Progressive Grocer

Grocerant February 2017

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6 SOLUTIONS FEBRUARY 2017 Meat-free continues to be one of the trendiest ways to eat, if food media and predictors are any in- dication: Some of the most news- worthy restaurants in the nation now are those that have sliced meat off their menus. In New York City, for example, Dirt Candy eatery has been praised by e New York Times, e New Yorker and Gourmet magazine. Chef Amanda Cohen turns humble broccoli and beets into highly craveable snacks like Korean fried broccoli and popcorn salt-roasted beets with ai green curry, and she creates family-style dishes like Brussels sprouts tacos, delivered to the table on a siz- zling stone with lettuce wrappers and accompaniments. At Philadelphia's upscale Vedge, which was named one of the best farm-to-table restaurants in the nation by Travel + Leisure magazine, the grilled items include wood-roasted carrots served with pumpernickel, sauer- kraut, carrot mustard and carrot kimchee, along with other hearty options such as glazed tofu and smoked eggplant. meatless options BY K AT H Y H AY D EN At Sunset Foods in Long Grove, Ill., vegetarian dishes are a colorful draw for grocerant shoppers. Beefing up Expand your vegetarian offerings for healthier sales. PHOTO BY VITO PALMISANO

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