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Recipe Friday: Where There is Smoke, There is Yumminess

During Art of Catering Food 2024, Chef Jefrrey Schlissel (The Bacon Cartel) showcased just how versatile plant-based cuisine is by incorporating it into barbecue

Check out the recipe below! 

Vegan Bone Marrow

Yield: 1


2 ea. hearts of palm
1 T zucchini, diced
½ tsp garlic, minced
1 sprig thyme, chopped
1 cup spinach, sautéed
1 tsp tomatoes, chopped
1 slice vegan cheese
⅛ tsp black pepper
⅛ tsp kosher salt
¼ tsp yellow onion or shallot


  1. Take the hearts of palm and split them in half trying to keep it equal as possible. Carefully remove the center part and set the “canoe” part to the side.
  2. Take the middle of the hearts of palm and chop them up.
  3. Using a medium sauté pan, add in 1 tbsp of grape seed oil and heat the oil on medium. When the oil begins to smoke add in the hearts of palm, garlic, onions and cook until starting to turn brown about six to eight minutes.
  4. Next, add in the tomatoes and cook the tomato liquor out, about seven to nine minutes. Add the rest of the ingredients and cook until the spinach is wilted. Let cool.
  5. Once the vegetable mixture is cooled, take the canoes and gently fill the middle with the vegetable marrow.
  6. Lastly, take a torch and torch the edges of the hearts of palm and serve with pickled red onions.

NOTES Use a half pan with a cooling rack to torch the hearts of palm. This is the safest way to torch the hearts of palm.

Beet Tartare

Yield: 8 oz


4 cloves garlic
1½ tsp salt
2 tsp capers, drained
4 T dijon
8 oz vegan mayo
1 tsp fresh black pepper
1½ cup shallots, minced
2 lbs smoked beets


  1. Put the garlic, and ¼ teaspoon of the salt in a chilled medium-size mixing bowl and, with a fork, mash to make a paste.
  2. Add the capers and mash them into the paste.
  3. Add the vegan mayo whisking constantly until incorporated.
  4. Whisk in the remaining ½ teaspoon salt, the black pepper. Add the beets and mix well with a wooden spoon.


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