Inside the Plant-Forward Kitchen New York
In collaboration with the Culinary Institute of America
Inside the Plant-Forward Kitchen: New York is the second chapter of an educational video series, a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this volume, we explore the markets, kitchens, and restaurants of New York.
Introduction to Inside the Plant-Forward Kitchen: New York
Cadence | Cosme | Dirt Candy | Oxomoco | Shukette | Sofreh | UMass | Golden Diner | Eleven Madison Park
Oxomoco: Interview with Chef Emilio Cerra
Oxomoco: Grilled Maitaike Taco
Oxomoco: Grilled Carrot Tostada
Shukette: Interview with Chef Owner Ayesha Nurdjaja
Shukette: Signature Salad
Shukette: Melitzanosalata
Sofreh - Interview with Chef Nasim Alikhani
Sofreh - A’ash Reshteh
Sofreh: Anarbij with Cauliflower Steak
UMass Amherst Dining: Interview with Chef Alexander Ong
UMass Amherst Dining: Jian Bing
UMass Amherst Dining: Middle Eastern Platter with Executive Chef Bob Bankert
Eleven Madison Park: Sunflower Salad with Beans and Epazote
Eleven Madison Park: Silken Tofu with Tomato and Anise Hyssop
Eleven Madison Park: Interview with Chef Daniel Humm
