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Lotus Wrapped Sticky Rice | Plant-Based Livestream Cooking Class Sponsored by Field Roast

Toronto, Ontario

FREE

BYOW
Livestream
Hello from Toronto, the next stop on our virtual North American tour aimed to Keep The Future Flavorful. We’re kicking off our Canadian visit with a plant-based sticky rice recipe from chef Nick Liu of DaiLo restaurant using lotus leaves, mung beans, shiitake mushrooms, and Field Roast Smoked Apple Sage Sausage. This free class is the next in 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 Liu will use Field Roast’s donation to help support his restaurant staff — he calls them both hardworking and dedicated — and toward reopening costs as the restaurant readies to eventually welcome diners back into its dining room. 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)

Menu detail

Smoky Apple Filling
Field Roast Smoked Apple Sage Sausage adds a sweet smokiness to mung beans and shiitake mushrooms.
Sticky Rice
Sticky rice flavored with shaoxing wine and sesame oil surrounds the filling, all beautifully wrapped in lotus leaves.

Add-ons

Independent Restaurant Coalition Donation
$5.00
Independent Restaurant Coalition Donation
$10.00
Independent Restaurant Coalition Donation
$50.00
Independent Restaurant Coalition Donation
$100.00
Independent Restaurant Coalition Donation
$500.00