VEGAN MOFO

The Cinnamon Snail Needs Our Help

Those that have been know that Adam from the Cinnamon Snail has been serving up vegan yums for quite some time. He is the one who created our AMAZING wedding cake shown below.

The Cinnamon Snail catered Little Bean's 1 year birthday party and WOWED our non vegan guests with amazing food that looked and tasted wonderful.

The Cinnamon Snail makes the most amazing spinach pie that Little Bean gobbles down. Feeding a 1 year old can be tricky at times and I am thankful that she loves to eat something so much.

He has been serving the Red Bank area for years. Last year the Cinnamon Snail took to the road to serve up some vegan deliciousness in Hoboken. He serves Red Bank in the evenings. If you haven't you need to try the food. My favorite right now is the Korean BBQ. A-M-A-Z-I-N-G-! I still have to try some more food off the new fall menu but everything I have had has been delicious. 

Now why does the Cinnamon Snail need your help? Well Red Bank is actually a very business unfriendly town. So many store fronts sit vacant because well 1 rent is ridiculous and 2 it is so difficult to obtain permits etc etc etc to do business.  The Cinnamon Snail Vegan Food truck has permits to operate in Red Bank NJ. Adam runs the Cinnamon Snail on the allowed streets and at the farmers market on Sundays. The Farmers Market is about to close for the season! And Red Bank's extreemly strict vending ordinance just got worse last week, adding White Street and a couple others to the list of streets which restrict vending. Now, unless we fight to reverse the ordinance's amendment, there is nowhere in Red Bank the Cinnamon Snail will be permitted to operate!

We need the community to come together and show the mayor, council and River Center, that The Cinnamon Snail is a valuable asset for the town.

The Cinnamon Snail DOES NOT COMPETE WITH BRICK AND MORTAR RESTAURANTS. The fact is, that aside from parking nowhere near other open restaurants, serving a unique product, sharing none of the benefits of a brick and mortar business (bathrooms, seating, heating/cooling, wait staff, etc.) they also bring a ton of out of town foot traffic to Red Bank. They extra traffic they bring also supports other local businesses, and brings extra revenue to the town parking.

Please flood the council and mayor with calls and emails, showing your support. Let them know if you are a voting Red Bank resident, or a loyal "out of towner" who supports other Red Bank businesses and parking when you come to town for our truck.

You can contact ALL of the council people and Mayor Menna using this form:https://my.c3alert.us/redbanknj/contact/make

There is more information on the Cinnamon Snail Facebook Page, with a picture of the entire list of restricted streets (it's a long list of streets!)

If you do not have time write your own statement, Snail customer "Dee JayZero" has drafted one that you can copy and butcher your own version of if you like. You can download her draft here:
https://www.yousendit.com/dl?phi_action=app%2ForchestrateDownload&rurl=https%253A%252F%252Fwww.yousendit.com%252Ftransfer.php%253Faction%253Dbatch_download%2526send_id%253D979395807%2526email%253Dfa1ddbfc72045c82ddf3017b212c7b15

The Cinamon Snail

The nation's first organic vegan food truck, THE CINNAMON SNAIL, will be launched in Hoboken, New Jersey on Valentine’s Day, February 14, 2010 with service in Brooklyn to follow. The truck will be serving full breakfast and lunch menus, as well as snacks.

THE CINNAMON SNAIL is the culmination of years of planning by Chef Adam Sobel, founder of Certified Orgasmic, which has been operating as New Jersey's only Organic Vegetarian catering company for the last three years.

Prior to that, Sobel worked for many years in vegetarian and fine dining restaurants.
THE CINNAMON SNAIL's menu will feature high quality vegetarian food of a level of sophistication not often seen on food trucks. Eschewing fried food and the "same old" veggie burger and falafel fare vegetarians have come to expect as street food, THE CINNAMON SNAIL will, instead, offer creative, nourishing organic cuisine. Among the offerings will be Smokey portabello carpaccio on semolina fennel bread with kalamata olive tapenade, arugula and capers, and Hempseed crusted tofu with spicy French mustard dressing over white truffle mashed potatoes, greens, and rosemary bread pudding. There are mouth-watering options available to satisfy gluten-free, macrobiotic, and raw food diets.

All the food will be prepared strictly without the use of animal products, processed, or artificial ingredients. There will be an emphasis on sourcing the finest fresh organic ingredients.

In addition to the innovative menu, THE CINNAMON SNAIL will offer some rare vegan treats. Cinnamon buns (after which the truck is named), creme brulee, vegan puff pastries, and an array of hand crafted donuts will fill the truck's large display case. These recipes, developed and perfected over the last three years, have become popular favorites at local farmers markets, where Certified Orgasmic sells them to a loyal fan base.

All packaging used by THE CINNAMON SNAIL will be 100% biodegradable and compostable. Containers are made from corn, sugarcane bagasse, and recycled paper, and use soy based inks.

Beyond offering nourishing food for the enjoyment of its customers, THE CINNAMON SNAIL is intended to serve as a platform to educate the public about sustainable and local agriculture, animal welfare and non-violence. As in the past, Certified Orgasmic LLC. will continue to donate and raise funds for animal rights, social justice, and environmental charities. The truck's website, www.CinnamonSnail.com will provide an ongoing blog to detail the efforts to provide earth, animal, and human friendly alternatives in food service and business. The website will also be regularly updated to present weekly specials, changes to the seasonal menu, and event notices. Twitter, Facebook, and other social networking strategies will also be employed to keep in touch with the customer base. THE CINNAMON SNAIL will accept special and advance orders by text message, phone, and email.


Apple cider glazed tempeh with rosemary root vegetable puree, matchstick fried parsnips, and marinated kale