Friday, April 27
6:30 pm - 9:30 pm
Veganize classic comfort foods! In this class our NGI chef will reveal how to turn your favorite foods such as pizza, creamy soups and pie into vegan versions while still keeping bold flavors.
Roasted Corn Tamales with Charred Tomatillo Salsa
Whole Wheat Pizza with Kale Pesto, Pine Nut ‘Ricotta’ and Bruleed Butternut Squash
Creamy Sweet Potato Bisque with Cashew ‘Crème Fraiche’ and Candied Pecans
Rosemary and Black Pepper Biscuits with Mushroom Gravy and Crispy Shiitake ‘Bacon’
Roasted Broccoli Gratin with Crispy Onions
Winter Citrus Dark Chocolate Truffles
*This is a sample menu. Recipes are subject to change.
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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