Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
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.
Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.
Farm Spirit offers Tetsukabuto Squash with wild stinging-nettle purée, hazelnut “yogurt,” wild cress
Compass Group North America offers a BBQ Carrot Tostada: Crispy corn tostada topped with avocado, barbecue carrots, pineapple-zucchini salsa, garnished with scallions, carrot greens and cilantro
100 Sails Restaurant & Bar offers Korean Fried Cauliflower: Tempura-fried cauliflower with spicy soy glaze, topped with Kewpie mayonnaise, chile threads, sesame seeds, microgreens
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
Blaze Pizza offers its Veg Out with roasted seasonal vegetables, mushrooms, red onion, mozzarella, Gorgonzola, red sauce
Salon By Sucré offers a Beet Salad with goat cheese mousse, walnut granola, champagne vinaigrette, bittersweet chocolate
Geist offers Burrata With Roasted Spaghetti Squash: Housemade burrata, roasted and charred spaghetti squash, grilled rye sourdough
701 Restaurant offers a Beet Tartare: Roasted, diced and smoked red beets with yellow beet “yolk” and beet chips