Progressive Grocer

Grocerant February 2017

Issue link:

Contents of this Issue


Page 5 of 35

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

Articles in this issue

Archives of this issue

view archives of Progressive Grocer - Grocerant February 2017