One of the biggest challenges Chef Howe faced during his tenure at Donna Jean was the lack of vegan cheese options with the form and function to meet the needs of a professional kitchen. When they couldn’t find a suitable vegan Mozzarella for pizza on the Donna Jean menu, Chef Howe began binge researching and testing new creative methods and ingredients, determined to solve the problem himself. The success led to a new obsession, and Chef Howe set off on a journey of discovery, creating an ever growing menu of delicious and functional vegan cheeses, and specialty vegan provisions. Out of this passion side-project, Scratch House was born, and has now become a full time stand alone venture. The mission of Scratch House is to break the few remaining barriers of vegan elevated cuisine, using scrap ingredients and ‘ugly’ produce to bring everything traditionally found on a charcuterie board to veganism. In addition to Chef Howe, and Chef Roy Elam of Donna Jean, Scratch House also welcomes the talents of San Diego’s finest, including Zach Vouga from Plant Power Fast Food, and Mitch Wallis of Evolution Fast Food. Scratch House seeks to design a uniquely SoCal vegan experience, working together with other purveyors in the local farm, restaurant, and vegan communities to build a new sustainable, ethical, harm and waste free culinary world – from scratch.