It began a few years ago with the emergence of the farmer as celebrity. Now a new trend is quickly taking root (no pun intended) in which vegetables is becoming the star of the plate. From sweet potato tempura to hearty root veggies poached in a meat broth and carrots wellington, Chefs are becoming creative with a variety of produce being used literally from root to stem.
According to Gordon Foodservice, chefs are pickling watermelon rinds, and radish tops. Potato and ginger peelings, corn cobs, and artichoke leaves are enhancing the flavor and complexity of broths. Roasted squash seeds, tender carrot tops and stems from fresh parsley, rainbow chard or cilantro are being used to add color, flavor, and texture to salads.
Chefs are holding fruits and vegetables in a much higher regard, elevating them to the next level with the use of seasonal produce, aggressive cooking methods and added flavor with meat broths and seasonings.
New York Magazine recently weighed on this trend: “This new breed of plant lover isn’t motivated entirely by ethical, environmental, or even health concerns (though those reasons come into play), but by culinary ones. Simply put, the once-meat-obsessed populace is realizing that vegetables actually taste good.”
Veg-centric menus do not necessarily mean that these are all vegetarian dishes. Meat proteins are still included but their role is changing to become more of a flavor enhancer. Items such as cauliflower are taking center stage as the new steak on the plate. This gives a whole new meaning to the old adage, “eat your vegetables!”
Written by Heidi McIntyre
Full Tilt Marketing Managing Partner
Heidi@FullTiltMarketing.net
