Irresistible Vegetables
With such a saturated market within food services, your dish of the day can’t just taste great, it needs to look the part too. Diners demand food that is not only full of nutrition and nourishment, they want it to look aesthetically interesting – and vegetables might be the answer. Veg allows cooking to become an artform, with chefs able to create vibrant and picturesque plates that excite diners and leave them feeling inspired. It can transform a dish from something lackluster and beige, to bright and brilliant, like Chef Dana Cohen’s Hot Honey Caramelized Butternut Squash Tostada with Whipped Feta. Vegetables have long been overlooked, it’s time for them to be front and center.
The evening's cocktails tapped into the Irresistible Vegetables trend with a duo of cocktails: (left) Into the Maize (Mexican corn whiskey Old Fashioned with zucchini), and That Summer Feeling (right) with rhubarb infused gin, artichoke root bitters, cava, and spring greens garnish. Photo courtesy Ambercita
Building on the idea that vegetables can break free of their standard supporting star status, the dessert course featured fennel, green tomato sorbet, farmers cheese, and zucchini (the dish also offered a little bit of experiential flair, more on that later). Photo courtesy LEM Expressions
