Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
The game is afoot. The fire is lit. The hunt is on. The stakes are raised. Quite simply—the veg-centric movement is rolling along like thunder, and with each creative, craveable dish starring vegetables added to menus, consumer expectations go up.
Salon By Sucré offers a Beet Salad with goat cheese mousse, walnut granola, champagne vinaigrette, bittersweet chocolate
701 Restaurant offers a Beet Tartare: Roasted, diced and smoked red beets with yellow beet “yolk” and beet chips
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Quaintrelle's latest beet salad juxtaposes earthy and buttery flavors (roasted sunchokes, beets and toasted cashews), with contrasting sharper elements (ancho cress, radish, tahini purée and lemon oil to finish).