Thursday, January 18
6:30 pm - 9:30 pm
Join Chef Olivia Roszkowski for a course in plant-based ‘cheese’ making to compliment your favorite Super Bowl dishes. Chef Olivia will demonstrate the process of transforming health-supportive ingredients like almonds, agar, cashews, miso, brown rice vinegar, probiotic powder, garbanzo flour, arrowroot, Irish moss, and macadamia nuts into umami-flavored powerhouses.
Spinach Artichoke Dip with Chili Lime Tortillas
Almond ‘Mozzarella’ Sticks with Warm Marinara
Roasted Buffalo Cauliflower with Pine Nut Bleu
Personal Pie Pizza with Smoked ‘Mozzarella’, Green Peppers, Black Olives and Red Onion
Game Day White ‘Cheddar’ and Jalapeno Mac and Cheese
Smashed Local Potatoes with Avocado, Shiitake ‘Bacon’ Crumbs, and ‘Sour Cream’
Miniature Chocolate Peanut Butter Football-Shaped ‘Cheesecakes’
Olivia Roszkowski is a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, completed her undergraduate studies in Neuroscience and Behavior at Columbia University, and is currently enrolled in New York University’s Masters Program in Food Studies. Olivia has cooked in well-known New York kitchens including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. In addition to being a full-time chef instructor and creative content developer at NGI, Olivia is also the culinary editor of the eco-forward publication Naturally, Danny Seo. A few of Olivia’s culinary interests include developing umami flavors using plant-based ingredients, plating techniques, and plant-based raw cuisine, and she enjoys posting her creations on Instagram under @oliviathechef.
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