“I’m thinking about doing what we’ve been doing here at Insieme, using old-world flavors to inspire modern food," says Higgins. “I want to completely lighten up some of the old Italian recipes, maybe by using tofu as cheese in them.” Dufresne is wary of talking. “I don’t see the upside of revealing what I’m planning,” he says. “But it will be in the wd-50 style. We find tofu very interesting…we use it as a binding and bulking agent. There’s a lot we can do it with it.” The event is open to the public and admission is free. Just email here with your name and number of guests.