Plant-based discoveries, delicious surprises, and the people who made The Cookout unforgettable.

I love a good food festival. Give me interesting people, delicious food, and a little music, and I’m happy. And that’s why I was so thrilled about this year’s NYC Wine and Food Festival. Held on the Rooftop at Pier 17, The Cookout was hosted by Chef JJ Johnson, Entrepeneur and Radio Personality, Angela Yee and the iconic Whoopi Goldberg. The entertainment? No other than Method Man of the Wu-Tang Clan.

The Cookout was a celebration of food, culture, and creativity. Dozens of vendors were on hand to share their culinary delights and you know me, I was absolutely looking for all of the plant-based goodness.

And I was not disappointed.

But here’s what I loved most. Beyond the magic that was Method and the stunning setting, I found food entrepreneurs who were passionate about what they were creating and eager to share their stories.

That’s my kind of party!

Kraves Vegan Foods: Come for the Pasta, Stay for Charles

Before NYC Wine and Food Festival, I had already identified Kraves Vegan Foods as one of the businesses I wanted to check out.

What I didn’t know was that I would get to meet owner Charles Davis.

Charles offered me a taste of the Buffalo Chick’n Cavatappi, a plant-based pasta dish that delivered on flavor.

The pasta was good. But Charles? He was awesome!

There’s something special about meeting an entrepreneur who genuinely loves what they’re building. I enjoyed our conversation as much as I enjoyed the food.

And that’s important because plant-based eating isn’t just about swapping ingredients. It’s also about discovering the creative people who are making these foods more exciting, accessible, and delicious.

Kraves Vegan Foods was a great reminder that you don’t have to sacrifice flavor to put more plants on your plate. Find them on IG @kravesveganfoods.

Check us out in the video below and don’t forget to subscribe to the Black Girls Eat YouTube Channel!

Tosh’s Patties at the NYC Wine and Food Festival: Mushrooms Never Tasted So Good!

Another delicious discovery at The Cookout was Tosh’s Patties, where I had the pleasure of meeting Chef Tosh and tasting his incredible Jerk Cremini Mushroom Patty. I read that Tosh (named after the musical legend Peter Tosh) was influenced and encouraged to explore the flavors of his mom’s Jamaican heritage with a goal of bringing high quality patties to NYC.

Now, you know I love finding creative ways to get more plants on the plate. So naturally, I was excited to try this plant-forward creation. And let me tell you, this patty was a winner! And so is Tosh! He was kind and engaging. I appreciate that!

But I digress. For starters, the combination of cremini mushrooms and jerk seasoning delivered plenty of flavor. Even better, it showed how familiar ingredients can become something exciting and unexpected.

That’s why I love discovering chefs like Tosh. Not only are they introducing creative ingredients, but they’re also showing us that vegetables can absolutely hold their own when it comes to flavor. On IG @toshspatties

More mushrooms, please!

Meet Chef Mia: Puerto Rican Flavor and Plenty of Personality at the NYC Wine and Food Festival

Another memorable encounter was with Maria Bído, the woman behind Mía’s Cocina.

First of all, Chef Mia is a whole vibe!

She was bubbly, enthusiastic, and absolutely delightful. At one point, I burst into “Boricua! Morena!” and she joined me immediately. Absolutely energetic and beautiful.

Maria is a lifelong Lower East Side resident whose love of Puerto Rican cooking began with lessons from her grandmother, or wela. Today, she’s sharing those family traditions through cooking experiences, catering, and community gatherings.

I love that.

Food has always been one of the ways we share our histories, preserve our traditions, and connect with one another.

And yes, I tasted her flan.

Chef Mia and LA Dunn at the NYC Wine and Food Festival — LA and Chef Mia

Now, I don’t eat much dairy these days, but I couldn’t resist a spoonful. It was delicious!

Maria hopes to bring her flan to store shelves, and I love seeing entrepreneurs dream beyond where they are today. Maybe there will soon be a non dairy version? I’ll have to whisper that in her ear the next time we meet!

What stayed with me about her wasn’t just the dessert. It was her enthusiasm, her connection to her Puerto Rican heritage, and the joy she brings to sharing food with others. Find Mia on IG @miascocina.ny

Plant-Forward Eating in Unexpected Places

People sometimes assume that because I talk about plant-based nutrition, I only visit vegan restaurants or attend plant-based events.

Not even close. Some of you already know that. If not, check out and save the Guide to Eating Plant-Forward at SXSW and the Guide to Eating Plant-Forward at Yankee Stadium.

The Cookout at the NYC Wine and Food Festival featured a wonderful mix of culinary talent, including Kraves Vegan Foods, Ramen Hood, Tosh’s Patties, 2 Girls & a Cookshop, Sugar Hill Creamery, Mia’s Cocina and many more.

These businesses represent different cuisines, approaches, and food traditions. That’s part of what makes exploring New York City’s food community so exciting.

My mission with Black Girls Eat has never been to tell people they have to give up everything they love.

Instead, I encourage people to add more fruits, grains, and vegetables to their plates, one meal at a time.

Sometimes that means enjoying a delicious plant-based pasta dish. Other times, it means discovering the story behind a treasured family recipe.

And yes, sometimes it means trying something you never thought you would!

There is room for curiosity, flexibility, and joy on a plant-forward journey.

The People Behind the Plates

One of the things I appreciated about The Cookout was the opportunity it created for chefs, restaurateurs, and food entrepreneurs to share their work with a wider audience.

I have followed Chef JJ Johnson’s journey with FIELDTRIP and admire how he has built a business around rice, a familiar ingredient with extraordinary cultural significance.

The Cookout captured something I believe deeply: food is never just food.

It’s history. Entrepreneurship. Creativity. Family. And sometimes it’s a pathway to something much bigger.

Meeting Charles, Tosh and Maria reminded me why I enjoy bringing Black Girls Eat into these spaces.

I want to introduce you to the people who are making food interesting, creating opportunities, and building businesses rooted in their passions.

My Biggest Takeaway From NYCWFF 2026

LA on the Ferry to the NYC Wine and Food Festival — LA Dunn for Black Girls Eat

The 2026 New York City Wine & Food Festival reminded me that the best food experiences are about more than what’s on the plate.

They’re about who prepared the food, why they created it, and the stories that come with every bite.

I went looking for plant-based discoveries and left with something more: new connections, great conversations, and another reminder that food brings people together.

And isn’t that what a great cookout is all about?

Let’s keep exploring together!

Follow Black Girls Eat for plant-based food, interesting people, and the places where we find them.

Have you discovered a food entrepreneur or small food business that deserves more attention? Tell me about them in the comments. I’m always looking for my next delicious discovery!

NYC Wine and Food Festival 2026: My Cookout Highlights