Culinary innovators will transform and “plantify” traditional menu favorites through use of local plant-based replacement ingredients to win over meat lovers and vegan diners alike. Speed round with four chefs back to back with their menu winners.

Presenter: Chef Daron Goldstein/Owner, Provender Kitchen and +Bar

Time: 1:15 – 2:00

Description: Attendees will learn about Daron’s approach to:

• Fried Rhode Island style "calamari" with banana peppers and garlic butter using mousam valley oyster mushrooms and vegan butter·

• Buffalo style Heiwa Tofu with vegan " bacon" ranch dressing·

Presenter: Chef Hagai Bernstein/Executive Sous Chef, EVO

Time: 2:00 – 2:45

Description: Before Vegan was vegan the world embraced the traditional Israel dish of Falafel. Hagai’s passion for his home countries, Israel and falafel, will provide participants a how to demo of this urban street food with local ingredients to create new flavors and menu winners.·

Presenter: Chef Ilma Lopez/Co-owner, Piccolo & Chaval

Time: 2:45 – 3:30

Description: Soon to be published·

Chef Alexis Jegou/Executive Chef, Hotel & Spa Le Germain Charlevoix

Time: 3:30 – 4:15

Description: Soon to be published

Price: $75

**INCLUDES: Lunch, the 3-hour (4-part) workshop, FREE Cookbook Workshop, and admission to that evening's Chef/Producer Tasting & Showcase Event with Keynote address