A chef with a PhD in biochemistry known for his approachable explanations of complex culinary science principles, Ali Bouzari will break down how specific culinary techniques, combinations of ingredients and other strategies work to develop and enhance the "meaty" flavor of plant-forward dishes. Watch the session.
Ali Bouzari, PhD (co-founder, Pilot R&D, Healdsburg, Calif.)
One of the big challenges of menuing plant-forward dishes is that many consumers still equate value with the size and amount of animal protein on a plate. Yet plant-forward cooking offers alternative paradigms to convey value -- which will unquestionably be top-of-mind for diners as they begin eating outside of the home again. Watch the session.
Anne E. McBride, PhD (deputy director, Torribera Mediterranean Center)
Farm-to-table doesn't get any fresher or more seasonal than when your farmer is also your chef. Abra Berens of Granor Farm in Galien, Mich., has played both roles over the course of her career, giving her an intimate knowledge of vegetables from soil to plate, and every step in between. In this culinary demonstration, Berens will show how she transforms roasted carrots into successively larger -- and more profitable -- entrees.
The creamy, nutty hummus tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor. Watch the full series!