Trending
MOST READ
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Arts & Culture: In one of the final chapters of his book To Selena, With Love (out March 6), Selena's widower Chris Perez mentions that Abraham Quintanilla, his former father-in-law, once... By Enrique Lopetegui 3/7/2012
Failure Is Not an Option: George Lopez returns to SA

Failure Is Not an Option: George Lopez returns to SA

Arts & Culture: It is evident comedian George Lopez is still a little sensitive about the on-again, off-again relationship he’s had with television. Whatever the... By Kiko Martínez 10/22/2014
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
Step Off: How Kacey Musgraves won Nashville

Step Off: How Kacey Musgraves won Nashville

Music: Though she was born in 1988 and released her first recordings at the age of 14, Texas native Kacey Musgraves has always... By James Courtney 10/22/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

A conversation with Green Chef and co-owner Mike Behrend

Photo: Courtesy photo, License: N/A

Courtesy photo

Mike Behrend



Related stories


How did you make the transition from Lulu's to this establishment?
In 2005 I became a vegetarian for ethical and environmental reasons. I could no longer cook chicken fried steaks, put them in Styrofoam to-go boxes, do that kind of business anymore. So, we sold Lulu's in 2006, and my mom and I moved over here and opened up Green, and my brother Chris joined us shortly after.  At the time, there was no vegetarian restaurant in San Antonio.

How did you decide on your menu and how has it changed?
Our menu is still the kind of food that we grew up eating here in San Antonio — [faux] chicken fried steak, enchiladas. I tell everybody I'm a Tejano from here. So, chalupas and breakfast tacos. We were the only place in town that served that niche, and a lot of vegetarians want light, healthy, vegan stuff, so now we have that. There's vegetarians that want onion rings that don't have dairy, and they still want cupcakes. People want Mexican food, and they want stir fry — so our menu's got very big, because of all the different people we are trying to help out.

How did you bring in the kosher aspect?
The Jewish community approached us. We're not Jewish — I'm Seventh-day Adventist. So we've always been closed on Saturdays. Lulu's used to close Friday night and re-open Saturday night. I've always been a Sabbath keeper, so that fits in really good with them. Kosher restaurants can be a meat or a dairy restaurant, but never the two combined. It's easy for a vegetarian restaurant — a lot of things, like flour, can be bought kosher off the shelf.

Have your cooks had to go through any special training?
There are some additional cleanliness procedures that they have to go through on vegetables. No one wants to eat bugs, but Kosher diners really don't want to eat bugs! Training on our staff to clean the greens, and soak lettuce, is a little bit extra, but not anything we wouldn't want to do anyhow.

Is the vegetarian community in San Antonio getting stronger?
I think more people are wanting to become locavores, or eat a primarily vegetarian diet. We're not out to convert everyone to become vegetarians, but we do want everyone to eat a more plant-based diet. It's good for here and good for the planet.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus