Chef Charisse Ledres

I came to meet Charisse through one of my best friends Loisse, who I met during my tenure are the Fashion Institute of Technology. Through food, the Ledres’ have been able to share a piece of their Filipino culture, always opening up their home to any loved one, family member, or stranger soon-to-be-friend. Every meal eaten was prepped, cooked, and served with humility and history embedded into every molecule. Each bite spoke to the love, resiliency, and passion flowing through their vibrant community.

Charisse began cooking “as a necessity” in her early teens while still living in her birthplace, Cebu City, Phillippines. Her mother placed the responsibility of cooking for the family on Charisse’s shoulder as a means to train her how to become more independent.

The act of providing sustenance for her family blossomed into a passion that would lead her to the Culinary Institute of America in New York. At the institute, she gained knowledge about culinary, baking, and pastry techniques. After working in numerous institutions with reputable titles (such as Head Chef Instructor at American Bounty, a renowned restaurant located at the Culinary Institute of America, or Head Chef at a boutique hotel, The Rhinecliff), she has since pursued her own venture, Lamisa Events LLC. Through Lamisa, she has been able to reconnect with her heritage, invite others to learn about Filipino culture, and make connections through food that transplants her and others’ home, to the Philippines, wherever they may be.

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“I see food as a catalyst used to create a positive reaction between people. It is a special medium for community and healing. The nostalgia from my childhood food memories drove my patronage to this craft.”

—Charisse Ledres, Lamisa Events LLC

Veggie Burgersteak w/ Mushroom Sauce

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Yield:2

Time: 20-30 minutes

Ingredients

Veggie Burger

  • ½ cup or 4oz sweet onion, diced

  • 4 cloves garlic, minced

  • 1 ¾ cup or 14oz cooked mung beans or any cooked bean of choice drained till little to no moisture

  • ½ cup or 4 oz frozen sweet peas, steamed

  • ½ cup or 4oz red bell pepper, minced

  • 1 cup or 8oz eggplant, diced and salted

  • ¼ cup or 2oz bread crumbs or gluten-free flour of choice

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 egg or equivalent egg substitute

  • 1 tablespoon banana ketchup or regular ketchup

  • 1 tablespoon soy sauce or coconut aminos

  • 1 tablespoon olive oil

  • salt and pepper, to taste

Mushroom Sauce:

  • 3 tablespoons butter or butter of choice

  • 4 tablespoons flour or cornstarch slurry*

  • 1 tablespoon better than bouillon mushroom base or vegetable base

  • 1 cup or 8oz sliced button mushrooms

  • 1 ½ cup or 12 oz water or broth

  • Splash of canned full-fat coconut milk

Directions

  1. Slice eggplant into 1/8in pieces and salt. Place on a colander or paper towel to drain.

  2. Saute onions and red bell pepper with olive oil until onions are caramelized. 

  3. Add garlic and eggplant and saute till cooked through. Set aside to cool.

  4. In a large bowl, place your cooked beans and slightly mash.. Add the sauteed veggies, onion powder, garlic powder, ketchup and soy sauce. Add salt and pepper to taste. 

  5. Whisk egg and add into patty mixture. Fold in breadcrumbs or flour. 

  6. Form into patties, keeping it about ½ in thick or more. 

  7. On the same veggie pan, place butter. Once it starts to bubble, add mushrooms for the sauce. Saute till cooked.

  8. Add flour and cook till brown. Whisk in the water or broth and the mushroom base. Simmer till it reaches a sauce-like consistency. Add a splash of coconut milk. 

    • Gluten-free version: Create a cornstarch slurry of 1 tbsp cornstarch + 1 tbsp cold water and whisk into boiling broth. Add more slurry if needed. 

  9. Sear both sides of patties for 1-2 mins on medium heat OR bake each side at 400F on a sprayed or parchment surface for 10 mins. Serve with warm sauce.