The August edition of Cooking with the Cap Times featured chef Lauren Montelbano of The Vibrant Veg.
Cooking at Furniture & ApplianceMart, Montelbano demonstrated how to make udon noodles with oyster mushroom bulgogi, Thai red curry sauce and seasonal vegetables — grilled Napa cabbage, carrots, broccoli and purple cauliflower.
Along with the finished dish, attendees at the Aug. 28 event enjoyed a glass of Pavette Pinor Noir from California, supplied by wine pairing sponsor Leopold's Books Bar Caffè.
Attending Cooking with the Cap Times in person is one perk of Cap Times membership. We're taking a brief hiatus from the monthly schedule, but will bring it back in an even bigger and better format later this year. Watch for news about that, and sign up to support local journalism and attend future events.
This series is made possible by Furniture & ApplianceMart, Leopold's Books Bar Caffè and Hinckley Productions.
Chef Lauren Montelbano of the Vibrant Veg was the featured chef at the Aug. 28 edition of Cooking with the Cap Times, hosted by food and culture editor Lindsay Christians at Furniture & ApplianceMart in Madison.
Chef Lauren Montelbano displays a giant oyster mushroom, harvested from nearby Vitruvian Farms, used in her dish.
Cap Times members who attended the event enjoyed a glass of wine courtesy of wine pairing sponsor Leopold's Books Bar Caffè.
Chef Lauren Montelbano introduces her assistant (and husband) Kyle Julius.
The sauce for the vegan udon dish was made with tofu and coconut milk.
Chef Lauren Montelbano dishes up a serving of vegan udon noodles to serve to Cooking with the Cap Times attendees.
Cap Times food and culture editor Lindsay Christians poses with chef Lauren Montelbano at Cooking with the Cap Times on Thursday, Aug. 28.
For the demonstration, chef Lauren Montelbano demonstrated how to make udon noodles with oyster mushroom bulgogi, Thai red curry sauce and seasonal vegetables.