by FAITH BENNETT
Sean Sigmon may have been in the food industry for 20 years, but it was not until recently that he began working on a project that suited his specific passions. His current project, known as Dig Foods, makes vegan meals almost entirely with whole foods in an effort to provide a platform where people can enjoy vegetables and vegetarian cooking (www.facebook.com/digfoods).
Sigmon has abstained from eating meat for 15 years, so he often found restaurant positions for which he would have to prepare meat unfitting and uncomfortable. He later worked in such places as the now defunct, but once loved, Turtle Island, which helped to hone his skills as a vegetarian chef. Sigmon now creates all his own recipes for Dig. His recipes are inspired by his travels and by “light research” into different vegetarian cultures of the world.
That light research was a heavy influence in his recent brunch series at Bold Bean Coffee Roasters. Each week, Sigmon and company would prepare a themed multi-course menu based on the major coffee cultures of the world. For the South American-themed week, diners enjoyed such culinary delights as an orange coffee cooler, gazpacho, quinoa griddle cakes, grilled seitan with greens, Peruvian potato salad, and limón pot de creme. Of those lucky enough to be present that morning, none left dissatisfied. In fact, everyone semd to leave excited for more Dig Food dinners.
This is good news for Sigmon, and for Dig. Sigmon says that he has every intention of opening a restaurant in the future. It is his hope that once he has a building to house his project, he may also be able to teach cooking classes and have a garden on site. The interest in community, like the interest in vegetarianism, is not new to Sigmon. An earlier incarnation of Dig Foods consisted of Sigmon preparing dinners in the Thief In the Knight gallery during Downtown Art Walks, sharing space with artists and vendors, thus engaging audiences in a variety of ways. Dig does do catering upon request, but thus far those requests have mostly been of a unique variety – catering for corporate yoga sessions, for example – though they have done weddings.
Getting the public to keep an open mind concerning the use of veggies and whole foods is Sigmon’s primary goal. Though he has worked with seitan and tofu as proteins in his cooking, it is always the whole foods – grains, vegetables and beans – that are center stage. His personal reasons for not eating meat are mostly ethical, but eating Dig’s food will also contribute to the health of the consumer. Dig’s events are a delight to patronize, and it is without a doubt that I can say that the forthcoming restaurant will be as well.
Like Dig Foods’ Facebook page to keep apprised of upcoming chances to sample their wares. Email [email protected] to inquire about booking an event or catering.
by FAITH BENNETT