Some of us miss summer sports, and some of us just miss stadium food. Los Angeles Chef Nyesha Arrington was inspired by her love of a good hot dog straight from the concession stand, so she created this plant-based version featuring Field Roast Frankfurters and her homemade honey mustard sauce.
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.
“I believe wholeheartedly that with this donation I will be able to get back on track with my 2020 timeline and achieve the goals that I have set for myself and my business,” she said — including launching her line of sauces, growing her clientele, and executing on a book about her journey as a Black Korean American chef.
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.
