date:Jun 12, 2015
go completely meat-free, the attention is on the garden basketbuilding great dishes with plants and letting the animal protein take a back seat.
From Chef to Shelf
Moving plant-based dishes to the center of the plate is a no-brainer for restaurant chefs. Vegetables and fruit offer a variety of flavors, textures, aromas and visual appeal that cant always be achieved with animal protein. Also, with increasing focus on sustainability and the impact the meat industry has on the economy and enviro