On Friday, May 23rd, the VOLS Microenterprise Project team went to Harlem to celebrate the launch of Seasoned Vegan, a new vegan soul food restaurant opened by Brenda and Aaron Beener, a mother-and-son entrepreneurial duo who benefited from legal assistance offered through VOLS’ Microenterprise Project.
To help celebrate the opening, Bill Lienhard and Benjamin Cox of VOLS were joined by Michael Svetich, Associate, and Jacqueline Haberfeld, Pro Bono Specialist, both from Kirkland & Ellis LLP. Robin Wagge, Senior Vice President at Rubenstein Associates, Inc. also joined.
While he was an Associate at Simpson Thacher & Bartlett LLP, Michael provided pro bono assistance to Seasoned Vegan related to business formation and a new investment agreement. Robin provided pro bono press relations assistance to Seasoned Vegan, resulting in a feature story in the Daily News.
Most importantly, the food at Seasoned Vegan was delicious. The restaurant serves up a wide array of innovative takes on traditional soul food dishes and boasts a full juice and smoothie bar. The vegan Mac & Cheese and “Crawfish” made from burdock root were two of our favorites, and those with a sweet tooth are sure to enjoy the Raw Sweet Potato Pie or the Peanut Butter Ganache Cupcake. Brenda and Aaron clearly take a lot of pride in turning out flavorful and healthy meals and they have assembled a team of charismatic and energetic support staff that make the diner’s experience a fun and friendly one.
When asked to reflect upon his experience working on the project, Michael explained how it was a time when he “100% enjoyed practicing law,” commenting on how the volunteering experience gave him an opportunity to use all of his skills as a lawyer.
If your firm is interested in participating in the Microenterprise Project, please sign up here.
