By Nourish Café & Market announced a new collaboration for the summer. On Monday, Chef Gaby Vera Weir, who is a private chef, culinary instructor, school lunch activist and recipe developer/columnist for Feast Magazine, started creating new dishes at Nourish.
Weir will be making two new bowls throughout the summer using organic, nearly all locally sourced ingredients that are free of gluten, soy, corn, refined sugars, preservatives and inflammatory oils.
On Monday, Weir created the first bowl, arroz con pollo, which includes green garlic sofrito, chicken thighs, basmati rice, parsley-garlic-lemon gremolata, pickled watermelon radish and carrots. Each day, the bowls are available until they are sold out and a portion of all proceeds will be donated to Columbia Center for Urban Agriculture.
For more information on the bowls or to learn more about Weir, visit Nourish on social media.
