Day Two - Tuesday, March 24

I arrive to Fran’s about 40 minutes early due to some miscommunication so she sends me off to buy some organic berries. I can see why some people view the organic movement as elitist: each half pint of raspberries is seven dollars.

As soon as I get back to Fran’s, she has me stuff 60 goodie bags for the Peter Max Studio employees and PCRM staff. This brings me back to my early non-profit days. I’m no stranger to stuffing paper in bags and zip through the 60 rather quickly.

Linda Long, a friend and neighbor of Fran’s, is accompanying us to take photographs of the food for Theo, and help with the food styling. Linda has recently published her new book, Great Chefs Cook Vegan. She photographed a number of notable mainstream chefs who created inspired vegan dishes, including Thomas Keller and Jean George Vongrichten.

Like seasoned caterers and (ahem) event planners, we arrive at the studio very early and with enough time to correct any possible mishaps. I immediately change into chef’s uniform and clogs and Fran doesn’t hesitate to start unpacking. She decides to spear the cupcakes with raspberries, some gold dust on the chocolate orange petit fours, and madras curry powder and sea salt over the chai truffles. Other caters begin trickle into the back room to prepare their food as well. Bonobo’s, Candle 79, some vegan cheese company I’ve never heard of are next to us. We start offering each other tastes of our goodies and I’m really excited to get a skewer of grilled seitan with chimichurri sauce. Everything seems to be coming together and before I know it an hour and half has passed and guests begin to arrive.

Dr. Neal Barnard, a contemporary vegan folk hero, walks into the studio accompanied by sharp dressed women. He is fit and trim and looks just like he looked when I saw him on Ellen. Staff walk him over to small table so he can sign copies of his new book.

Peter Max’s paintings are generously peppered around the studio, and a large bull statue is inconveniently placed right next to the caterer’s exit. While I am looking at a deafening sign that says, “No Photographs in the Studio” I hear the snapshots of Linda Long’s camera taking photos of Fran with her chocolates.

The event seems to be a success. After an hour the studio is now well-attended. As I am running a tray full of truffles to the front I see Morgan Spurlock straight ahead. He’s really tall, and more casually dressed than everybody else.

I decide to stand by the table while Fran answers questions. I want to hear her responses and make sure everyone else gets their questions answered. “So these chocolates are really vegan?” “If there’s not sugar, then what makes it sweet?”

There’s only 45 minutes left and I am wondering why I haven’t seen the two people I have been waiting to see all night: Rue McLanahan and Moby. Ok, I don’t actually care if I see Moby or not, but he’s my back up in case Blanche doesn’t show up. And sure enough, Rue phones Dr. Barnard to say that she cannot make it.

About fifteen minutes later, Moby shows up fashionably late. He walks in with a cute blonde punky looking girl. They dole out smiles very conservatively. He’s the biggest celebrity in the room, and he is made to feel so. Someone shoves a drink in their hand and a plate of food, while someone on the mic announces his arrival. He eyes our chocolates and then looks at me. I smile at him and his girlfriend, and he quickly looks away and walks straight to the seitan skewers.

Once the brouhaha over Moby disperses, Fran pulls me aside and introduces me to Chef Michel Nichan. I have no idea who he is until he walks away and Fran whispers into my ear, “He’s an amazing chef. He started a restaurant for Paul Newman. I wanted you to meet him.” Unlike Moby, Michel is warm and gives a rather substantial handshake.

By the end of the night, I have forced Moby to look at me a couple more times, met the owner of Candle and had some not so good vegan cheese. Fran in a very matter of fact way says, “I really respect your schedule.” Then she pulls aside another chef – a rather large and burly looking one – and tells him that I go to work at 4am. He says, “That’s good. It’s what separates the lions from the pussycats. And pussycats don’t last very long in this business.” I smile at him and begin to say something, but they walk away. On my way out, I pass Morgan Spurlock next to our table and I hear him say, “Her chocolates are incredible.” I walk to the train feeling proud for being a part of it.

Photos by Linda Long