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Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.
Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition.
Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art.
Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.
Sometimes you have to look beyond the dish and ask yourself how would one accompany this dish. Well in the case of this "omelet," it would go wonderfully with a spicy chutney. We suggest Georgia's Jekyll Brewings Pineapple Habanero Hop Dang Diggity. Starting as Jekyll's flagship IPA, it gets a healthy dose of pineapple and habanero to make it a chutney-like condiment.
Jekyll Brewings Pineapple Habanero Hop Dang Diggity
Glera - Prosecco, Italy
What better reminds you of brunch than sparkling wine? A prosecco is delicate, easy-going, and inexpensive. With its moderate level of alcohol and soft, peachy fruit, it might just remind you of a bellini as you enjoy with your omelet.
Maschio Prosecco, Italy