In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention to detail, that is combined with an ability to make beautiful, tasty plant-based food. Find out how he's scaling Beyond Sushi while keeping the ethos of "a perfect bite, every time"
This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington DC. Owner Elizabeth Petty and chef Francisco Hernandez provide a fascinating inside look at a unique and innovative story of health and experimental cuisine.
In this second episode, I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the end of 2015: to turn his 15 restaurants and bars 100% plant-based. He reached out to Daphne to make it happen.
If you taste Scott Winegard's dishes, you see care, innovation and excitement. But you probably don't think of punk. In this episode I uncover Scott's winding path from his early days in the garden, to musical world tours, to beautiful food, a path that bears Scott's signature: bringing the best out of plants.