The emergence of veg-centric cooking has a lot going for it\u2014simple vegetables, creatively prepared, with a bold, fresh center-of-the-plate appeal. The challenge confronting many chefs and kitchen managers is menu implementation.<\/p>\n
Diners are interested in sustainability, and veg-centric cooking delivers. Using every possible bit of the plant reduces kitchen waste. Letting customers know about how it helps the planet and adds sophisticated layers of flavor will set your operation apart.<\/p>\n
\u201cTake your vegetable peelings, season them, and roast them to build a vegetable broth,\u201d says Gerry Ludwig, CEC, Gordon Food Service Corporate Consulting Chef. \u201cUsing everything from potato peels to artichoke leaves to ginger peelings takes what used to be waste and turns it into flavor and profit.\u201d<\/p>\n
Ludwig\u2019s recent external research revealed root-to-stem approaches that were paying off in a New York City restaurant. At Chalk Point Restaurant, Chef Joe Isidori takes food waste once turned into compost and has moved it to his center of the plate cuisine.<\/p>\n
\u201cBy reusing what used to be waste, he recouped about 1 percent to his bottom line,\u201d Ludwig notes.<\/p>\n
Andrew Carmellini at NYC\u2019s Little Park Restaurant gets 100 percent yield out of his broccoli by using parts and pieces as colorful bombs\u2014as garnishes, the leaves and trimmings become a green sauce, and the stalks are pickled and then shaved to add texture and flavor.<\/p>\n
There\u2019s no need to transform the menu, or even add a veg-centric section. It\u2019s essential to recognize your brand, and introduce veg-centric offerings where they fit. If you run a steakhouse, your customers show up to eat great steaks. In this case, introduce one dish with veg-centric appeal and see where it leads.<\/p>\n
\u201cGive customers a taste of your creativity,\u201d says Rob Granberg, Consulting Chef for Gordon Food Service Central States Division. \u201cIf you offer a chef\u2019s special, a side dish, a shareable portion, or just a complimentary sample, you\u2019ll get some feedback that may generate a permanent menu offering.\u201d<\/p>\n
Grilled asparagus with burrata, red peppers, and a basil pesto sauce can give everyone at the table a taste of veg-centric cooking. Make the experience even more exciting by considering the presentation.<\/p>\n
\u201cPut the food on a wooden plank and turn heads as you carry it through the dining room,\u201d Granberg says. \u201cWhen people ask \u201cWhat is it?\u201d you drive energy and demand\u2014the next thing you know, you\u2019re adding two or three more dishes or even a whole menu category.\u201d<\/p>\n
Diners are accustomed to locally sourced, seasonal foods. This is reinforced by the popularity of farmers markets in almost every community. This mindset fits right in with veg-centric cooking. The fresh, natural profile of vegetables and fruits is familiar and comfortable. It\u2019s your ability to deliver unique cooking styles and flavor combinations that will get restaurant guests talking.<\/p>\n
\u201cYou can have a new vegetable dish every month or every season,\u201d says John Horvath, a Gordon Food Service Dairy\/Produce Product Specialist. \u201cI just want to encourage chefs to use their authority to create exciting dishes. Experiment with roasting vegetables in your homemade beer, or charring and grilling them to bring out the caramelized sweetness.”<\/p>\n
Think a carrot is just a carrot? With a little creativity you get an experience that has diners talking about the flavor first and the vegetable second. And every dish can be customized to match personal flavor preferences.<\/p>\n
\u201cA carrot is familiar to everyone,\u201d says Gordon Food Service Grocery\/Bakery Product Specialist Dennis Rynicke. \u201cBut adding a different flavor profile or using an aggressive cooking style creates something unique for each guest that can\u2019t replicated at home.\u201d<\/p>\n
Aggressive cooking styles\u2014braising, roasting, searing, deep-frying, and even demonstration cooking at an outdoor patio grill or wok\u2014make already delicious vegetables even more memorable. Blending in a small portion of protein, a sprinkle of zesty seasoning, or topping with a rich aioli or sauce lends flavor and customization without a lot of cost.<\/p>\n
The secret to veg-centric success rests mostly with your imagination. Ludwig points out that the goal is to target the omnivorous eaters who already like vegetables, but would like them even more if you made them taste great.<\/p>\n","protected":false},"excerpt":{"rendered":"
Taking a root-to-stem approach and mixing in a little creativity adds menu punch in an economical way.<\/p>\n","protected":false},"author":19,"featured_media":4113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\n