Celebration Mofongo Livestream with Chef Eric Rivera (Addo) | Sponsored by Field Roast

Chef Eric Rivera uses plant-based Field Roast Celebration Roast in this version of Mofongo, a traditional Puerto Rican dish packed with flavor from plantains, bell pepper, and onion, topped with a sazón made from a bold mix of toasted and dried spices. Welcome to Keep The Future Flavorful, a series of free virtual cooking classes featuring chefs from across North America cooking with Field Roast artisanal plant-based meats and cheeses. To support local restaurants in their efforts to reopen, Field Roast (www.fieldroast.com) is donating a total of $250,000 to featured chefs in an effort to support their restaurants and staff as they work toward reopening. Chef Rivera loves to experiment at his restaurant, Addo, in Seattle. He’s using the donation from Field Roast to give the team a well-earned break. Addo has been open through the COVID-19 pandemic, adapting on the fly but still moving forward. “I want to close for a day since we’ve been open for the last few months and take the staff to a park and chill out.” He’ll also keep some money in the bank — just in case. You can help #SaveRestaurants by emailing Congress — it only takes a minute. Join us in demanding they create an Independent Restaurant Revitalization Fund to help independent restaurants get through this crisis (www.saverestaurants.com/take-action). ChefsFeed will match all donations up to $25,000. Donate below to support the Independent Restaurant Coalition (IRC) and we will double it! Your contribution will go towards our fight to save local, independent restaurants affected by COVID-19 across the country.