Take Ladybird, a plant-based tapas wine bar, or Mother of Pearl, a bar specializing in tiki cocktails and plant-based, Polynesian-inspired bites. squash pie with coconut whipped cream).Īvant Garden, Honeybee's, Ladybird, Mother of Pearl, and Night Musicĭerossi Global's nine concepts center on libations, but several prioritize produce-heavy plates as a core focus, too. The growing chain's resulting menu spins animal proteins and seasonal power plants, like beets and butternut squash, into fresh, indulgent fare (e.g. True Food Kitchen was built on the anti-inflammatory pyramid, which posits that a select variety of foods can counteract inflammation and improve overall health. It is our hope that this report not only spotlights the operators doing it best but also inspires others to follow in their footsteps. Due to the sheer number of innovative concepts celebrating the versatility of plants, we limited the list to restaurants and restaurant groups with at least two locations. For all the variety of dishes, these restaurants are connected by a commitment to give plants as much-if not more-attention than other ingredients.Īs plant-forward cuisine reaches new heights, we sought to highlight restaurants at the forefront of the movement through this inaugural CIA- FSR Plant Forward Watch List. ![]() No Bones Beach Club offers parsnip-and-veggie "crab cakes," Gjelina dresses up spigarello (an heirloom broccoli) with a crispy guanciale garnish, and Jajaja Mexicana serves vegan version of cantina fare, with several dishes doused in coconut queso. Putting plant-forward into practice can look very different, depending on the restaurant. Through programs like Plant-Forward Kitchen (an education and digital initiative that presents strategies for reimagining menus and flavors) and events including the annual Global Plant-Forward Culinary Summit, the CIA is helping chefs and restaurants integrate plant-rich dishes into their menus. Vegan and vegetarian fare are part of it, but so too are dishes that creatively marry plants with smaller servings of animal protein. In reality, when we talk about plant-forward, we talk about a massive variety of diets, recipes, chefs, and restaurants. Per the Culinary Institute of America (CIA), plant-forward connotes "dietary and food system transformation that includes a whole range of healthier, more sustainable approaches-from those that contain poultry, fish, dairy, and/or small amounts of meat to vegetarian and vegan offerings." ![]() ![]() Those who eat a plant-forward diet-many of whom self-identify as flexitarians-generally consume large amounts of fresh produce, whole grains, pulses, beans, and nuts but are not locked into an exclusively plant-based regimen. In fact, plant-forward dishes can include animal proteins. The term doesn't necessarily mean vegan, or even vegetarian. What do we talk about when we talk about plant-forward?
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