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  • Farming Flavor

    Bold flavors require bold vision. In our third and final episode of Make Taste Happen, a series bringing together a roster of cultural trailblazers to taste and explore new ways of looking at plant-based food and our world, chef and host Roy Choi meets Vicky Phouangbandith, Principal Farm Designer at Heart Beet, an urban farming company in Los Angeles. Together, they serve up a vegan rendition of the Lahp Salad, a traditional Laos dish, using Field Roast Plant-Based sausage. Drawing inspiration from Vicky’s roots in Laos farming culture, Roy and Vicky create a vivid flavor profile packed with crunch while exploring how food and farming can connect each of us to our personal histories. Explore the recipe at fieldroast.com/recipe/vegan-goi-aka-lahp-lao-meat-salad/ #ad

  • Craft Beer, Crafting Flavor

    We know bold flavors require bold vision. Crowns and Hops is a Black-owned brewery in Inglewood, CA, whose mission is to create cultural equity in the craft beer space. In our second episode of Make Taste Happen, a new series bringing together a roster of cultural trailblazers to taste and explore new ways of looking at plant-based food and our world, chef and host Roy Choi and Crowns and Hops founders Beny Ashburn & Teo Hunter come together to serve up a plant-based take on the quintessential Jamaican oxtail stew with Field Roast sausage and their own Anomaly stout craft beer.

    Explore the recipe at fieldroast.com/recipe/urban-anomaly-brown-stewed-jamaican-sausage-with-rice-peas/

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  • The Art of Fermentation

    Bold flavors require bold vision. In this new series, Chef Roy Choi invites creators and culinary innovators who are pushing boundaries in their respective industries into the Field Roast Kitchen for a bold tasting experience. A meeting of the minds and palettes, each episode sees Roy pairing our creator’s crafts, flavors and cuisines with Field Roasts’ delicious selections, delivering a once-in-a-lifetime plant-based meal. While Roy and our guest creator swap unique flavors and their own ground-breaking stories, we’ll learn about their deep connection to food, to community; to exploring new ways of looking at plant-based food and our world.

    In our first episode of Make Taste Happen, chef Roy Choi and founder of Picklé, a community-focused pickle workshop in LA, Jess Wang, showcase the taste-altering possibilities of fermentation with a new plant-rich take on the traditional Chinese Zha Jiang Mian noodle dish featuring Field Roast. 

    Explore the recipe at   fieldroast.com/recipe/zha-jiang-mian-noodles/