savor — guide to food & dining on the azalea coast
eatmoreplant
By Susan Miller
Photography by Joshua Curry
Vegan eating — no animal products —
is becoming more commonplace as doctors
continue to use the food we eat in prevention
and treatment of many degenerative diseases.
“Sacrifice” is the first word that comes
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to mind when considering
a diet free of
meat, fish, cheese, eggs and
butter, especially for those
living in the South.
But “sacrifice” is the
last word when presented
with one of Chef Mark Lawson’s
vibrant and aromatic plant-based
dishes at East Oceanfront Dining. Because
of the demand Lawson has created a new
selection of vegan — pronounced vee'-gun
— courses for the menu at East, meaning the
dishes are devoid of all animal products.
The addition of vegan salads, soups, small
plates, entrées and desserts to the already
fresh, seasonal menu allows diners to savor
an elegantly crafted plant-based meal without
sacrificing flavor or satisfaction.