Meet Nik Sharma

Meet chef molecular biologist turned cookbook author and food photographer, Nik Sharma on November 1^st  in the Café.
Your Bon Appétit at Edwards Lifesciences culinary team will also recreate recipes from his newest cookbook, Veg-Table.

Leaving his career in biomedical research behind to pursue a career in cooking, food writing, and photography, he uses his background in biochemistry to understand flavor. His 3rd cookbook, VEG-TABLE, features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.

Join us for this special event and receive a personalized copy at $18.00 + tax.

On the menu – from the pages of Veg-Table:

Kettles Station
Yellow Curry Pumpkin Rice Soup (recipe on page 200)

Pasta Station
Butternut Squash Sauce, Crispy Leeks, and Farfalle Pasta (recipe on page 195)

Cravings Station
Entrée: Mustard Chicken, Fennel, and New Potatoes (recipe on page 315)
Vegetarian Entrée: Bok Choy with Crispy Tofu (recipe on page 166)
Side: Sweet and sticky Brussels Sprouts (recipe on page 165)
Side: Sweet Potato Kale Caesar Salad (recipe on page 136)