Hospitality Awards 2021

Page 6 www.lux-review.com LUX 2021 Hospitality Awards Julia’s invites its guests to bring their family and friends to dine with them during holidays. In this way, Julia’s promises to show those skeptical of vegan and vegetarian lifestyles just how delicious and versatile plant-based foodstuffs can be. Julia’s persists in finding new and innovative ways to serve its guests by creating stunning dishes that amaze even the pickiest eaters. For those new to veganism and vegetarianism, Julia’s makes itself a hotspot for discovering new and exciting elements to add to their diets. With a menu that adapts and changes alongside the dynamic world of the culinary arts and the plant-based food industry, Anthony Gerbino, the owner of Julia’s, wishes to show people how easy it is to embrace a plant-based diet without giving up on the flavours and meals that customers love. Julia’s also brings a vast variety of wild mushrooms into the restaurant. “If it is in season, it is on the menu, we have the best wild mushroom availability on the Peninsula”, Gerbino says as he purchases thirty pounds of chanterelles out of the back of a pickup in the parking lot. Julia’s works with a team of about ten local foragers, and three distributors to keep their wild and exotic mushrooms in stock all year long. For Thanksgiving in particular, Julia’s is a well-known place for enjoying a holiday meal. In terms of flavor, Julia’s always promises to up the ante with its multi-course Tasting Menus and has gained critical renown for taste and enjoyment in the region. As a part of their commitment to creating community- based and welcoming vibes, Julia’s ensures that the restaurant is ready for the holiday season, and guests can enjoy the warmth and customer-first attitude that permeates the entire establishment from the moment they walk in. Sitting down to a five-course Thanksgiving meal, guests can expect items that are vegan and also gluten free, including persimmons, walnut cranberry salad, acorn squash pastry, and a pie of the customer’s choice, playing with flavour profiles and spices to get something that will appease a broad spectrum of tastes. With ten years of experience under his belt and another Thanksgiving fast approaching, Gerbino consistently looks forward to this time of year. Furthermore, Chef Gerbino looks forward to bringing guests proof of his commitment to healthy, tasty food options, and has been passionate about cooking since he was a child, making the decision to continue his craft long into the future. People’s diets are changing, and it is Julia’s goal to help them explore novel cuisine. Keeping accessibility to vegan and vegetarian food options is a top priority, Julia’s and the other companies in the Pacific Grove Restaurant Association will keep up their