Creative Approaches to Meatless Meals

Vegan and vegetarian dishes are moving out of the fringes and into the mainstream. This session takes a fresh look at how to work with non-animal proteins, especially using our local sources, and how to build menu items around them. From tofu and seitan to a million uses for nuts, you’ll come away with ideas for everything from appetizers to desserts.


Matthew Martin
Executive Chef – Fern, Flavors from the Garden

A native of New Hampshire, Chef Martin has known since the age of twelve, working in his grandmother’s diner that he wanted to spend his life making people happy with food. After graduating from Southern New Hampshire University’s Culinary & Business Management program in 2013, he relocated to Charlotte and joined the team at Fern. He rose quickly through the ranks and was named Executive Chef in August 2014. His experience there has given him a passion for creating vegetarian fare that is all at once elegant, engaging and approachable.