Rich Landau and Fran Costigan to Headline Culinary Stage at Plant Based World Expo



NEW YORK, NY, April 30, 2019 – Plant-based business and healthcare professionals as well as the community at large will have the opportunity to see several culinary demonstrations, hear from leading subject matter experts in a speakers series and taste the newest products available in the market in the Start Up Zone, during the Plant Based World Conference & Expo (PBW) taking place on June 7 – 8, 2019 at the Javits Convention Center in New York City.  

“The Expo Hall at Plant Based World will be the center point of our two day event, filled with plant-based product introductions, vegan baking and plant-based entrée demonstrations, and insight from a dynamic lineup of speakers,” said Ben Davis, Content & Communications Director, Plant Based World.  “We are pulling out all of the stops so our professional and community attendees will have a chance to see and taste the exciting products that are pushing the plant-based movement forward.”

On Friday, June 7 Rich Landau and Fran Costigan will present culinary demonstrations, discuss their backgrounds and offer insight into their passion for a plant-based lifestyle. These presentations will be open to all 2-day conference pass holders and qualified trade expo pass holders.




Rich Landau, Co-Owner, Vedge, will prepare Pan Seared, Peppercorn Crusted TofuWith Ragu Of Spring Vegetables at 1:00 pm.  Rich, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. His mission is to demonstrate the creativity and satisfaction of vegetable cuisine. Through the many years in the restaurant industry, teaching and consulting, and media appearances including winning Food Network’s Chopped, Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience.  The audience will learn that plant-based entrees can be so much more than just a pile of vegetables. Rich will demonstrate the versatility and functionality of tofu as a center of the plate protein.


Fran Costigan, known as the Queen of Vegan Desserts, and Director of Vegan Baking & Pastry Rouxbe Cooking School will be preparing Ganache Glazed Chocolate Cake with Vanilla Bean Pastry Cream and Spring Berries.  Fran is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. She developed and leads the 90-day Essential Vegan Desserts Course at Rouxbe, the world’s leading online cooking school, where she mentors international students of all skill levels, from beginners to professionals. Fran’s cookbook is Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts.

In addition to these two featured chefs, on Saturday, June 8, 2019 the Culinary Demo Theater will offer other exciting culinary demonstrations, including:

  • Apple Arugula Mozza Flatbread sponsored by Daiya (10:30 am)
  • Croissants with Plant-Based Butter presented by Facebook Chef Chris Broberg and sponsored by Fora (11:30 am)
  • Seasonal & Simple Summer Sides including Summer Panzanella and Simple Roasted Potatoes with Lemon~Dijon Drizzle presented by Chef Diane and sponsored by GOOD PLANeT Foods (12:30 pm)
  • Seafood Without Sacrifice, a “deep dive” for home cooks sponsored by Good Catch Plant-based Seafood (1:30 pm)
  • 10 Minute Quick & Easy Plant-Based hors d’oeuvres for your 4th of July Parties, including vegan tacos made with citrus sparerib and vegan tuna salad bruschetta sponsored by Vegetarian Plus (2:30 pm)

Also, in the Expo Hall will be the SIDDHI Speaker Series, which is open to all attendees.  On Friday, June 7th subject matter experts will discuss positioning a vegan business for success sponsored by O’Reilly Design Co.; how to make plant-based cheese at home, sponsored by PlantMade; programs and services available to assist US companies in exporting their products, sponsored by the US Commercial Service; how to work through challenging warehousing and fulfillment issues, sponsored by SIDDHI; and creating winning products rich in protein and consumer appeal, sponsored by Ingredion.

On Saturday, June 8th the SIDDHI Speaker Series will include topics such as the journey of a serial vegan entrepreneur trying to change the world through food, sponsored by Miyoko’s; medical cannabis – plant-based wellness, sponsored by Curaleaf; the ins and outs of launching a new plant-based company, sponsored by SIDDHI; and the game-changing research that is exciting the plant-based community, sponsored by Clean Machine.  For the complete schedule, click here.

The PBW Expo will feature leading plant-based food industry companies, including two dozen who will be featured in the Start Up Zone.  Companies in this area have been in business for less than 2 years, and include All Y’alls Foods, AVONAISE FOODS LLC, Brooklyn Granola, Curaleaf New York, Gather Nutrition, LLC, Gwennie on the GO/Herbs n Spices on the GO, Hannah Irene Duffy & Co.,  HiLo Bites, Liviva Foods, LUHV FOOD, Neoliv Foods, Olive from the Raw, Otamot Foods, Pan’s Mushroom Jerky, Plant-Based Pantry, Plant Love Nutrition, PlantBase, Pnuff, Reprise Activewear, SkinnyPillow, The Better Meat Co., Three Trees Foods, Wild Earth and wildkind foods.

For the complete list of exhibitors, click here. For information on exhibiting contact Michelle Bonina, Sales & Business Development Director at 203-416-1924 or  For information about Plant Based World Conference & Expo, visit

Plant Based World is produced by JD Events, dedicated to the creation of targeted and innovative industry-leading events that deliver results. The company brings together highly qualified buying audiences, education-rich content and high-level networking opportunities — all geared toward increasing collaboration in the markets it serves. Visit for more information.

Leave a Reply