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Sichuan Fried Nuggets | Plant-Based Livestream Cooking Class Sponsored by Field Roast

Los Angeles, California

FREE

BYOW
Livestream
We’ve arrived in Los Angeles, the final stop on our tour aimed to Keep The Future Flavorful. Our visit kicks off with a recipe for Sichuan Fried Nuggets with Chili Garlic Ranch Dipping Sauce from chef Mei Lin of Nightshade. Lin adds a dry Sichuan spice mix to Field Roast Plant-Based Nuggets before frying and serving alongside a cool “Ranch” dip made with coconut cream. 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 Lin will use this donation to support her temporarily laid-off team members. 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

Sichuan Fried Nuggets
Dry Sichuan spice mix and Field Roast Plant-Based Nuggets, the perfect pairing!
Chili Garlic "Ranch" Dipping Sauce
Coconut cream adds just the right amount of cool to this "ranch"--a deliciously spicy, garlicky, plant-based sauce.

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