Illinois Valley News, Cave Junction, Ore. Wednesday, January 21, 2015
Page A-5
Vegan food cart just may surprise all taste buds
delicious south Indian dish known as dosa
masala which is served with a red lentil
sambaar and a chutney. The other dish is one
he rotates periodically. This week, it is black
bean-buckwheat croquettes that come with a
delicious creamed roasted celeriac-white wine
soup and a marinated salad.
Sabionski also offers four different
desserts, all of them created with health
supportive ingredients. He makes a tiramisu, a
chocolate-ribbon cheesecake with a blueberry
coulis, marzipan stuffed dates, and a dark
orange truffle. e also serves a house-made
By
Cilicia Philemon
IVN Contributing Writer
Vegan chef Christopher Sabionski is
bringing his food cart named Ahimsa back to
the Illinois Valley.
Ahimsa will be at the Chevron station
Tuesdays and Thursdays from 11 a.m. until 7
p.m. Sabionski serves 100 percent organic,
vegan, gluten-free savory and sweet foods made
from scratch using whole food ingredients.
Sabionski offers two entrees; one is a
ginger ale.
The inspiration for the name of Sabionski’s
cart comes from the fact that Ahimsa is the
practice of nonviolence in words, deeds,
thoughts and actions.
“Modern conventional farming methods
do a lot of harm to the environment, the farm
workers, and to the consumers,” said Sabionski.
“Most food has been sprayed with a cocktail of
toxic and carcinogenic chemical compounds.
I strongly believe that every human being on
the face of our earth deserves to eat food that
is not poisoned, is delicious, and meets their
nutritional needs.”
Sabionski said a food cart offers a chef
a unique opportunity to meet customers, get
feedback and hear the culinary dreams of
patrons.
“Ultimately I would like to open a
restaurant and be able to provide people with
unforgettable dining experiences,” Sabionski
added.
Sabionski has been a foodie since he was a
young child and comes by it naturally. His father
was a professional chef and his mother was a
marvelous cook. They ate mostly traditional
German cuisine, but also ate many other dishes
from around the world. After Sabionski adopted
an organic lifestyle in 1995, he realized that he
needed to cook all his meals from scratch, rather
than depend on packaged food.
“I found I could make delicious, fresh, and
tastier meals from whole food ingredients,” he
said. “And I was saving money!”
It was during this period that Sabionski
also got the bug for farming and began turning
his front and back yard in Houston, Texas
into organic gardens. After moving to Cave
Junction in 1999, he decided to commit himself
to healthy food by spending half of his time
farming and the other half cooking at New Life
Natural Foods.
Sabionski has been working in the food
industry since the age of 15, and has done
everything from organic farming to front-of-
the-house positions in restaurants, as well as
catering and menu creation.
In 2009, Sabionski graduated from
the Natural Gourmet Institute in Health and
Culinary Arts in Manhattan. For the next few
years, he worked exclusively as a pastry chef;
specifically with organic, vegan desserts. e
says that his goal with everything he cooks
is to satisfy people’s nutritional needs, excite
their palate and to entertain them with delicious
smells and a beautiful presentation. Sabionski
feels that a chef’s job is a very personal job
and that it comes with a certain obligation to
customers.
In his spare time, Sabionski likes to spend
time with his loved ones, be they human or
animal friends. He also enjoys reading, yoga
and staying active.
“I appreciate all the support the Illinois
Valley residents have shown for my culinary
creations and I look forward to meeting more
food lovers!,” Sabionski said. “I strive to
impress every customer and am honored to be
able to share my dishes with you.”
Lawsuit ... Continued from A-1
In their agenda request, Keil and Smith asked that the
council, “Be honest and stop frivolous lawsuits and leave
dispensaries alone.” During their allotted time, Tony Smith
asked, “Why are you wasting city funds?”
During the resulting discussion, Mayor Jacobson stated,
“It’s not a frivolous lawsuit and we’re not going to drop it.”
Pete Peterson stated, “You’re supposed to be growing
business here. The federal government is now barred from
enforcing past medical marijuana laws. I recommend you
amend the city code to allow dispensaries.”
Several others spoke in favor of allowing dispensaries,
including Mark Seligman and two of Keil’s employees. The
audience vigorously applauded each of these four speakers.
Dalegowski, the newly elected council president, said that
since Bosch hadn’t had time to review the developments over
the past nine months, that it would be unfair to ask him to vote
on the issue, but he promised it would be revisited.
Other agenda items included the mayor’s “State of the
City” address, which reviewed developments over the past 12
months.
IV Fire District Chief Dennis Hoke invited members
of the public to apply for the free Community
Emergency Response Team training scheduled Jan.
30 through Feb. 1. Registration forms are available
online or by visiting the main office at
Caves
Highway. The deadline to apply is Jan. 25.
Cave Junction Farmers’ Market coordinator
Caroline riffith asked that the city negotiate a
lease to allow the market’s use of Jubilee Park every
Friday from mid-April through Sept., between 2 and
p.m. he family friendly event has grown to
vendors and riffith said that such an arrangement
would be mutually beneficial.
In other developments, the city is moving
toward adoption of Ordinance 540 which amends
the Transportation Plan to better support tourism
and quality of life and includes the installation of
more bicycle paths. Also, by order of the Department
of Environmental Quality, the city’s waste water
treatment plant will no longer accept yard waste.
Cheryl Keil
Hurry, enrollment ends Feb. 15!
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