Chef Michael Voltaggio—winner of the sixth season of culinary competition show Top Chef—recently developed a five-course tasting menu for Los Angeles vegan restaurant Crossroads Kitchen. The menu ($65 per person) features Voltaggio’s inventive plant-based takes on traditionally meat-centric Italian dishes. The first course is playfully called “Mushrooms Pretending to Be Chicken Liver Mousse” and is served with a kale juice-infused lavash bread. The salad course features mizuna bitter greens, fioretto (flowering cauliflower), oro blanco grapefruit, and hazelnuts. For his spin on a clam-heavy “alle vongole” style pasta dish, Voltaggio replaced clams with oyster mushrooms served over “gnocchetti”—a small pasta variety traditionally shaped by pressing dough into the bottom of a wicker basket. The fourth course is Smoke Beet Osso Bucco, a plant-based stand-in for a Northern Italian dish that features slow-cooked, wine-braised meat. For dessert, Voltaggio created a Chocolate Budino cake served with coffee ice cream and coconut whipped cream. Voltaggio promoted the new menu—which will be served at Crossroads on December 17—on social media with the statement, “#vegan #menu #food #plantbased is the new #porkbelly.”  

Love the plant-based lifestyle as much as we do? Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!

Subscribe