VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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

Volume VII, Number 2 Spring 1999  

TIDBITS

Vegetarian Gourmet: Looks like more and more cutting-edge chefs are getting with it by offering upscale veggie menu items:

*Ritz-Carlton, Kansas City, MO: Chef Peter St. John offers several veggie entrees featuring portabello mushrooms. A recent lunch entrée was roasted vegetable ravioli with a purée of carrot sauce. A soup du jour was onion chowder.

*Ritz-Carlton, Atlanta (Downtown), GA: Chef Olivier Gaupin is offering a three-course, French and Mediterranean influenced vegetarian menu in the hotel’s AAA five-diamond restaurant. For details (the menu selections change seasonally) call (404) 659-0400, extension 6450.

*Chez Panisse, Berkeley, CA: offers asparagus, beet and blood orange salad with garden lettuces and tapenade (olive paste) toast; warm potato and black truffle tart with salad; wild mushroom tart with fresh herbs and artichoke; spring vegetable ravioli; heirloom tomato and eggplant galette with garlic confit and basil oil; and grilled Artisan bread with white bean purée and wilted greens.

*Unicorn Village, Philadelphia, PA: serves Zuni vegetable stew with corn, squash, Anasazi beans, and toasted pumpkin seeds.

*Pasqual’s, Los Angeles, CA: offers corn cakes with squash, hot and sweet peppers, and salsa.

*Café Escalera, Monterey, CA: serves morel and portabello mushroom bruschetta with sautéed greens and lentil minestrone.

*Coyote Café, Las Vegas, NV and Washington, D.C.: offers a tomato and black olive torta.

*Corn Dance Café, Sante Fe, NM: offers ribbons of summer squash with roma tomatoes and butterscotch calypso beans and sage pesto.

*Club Grotto, Louisville, KY: Chef/owner Jim McKinney offers a "Vegetable Orgy" (at $16.95, with a 50% food cost) as a dinner entry. It includes jicama slaw (containing julienned onions, carrots, squash, fresh spinach, and fried potatoes, served with an orange-ginger vinaigrette); oven-roasted roma tomatoes; fried green tomatoes; corn pudding; steamed and seasoned baby carrots, sugar snaps, baby beets and asparagus; black beans and jasmine rice served with corn and tomato salsa; roasted zucchini; sauté of mushrooms and peppers; whipped potatoes; grilled Japanese eggplant with balsamic vinegar; and wok-braised bok choy.

*Union Square Café, New York City, NY: serves Provencale artichoke ragout with Nicoise olives; roasted tomatoes and rosemary bread; cracked wheat salad with tomatoes, basil, onions, and pine nuts; and roasted eggplant with zucchini and tomato terrine.


Excerpts from the Spring 1999 Issue:


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