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NYC Wine & Meals Competition Evokes Cooks to Discover Crops With New Award

Vegan cheese model Violife is about to make a flavorful debut as an occasion sponsor on the extremely anticipated Meals Community New York Metropolis Wine & Meals Competition this weekend. The competition, identified for its culinary extravagance, will see Violife becoming a member of forces with acclaimed Chef Mike Puma of NYC’s Gotham Burger Social Membership to showcase the scrumptious prospects of dairy-free cheese in a customized plant-based burger.

The Meals Community New York Metropolis Wine & Meals Competition is famend for its charitable mission, with 100% of the competition’s web proceeds devoted to supporting New Yorkers dealing with extreme sickness. Over the previous 16 years, the competition has raised greater than $14.8 million for its charitable causes. 

One of many competition’s standout occasions is the Blue Moon Burger Bash, introduced by Pat LaFrieda Meats and hosted by the beloved movie star chef Rachael Ray. This 12 months, the competition is taking a daring step in direction of the plant-based revolution with the introduction of the Powered by Crops Award, sponsored by Violife. 

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This award goals to shine a highlight on plant-based options to conventional meat patties. “The Powered by Crops Award was impressed by the rising pattern of plant-based and dairy-free consuming and our perception within the significance of encouraging cooks and customers alike to discover the scrumptious prospects of dairy-free delicacies and plant-based meals,” Rachel Waynberg, Senior Advertising Supervisor of Foodservice for Violife, tells VegNews.

The brand new Powered by Crops Award

To qualify for the Powered by Crops Award, burger entries should comprise a minimal of 25 p.c plant-based or different protein within the patty, and so they have to be topped or paired with a plant-based or dairy-free condiment, sauce, or cheese. 

“The award solely requires 25 p.c plant-based protein to permit cooks the flexibleness to showcase the flexibility and taste of our plant-based merchandise whereas nonetheless incorporating different components into their creations, fostering creativity, and making certain a variety of scrumptious plant-powered burgers for consideration,” Waynberg explains. 

This new addition to the competition lineup is predicted to encourage culinary creativity amongst cooks and spotlight the rising pattern in direction of plant-based eating. “We all know that pivoting to a plant-based or dairy-free weight-reduction plan can really feel like a giant change for some customers. What higher method to spotlight learn how to make constructive, incremental modifications in your weight-reduction plan than function a plant-based cheese on certainly one of America’s favourite meals,” Waynberg provides.

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For his half, Chef Mike Puma is making a customized plant-based model of his award-winning Gotham Smash Burger that was impressed by an Oklahoma fried onion burger.

“Parts of any nice burger ought to be easy, however utilizing high quality substances. For this burger, we’ll use plant-based beef, sliced onions, and naturally, our favourite, scrumptious melty cheese from Violife—all served on a toasted vegan bun,” Puma tells VegNews.

Violife promotes the advantages of vegan cheese

Based in Thessalonica, Greece, Violife’s merchandise have been loved by individuals all over the world for the reason that Nineties. The model was born out of a need to take pleasure in cheese throughout the 100 days of fasting noticed beneath the Greek Orthodox calendar, which prohibits dairy product consumption.

Over time, the model has discovered many distinctive methods to get its vegan cheese in entrance of customers. Final month, Violife partnered with Blink-182 drummer Travis Barker to indicate his greater than 8 million Instagram followers learn how to make a vegan cheese quesadilla utilizing Violife shredded vegan cheese. 

After cooking the quesadilla with all of the fillings, Barker takes a chunk. “Rattling, Violife is f*cking superior,” he exclaims.


In April, the model tapped James Beard Award-winning cooks to develop distinctive culinary experiences utilizing its dairy-free merchandise. These cooks crafted progressive recipes that includes Violife’s signature vegan cheeses, butters, and lotions which had been added to their respective restaurant menus. 

Via this partnership, Violife goals to supply customers with an enhanced culinary expertise by bringing collectively the creativity and experience of those cooks with its dairy-free merchandise. 

“As a frontrunner in plant-based and dairy-free cheese, with a formidable roster of pizza-focused cheeses, in addition to a rising steady of different cheeses and merchandise reminiscent of dairy-free spreads and cream, it’s our mission to proceed elevating consciousness for plant-based consuming throughout the foodservice and retail sectors, offering cooks and customers with extra choices when eating out or in,” Waynberg stated on the time.

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This partnership adopted one other collaboration that challenged high cooks to work with Violife’s merchandise. Final 12 months, High Chef Canada aired a vegan feast-themed episode wherein opponents used plant-based merchandise from Violife and margarine model Becel—each owned by mother or father firm Upfield. 

The successful chef, Montreal-based chef Camilo Lapointe-Nascimento, impressed judges with a cucumber granita with white chocolate ganache, white chocolate crumble, and grilled cucumber made with Violife Authentic Creamy cream cheese.

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