PLANT-FORWARD MASTERCLASS: COOKING WITH CHAD SARNO
Mast Market Prep Kitchen Bedford, NY
October 25th 11 am - 2 pm
October 25th 11 am - 2 pm
Discover the techniques behind elevated plant-forward cuisine in this immersive culinary experience with internationally acclaimed chef Chad Sarno. Through a blend of live demonstrations and some hands-on cooking, you'll learn professional methods for creating bold flavors, mastering foundational techniques, and transforming everyday ingredients into restaurant-quality dishes.
Whether you're a home cook or a seasoned food enthusiast, this class offers practical techniques, creative inspiration, and delicious food you'll recreate long after the day is over.
Following the class, relax and enjoy a chef-prepared lunch featuring every recipe explored throughout the session.
What You’ll Learn
Essential cooking fundamentals and professional techniques
Building flavor through herbs, spices, and taste profiles
Essential sauces and marinades: BBQ Sauce, Classic Red and white Sauces, Hoisin Sauce, Tomato Confit
Mastering mushrooms: Working with wild and common domestic mushrooms, Techniques and recipes
Rice fundamentals: Perfect Pilaf, Creamy Risotto, Crispy Arancini
Your Lunch
Lion's Mane "Calamari Fritti " with Tartar & Spicy Cocktail Sauce
Crispy Arancini with House Red Sauce
King Oyster "Scallops" with Beurre Blanc
Arugula "Parmesan" & Lemon Vinaigrette
Milanese Risotto
Lion's Mane Piccata Scallopini
Baked Apple Roses with Salted Caramel & Amaretto Cream
Learn more about Chef Chad Sarno
Bedford Plant Based Restaurant Week
September 2oth - 27th
Plant-based Restaurant Week is back for its second year! Restaurants across Bedford and beyond are once again coming together for a culinary celebration of sustainability, taste, and local pride.
Every bite makes an impact. Explore this year’s partner restaurants, discover flavorful plant-based dishes, and join us as we continue to celebrate good food that does good.
Participating Restaurants
See what our participating restaurants are serving up for Bedford’s Plant Based Restaurant week!
Past Events
Food, Community & Action Kick Off
September 23rd from 5 pm - 8 pm
An Evening of Nourishment, Conversation and Connection: Share a Vegan Feast and participate in a Live Panel Discussion on Food and Climate
This panel brings together leaders at the forefront of climate and food system change: Emmy-winning journalist and author David Pogue, environmental educator and Billion Oyster Project founder Murray Fisher, regenerative agriculture investor Caroline MacGill, and plant-based culinary innovator Chad Sarno. Together, they will lead our community in a conversation about how transforming our food system is the key to building a sustainable future.
All proceeds from this event will benefit the efforts of Hilltop Hanover
Hosted By Emily and Murray Fisher, Lyn Reardon, Caroline MacGill, Christpher Gavigan, Deanna Marano and Katy Foley
Vegan Feast provided by
Bedford Plant Based Restaurant Week
September 23rd - 30th
For the first time ever, restaurants across Bedford and beyond will come together for Plant-based Restaurant Week - a bold culinary celebration of sustainability, taste and local pride.
Every bite makes an impact. Explore our partner restaurants and discover flavorful plant-based meals!
Participating Restaurants
Cowspiracy Film Screening
Wednesday, October 1st at the Bedford Playhouse
Join us for this provocative and eye-opening documentary that exposes the devastating environmental impact of animal agriculture. This film challenges us to rethink our food choices as a path to true sustainability. After the screening, continue the conversation at Bambi’s Bar in the Playhouse Café, where cocktails and vegan bites will be served.
“The Animal industry is a leading cause of global deforestation, water consumption and water pollution, is responsible for more greenhouse gases than the transportation industry, and is the primary driver of rainforest destruction, species extinction, habitat loss, topsoil erosion, ocean dead zones, virtually every environmental ill. Yet it goes on, almost entirely unchallenged.” Kip Andersen, Cowspiracy
