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It all started with a pig named Norman. The white pot-bellied pig was given to Dina Brigish by her mother as a gift. Soon after getting to know Norman, Dina, who was already a vegetarian, realized that she could never again eat any animal products and became a vegan. She had a lucrative job in the fashion industry but realized that something was missing, so she decided to pursue her dream to incorporate her vegan lifestyle and rescuing animals into a career.
That was how The White Pig Bed & Breakfast at Briar Creek Farm—which is home to Norman and a dozen other rescued pigs—was born. Housed in a restored 1906 Victorian farmhouse, the inn is located near Charlottesville, Virginia, in the foothills of the picturesque Blue Ridge Mountains. Everything at The White Pig is vegan, from the soy bacon served for breakfast to the cruelty-free soaps and shampoos provided in the guest rooms. Dina says that even nonvegetarian guests never miss the meat. No wonder, when the talented chef, who trained at New York City's famed Natural Gourmet Cookery School, dishes up delicious fare like Belgian waffles with fresh strawberries, vegan vegetable frittatas, and lentil-walnut pâté.
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Chef Spotlight:
Chef Dina Brigish
Restaurant or company: The White Pig Bed & Breakfast at Briar Creek Farm
Do you have companion animals? If so, can you describe them?
Yes, three rescued dogs (a Pembroke Welsh corgi, a large terrier mix, and a large hound mix), four rescued cats (two were feral), and 13 rescued miniature pot-bellied pigs ranging in age from 4 to 15 years old. All were rescued from abuse and/or abandonment situations. I also sponsor six pigs at other sanctuaries.
How long have you been a chef?
I have been a professional chef for just over nine years.
What type of cuisine do you focus on?
Obviously, vegan cuisine. I only prepare vegan food at The White Pig, and honestly, that is all I know how to prepare. Being that we are a bed and breakfast, I prepare lots of baked goods and breakfast specialties, like out-of-this-world blueberry pancakes, blintzes, and tofu-based vegetable frittatas. We also offer dinner, but my focus is on a super-delicious breakfast without the dairy and eggs.
Have you or has your restaurant received any awards?
PETA's Proggy Award for Best Vegetarian Bed & Breakfast 2004
VegNews' Best Bed & Breakfast 2004
Cooperative Living's "Best Places in Virginia to Spend Valentine's Day" 2003
Do you have a specialty?
Because of the nature of my business, breakfast is my specialty.
What are the most important elements in cooking great vegetarian cuisine?
I really think nonveg chefs forget about the protein in their meat-free entrées. Without a good protein, I often leave the meal feeling like I missed something. Even at breakfast I incorporate at least one protein in my meals. Whether it is soy sausage, tempeh bacon, soy yogurt, or my Tofu Vegetable Frittata, there is a solid protein to round out the meal. Another key element is proper flavoring. Vegan chefs have to work a lot harder than your average chef when it comes to seasoning (which, in my opinion, makes them more talented at their craft when done right).
What is the key to getting meat-eaters to enjoy vegetarian food?
I find that as long as my guests are open-minded, they always enjoy my meals. I don't think you have to give them meat substitutes, just well-rounded tasty meals.
What, in your opinion, does the future of plant-based cuisine hold?
I know that more and more restaurants will be adding vegan options to their menus out of pure necessity. Besides that, a few superstar chefs have raised the bar of vegan gourmet dining, so we can only look forward to more inventive, delicious vegan dining options on the horizons.
Do you have a favorite cooking method?
I love to bake. Finding vegan baked goods can be a challenge (especially outside the big cities), so I love to have cupcakes, brownies, or coffee cake for my guests when they arrive. Besides baking, I sauté just about everything in organic extra virgin olive oil.
Where did you train to become a chef?
I attended The Natural Gourmet Cookery School in Manhattan and then did my internship at Millennium Restaurant in San Francisco.
What are your favorite ingredients to work with?
Anything fresh, organic, in season, and local. We have several great organic farms in the area.
In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?
I have found that vegan baked goods are often poorly prepared. I have often had dry, tasteless brownies, cakes, and cookies. The idea that healthy baked goods have to have zero sugar or fat to me equals zero flavor. Firstly, baked goods are a treat and should not be an everyday occurrence. So, why not make a delicious vegan baked good to enjoy? Likewise, you can use natural sweeteners like unrefined sugar (e.g., Sucanat), maple syrup, agave nectar, and stevia. I also use a 50/50 blend of whole-wheat flour and unbleached white flour instead of 100 percent whole wheat. Cookies and some muffins lend themselves well to 100 percent whole-wheat flour, but cakes and brownies become too dense. Finally, I use good fats like nonhydrogenated vegetable spreads (e.g., Soy Garden and Spectrum Spread), coconut oil, safflower oil, and canola oil.
If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
Thai yellow curry tofu. I love Thai food.
Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?
Ten or so years ago there were really not that many vegetarian restaurants out there. The few that existed shaped the image of what vegetarian cuisine is for the mass public. Some people's dated idea of tasteless, healthy food is still lingering. Even as a vegan bed and breakfast, my establishment wasn't always recommended by other local inns, because they feared that "the nonvegetarian guest would leave hungry." After more than five years in business and countless satisfied customers, I have proven them all wrong.
Can you give us one great cooking tip for aspiring vegetarian chefs?
I would say to learn how to use herbs and spices. When I teach cooking classes, I always give my students a list of tried-and-true seasoning combinations to get them started, for instance the Mexican mix (chili powder, cumin, crushed red peppers, oregano, and garlic) or the Asian mix (fresh ginger, garlic, sesame seeds, and tamari).
What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?
Firstly, a good herb and spice rack. I always have rice (brown and basmati), extra-firm tofu, fresh organic and local vegetables, soy milk, pasta (I use brown rice pasta), and beans (black, pinto, and chickpeas).
Are there any newer vegetarian products on the market that you are particularly fond of?
There are a few vegan cheeses that I use that melt well (Tofutti and Follow Your Heart brands). A local company, Twin Oaks, here in Charlottesville makes the best tofu for marinating, baking, and sautéing.
Have you had any noteworthy comments from or experiences with diners?
I have had a few guests that have converted to vegetarianism from a mainstream diet or gone from vegetarian to vegan after experiencing the cuisine here. It is always great when people connect the dots after eating your foods and seeing what you do.
Choose one area to give some specialty tips for:
How best to prepare tofu
You really have to season and marinate the tofu to get the taste to stand out and the texture to be pleasing. I marinate sliced tofu for at least two hours, then bake it in a 375-degree oven for roughly an hour or so, and then finally, I sauté the tofu.
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Chef: Scot Jones
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