Vegetarian BBQ Plate
A vegetarian plate that boasts all the flavors of a outdoor BBQ, the usual suspects, corn, beans, slaw, with pulled braised jackfruit.
Nutritional facts
Protein
10g
Carbs
63g
Calories
740
Fat
51g
Ingredients
Agave, Bay Leaves, Black Beans, Brussel Sprouts, Calcium Disodium, Canola Oil, Caramel Color, Carrots, Celery Seed, Chipotle In Adobo, Chipotle Peppers, Cilantro, Contains Less Than 2% Of Salt, Corn, Corn Bread Mix, Corn Starch, Corn Syrup, Cumin Powder, Distilled Vinegar, Egg Yolks, Garlic, Ground Black Pepper, High Fructose Corn Syrup, Iodized Salt, Jackfruit In Brine, Jalapeno, Kosher Salt, Liquid Smoke, Mayonnaise, Milk, Modified Corn Starch, Molasses, Mustard Flour, Natural Hickory Smoke Concentrate, Natural Flavors, Natural Smoke Flavor, Onions, Oregano, Organic Blue Agave Nectar, Pam Cooking Spray, Paprika, Pasteurised Cream, Pineapple Juice Concentrate, Salt, Sesame Oil, Shallots, Sodium Benzoate Preservative, Soybean Oil, Sugar, Sweet Baby Rays Golden, Tamarind, Tomato Paste
Reviews
4.0
Based on 99 reviews
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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