Vegetables Take Center Stage at Pop-Up Restaurant

September 27, 2015

I run the kitchen in a pop-up restaurant called Pangea at The Culinary Institute of America, which has been open to the public since January. It is a new dining concept in that it is “plant-forward.” I describe it to my students as something that simply makes sense: Meat and fish proteins are already quite expensive, and in the near future—five to 10 years from now—we’re going to be lucky if we can afford to have meat or fish once a week.

Plant-forward means using seasonal vegetables along with conscious menu planning. We’re very careful about what we pick and…