Alexander Bernard, Alexander's Restaurant

Very Vegan

Alexander Bernard is celebrating 24 years of success at his eponymous Alexander's Restaurant. 

While haute cuisine items like his famous crispy duck and popular veal tenderloin continually take center stage as best-sellers on Alexander’s menus, this “very vegan” Foodie Camp presentation takes a personal turn, centering around the preferred cuisine he and his wife Monika prepare at home and serve to visiting guests: she is a dedicated vegan. 

He tries, but sometimes slides into vegetarian territory.

His approach to vegan cuisine delves way beyond boring salads and vegetables noting, “This class will prepare — and hopefully inspire — everyone attending to create gourmet dishes in your own kitchen.” 

The recipes for this demo nod to his legacy of infusing global flavors into dishes served at his popular restaurant, featuring portobello cannoli with caramelized shallots and sherry-mushroom broth, cashew curry stir-fry, mushroom Stroganoff over pappardelle, and panna cotta, all boasting organic produce. 

Despite the multitude of farmers markets serving Naples, best-in-show produce can be pricey. He’ll address seasonal shopping tips with ideas and key ingredients to seek out for balanced flavors and complete nutrition. 

Over the past five years, his passion and expanding repertoire for this consciously healthy lifestyle mirrors a growing segment of his loyal clientele, with the uptick in vegan requests mostly from millennials and women. He notes, “It often takes a health scare for men to embrace this cuisine, but over time, you miss meat less.” 

Alexander's Restaurant

"Very Vegan" Foodie Camp Class

Monday, Oct. 15, 11:30 a.m.-1 p.m.

Foodie Camp Naples 2018

4077 S Tamiami Trl, Naples, Florida 34103, United States