Session Track: Culinary Theater

This session will show you how Tina took her biscotti recipe and replaced the eggs and butter with plant based products. She will also talk about the changes she needed to make to have a successful recipe.

Taste can reignite so many memories; memories we grow up with, memories that represent a specific person in our family, our heritage, or that can even transport us to a place in time. For many, the taste of 'chicken' can bring up that feeling of nostalgia. That's why Nicole and Michael from Aunts et Uncles, an award-winning vegan cafe in Brooklyn, knew they wanted to create a chicken sandwich for their restaurant menu, to tie in those flavor memories. That's when Nowadays met Aunts et Uncles. Nowadays plant-based chicken has reinvented the same crisp and juicy chicken flavor that is loved without the junk. Made with just a handful of simple, animal-free ingredients that are better for you, your family and the planet, they make it easy to create crave-worthy dishes. On the Culinary Theater, Nicole and Michael will share how they pair Nowadays crispy, plant-based chicken with hot maple syrup, and Caribbean flavors in their 'So Simple Chicken Sandwhich' at their Brooklyn Restaurant. This is a dish that brings together many of their own memories and will hopefully inspire a few new ones for you.

This session is about offering unapologetically delicious, appealing, innovative plant-based desserts suitable for everyone, whether dietary considerations are an issue or not. Nothing's missing from these desserts, except eggs, dairy, conventional white sugar.

Chef Fran Costigan, Director of Vegan Pastry at the Rouxbe Online Culinary School will be demonstrating the ease of making the only Chocolate Cake you'll ever need-- or want and lots of variations. Fran will discuss accommodations for allergies and sensitivities within the plant-based world.

In this session you will learn how to incorporate flavor + texture to your plant based cooking using new and old techniques. Chef Shenarri Freeman will be demonstrating Grits, a traditional southern dish that has helped nourish many generations. In addition to this, you will learn how to layer a dish using items from your pantry.

Have you ever had vegan Ackee & Saltfish? Probably not! Come and check out Chef Charlise aka Vegan Soulicious cook up a quick and delicious Jamaican Ackee & Saltfish using Hearts of Palms!

Plant based foods have always been the foundation of daily culinary traditions throughout the Mediterranean region. Join Award-Winning Chef/Author Amy Riolo for a virtual vegan culinary tour. The Ambassador of the Mediterranean Diet in the United States will share wellness and longevity tips from her recently released Mediterranean Lifestyle for Dummies book while preparing two recipes from her best-selling Mediterranean Diabetes Cookbook. Learn how to elevate the flavor of legumes with her Moroccan Lentils with Stewed Tomato recipe and enjoy a sweet and fiery Italian pepper recipe featuring Chef Amy's private label products. After attending this fun and informative demo you'll be able to recreate the aromas and tastes of Southern Europe and North Africa in your own kitchen with ease. Best of all, you'll learn easy strategies to make vegan cooking a cinch.

In this presentation, we will demonstrate how Planta Restaurants make their popular Pad Thai Slaw using kelp noodles and fresh ingredients. A fresh take on a traditionally inspired dish.