Chefsfeed has arrived in Los Angeles, the final stop on their tour aimed to Keep The Future Flavorful. The visit kicks off with a recipe for Sichuan Fried Nuggets with Chili Garlic Ranch Dipping Sauce from Chef Mei Lin of Nightshade. Lin adds a dry Sichuan spice mix to Field Roast Plant-Based Nuggets before frying and serving alongside a cool “Ranch” dip made with coconut cream.
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.
Chef Mei Lin will use this donation to support her temporarily laid-off team members.
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.
