Published May 14, 2015

Making Vegetables the Main Event

Traditionally meat has taken center stage of most meals, with vegetables as a side option. With more diners focusing on sustainability and fresh food, vegetables are taking center stage. Chefs are creating more meals that feature produce rather than meat protein as the main entrée.

A fast casual restaurant concept called Beefsteak (misleading name) developed by José Andrés is seeking to change the way we eat and have a positive influence on how our country and ultimately the planet feeds people. It’s a lofty goal, but he has great ideas and a pretty solid plan.

The idea is to offer good food, fast – fresh food that’s both affordable and quickly made. The concept revolves around the idea of a customizable food bowl. It starts with a base of cooked veggies. Then a grain and sauce are added, followed by fresh veggies, dressing, and protein. They offer chicken and salmon as choices, but no beef.

I can see the idea really catching on!

Read the full article here: Menu Moves: Answer the call for more veggies