinos, The Del Mar and Santa Anita racetracks and Blue Coral Seafood. But in recent years, he was developing his own idea for a restaurant with a menu that would be 85 percent plant-based. Although he’s an omnivore, Logan saw plant-forward cooking as both good for the health, the environment and the pocketbook, since animal proteins are expensive to procure.