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Pan-Asian Pop-Up Dinner with Chef Emily Hersh

255 E. Basse Road, San Antonio 78209

Join HELL'S KITCHEN:  YOUNG GUNS contestant Chef Emily Hersh for a special Asian-inspired dinner at Green Vegetarian Cuisine at the Alamo Quarry Market on Thursday, Oct. 14. 

Two seatings: 6:00 p.m & 7:30 p.m.


Warming the Palette:
Hot and Sour Soup

Hors d'oeuvre: Nigiri
Marinated tomatoes and beets layered on a bed of cucumber, spicy “mayo”, Avocado, and Crispy Rice

Main Course: Unagi
Eggplant Unagi layered on top of warm soba noodles.

A Sweet Finish: Ying Yang Cookie with Green Tea Ice Cream
A delicious and soft black and white cookie that celebrates the balance that a plant-based lifestyle provides.

Emily is a plant-based chef, media personality, and recipe developer based in San Antonio, Texas. Chef Emily’s training and travels have proven vital to expanding her expertise. As a graduate of The Natural Gourmet Institute NYC and The University of Texas at Austin, she specializes in the nutrition and preparation of vegetables. 

Training with culinary experts and celebrity chefs such as, Gordon Ramsay, Iron Chef Canada, Amanda Cohen, Christina Wilson, Jay Santos, and Jason Dady has helped Emily gain a broad range of visions and skillsets, from which she has curated her own style and platform. Emily is one of the youngest chefs and the first trained plant-based chef to compete in Fox’s Hells Kitchen featuring Gordon Ramsay.

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