Sakara and Matthew Kenney Cuisine are basically the Beyoncé and Jay Z of the plant-based food world, so we’re expecting their newly announced collaboration to get as much love as an Insta pic of Blue Ivy snuggling a kitten.
Yep, you read that correctly: Sakara founders Danielle DuBoise and Whitney Tingle have teamed up with ultra-innovative vegan chef Matthew Kenney to launch a series of dishes for Sakara’s clean (and crazy stylish) national food delivery service.
When the new menu items start to drop the week of July 4, you can expect the same hydrating, colorful, nutrient-dense fare that you’d normally get from Sakara—but with a fine-dining twist, thanks to Kenney and his superstar team of chefs. (Scott Winegard and Jessica Oost, who helped out on the project, have both done time at Michelin-star restaurants.)
For instance, a plant-based Nicoise salad comes with a macadamia nut “hard-boiled egg” on top, while a breakfast bar is elevated to decadent dessert status with rose-cashew filling, fig topping, and a macadamia-hazelnut crust. Kenney adds that the menu also includes plenty of fermented and sprouted ingredients, plus botanical infusion techniques for added hits of flavor.
“Sakara has a strong foundation in the nutritional sciences, and we knew the next step was to find a plant-based master chef that could work within the confines of our pillars of nutrition to create beautiful, delicious, and nutritionally sounds meals,” says DuBoise. “Matthew Kenney brings in a whole new level of sophistication and mastery with his globally influenced palate, classical French training, and love for plant-based foods.”
Now that’s what we call a power pairing.
In other cool collab news, HBFit and CAP Beauty recently debuted a joint beauty box, Beyond Yoga and How You Glow teamed up on an activewear collection, and Bandier launched some $200 (!) leggings with Cushnie Et Ochs.
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