Executive Chef Ron Pickarski has been combining vegetarian dishes and classical French techniques for decades. Classical French cooking is based on the canon of the five mother sauces: espagnole, velouté, béchamel, tomato and hollandaise. Pickarski adapts the same sauces to use in his cooking. With a food blender, he makes hollandaise with vegan margarine, roasted yellow pepper and tofu, all blended with lemon, salt and pepper. The beauty of this vegan hollandaise is that it can easily be heated or reheated to serve, he says: "You can't do that with a traditional hollandaise. Once you make it and heat it you have to keep emulsifying it."