Show 266, March 24, 2018: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill

Tal Ronnen of Crossroads KitchenWe know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill.

“Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.” “We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.”

“We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, cream cheese-style spreads, fantastic entrées and more — all out of fresh nut milk.”

“We think carefully about everything we put in our products. Each of our products comes from artisan almond milk cultured using traditional cheese making methods. We source non-GMO almonds from the San Joaquin Valley and do not use any artificial flavors, preservatives or sweeteners in our products.”

Chef Tal pops out of his busy kitchen to join us.

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