Course Latin Flavors Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers See recipe
Course Cooking with Insects and Sustainable Proteins Ceviche Carretillero of Squid and Crispy Muy Muy See recipe
Course Colorful Italian Pasta Superspaghettino with double tomato, basil cream and parmesan mousse See recipe
Course Colorful Italian Pasta Girella stuffed with Genovese ragout, pecorino fondue, marjoram and lemon See recipe
Course California Cuisine with Japanese Techniques Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu See recipe
Couse Plant Based Burgers and Falafels Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread See recipe
Couse Plant Based Burgers and Falafels Chickpea Falafel, Naturally Fermented Vegan Yogurt, Raita and Coleslaw See recipe
