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.
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Introduction to Inside the Plant-Forward Kitchen: New York
Cadence | Cosme | Dirt Candy | Oxomoco | Shukette | Sofreh | UMass | Golden Diner | Eleven Madison Park
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Cadence: Vegan Palm Cake
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Cadence: Vegan Southern Fried Lasagna
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Cosme: Interview with Chef Gustavo Garnica
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Union Square Greenmarket: A Tour with Chef Garnica
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Cosme: Corn Tomato Tlayuda
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Dirt Candy: Corn Tamale
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Dirt Candy: Interview with Sous Chef Michaela Duke
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Dirt Candy: Zucchini Rangoon
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Oxomoco: Interview with Chef Emilio Cerra
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Oxomoco: Grilled Maitaike Taco
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Oxomoco: Grilled Carrot Tostada
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Shukette: Interview with Chef Owner Ayesha Nurdjaja
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Shukette: Signature Salad
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Shukette: Melitzanosalata
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Sofreh - Interview with Chef Nasim Alikhani
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Sofreh - A’ash Reshteh
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Sofreh: Anarbij with Cauliflower Steak
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UMass Amherst Dining: Interview with Chef Alexander Ong
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UMass Amherst Dining: Jian Bing
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UMass Amherst Dining: Middle Eastern Platter with Executive Chef Bob Bankert
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Golden Diner: Wedge Salad á la Fat Choy
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Golden Diner: Reuben Quesadilla
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Eleven Madison Park: Sunflower Salad with Beans and Epazote
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Eleven Madison Park: Silken Tofu with Tomato and Anise Hyssop
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Eleven Madison Park: Interview with Chef Daniel Humm
