If you are interested in learning more about plant-forward, center-of-the-plate solutions, this video series is for you! Watch how top chefs from across the country are putting California walnuts, the omega-3 ALA nut (2.5g/oz), to work in their kitchens and on their everyday menus.
Chef/Owner Rich Landau, a pioneer of modern plant-based dining, of Vedge restaurant in Philadelphia puts walnuts to work in his California Walnut & Jackfruit Cakes with a Walnut Romesco Sauce. He has a passion for and commitment to putting vegetables and plant-forward ingredients on the center of the plate. In his video he showcases why California walnuts’ versatility, flavor and texture made them the star of this creative recipe!
Chef Domenica Catelli loves to get nutty with local ingredients at her restaurant, Catelli’s, in Geyserville, California. She puts walnuts to work in her kitchen as she makes handmade delicate pasta filled with roasted kale and California walnuts, tossed in a decadent walnut “cream” pesto with seasonal homegrown veggies, and topped with toasted walnuts and Parmesan.
Watch Chef Domenica share her inspiration, technique and tips as California walnuts take center stage in her twist on a popular Italian favorite.
Chef Nick Goellner shares the hallmarks of cooking at The Antler Room and his love for the flavors of the Georgian Republic’s cuisine as he demos his California Walnut Satsivi with Sautéed Trumpet Mushrooms. Hear him speak about what inspired and influenced his cooking today, and how walnuts play an integral role in many of his dishes.
James Beard Award winner Ann Kim, Chef/Owner of Pizzeria Lola, Hello Pizza and Young Joni, shares her love for clean, simple and focused ingredients. Watch as she takes on a plant-forward version of a traditional Lao salad with her California Walnut Larb Lettuce Wraps. In place of ground pork, she makes a spiced walnut crumble, a blend of walnuts and chickpeas, and serves with Bibb lettuce, vegetables, and Thai dipping sauce. See how California walnuts help bring a depth of flavor to this delicious and nutritious dish
Acclaimed Atlanta chef/restaurateur and cookbook author Todd Richards’ Southern cooking style focuses on letting the ingredients shine and extracting the most flavor. His love for fresh, California ingredients is unmistakable. We invite you to listen in as he pays homage to his father’s recipe with this demo of California Walnut Pot Roast and Walnut Mostarda. You’ll hear his personal tips and techniques on cooking with California Walnuts, creating bold flavors and pleasing textures and how to add a healthy, plant-forward component to your next menu offering.
