Vegan Thanksgiving Gala FAQ - American Vegan Society

Thank you all for attending!

The 1890s Vegan Thanksgiving Gala FAQ

Overnight accommodations
4211 Suites – includes a small kitchen. 5 minute walk to college
Homewood Hilton – right next to the Walnut Hill College 2 min walk

Cancellation policy
Contact us directly at [email protected] or 856.694.2887.
Prior to Nov 12 we will entertain partial-refund cancellations for good reason, subject to our discretion. Or please find someone to attend for you.
After Nov 12, we have already had to guarantee your attendance with the host, and you may transfer your ticket to anyone else. If that is not possible for you, we thank you for your generous donation and will try to find a replacement attendee, but cannot refund.

Tax-deductible Donation
As a fundraising event, part of your ticket is a tax-deductible donation. The tangible value of the Gala is $90 per ticket. The amount above that is your tax deductible donation (if $150 ticket then $60 is donation; if $165 ticket then $75 is donation; if $180 ticket then $90 is donation).
You will receive a receipt.

Food Allergen Information
Salted Almonds. Soy
Rice Croquettes. Wheat, tree nuts
Celery Soup. Celery, coconut
Apple Walnut Salad. Tree nuts, soy, mustard
Timbales. Tree nuts, soy, wheat
Gravy. None
Mashed Potatoes. Tree nuts
Green beans & Shallots. None
Lentil Cutlets. Wheat, celery
Chestnut/Eggplant Roast. Tree nuts, wheat
White Fruit Cake. Wheat, tree nuts
Pumpkin Pudding. Oats (from Oatly GF milk), tree nuts

All food is prepared in commercial kitchens that may contain trace amounts of tree nuts, dairy, eggs, shellfish, fish, soy, wheat, peanuts and sesame.

Due to the unique qualities of this delightful event, we are not able to accommodate substitutions.

Who Can Attend
This Gala is designed for adults to enjoy—whether you come solo, as a couple, or with friends. All tickets are the same price (other than early), although all ages are welcome.

Accessibility
There is a wheelchair-accessible ramp from the parking lot to the main building.
All Gala activities are accessible, with the exception of the ballroom dancing, which will take place in the Rooftop Dining Room.

Participating Chefs
Participating chefs who veganized the menu are listed here. During your visit to Philly, please support their restaurants for your other meals.

Chef Rachel Klein
Celery Soup, Timbales
Miss Rachel’s Pantry
Nice vegan food, served by the course

Rachel Klein is the chef-owner of Miss Rachel’s Pantry, a sweet little vegan restaurant in South Philadelphia that feels like a nightly dinner party.

Chef Mark Mebus
Rice Croquettes
20th Street Pizza
Must try vegan pizza by the slice and pie

Mark Mebus is a pizza enthusiast and chef-owner of 20th Street Pizza; serving inventive, naturally-leavened vegan pies.

Chef Alex Giel
(Caterer)
Apple Walnut Salad
La Llamita Vegana
Next level Peruvian vegan and gluten free catering

Alex Giel serves traditional Peruvian cuisine made from plants with love in Philadelphia.

Chef Max Hosey
Mushroom Demi (Gravy)
Hoseymade
Inspiring, creative chef for all seasons

Max Hosey is the owner-operator of Hoseymade.

Chef Ian Graye
Mashed Potatoes, Blistered Green Beans
Pietramala
High-end restaurant putting plants on a pedestal

Ian Graye is the chef and owner of Pietramala in Northern Liberties, Philadelphia. A small, all vegan restaurant celebrating seasonal, local and wood fire cooking.

Chef Mike Schwartz
Lentil Cutlets
Triangle Tavern
Award-winning vegan cheesesteaks (and beer)

Mike Schwartz is the chef at Triangle Tavern, known for turning out vegan comfort food and over the top vegan specials weekly.

Chef Hans Wrobel
Chestnut/Eggplant Roast
The Higher Taste
Tasty burritos, sandwiches, salads and more

Chef Hans Wrobel is the co-founder of Portland, Oregon’s Higher Taste, a premium grab-and-go manufacturer, and created the first Tofurky Roast in 1995 for the Tofurky Company.

Chef Christina Pirello
White Fruitcake
Christina Cooks
Emmy award-winning chef and author

Chef Pirello is the Emmy award-winning host of Christina Cooks, the longest running vegan cooking show on PBS, airing since 1998. She is also an educator and the bestselling author of 13 cookbooks.

Chef Fran Costigan
Pumpkin Pudding
Fran Costigan
Author, legend, teacher, pioneering pastry chef

Fran Costigan, culinary instructor, cookbook author, pastry chef, consultant, and Director of Vegan Pastry at the Rouxbe Online Culinary School, is internationally renowned as the authority on vegan desserts. A native New Yorker, Fran is over-the-moon happy now calling Philly her home.

Any further questions, please contact:
[email protected]
856.694.2887

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AVS is a registered 501(c)(3) organization, EIN 226058533. All donations made to the American Vegan Society are tax deductible in accordance with applicable law..