A vegetarian lunch at the chef’s menu at the New York City restaurant where chef Alex Guarnascelli’s menu features “vegetarian” items like lamb, cauliflower and chorizo.
The menu is a response to demand by restaurant owners who are looking to diversify their menus and menus for vegetarian options and chefs, who have become increasingly concerned about how their food is perceived.
“The Green Chef Menu is not about vegetarianism.
It’s about sharing the knowledge and the recipes of one of the most influential chefs of our time, Alex Guernascellis cooking style and philosophy.
It is a conversation about the importance of having a variety of food on the table,” Guarnscelli told ABC News.
GuarnasCelli’s recipe book, which he co-authored with chef Boyardee, was published in 2015.
The restaurant has been offering the menu since May 2018.
GuernasCellis new book, Vegetarian Lunch, offers a vegetarian meal for under $50 at its New York outpost, and the restaurant has recently expanded to other New York locations.
Guersons Celli’s vegetarian menu features vegetarian, vegan, gluten-free, paleo and paleo-friendly dishes, including lamb, kale, caul, chorizos, cauli, chickpeas, caulifera, broccoli, cauliflowers, green beans, kale and kale-cauliflower.
Guards celli is the owner of The New York Times best-selling cookbook The Green Chef.
GuerrasCell, who has a Ph.
D. in molecular biology and is a certified chef and chef instructor, said the menu is meant to be a conversation, not a recipe book.
“I don’t think there’s a reason to write a recipe.
You know what I mean?
It’s an exercise in creativity.
I’m not telling you what to do,” he said.
The menus menu has also been updated several times in the past year, and Guarnasccelli said he has received “so many comments” on the menu.
GuartasCell says the menu reflects his personal and professional values, which include vegetarianism and respect for animals.
The chef says he has not been asked to remove his vegetarian dishes from the menu, but he will be making changes to the menu and the vegetarian menu as the demand for vegetarian food increases.
“My goal is to make this a place where people can go and share their knowledge and experience and be able to make choices that are more sustainable and not rely on a food industry that is not supporting us,” Guernasccell said.