Executive Chef Edgar Kano and Sous Chef Chad “Sosa” Hester have created a menu of internationally-inspired, plant-based cuisine that is now available on the lunch and dinner menus at Bar Margot at Four Seasons Hotel Atlanta. The five new dishes are house-made using non-processed ingredients, where nearly all of the produce is sourced from regional Southeastern farms.
We met the chefs recently and were impressed by their commitment to flavor and storytelling through their new menu. Each has a magnetic personality and an enthusiasm for their craft that shines through loud and clear in every dish.
Lucky you, reader! They shared a recipe for a gorgeous (and easy to make) tostada that just might transport you to another world! But first, a little background.
In 2020, Chef Sosa expanded his culinary skillset by launching a food truck called Plant-Based Kitchen. Through this year-long venture, he connected directly with Atlanta’s community of vegans, vegetarians, flexitarians and the plant-curious, who introduced him to the growing desire for elevated plant-based food. His first-hand interactions became his motivation to explore innovative methods and ingredients when preparing hearty, delicious meals – sans animal products, which revealed a need to add such items to the Bar Margot menu.
When it came time to begin experimenting with ingredients, Chef Sosa followed his heart for inspiration, which led him to the people of Bar Margot – from the bartenders and cooks he works alongside to the restaurant’s multicultural clientele.
“I am grateful for the array of cultures shared inside our kitchen. It is a reflection of the rich diversity found throughout Atlanta,” explains Chef Sosa. “For instance, one of our cooks, Alissa Bermudez, is originally from Hawaii. I love the clean, vibrant ingredients of a traditional poke, but to make it vegan, we replaced ahi tuna with red and golden beets. Several of our team members are from West Africa, which became a source of inspiration for the spicy jollof rice garnished with a meaty-textured king trumpet mushroom.”
Trying new dishes can be intimidating, for certain. But, during this fresh spring season of rebirth, why not venture outside your meat and potatoes and treat your body to a plant-based dining adventure.
Chickpea & Avocado Tostadas
2 tablespoons olive oil
2 teaspoons marsala wine
4 tablespoons soy sauce, enough to coat all of the ingredients
4 cups steamed chickpeas
1 red onion, diced
1 red bell pepper, diced
2 cups chopped cauliflower
½ cup chopped fresh cilantro leaves
2 ½ tablespoons onion powder
2 ½ tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon paprika
2 whole ripe avocados, peeled and pits removed
2 tablespoons chili oil
4 fresh limes: 2 juiced, 2 sliced in quarters
3 crispy corn tortillas
1 pound radishes, spiralized
3 tablespoons toasted coconut flakes
4 tablespoons pickled ginger
1. In a medium saucepan, drizzle olive oil, marsala wine and soy sauce over medium heat. When heated, slowly add steamed chickpeas, red onion, red bell pepper, chopped cauliflower and cilantro. Season with onion powder, garlic powder, cayenne pepper and paprika. Saute all ingredients until tender. Remove from heat and pour ingredients into a medium mixing bowl. Cover and place inside the refrigerator to chill for minimum of three hours or overnight.
2. To make the avocado coulis, place the two avocados, chili oil, and half of the lime juice in the bowl of a food processor. Add salt to taste. Puree until smooth. Set aside.
3. Place three corn tortillas on a plate. Spread a layer of the avocado coulis on each tortilla. Remove the bowl of sautéed vegetables from the refrigerator; scoop desired amount onto each tortilla. Top with spiralized radish and sprinkle of toasted coconut flakes. Garnish with pickled ginger. Squeeze juice from lime wedges over each, for added flavor.