Summer Love

The Grille Midtown’s Kevin Browe goes vegan with a seasonal cobbler
Photographs by Joe Vaughn

“Growing up, I loved strawberry pie,” says Kevin Browe, executive chef at The Grille Midtown. ”So I chose this recipe to appeal to vegan diners, making a few changes to include rhubarb and use of vegan butter. As dietary restrictions continue to change or evolve, I want to offer something for every guest. There is nothing worse than having a menu full of options that a guest who chooses a certain eating style cannot indulge in. Personally, I like this recipe with normal butter. However, as a chef I want to reach out to all. This is a great seasonal item that all guests can enjoy with no guilt and no restrictions.” — Molly Abraham


7 cups chopped rhubarb
2 ½ cups fresh Michigan strawberries
2 cups white sugar
½ teaspoon salt (kosher)
3 tablespoons flour
¾ cup dark brown sugar
¾ cup quick rolled oats
¾ cup flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup vegan butter
(vegetable-based shortening)

Preheat oven to 375 degrees. Lightly grease six 8-ounce baking dishes. Combine rhubarb, strawberries, sugar, salt, and 3 tablespoons of flour. Spread in dishes. Mix brown sugar, oats, 3⁄4 cup of flour, cinnamon, and nutmeg. Cut butter into mixture until it resembles peas (crumbly). Sprinkle mixture over baking dishes. Bake in preheated oven until bubbling and lightly browned. Dish can be served hot or cold.