The Culinary Institute of America

White Asparagus Bavoise at Pied à Terre in London

Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium.
Watch the full documentary and find recipes here!

Textures of Lion’s Mane Mushroom at Pied à Terre in London

Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream.
Watch the full documentary and find recipes here!

Interview with David Moore of Pied à Terre Restaurant in London

David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local British produce, prepared using French cooking techniques with a modern twist. David Moore talks about his dynamic career in the hospitality industry and working with the all-star chefs of Britain’s restaurant scene through the decades.
Watch the full documentary and find recipes here!

Vegan Larrp at King Cookdaily in London

King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in the kitchen of his plant-based take-out restaurant. He calls his version a Lao Bowl. To make his vegan version, he replaces traditional chicken with crumbled seitan and sliced mushrooms and uses vegan fish sauce. The key to the nutty flavor is topping the dish with ground toasted rice.
Watch the full documentary and find recipes here!

Vegan “Egg” Fried Rice at King Cookdaily in London

 
Watch the full documentary and find recipes here!

Interview with Chef King Cookdaily in London

King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray painted the exterior of his restaurant in graffiti.
Watch the full documentary and find recipes here!

Asparagus with Almond Crumbles at Edit Restaurant in London

Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in east London’s Hackney borough, Edit’s mission is to challenge traditional thinking and wasteful practices in the food industry. Elly Ward is founder of Edit restaurant and introduces us to the restaurant’s dish of asparagus. Chef Anna Bolechowska and Cheyenne Cunney show us how she prepares the asparagus, seared in butter and served with crispy fried asparagus skins, almond crumbles, and tahini chili sauce.
Watch the full documentary and find recipes here!

Chicken of the Woods Mushrooms at Edit Restaurant in London

Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the center of every plate. Elly Ward, the founder of Edit, introduces us to the restaurant’s dish of chicken of the woods mushrooms. Chefs Anna Bolechowska and Cheyenne Cunney demonstrate how the dish comes together, with chicken of the woods mushrooms, strikingly hued purple potatoes, summer squash “roses,” chimichurri, and pickled garlic buds.
Watch the full documentary and find recipes here!