The 4th Bull City Vegan Challenge (BCVC) is a popular month-long contest challenging local Durham chefs to add a plant-based (vegan) entrée to their menu – with an optional appetizer or dessert. Customers try the dish and vote on the best in several categories. This year, 15 restaurants are competing. Winning chefs are announced in May.
The Challenge supports local restaurants while making more room at the table for everyone – vegan, vegetarian, flexitarian, omnivore alike. It is organized entirely by local volunteers.
Learn more below, including about prizes and community partners! Everyone gets a chance to win – chefs and diners! Watch our Facebook page for regular updates and prize announcements. We will also be hosting some related events throughout the month.
|Geer St. Garden||Beyu Caffe||Gocciolina||Luna Rotisserie|
|Guglhupf||Happy + Hale||Saltbox||The Federal|
|Parts & Labor||Durham Coop Market||Parker & Otis||Dos Perros|
|Cupcake Bar||The Parlour|
|1st Week of April only||BCVC-themed drink special|
It’s easy. Go to the participating restaurants throughout April. Order the #PlanetProtein dishes. Then vote. (Ballot link coming soon.)
& Visitors Bureau
| Triangle Vegetarian
|Delight Soy||Tempeh Girl||Sama Spread||Roots Food|
|Soul Cocina||Joie de Vegan||No Evil Foods||Global Breath Studio|
|Sync Studio||Dee’s Kitchen||Wellville Healing Arts||YMCA of the Triangle|
|Paws at the Corner||Vegan Flava Cafe||Stay Fresh Veg||Seeds|
|Quarto Cooks||Durham Cycles||Nichole Honeycutt Massage||Well Balance Nutrition|
|Joe Van Gogh||Shaolin NC||Piedmont Farm Animal Refuge||Scrap Exchange|
|Daiya||Durham Coop Market||Triangle Vegetarian Society||Whole Foods Market|
Details on how to win will be shared here.
In honor of April’s Earth Month, the 2016 Bull City Vegan Challenge theme is #PlanetProtein! Plants have protein and it’s better for the planet than protein from animals! According to the UN, raising animals for food is “one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global.” The April BCVC challenges chefs to offer creative, hearty, and tasty plant-based protein in their dishes. Good for you, good for the planet!