It’s (almost!) a wrap on this visit to Los Angeles, capping the North American tour aimed to Keep the Future Flavorful. Chefs Sara Kramer and Sarah Hymanson, co-owners of Kismet, reimagined a Field Roast FieldBurger patty to create this recipe for a FieldBurger Kebab Pita with Roasted Onions, Herbs, and Tahini, adding their signature Mediterranean flare.
This free class is the next in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time.
Chefs Sara and Sarah will dedicate the bulk of their Field Roast donation to employees who have been working throughout the pandemic. They’ll also be donating a portion of it to No Us Without You LA, a local non-profit public charity dedicated to providing food security to undocumented back of house workers who were laid off due to the pandemic and are uneligible for unemployment benefits.
Join the fight to save local, independent restaurants affected by COVID-19:
- Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000.
- Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief.
The class will happen at this link.
RSVP for a reminder and to receive updates from the host.
