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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.
A spiced quinoa bowl featuring apricots can't have a gluten accompaniment—it also cannot have something so flavored that it overpowers the apricot flavor. We suggest a dry cider that will bring a crispness to let the apricot still shine.
Bold Rock Premium Dry Cider, Mill Rock, NC
Biancolella - Ischia, Italy
Biancolella is indigenous to the Gulf of Naples. It’s a well-kept secret amongst us sommeliers. It has vibrant notes of peach, lemongrass, and herbs that not only complement the quinoa and herbs, but the floral aspect of the wine helps balance the spices in the dish.
Casa d’Ambra Frassitelli Biancolella, Ischia, Italy