No corpse crutches

What’s really impressive is when a chef can create a balanced, mouthwateringly creative meal without using the corpse (or byproduct) of some farm animal or sea creature as the star ingredient. A corpse crutch, if you will. And thanks to the Sacramento Vegan Chef Challenge, during October, nearly a dozen local eateries, including 58 Degrees & Holding Co., Aioli Bodega Española, Hot Italian and Kru, will add vegan appetizers, entrees and desserts to their menus. Luckily, phoning-it-in hummus and veggie burgers are forbidden. Praise be! Diners can vote for their favorites and be eligible for prizes—if the notion of eating a delicious, no-animals-were-harmed-in-the-making-of-this-meal ain’t enough. Details are at