CULINARY THEATER
Thursday, September 8, 2022
10:30 AM - 11:00 AM

Plant Based Mexican Done Easy with Chef Ricky of Jajaja Plantas Mexicana

Open to All Attendees!

CHEF
Chef Ricky
Executive Chef, Jajaja
SPEAKER
Fee Bakhtiar
General Manager, Jajaja
Description:
11:30 AM - 12:30 PM

"Plant Based Recipes with an Italian Style": Discover How to Combine Italian Cuisine with Healthy Plant Based Wonderful Ingredients

Open to All Attendees!

SPEAKERS
Fabrizio Facchini
Chef and Owner, Stellina, Oyster Bay NY, Slow Food Chair Cooks Alliance
Description:
1:15 PM - 1:45 PM

Incorporating Plant Based Products into your Biscotti Recipe

Open to All Attendees!

CHEF
 
Tina Zaccardi
, Winner of The Great American Baking Show - Season 4
Description:
This session will show you how Tina took her biscotti recipe and replaced the eggs and butter with plant based products. She will also talk about the changes she needed to make to have a successful recipe.
2:15 PM - 2:45 PM

Rewriting Food Memories: Nowadays x Aunts et Uncles reimagine chicken with the 'So Simple Chicken Sandwhich'

Open to All Attendees!

SPEAKERS
 
Michael and Nicole Nicholas
, Aunts et Uncles
Description:
Taste can reignite so many memories; memories we grow up with, memories that represent a specific person in our family, our heritage, or that can even transport us to a place in time. For many, the taste of 'chicken' can bring up that feeling of nostalgia. That's why Nicole and Michael from Aunts et Uncles, an award-winning vegan cafe in Brooklyn, knew they wanted to create a chicken sandwich for their restaurant menu, to tie in those flavor memories. That's when Nowadays met Aunts et Uncles. Nowadays plant-based chicken has reinvented the same crisp and juicy chicken flavor that is loved without the junk. Made with just a handful of simple, animal-free ingredients that are better for you, your family and the planet, they make it easy to create crave-worthy dishes. On the Culinary Theater, Nicole and Michael will share how they pair Nowadays crispy, plant-based chicken with hot maple syrup, and Caribbean flavors in their 'So Simple Chicken Sandwhich' at their Brooklyn Restaurant. This is a dish that brings together many of their own memories and will hopefully inspire a few new ones for you.
3:15 PM - 3:45 PM

Exceptional Plant-Based Desserts for Everyone. It's 2022 and a fruit plate for dessert won't do.

Open to All Attendees!

SPEAKERS
 
Fran Costigan
Director of Vegan Pastry, Rouxbe Cooking School
Description:

This session is about offering unapologetically delicious, appealing, innovative plant-based desserts suitable for everyone, whether dietary considerations are an issue or not. Nothing's missing from these desserts, except eggs, dairy, conventional white sugar.

Chef Fran Costigan, Director of Vegan Pastry at the Rouxbe Online Culinary School will be demonstrating the ease of making the only Chocolate Cake you'll ever need-- or want and lots of variations. Fran will discuss accommodations for allergies and sensitivities within the plant-based world.

4:15 PM - 4:45 PM

Celebrating BIMPOC Brands with Chef Palak Patel

Open to All Attendees!

CHEF
 
Palak Patel
Chef & Owner, Dash & Chutney
Description:
Friday, September 9, 2022
10:30 AM - 11:00 AM

Plant Based Eating: How to Build Flavor Without Compromising your Diet

Open to All Attendees!

CHEF
 
Shenarri Freeman
Executive Chef, Cadence
Description:
In this session you will learn how to incorporate flavor + texture to your plant based cooking using new and old techniques. Chef Shenarri Freeman will be demonstrating Grits, a traditional southern dish that has helped nourish many generations. In addition to this, you will learn how to layer a dish using items from your pantry.
11:30 AM - 12:30 PM

"Plant Based Recipes with an Italian Style": Discover How to Combine Italian Cuisine with Healthy Plant Based Wonderful Ingredients

Open to All Attendees!

SPEAKERS
Fabrizio Facchini
Chef and Owner, Stellina, Oyster Bay NY, Slow Food Chair Cooks Alliance
Description:
1:00 PM - 1:30 PM

Jamaican Vegan Ackee & Saltfish

Open to All Attendees!

CHEF
 
Charlise Rookwood
Vegan Chef & Blogger, VeganSoulicious
Description:
Have you ever had vegan Ackee & Saltfish? Probably not! Come and check out Chef Charlise aka Vegan Soulicious cook up a quick and delicious Jamaican Ackee & Saltfish using Hearts of Palms!
2:15 PM - 2:45 PM

Mediterranean Cuisine: A World of Plant Based Flavors

Open to All Attendees!

CHEF
 
Amy Riolo
Award-Winning, Best-Selling Author, Chef, Television Personality, .
Description:
Plant based foods have always been the foundation of daily culinary traditions throughout the Mediterranean region. Join Award-Winning Chef/Author Amy Riolo for a virtual vegan culinary tour. The Ambassador of the Mediterranean Diet in the United States will share wellness and longevity tips from her recently released Mediterranean Lifestyle for Dummies book while preparing two recipes from her best-selling Mediterranean Diabetes Cookbook. Learn how to elevate the flavor of legumes with her Moroccan Lentils with Stewed Tomato recipe and enjoy a sweet and fiery Italian pepper recipe featuring Chef Amy's private label products. After attending this fun and informative demo you'll be able to recreate the aromas and tastes of Southern Europe and North Africa in your own kitchen with ease. Best of all, you'll learn easy strategies to make vegan cooking a cinch.
3:15 PM - 3:45 PM

The PLANTA Pad Thai Slaw

Open to All Attendees!

CHEF
 
Stephany Burgos
Executive Culinary Leader, New York, PLANTA
Description:
In this presentation, we will demonstrate how Planta Restaurants make their popular Pad Thai Slaw using kelp noodles and fresh ingredients. A fresh take on a traditionally inspired dish.