It started as a debate as to whether or not to incorporate Foie Gras into the menu at El Bizcocho, the fine dining restaurant at San Diego’s picturesque urban-escape Rancho Bernardo Inn Golf Resort & Spa . Not only did that discussion end with a resounding “no” against serving overstuffed goose livers but the conversation swung in the opposite direction, resulting in a 7-course vegan dinner.

Now, don’t get the wrong idea. El Bizcocho’s Executive Chef Judd Canepari - who is of Italian origin to boot - does not consider himself a “vegan chef” but he was up for what he calls the “ultimate challenge”… and by all accounts, he passed with flying colors. “I could eat vegan every day if he’d prepare the food!” was a common declaration at our table.

As if this adventure wasn’t already enticing enough, each course was paired with selections from Temecula’s biodynamic Leonesse Winery. Local olive oil was used in the seasonal dishes, and Chef Leah Di Bernardo from Delyte’s Catering Co. and President Temecula Valley Slow Food chapter, also provided insights into healthier cooking. “The food we eat affects how we think, feel and treat others,” she says, “so eat good, clean food.” Di Bernardo also contributed a dish of her own for Course 4, as you’ll see in the menu below: