Vegetables Take Center Stage in Today's Cuisine

By Paul Hancock Executive Chef, Miramonte Resort and Spa | August 13, 2017

Vegetables are no longer served as garnishes or accompaniments but, center stage in the dining scene in this day. Plate design and bold flavors are more paramount than ever. The "wow" effect is in full effect. Guests are more eager to try something new more than ever before. It is entertainment, so it has to be great and throughout the dining experience.

There is a cultural shift happening right in front of our eyes with vegetables. Vegetables have been the unsung heroes of the plate for many decades. That is changing. I will not enter the realm as to why this shift is occurring but there are probably plenty of reasons. Food evolves, trends evolve, and cultures evolve. From macaroni and cheese, to angel hair pomodoro, to ramen, then back to gourmet 5 cheese macaroni and cheese again. Dating back to Socrates and further, food heals, tonics and tinctures as well as other items were made to heal and fight disease.

Mixologists are crafting some incredibly creative drinks and libations throughout the globe. The use of house made bitters, tonics, herbs, spices, ice in different forms, helps to deliver a world class cocktail. Some are stand alone with bold flavors along with some that are toned down to compliment food pairings. This is incredibly fun way to deliver that "talking point" and keep the guest engaged.

Wines are accented with herbs, berries, vegetables that compliment, add a layer of complexity, and simply tantalize taste buds. Molecular gastronomy has taken a large role with the entertainment aspect of food and beverage concoctions. Marina Mercer, a master mixologist creates and pairs drinks with vegetables and fruits that excite. The fire breathing dragon, one of her creations, envelopes frozen raspberries into the drink, so that when consumed the "smoke" pillows out when you breathe from your face.

Bartenders and Mixologists are pushing the boundaries by creating some stellar drinks to appeal to health conscious as well by adding vegetable components like beet juice, cucumbers and that so special celery juice ice cube showered bloody Mary. Wine and craft beers are developing different flavor profiles and standing the test of time while going down the same path. Citrus flavors seem like a no brainer when added to accent an ipa, chocolate added to a stout, cherry wheat ales to the more adventurous flavorings with notes of mango, watermelon, and so on.

Vegetables tell such a dramatic story. They have essential minerals and nutrients that nourish. We should stop to listen more often. Versatility, sustainability, flexibility are just a few words that come to mind when vegetables are the topic. They tell a story, they bring marriage of flavors in symphonic fashion. They have been the bowties and now are the tuxedos to the main event but, have always been.

Choose a Social Network!

The social network you are looking for is not available.

Close

Hotel Newswire Headlines Feed  

Sridhar Laveti
Megan (Sterritt) Taylor
Sherri Merbach
Tony Heung
Tim Peter
Scott Watson
Stephanie Hilger
Lisa Cain
Kathleen Hayn
Coming up in April 2019...

Guest Service: A Culture of YES

In a recent global consumers report, 97% of the participants said that customer service is a major factor in their loyalty to a brand, and 76% said they view customer service as the true test of how much a company values them. And since there is no industry more reliant on customer satisfaction than the hotel industry, managers must be unrelenting in their determination to hire, train and empower the very best people, and to create a culture of exceptional customer service within their organization. Of course, this begins with hiring the right people. There are people who are naturally service-oriented; people who are warm, empathetic, enthusiastic, pleasant, thoughtful and optimistic; people who take pride in their ability to solve problems for the hotel guests they are serving. Then, those same employees must be empowered to solve problems using their own judgment, without having to track down a manager to do it. This is how seamless problem solving and conflict resolution are achieved in guest service. This willingness to empower employees is part of creating a Culture of Yes within an organization.  The goal is to create an environment in which everyone is striving to say “Yes”, rather than figuring out ways to say, “No”. It is essential that this attitude be instilled in all frontline, customer-facing, employees. Finally, in order to ensure that the hotel can generate a consistent level of performance across a wide variety of situations, management must also put in place well-defined systems and standards, and then educate their employees about them. Every employee must be aware of and responsible for every standard that applies in their department. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.