Wednesday, August 30
6:30 pm - 9:30 pm
Summer in the city calls for your local farmers’ summer bounty to take your vegan cooking to the next level. The secret is in the fifth taste, the savory flavor known as umami, described as the “flavor beyond all flavors.” Chef Olivia Roszkowski will reveal how health-supportive ingredients like miso and mushrooms can be used to create umami. You’ll add miso to season pesto, create creamy ricotta from pine nuts, and turn mushrooms into a smoky hearty quesadilla filling. You’ll be amazed at the vibrant flavors that can be coaxed out of simply fresh, whole ingredients.
Corn Chowder with Shiitake ‘Bacon’, King Trumpet ‘Scallops’, and Crispy Old Bay Chickpeas
Heirloom Tomato Salad with Panzanella Polenta ‘Croutons’, Smoked Cashew Cream, and Balsamic Pearls
Eggplant Rollatini with Pine Nut Ricotta, Miso Basil Pesto, and Warm Marinara
Mushroom Lime Ceviche with Rice ‘Tostada’ Shells
Crispy Chickpea ‘Crab’ Cakes with Local Creamed Corn
Chipotle Smoked Pulled Mushroom Quesadillas with Creamy ‘Kale Slaw’
Raspberry Peach Swirl Cashew Cheesecake
Olivia Roszkowski, a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, also holds a Bachelors Degree from Columbia University in Neuroscience and Behavior. As a pre-medical student and certified EMT, she completed internships at Bellevue, Columbia Presbyterian, and Hospital for Special Surgery. Olivia has cooked at well-known New York restaurants including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. Olivia is currently a full time CTP instructor. Follow her latest culinary happenings at oliviathechef.com.
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