Storrs, Ct. – 08/20/2021 – Ray Jurado, the pinnacle chef at Contemporary Fork, prepares components for the restaurant’s Drunken Noodles. The $10 vegan and gluten free dish consists of garlic, shallots, carrots snow peas, child boy choy and is tossed in a candy chili and tamari sauce. Contemporary Fork is the latest restaurant in Storrs, the place most objects on the menu are both gluten-free or might be made vegan and all flatware, cups and bowls are compostable. {Photograph} by Mark Mirko | mmirko@courant.com (Mark Mirko/The Hartford Courant)
