As Chef Instructor at Edible Education Experience, Allyson Schurig combines two of her favorite things: teaching and cooking. A graduate of Le Cordon Bleu, Allyson uses her skills to inspire both children and adults in classes offered at the Emeril Lagasse Foundation Kitchen House & Culinary Garden.
What cuisine is your specialty?
Indian food is my go-to cuisine at home. At the Edible Education Experience, we focus on plant-based meals with ingredients sourced from our garden.
What’s your favorite local restaurant?
Hawkers is my absolute favorite! I live just down the street and they make the most amazing roti with a curry dipping sauce. It’s getting dangerously accessible now that they offer delivery through Amazon.
What’s your go-to meal at home?
Anything grilled. I was born and raised in Kansas City, Missouri so that grilling/BBQ culture is ingrained in me. Now that I try to eat more plant-based foods, my favorite go-to meal is grilled portobello mushrooms. I use a Korean marinade with soy, pureed pear, sesame oil, ginger and garlic so it’s like having bulgogi-style mushrooms.
Which kitchen gadget could you not live without?
My enameled cast iron dutch oven. I’m getting married this year and creating a registry has been so much fun! It’s 90% kitchen equipment! My poor fiancé doesn’t stand a chance.
What was your favorite bagged lunch as a kid?
A turkey sandwich with really good tomatoes. And Sunchips.
What’s your most guilty junk-food pleasure?
As much as I love really great cheese, there’s something so sinfully tasty about artificial cheese… as in boxed mac ’n cheese! (I’m a monster, I know!)
What 3 things are in your fridge at all times?
Leftovers in deli cups, because last night’s dinner makes a great lunch for tomorrow! Almond milk for smoothies. My favorite is made with frozen bananas, unsweetened cocoa powder and peanut butter. Lake Meadow Naturals eggs. They’re so delicious and I love going out to their farm.