Red Pepper Linguine | Plant-Based Livestream Cooking Class Sponsored by Field Roast

New York City chef Amanda Cohen is already revered for vegetable-forward dishes at her restaurant, Dirt Candy. Her kitchen is next on our North American tour aimed to Keep The Future Flavorful, and she’s cooking a comforting plant-based Red Pepper Linguine that tastes like “the best sausage sandwich in pasta form.” This free class is the next installment of Keep The Future Flavorful, a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time. Chef Amanda promised herself that after closing her restaurant in March, she’d reopen something even better. Her Field Roast donation will go toward getting the restaurant up and running again and continuing to support her staff — now and in the future. Join our fight to save local, independent restaurants affected by COVID-19: - Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (https://experiences.chefsfeed.com/fieldroast-donate) - Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action) The class will happen at this link: https://youtu.be/0bgNJzVZuxU. RSVP for a reminder and to receive updates from the host.