Meet Wisconsin Union Chef-in-Residence and plant-based chef Lauren Montelbano, and sample three of her newest plant-based recipes:
- oyster mushroom bulgogi wonton cups with seaweed rice
- creamy polenta with vegetable and white bean ragu
- sweet potato rounds with warm lentil salad and herbed tahini sauce
The Wisconsin Union’s culinary team has launched a plant-based menu items development collaboration with Chef Lauren Montelbano. Over the next year, Montelbano will work alongside the Wisconsin Union's in-house culinary team to develop creative, vegan menu items for the Wisconsin Union's dining operations.
Presented by:
With support from:
Wisconsin Union