past , when someone announced at the table that they were vegetarian , you would serve them a selection of our sides ,” says Taste & Theory Group ’ s Moore . “ Today , that dish should have the same composition as any other dish on the menu .”
These dishes are less focused on food “ created in a petri dish ” and more centered on whole foods , Kuzma adds . “ In the past , it was a grilled vegetable plate , but now there ’ s a contrast between colors and flavors , appealing to all the senses and beautiful plating ,” she says . “ I would say it ’ s become kind of sexy food .”
“ People want those options , and they want to be able to select them without having to make a special request or ask for modifications ,” says Jonathan Knudsen , principal of The Gilded Group , a restaurant group which recently partnered with the Selina Chelsea hotel in New York to launch its F & B concepts . “ Plant-based will certainly be a trend that we ’ ll see carry into 2022 , and it is one that may stick around longer than others .”
“ Plant-based food has been a major trend in the last several years ,” says Dana Pellicano , vice
Chef Sadler ’ s Provencal-style roasted rack of lamb with potato croquettes , broad beans before after
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