Saucy, Crispy, Spicy and Always Vegan- a sampling of plant based flavor with Chef Chloe Coscarelli

In the past few years vegan cuisine has become increasingly more mainstream. This plant based lifestyle is more readily available in supermarkets, served in restaurants and is a phrase becoming more common in our language.

Chef Chloe Coscarelli, a pioneer in the vegan culinary world, teamed up with award winning French-American Chef and international restaurateur, Jean Georges Vongerichten to create a one-time vegan luncheon. Located at Inn at Pound Ridge by Jean Georges, the team from Jean Georges NYC vegetarian restaurant, abcV, and Chef Chloe's team. Many of the ingredients used for this meal were sourced from the Union Square Greenmarket.

Course one was dishes directly from Chef Chloe's newest cookbook- Chloe Flavor.

Dishes:

Pistachio Guacamole

Green Chickpea Hummus with Thai basil and crudite

Smokey eggplant, tomato chutney, coconut yogurt and mint, accompanied by crudite

The dishes from course two were created by the abcV culinary team. abcV is a Jean Georges vegetarian restaurant located in New York City's Gramercy neighborhood. Chef Neal Harding of abcV assisted in created the meals for this luncheon.

Dishes:

Rainbow Rolls with chili-cashew kelp noodles, avocado and mango

Spring peas, shoots and flowers, topped with a spicy pine nut mustard

Sun gold tomatoes,peach, crisp fennel, sherry vinaigrette and ginger

Course three was filled with savory flavors, and was also concocted by the abcV culinary team.

Dishes:

Creamy cherry tomato pasta with pine nut ricotta and Brazil nut cheese

Wood roasted porcini, morel and donko shiitake, with market herbs and a yuzukosho goddess dressing

Whole roasted avocado squash with a saffron corn puree, castelveltrano, olives and fresh oregano

Finally, course four was served. This included a well anticipated birthday cake prepared by Chef Chloe which is included in her newest cookbook. Chef Chloe rose to chef celebrity status after winning Food Network's show, "Cupcake Wars" and is well known for her pastries. A red berry soup was also brought to the table, along with abcV's decadent chocolate mousse with cherries.

During the event Chef Chloe spoke about veganism and her culinary experience. Guests learned that Chloe's passion for veganism started 15 years ago, when she began to question how animals can be both pets and on our plates. Chloe explains experiencing a "magic moment" after her mother and her veganized home recipes and served it to relatives during the holidays. At Thanksgiving, her relatives loved the vegan dishes so much that they was not left-overs by the end of the meal! After attending the Natural Gourmet Institute, Chef Chloe became the first vegan chef to win Food Network's "Cupcake Wars" and published three bestselling cookbooks.

Many of Chef Chloe Coscarelli's go-to recipes are featured in her newest cookbook, Chloe Flavor.

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