Time Out Market Union Square celebrated Earth Day with From Platform to Plate, hosted by Ivy Stark in partnership with CookUnity, more than just a dinner—it was a live example of culinary evolution, tracing the journey of dishes from digital testing ground to physical menu at BKLYNwild.

Chef Ivy Stark

Chef Stark, widely recognized for her work at Dos Caminos and Rosa Mexicano, has long been known for bringing depth and vibrancy to Mexican cuisine. With BKLYNwild, she pivots toward a plant-forward philosophy that feels both contemporary and deeply personal—rooted in her decades of experience but responsive to how people want to eat now. The evening made clear that CookUnity serves as more than a distribution platform; it’s effectively a testing lab, where customer feedback and iteration directly inform what ultimately lands on a restaurant menu. 

The dinner itself mirrored that process with a table bedazzled with take home gifts like plantable seed paper menus, grow kits that blossom bee friendly pollinating flowers and cute totes. Guests began with a Toasted Pepita Hummus, paired with crisp, fresh vegetables—a simple but layered opener that set the tone for the meal’s ingredient-driven approach. 

 The Feliz Bowl followed, a vibrant composition of red quinoa, roasted plantains, black beans, papaya, and red cabbage, all tied together with a honey-lime vinaigrette. It was a dish that captured BKLYNwild’s ethos: bold flavors, balanced textures, and a focus on nourishing, plant-based ingredients without sacrificing satisfaction. 

A standout moment came with the Veggie Mac, a comforting, indulgent dish reimagined through a plant-based lens, featuring vegan chili and a creamy cheese sauce. It spoke to Stark’s ability to reinterpret familiar comfort foods in a way that feels both modern and approachable—an essential balance for a concept designed to appeal to both committed vegans and flexitarian diners. Dessert, a warm vegan oatmeal raisin cookie, closed the evening on a nostalgic note.

Beyond the menu, the conversation around the table underscored Stark’s extensive culinary background—from her early days at The Sign of the Dove and Cena to her time working alongside industry leaders like Mary Sue Milliken and Susan Feniger. That foundation is evident in BKLYNwild’s layered approach to flavor and technique, even as the concept leans into a more casual, customizable format. 

What emerged from the evening was a clear picture of the heights mindful dining could reach. BKLYNwild’s customizable bowls—featuring options like spicy tofu, a black bean chipotle “burger,” or additions such as flat iron steak and chicken—reflect a growing demand for flexibility and personalization. At the same time, the collaboration with CookUnity signals a shift in how chefs can refine and scale their ideas, using data and direct consumer engagement to shape their menus before dishes ever reach a traditional dining room.

From Platform to Plate ultimately offered more than a preview of BKLYNwild—it highlighted a new model for restaurant development, one where creativity, technology, and customer feedback intersect. And in Chef Ivy Stark’s hands, that model feels not only innovative, but deeply rooted in nourishing and convenient dining. For more information visit https://www.bklynwild.com/ or https://www.cookunity.com/