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Food & Beverage Magazine |March 2017
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C A R P I O ’ S CO R N E R
egetables will dominate the dinner plate in 2017 according to the Baum+ Whiteman restaurant consultants. “Veggies will shove animal protein to the edges or off the plate all together”. Although meats still dominate in mainstream society, there have been many plant based restaurants and retail outlets that opened all throughout North America last year. More are expected to open this year due to the high demand of plantbased meat alternative products. Restaurants are becoming more “Veg-centric” these days and chefs are slowly tilting their menus to be a lot more veggie friendly to accommodate flexitarians, vegans, vegetarians and even meat enthusiasts. A report shows that 26% of Americans ate less meat last year.
With the rise in beef prices and worries about hormones and antibiotics, more and more carnivores demand more “cleaner meats” and alternatives. Who says vegan can’t be fun? There’s a common perception that vegan food can be bland, boring and not satisfying. But now plantbased meat alternatives are changing people’s minds when it comes to vegan eating. Vegetable charcuterie boards using cashew based cheeses, meatless burgers, meatballs, sausages, salami, even barbeque ribs using plant-based proteins are becoming great choices even for meat lovers. With a lot more resources and techniques available for vegan chefs, it’s now easier to find these fun vegan alternatives that equally provides the level of satisfaction from eating real meat.
Food & Beverage Magazine |March 2017
In Canada, YamChops is the first ever vegan butcher shop launched located in Toronto. The vegan butcher shop opened three years ago and husband and wife Toni and Michael Abramson cannot be more thrilled on the success of their business. With a philosophy that plant-based proteins can be flavorful, their vegan butcher shop concept has taken Canada by storm and is now thriving more than ever and currently expanding all throughout Canada and North America. Their focus is to provide an easy access for people to buy centerof-the plate protein and serving up innovative plant based meals that is ready, healthy and delicious. A lot of these vegan stores and restaurants popping up believe that plant based proteins can and should be a staple of any kitchen or diet.
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HERE ARE SOME FACTS RELATING TO THE POPULARITY OF PLANT-BASED PROTEINS: 26% of Americans reduced their meat intake in 2016 36% of Americans eat at least one plant based meal per week 36% of Americans who buys plant based meals, prefer plant based milk/cheese instead. 60% American millennial consume plant based meats The market for non-dairy products is sky rocketing and plant-based meat alternatives are expected to reach $5 billion by 2020. According to the Global Food and Drink Trends 2016 Report, the growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace on which what was formerly “alternative� could take over the mainstream. There are several factors affecting the swerve in going plant-based which includes consideration for animal welfare, the use of much cleaner, healthier and more natural ingredients, sustainability and social responsibility. w w w. f o o d b e v m a g . c o m | M a r c h 2 0 1 7
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FRONT OF THE HOUSE
FOOG’S - MIAMI, FL.
Food & Beverage Magazine |March 2017
# P E R F E C T LY P L AT E D C H E F S
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Q&A with
Chef Bryan Rojas F&B MAG • BRYAN •
WHY CHOOSE FOH DISHWARE? Because they offer easy access to their showroom, a diverse selection of plateware, easy distribution, and have solid customer service.
F&B MAG • BRYAN •
HOW IMPORTANT IS PRESENTATION? The ingredient is just as important as the canvas.
F&B MAG • BRYAN •
WHAT IS YOUR FAVORITE LINE FROM FOH? I like the Elipse for bigger plates, and the Klin for BnB plates.
F&B MAG • BRYAN •
WHAT IS YOUR FAVORITE WAY TO PLATE? I plate with love!
F&B MAG • BRYAN •
DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Stay off the rim!!!
F&B MAG • BRYAN •
WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? Moving to san Francisco and really indulging myself in the culinary culture
F&B MAG • BRYAN •
WHO WAS YOUR GREATEST COOKING INFLUENCE? To be honest, when I first started Michael Pierre White and Jonathan Waxman
F&B MAG • BRYAN •
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? At the moment id have to say Basmati Rice- as it is quite fragrant, diverse, and used very frequently in Persian cooking.
F&B MAG • BRYAN •
WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? My favorite white at the moment would have to be a nice crisp Sancerre. Ain’t nothing better with a nice crudo, or pan roasted fish on a hot Summer Miami day than a fresh glass of mineraly, citrusy Sancerre. Red’s are a bit different, but I would gear toward saying Old world style Pinot Noirs- more specifically classic burgundys. They’re so earthy, light, diverse and easy to pair with just about anything.
F&B MAG • BRYAN •
WHAT IS YOUR FAVORITE DESSERT? Choco Taco- from your local ice cream truck.
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FRONT OF THE HOUSE
DIRT
Food & Beverage Magazine |March 2017
# P E R F E C T LY P L AT E D C H E F S
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Q&A with
Brook Burton
Director of Operations F&B MAG • BROOK • F&B MAG • BROOK •
WHY CHOOSE FOH DISHWARE? FOH Dishware has simple, beautiful lines which are made to showcase the simple beauty of our food and the locally sourced ingredients. HOW IMPORTANT IS PRESENTATION? We eat with our eyes first, so presentation is incredibly important.
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WHAT IS YOUR FAVORITE LINE FROM FOH? We really love the Porcelain line because it’s classic: clean, white, and gives lots of space for the dish.
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WHAT IS YOUR FAVORITE WAY TO PLATE? One of my favorite plating tricks is to keep lots of white space on the plate so that the dish at the center gets all the focus. I’m a big fan of texture, contrasting colors, and complimenting shapes,
F&B MAG • BROOK •
DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? Stay true to the colors try not to mix things together…Simple is better…Try to display each item in its own element. Color is very important and texture is very important.
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WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? The restaurant business was something that beckoned us to it. Healthy eating changed the trajectory of my life, so helping others eat well and be healthy was something that made me want to get into the food business.
F&B MAG • BROOK •
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Oil + Salt.
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WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? Barack Obama.
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WHAT IS YOUR FAVORITE DESSERT? Cookies.
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