Celebrated vegan chef Laura Theodore prepares a portable plant-based picnic lunch. Menu features Chickpea and Quinoa Salad in Sweet Pepper Boats. Marinated Asparagus Salad adds zing to this traveling menu. For dessert, festive Date-Nut Lollipops add a pop of fun and flavor, while homemade Ginger Iced Tea rounds out the meal with frosty freshness. Special guest: Chef Del Sroufe.