Baltimore Vegan Drinks



Drinkup with vegans and veggies in Baltimore!

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Fri Aug 29

Baltimore Vegan Drinks at Flight, September 10

Vegan Drinks is a happy hour for vegans, vegetarians, and the veg-curious. You do not need to be 21 to attend, as there are food options and non-alcoholic drinks available at all our events. You can RSVP on the Facebok event page, or email us at bmorevegan@gmail.com for the Wednesday September 10th  Vegan Drinks to be held at Flight in Baltimore near Belvedere Square. 

There’s no cover charge, and this fun event will feature Chef Ray’s vegan fare including Beyond Meat “chicken” curry, “Beef tips” with broccoli, Veggie Mojo sandwiches, hummus and olives, sorbets, as well as special cocktails from the bar.

This is the GRAND OPENING NIGHT of Flight restaurant. Please come out and show these great folks how VEGANS can start things off right! :) Additionally, Flight does not yet have a website, so we will be posting the menu for the event on our Facebook page.

So mark your calendars forWednesday September 10th. Festivities are from 7pm-9pm. Come early; stay late and have dinner & drinks with us.

Flight is located at 5723 York Rd, Baltimore, MD 21212. The cross streets are Govane Ave. and Bellona Ave, and the restaurant is located in a brick townhouse across from Toss Pizzeria. On-street parking available, and bus routes stop nearby, by Belvedere Square.

Hope to see you there! And please remember to RSVP on Facebook or drop us an email. It is helpful to know approximately how many folks are coming so the restaurant can be prepared for our group!

Oh and YES, of course we will have DOOR PRIZES! :)

Join Baltimore Vegan Drinks on Wed. September 10th from 7pm to 9pm for the GRAND OPENING of Flight! Yes, that’s right, Vegan Drinks will be the VERY FIRST BIG DAY for this new restaurant in Baltimore. Let’s show these nice people how VEGANS can party! The address is 5723 York Rd, Baltimore, MD, and NO - the restaurant doesn’t even have a website yet, so we will be posting the menu on Facebook. Be sure to visit our event page here and RSVP

Sat Aug 16

Day at the Farm, tomorrow

Ticket sales are now closed to the Day at the Farm event tomorrow, as well as the VIP Dinner with Gene Baur. Thanks so much for everyone who got tickets! We can’t wait to see you at the farm! All pre-registered guests should have gotten an email from us with final details.

If you did NOT get tickets, we are so sorry! This event is at capacity and lots of folks just got there before you for tickets. Because of the popularity, we will have more family-friendly, weekend events in our schedule next year for sure.

Thanks everyone for your support!
Have a wonderful weekend~ the bmore vegan crew

Thu Aug 7

A Day at the Farm, Sunday August 17, noon to 4pm

Please join us on 8/17 from noon to 4pm at Burleigh Manor Animal Sanctuary in Ellicott City! By popular request, we are hosting this family-friendly, all-ages event - complete with vegan ice cream and cookies, eco-friendly upcycled crafting, farm tours with the animals and local foods from Hex Ferments and Relay Foods. There’s volleyball, a jumping castle and you can pack your own veg-picnic and BYOB. This is the picnic of your DREAMS! Plus - as is the tradition - free gifts and door prizes!

$15 for adults; children are free. 100% of proceeds go to the care, vetting, feeding and needs of the rescued animals at Burleigh Manor. We keep zero dollars of your entrance fee!!

Please pre-register for this event, we need to know how many folks are coming, so we can be properly prepared. There is no limit, we just need a general head count. Tickets are for sale now at http://www.bmorevegan.com/events

AND - Gene Baur, founder of Farm Sanctuary and best-selling author (yes, you saw him in Time magazine!) will be our guest. Gene plans to enjoy the farm and take a tour, so if you really want some personal time with him, join us for the VIP Dinner after the event at 5:30pm. Chef Sarah Dunn is making a vegan gourmet feast (really, it’s amaazzing!) and vegan, organic wines will be provided by VNO. $100 a plate, and again, all proceeds go toward fundraising for the farm. http://www.bmorevegan.com/events  Currently, only 7 seats are left for this special meal.

Burleigh Manor is located at 3950 White Rose Way, Ellicott City, MD 21042. Gates will open shortly before noon for the event. Tours will be at noon and 3pm; prizes and remarks will be at 2:30pm.

For more details, email us at bmorevegan@gmail.com

Get your tickets today! http://www.bmorevegan.com/events

Get your tickets today! http://www.bmorevegan.com/events

UP NEXT: A Day at the Farm August 17th, noon to 4pm.

Join us at Burleigh Manor Animal Sanctuary for a VERY FUN FILLED day! Tours of the farm, volleyball, crafts for young and grown, swag & doorprizes, locally made kombucha, vegan cookies and ice cream treats, jumping castle and GENE BAUR - all this for you to check out! Tickets are one sale now: $15 for adults, children are FREE! Get your ticket today at http://www.bmorevegan.com/events

Thanks in advance to all the sponsors and businesses working to make this event incredible…

Burleigh Manor Animal Sanctuary

So Delicious

Hex Ferments

Relay Foods

Good & Kind Bakery

Tofutti

Gene Baur, Farm Sanctuary

and of course, Chef Sarah Dunn and VNO Wine Bar, who are making the VIP Dinner a night to remember!

We can’t wait to see everyone on the farm picnic in hand in two weeks!

The Orioles played Seattle. And Baltimore Vegan Drinks, along with friends from Baltimore Green Drinks, were there to see the O’s win the game! Yep, we took you out to the ball game! And we fed you a tasty box lunch from The Land of Kush with swag and coupons and wraps from Beyond Meat. This sold out event was a blast - and will be a memory loved by all, no doubt. Now… have you seen my baseball?

On July 21st Vegan Drinks ventured into Howard County for an evening of Wine and Chocolate (and dinner!) at Pure Wine Cafe in Ellicott City. A flight of wines was paired with dark, luscious chocolate. And the chef prepared a vegan menu that included jackfruit tacos, summer squash “pasta”, berries with coconut whip and many more treats. It’s worth checking out the seasonally changing menu next time you are in E-City! They do vegan right! Thanks to owners PJ and Jasmine for hosting us. And thanks to our door prizes sponsors, The Humane League of Maryland, Bare Bones, Phoenix Compost shop, Sweet Benefits Bakery, Chicago Vegan Foods, Beyond Meat and Premium Chocolatiers. Party on, Howard County!

About Baltimore Vegan Drinks… FAQ

What is Baltimore Vegan Drinks? Baltimore Vegan Drinks is a social event for vegans, vegetarians, and the veg-curious. There’s no cover charge, and there are 100%-vegan snacks, entrees and more.  And of course there are awesome vegan drinks!  Our group is part of a national Vegan Drinks outfit with events in dozens of cities. Vegan Drinks’ mission is to bring together diverse people to build new friendships and promote the sharing of resources.

Who attends the events? Show up and introduce yourself! Everyone is welcome. Vegans, vegetarians and the veg-curious all attend Baltimore Vegan Drinks. Vegan drinkers come in all ages and ethnicities, and from all over the Baltimore and D.C area. You do not have to drink alcohol to enjoy our events, many of our guests come just for the tasty food and great company! There are options for everyone and many of our locations are family-friendly. You do not have to be 21 to attend our events. We try to welcome guests of all ages, and look for venues that are appropriate for everyone!

When and where does Baltimore Vegan Drinks happen? The events move monthly to different locations in and around Baltimore. Basically, a vegan-friendly restaurant hosts our group and offers a delectable veggie menu for the night with a drink special.

Aren’t all alcoholic drinks vegan? Definitely not! Many beers, wines, hard ciders and liquors use a variety of animal products in their processing. The main culprits are isinglass (dried fish bladders), gelatin (from boiled cow’s or pig’s hooves and sinews), egg whites, chitin (from lobster and/or crab shells), casein (a protein from milk), and bull’s blood.  They’re used in a process called fining — when unwanted leftovers, like solid particles (such as grape skins or stems in wine, for example) and degenerated yeast cells, are removed from the brewing process. These elements settle on their own, but fining agents quicken the process and makes them easier to remove. This is done to end up with a better tasting and more presentable final product. In the U.S., alcoholic beverages are not required to list ingredients on labels, including fining agents.  Some companies have started to either skip the fining process (they feel fining removes too much flavor & complexity) or substitute the traditional agents with a natural clay called bentonite, or diatomaceous earth, which is sourced from fossilized algae.

Bull blood is currently illegal for use in France and the USA, however wines from other European or South American vineyards may still contain it.  Some specialty beers, liquors and meads also contain honey or milk/cream and even eggs (think egg nog!). Many colored liquors contain carmine, which is ground beetles. If you want to double check your drinks, use Barnivore.com or vegansommelier.com Also try VeganXpress or Green Vegan iPhone/iPad apps.

Visit us at www.bmorevegan.com  Email us at bmorevegan@gmail.com

Facebook: Baltimore Vegan Drinks       Twitter: BmoreVegan      Instagram: bmorevegan

Elegant Vegan Cooking with John Shields was held on July 8th at the Local Color Flowers Studio in Baltimore. The crowd was wowed by Chef Shields' delicious display, including polenta bites with pea tendril pesto, zucchini “crab” cakes with three mustard sauce, peach upside down cake with lavender and gluten-free citrus margarita almond tartlets. The food was legendary and lived up to the reputation of Chef's noted local restaurant, Gertrude’s at the BMA. Door prizes were provided by: The Humane League of Maryland, Local Color Flowers, The Vegg, Author Terry Hope Romero, Veg News, and Beyond Meat. Thanks to all attendees, LoCoFlo, and to Chef Shields and Chef Yolanda - we are on the sixth batch of zucchini “crab” cakes since the class!