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Chipotle Choripapa | Plant-Based Livestream Cooking Class Sponsored by Field Roast

Toronto, Canada

FREE

BYOW
mexican
Livestream
Choripapa — that’s chorizo and papas, or potatoes — goes plant-based in our third and final livestream from Toronto. Chef Steve Gonzalez shows how to make this flavorful Latin dish that also includes onions, peppers, corn, and a confit garlic plant-based mayonnaise. 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. Steve Gonzalez is Executive Chef at Baro, and plans to use Field Roast’s donation to support his staff, local suppliers and pay some outstanding restaurant bills. 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

Choripapa
A hearty, comforting dish featuring Field Roast Mexican Chipotle Sausage and Field Roast Tomato Cayenne Chao Slices alongside red onion, green pepper, and gold potatoes.
Garlic Confit Plant-Based Mayonnaise
Cook garlic low and slow in some olive oil, and you've got the perfect accent to breathe life into your favorite plant-based mayonnaise.

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