I grew up as part of a restaurant family, in a little area my wife, Amanda, and I like to call “Oxmour” (Seymour & Oxford, Connecticut). My uncle Tony had a place, my Uncle Rocco had a place and my Dad Francesco did, too. As a first generation Italian-American, most of my recipes are adapted from the classic Calabrese (Southern Italian) cuisine I learned to make as a kid by watching my parents, Frank and Gina. Except my pies. My pies are a vegan adaption of Amanda’s dad, Jim’s pies, which are legendary in Oxmour.
When Amanda got sick with a heart condition called Pericarditis at age 29, we tried all the conventional treatments and prescription medications but none of them worked. We traveled to the Cleveland Clinic to see the best doctors, but nothing was helping her to get better. Out of desperation, we turned to vegan foods, an alternative diet. After 12 days of eating and drinking raw fruits and vegetables, Amanda’s symptoms disappeared. She was no longer tired all the time and the painful episodes that literally brought her to the floor on her knees—and landed us in the ER one too many times– were over.
And the results have been lasting. Amanda has not experienced any Pericarditis symptoms since going vegan. After personally experiencing the healing effects of vegan foods as my wife sprung back to life so quickly before my eyes, my mission on this planet suddenly became very clear.
So, I joined a group of artisans— a chocolatier, a “pasta man”, a “soup lady” and a “kombucha guy”. We shared a space in downtown Santa Barbara and I invited the public to try my foods. To my delight my culinary creations were well received, and famed vegan blogger, Quarrygirl, went as far as calling my SCHMICKEN her “new favorite product” saying it was “better than the mass produced corporate vegan meats on the market”.
Vegan Mario’s is an 100% vegan & gluten-free facility. We use strictly certified organic ingredients aside from some pesticide free and wild crafted produce from local farmers we know personally. We also use our own backyard hydroponic produce.
I did my darnedest to buy MADE IN THE USA products for this kitchen and Amanda and I are thoughtful and conscious about every purchase decision. For health and environmental reasons, our food packaging is plastic-free whenever possible. Even biobased plastics from corn or pea starch leach chemicals. We just can’t have you eating chemicals.
In fact, absolutely no toxic substances were used in the construction process of the Vegan Mario’s building. I designed the building with the idea of using sustainable, non-toxic and recycled materials from the get go. Although I work as a chef, I have a Bachelor of Architecture from Pratt Institute. I submitted all the plans for this building, and navigated the murky waters of “the county” approvals process.
Thanks to a fortunate collaboration with Mark Schulbach of Schulbach Builders, my vision for a “green” kitchen was realized. We have reused many of the original bricks around the property and the wood used to make the pizza bar, benches and table tops all came from the original building. The roof is made of recycled plastic, our lights are all energy-efficient LED, and there’s NO VOC paint on the walls.
Whether you are eating vegan foods for health reasons,
because you believe animals have the right to peacefully co-exist with us,
or simply to do your part to protect the planet,
I’m so glad you’re here.
Or maybe you just like tasty food!
I like that reason too.
A special thanks to Sandra Congdon, M.D., James Congdon, Schulbach Builders and M.P. without whom Vegan Mario’s would not have been possible.