Matthew Kenney Cuisine is celebrating the launch of its first ever plant-based summer pop-up series: Arata at Plant Food + Wine Venice, with “Far East” inspired plant-based fare taking place from July 28 to August 7. Arata, Japanese for “fresh and new,” has been serving buns, noodles and “Far East” inspired plant-based fare from the company’s culinary incubator in Belfast Maine, where the brand experiments with new innovative concepts, and now has a limited run at Matthew Kenney’s flagship restaurant and culinary academy space, Plant Food + Wine Venice. Designed as a communal gathering place, Plant Food + Wine offers a unique experience around delicious, health-conscious food.

Inspired by a desire to continuously evolve the plant based category, the menu at Arata at Plant Food + Wine Venice was developed by Scott Winegard, Chef and Director of Culinary Operations for Matthew Kenney Cuisine. It features many of Arata’s star dishes from Maine, including: Smoked King Oyster Buns, Kimchi Pancakes, Toasted Sesame Cheesecake and a Matcha Ice Cream Sandwich.

A pioneer of high end plant-based cuisine, Matthew Kenney guides a lifestyle brand that merges culinary art with nutrition. The brand employs innovative techniques and creative thinking to prepare minimally processed, plant-based cuisine that’s delicious, vibrant and healthy. Matthew Kenney Cuisine has had an impressive year of growth including the opening of Arata in Maine over Memorial Day weekend; Plant Food + Wine added a sister location in Miami; and plant-based pizza concept 00+Co opened its doors in New York City’s East Village in February, 2016.