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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