Tony’s Darts Away

1710 W Magnolia Blvd, Burbank, California 91506

Sunday, February 28at 12 PM – 4 PM

The Vegan Chili Cook-off has returned to Tony’s Darts Away! This year, our chefs are REALLY bringing the heat! We’ve selected 5 incredible vegan tastemakers and chili enthusiasts to make your tastebuds say….WHOA.

Tickets are $10 and include:
5 samples of Chili, 1 from each competing Chef.
Voting Ballot for people’s choice award
Tickets are available DAY OF. No tickets will be sold in advance.

Our esteemed judges are:

Tal Ronnen, owner and chef of Crossroads Kitchen
Laura Beck, Vegansaurus
Jackie Sobon, Vegan Yack Attack
Caroline Concha, last years winner, Tony’s Darts Away Chef

More about our competing Chefs….

Chef Roy Elam, Plant Food and Wine
– Los Angeles based chef Roy Elam grew up just outside of Saint Louis, MO in the cornfields of Illinois. Home cooked meals, summers on his grandma’s farm in southern Ohio, travels as a touring musician, and life in San Diego and just outside of Portland, OR all shaped his culinary vision. Now, his endless drive to continue learning and commitment to local farms and heirloom ingredients bring a fresh, vibrant, and unique flavor to the dishes he creates. As the former head chef of SunCafe in Studio City, CA his cast iron mac and cheese won accolades as “the best vegan mac and cheese ever” by Huffington Post.

Plant Food for People
– Plant Food for People was founded by Genise and Jeremy Castaneda in 2011. Named one of the Best Healthy Food Trucks in Los Angeles, they continue to change the face of traditional Mexican American street food, serving up some of the best vegan tacos, tortas and other seasonal menu items.

Chef Michael Falso, The Springs
– Michael Falso is an award winning and classically trained chef that currently is the Executive Chef of The Springs, a raw and vegan restaurant, juice bar, wellness center, and yoga studio in DTLA’s Arts District. While raw food is primarily Michael’s favorite style of food, he also enjoys actually cooking his food as well. Michael is a graduate of The Culinary Institute of America and has worked in some of the top kitchen in New York–however, raw food is Michael’s favorite style of food because while it appears to be so restrictive, it also allows him to be the most creative. He also wants people to see that his food is playful and innovative, while at the same time has the added benefit of being healthy. In a lot of ways his food is stealth nutrition.

Chef Mollie Engelhart, Sage Organic Vegan Bistro
– Mollie was raised vegan on a small farm in upstate New York. Her upbringing inspired a love for gardening, foodscaping, and cooking. In addition to her affection for food and cooking, she is extremely passionate about animals and the environment. Locally sustained and produced food is Mollie’s passion. She has a select group of farmers that she works closely with ensuring the highest quality produce in all of her dishes. Mollie’s commitment to the integrity of food goes far beyond taste and commerce to what is ultimately best for the planet.

Chef Rosanna Caira, The Rabbit Hole Cafe
-Driven by curiosity and wonder about the food we eat, where it comes from, how it affects our bodies and the world around us, Rosanna began a journey and went on a creative adventure down the Rabbit Hole. Rabbit Hole Foods is passionately determined to make delicious and unique vegetarian and vegan comfort food in a line of vegan and gluten-free pantry items, sauces and frozen foods.

#TDAcookoff