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Today on What’s Cooking?: Atlanta, CLEO TV and our girl Pretty Vee are going green as we visit the city’s Plant Based Pizzeria!

Located in Midtown ATL, Plant Based Pizzeria’s owner, Paul Jordan gives us the details on why he wanted to bring vegan-based pizza to the busy area.

“Midtown, Atlanta is the hot spot. Everyone is up and down the street, we’re open seven days a week, late hours. A lot of the vegan places closes at 8,” Jordan said.

What's Cooking Episode 105

Source: CLEO TV / CLEO TV

Jordan also let us know that everything at Plant Based Pizzeria is completely vegan, separating them from competitors.

And all of the dishes look so fresh and delicious!

For meat lovers, don’t worry Plant Based Pizzeria has all of the meat substitutes for all of your cravings.

The restaurant’s number one seller is their Georgia Peach pizza, an ode to the state. The number one seller consists of beyond meat products, jalapenos, onions, and of course peaches!

What's Cooking Episode 105

Source: CLEO TV / CLEO TV

Paying homage to his mother, Paul created a vegan ranch dressing named after his mother, who owned a restaurant for 16 years of his childhood.

“My mother had a Southern-style restaurant, for about sixteen years throughout my childhood. So, it really made me think about getting into the restaurant industry. I knew it was her passion, and I wanted to bring that to light,” he said.

And fans of the pizzeria rave about the pizza joint online!

What's Cooking Episode 105

Source: CLEO TV / CLEO TV

Before we head to our second stop, we check in with our Something to Chew On host, Willie Moore Jr., and we are POSITIVE that today’s segment will make our tastebuds sing!

Chef Gabrielle Lampkin, a favorite among several NFL players is making her famous Maryland-style crabcake stuffed salmon!

What's Cooking Episode 105

Source: CLEO TV / CLEO TV

Made with Cajun seasoning, red chili flakes, panko seasoning, and parsley, after the seasonings are mixed well with the crab meat, it is then stuffed into the middle of the salmon and baked for 25 minutes.

Getting many NFL cliental, Chef Gabbz tells us how that amazing opportunity came about.

“So, fun fact I started with Eugene Monroe. He was my first client, and from him I just like trickled down the line,” she shared.

Now, this golden dish served with yellow rice is something to chew on. If you know seafood, you already know that Maryland-style seafood is top-tier!

Up next, we catch back up with Vee as we get cheesecake milkshakes at Get Cheesecaked!

What's Cooking Episode 105

Source: CLEO TV / CLEO TV

To see Vee’s reaction to the mouthwatering drinks, watch TONIGHT’s episode of What’s Cooking?: Atlanta at 9:30P/8:30C!

Tune in to TONIGHT’s episode of What’s Cooking? Atlanta at 9:30P/8:30C!

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