caption: Meet the Female Vegan Chefs Who Are Changing the Food World as We Know It
exif: {"Image ImageDescription": "Nina Curtis\nBeverly Hills, CA\nPeggy Chan\nGrassroots Pantry, Hong Kong\nSophia Hoffmann\nBerlin, Germany\nMakini Howell\nPlum Bistro, Seattle\nCara Mangini\nLittle Eater Restaurant and Grocery Store, Columbus, OH\nCarrie Summer\nChef Shack, Bay City, WI\nWhat better way to celebrate International Women\u00eds Day than with the incoming president of Women Chefs and Restaurateurs, Nina Curtis, and a star-studded lineup of chef-advocates? This seasonal, vegan dinner will showcase how this group of top toques is rethinking contemporary cuisine and representing the powerful voice of females in the culinary world. Each course includes an expert wine pairing featuring sustainable wine from female winemakers and/or proprietors. Wine pairings are sponsored by Women of the Vine & Spirits, the leading trade organization dedicated to the advancement and empowerment of women in the alcohol beverage industry.\n\nMenu\nHors d\u00edOeuvre\n\nChilled Carrot\u00f1Beet Borscht Shooters with Macadamia Nut Sour Cr\u00cbme and Amaranth Microgreens\n\nToasted Quinoa Cakes with Whipped Fava Bean Hummus, Dill Oil, and Onion Flowers\n\nMozzarella-Style Nut Cheese Cubes with Black Mission Figs, Basil, and Balsamic Reduction\n\nSpicy Walnut\u00f1Lentil Lettuce Cups with Mango Salsa and Cilantro\u00f1Avocado Cr\u00cbme\n\nWente Vineyards Small Lot Brut 2015\n\nJ. Lohr Gesture RVG 2016\n\nDinner\n\nOhio Rutabaga\u00f1Apple Cake with Sweet Potato\u00f1Ginger Hummus, Cabbage\u00f1Apple Slaw, Cider Vinaigrette, Microgreens, Arugula Oil, and Pickled Mustard Seeds\n\nDomaine Bousquet Sauvignon Blanc 2017\n\nDisguised Cauliflower with Roasted Garlic; Black Cumin Oil; Microgreens; German Potato, Beet, and Carrot Rainbow Fritter; Purple Cashew Sour Cr\u00cbme; Almond Ricotta, Mint, and Potato Kasnudel; Rapeseed Oil; and Red Bread Crumbs\n\nWhitecliff Vineyards Reserve Riesling 2015\n\nVietnamese Yellow Curry with Char-Grilled Hedgehog Mushroom, Marinated Eggplant, Wilted Seasonal Greens, Turmeric\u00f1Lemongrass Curry Jam, and Brown Rice Cracker\n\nBurgess Cellars Petite Sirah 20", "Image Model": "Canon EOS 5D Mark IV", "Image XResolution": "300", "Image YResolution": "300", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "GIMP 2.8.14", "Image DateTime": "2018:03:27 14:08:23", "Image Artist": "Jeffrey GURWIN", "Image Copyright": "JGURWIN [c]2017", "Image ExifOffset": "2228", "EXIF ExposureTime": "1/160", "EXIF FNumber": "9/2", "EXIF ExposureProgram": "Manual", "EXIF ISOSpeedRatings": "250", "EXIF ExifVersion": "", "EXIF DateTimeOriginal": "2018:03:08 00:00:00", "EXIF DateTimeDigitized": "2018:03:08 00:00:00", "EXIF ShutterSpeedValue": "4708/643", "EXIF ApertureValue": "2886/665", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "4", "EXIF MeteringMode": "Pattern", "EXIF Flash": "Flash fired, compulsory flash mode", "EXIF FocalLength": "25", "EXIF SubSecTimeOriginal": "71", "EXIF SubSecTimeDigitized": "71", "EXIF FlashPixVersion": "", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "1600", "EXIF ExifImageLength": "1068", "EXIF FocalPlaneXResolution": "5600/3", "EXIF FocalPlaneYResolution": "5600/3", "EXIF FocalPlaneResolutionUnit": "3", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Auto", "EXIF SceneCaptureType": "Standard"}