Monday, March 26
6:30 pm - 9:30 pm
Here’s a fantastic opportunity 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, mushrooms, and umeboshi can be used to create umami: You’ll confit garlic, add miso to season pesto, create creamy ricotta from pine nuts, and turn mushrooms into vegan bacon. You’ll be amazed at the incredible flavors that can be coaxed out of the simplest of ingredients.
Pistachio Dusted Nut ‘Cheese’ Medallions with Spring Onion Vinaigrette, Slow Roasted Rhubarb and Petit Greens
Warm Flatbread with Ramp Pesto, Almond ‘Mozzarella’ and Grilled Asparagus
Lemon Risotto with Multi-Color Carrots, Pea Tendrils and Toasted Black Sesame Seeds
Penne with Almond ‘Cream’ Sauce, Crispy Shiitake Bacon and Spring Peas
Molten Spinach Artichoke Dip with Chili Dusted Tortillas
Raw Strawberry Swirl Cashew ‘Cheesecake’
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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