Thursday, April 26
6:30 pm - 9:30 pm
While most famous delis offer a variety of items, they seem to miss the vegan mark. Join Chef Olivia as she one again creates mouthwatering flavors and introduces you to the world of smoking, making nut ‘cheese’, pickling, savory plant-based broths, the vegan way. You will experience deep and decadent umami flavors, while having creative fun in a healthy way.
Warm Miniature Everything Bagels with Scallion Cashew ‘Cream Cheese’, Carrot ‘Lox’ and Capers
Open-Faced Chickpea ‘Tuna’ Melt Crostini with Shaved Red Onion and Almond ‘White Cheddar’
Pastrami Spiced Beet Spring Green Salad with Rye Croutons and Dijon Vinaigrette
Fried Dill Pickles with Cashew ‘Ranch’ Dressing
Smoked Mushroom and Onion Reuben Skewers with Caramelized Onion Relish
New York Style Cashew ‘Cheesecake’ with Warm Strawberry Compote
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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