My guest is Tim West, one of the chefs who has been recognized by Zagat’s as one of their “30 under 30″ chefs. Tim was responsible for starting the first Slow Food chapter at Culinary Institute of
America, and went on to working at the St. Regis Hotel in NY, before moving out to California to become the chef at the Facebook Headquarters. His experience at Facebook showed him how he could merge his passion for sustainable food with technology entrepreneurship, to help change our food system for the better. In 2013, Tim co-created Food Hackathon, a coming together of chefs, entrepreneurs, social media people, food producers, investors and foodies, to brainstorm, cross-pollinate ideas, and spark innovation in the eco-food system. The Food Hackathon model is being replicated this weekend in Washington DC and in two weeks in Germany. And this is just the beginning!
Stuffed Acorn Squash
Pre-heat oven to 375 degrees.
Ingredients
5 acorn squash, cut in half, seeds removed, bottom made flat
1 onion, chopped
2 carrots, diced
2 parsnip, diced
6 oz. shitake mushrooms, sliced
2 stalks celery, chopped
½ t. Chinese Five Spice
1 zucchini, diced
1 yellow summer squash, diced
2 cups broccoli, small florets
½ cauliflower, cut into florets
1 can cannelloni beans
1 Tbs. chopped sage
1 Tbs. minced garlic
1 Tbs. minced ginger
¼ cup nutritional yeast
¼ cup water
1 cup chopped assorted peppers
1 bunch asparagus, cut on the diagonal into 1” pieces
Olive oil
1 Tb. tamari
1 Tbs. aji mirin
1/3 cup toasted slivered almonds
2 cups cooked Wild Rice
¼ cup chopped parsley
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