Inside the Plant-Forward Kitchen

In collaboration with the Culinary Institute of America

Merois | Malibu Farm | A.O.C. | Cafe Gratitude | Kismet | Little Pine | Besharam | SingleThread

Merois

Chef Wolfgang Puck Talks Plant-Forward Cuisine at Merois

Veggie Sushi with Chef Wolfgang Puck and Chef Tetsu Yahagi at Merois

Malibu Farm

Vegan Ceviche and Butternut Squash Tacos with Chef Yanelquis Penton and Chef Norberto Gomez at Malibu Farm

A.O.C.

Chef Suzanne Goin Talks Plant-Forward Cuisine at A.O.C.

Chef Suzanne Goin Makes the Farmer’s Plate at A.O.C.

Bartender Ignacio Murillo makes a Golden Beet Cocktail, The Sunshine at A.O.C.

Cafe Gratitude 

Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude

Chef Seizan Dreux Ellis Makes “I Am Confident” at Cafe Gratitude

Kismet

Chef Sarah Hymanson and Chef Iliana Loza Talk Plant-Forward Cooking at Kismet

Chef Sarah Hymanson Makes Persimmon Salad at Kismet

Little Pine

Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche at Little Pine

Chef Randy Leon Makes Pasta with Oyster Mushrooms at Little Pine

Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing at Little Pine

Besharam

Chef Heena Talks Plant-Forward Indian Cooking at Besharam

Chef Heena Patel Makes Ragda at Besharam

SingleThread

Chef Kyle Connaughton Talks about the Origins of Three Michelin Star SingleThread

Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant