Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume IX, Number 1 Winter 2001  

FOOD SERVICE HOTLINE

Question: Elegant vegan catering? Impossible - I can't serve lentil loaf to a wedding party! Help!

Answer: Never throw down that type of gauntlet to a vegan food service professional! Since when is meat necessary for elegance? We thought it was the candles, the music, and the service, in addition to the menu! Do some searching online or e-mail Phoenix Tribune reporter Amanda Kingsbury, whose three-page spread "Meatless Matrimony" was featured on July 7, 1999. She can be contacted at akingsbury@aztrib.com. Resort chefs from Phoenix, Scottsdale, and Tempe, Arizona, shared their recipes and ideas for vegan "elegance," including a baby green salad with borscht pears and raspberry balsamic vinaigrette, grilled portobello mushrooms on tomato foccaccia, crepes stuffed with wild mushrooms (see our front-page article for more mushroom ideas), and Mediterranean eggplant with barley risotto. Sounds pretty upscale to us.

Refrain from thinking about what you can't include; remember all the thousands of ingredients you can use. How about a cold Saint Anne cherry soup, or cheesecake (made with tofu - they'll never know!) with a Chambord liqueur sauce or honeydew sorbet, or cantaloupe in Champagne sauce, or vanilla bean sponge cake with raspberry coulis? As for lentil loaf, add a few ingredients and you have a lentil pate, the rival of traditional pates. Grilled mushrooms are sturdy stand-ins for grilled steaks or chops. Raw vegetables are colorful simply sliced; have them carved into flowers and figures, and they become works of art. Breads can be flavored (think of dinner rolls flavored with saffron, rosemary, or cracked pepper) and twisted into braids, knots, or figures. If you don't have the staff to do this type of work from scratch, there are fresh and frozen vegan convenience items (including carved vegetables) which you can purchase and assemble. Good luck, and get out the chandeliers!


Excerpts from the Winter 2000/2001 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more"  on whatever subscription form you choose.

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