Vegetables shift to center of the plate - most popular side dishes in restaurants

For decades, the Long Horn Steak House has not served even a Brussels sprout steak.
It's not a piece of cheese nut pumpkin at this point.
But this year, the new Brussels sprouts have become the most popular side dish.
Executive chef Kurt Hankins proudly said that in January, when it planned to launch a butter pumpkin risotto, "I assure you that we will be the largest seller of butter pumpkins in the country. Huh? A 32-year-
The old steak house chain that has become a model of vegetables?
In fact, it has no choice.
Americans are eating.
Request-
Fresh vegetables from a place no one is expecting: restaurants.
When meat and potatoes are basking on all the menus and peas, carrots and green beans are pushed to the corner of the plate, the days have passed.
When Americans go out for dinner
When most people like to splurge
They are spending more and more on vegetables.
Restaurant research expert vikmic reports that the supply of vegetables on the national restaurant menu has increased by 11% over the past three years.
The main one is kale, a leafy dark color.
Over the past five years, the appearance of green vegetables on the restaurant menu has increased significantly by 400%.
About 67% of Americans say vegetarian food can be as satisfying as non-vegetarian food
The vegetarian version, the report of dommic.
Believe in a new generation of diners
The combined consumption capacity of 80 million millennials is $1.
3 trillion per year-
They gain a lot of trust in their social media by what they eat and what they post about what they eat.
The Food Network keeps reminding cable viewers that vegetables are no longer second. class citizens.
Hundreds of farmer's markets and local-grown portions of grocery stores all convey the same message.
And praised Michelle Obama for planting a high
Vegetable garden on the White House lawn.
"Culturally, vegetable dishes are becoming the new normal," says Cat Cora, a famous chef and owner of seven restaurants, one of which is where she runs a vegetable garden.
"The vegetables are moving towards the middle of the plate.
"But it's no longer just celebrity chefs like Cora or Wolfgang Parker who push this trend.
Mainstream chain stores
Serving typical American consumers.
Serious innovations are being made in vegetables.
"They left their cooking fingerprints on these dishes," said Nancy cruise, a top culinary consultant . ".
Brussels bacon pizza in California Pizza Kitchen.
Just like the warm asparagus salad from the Cheesecake Factory, Parmesan Grilled asparagus from the Olive Garden with vinegar glaze.
Like fresh beef brisket-
Served with roasted artichokes, roasted tomatoes, onions and zucchini
Applebee is testing to be released this spring.
"No longer reserved for the surrounding, vegetables are more common in the center --of-the-
"Arrangement of plates," said Kimberly Perman, director of restaurant research expert, dommic.
"They took the spotlight.
"It's not surprising that the Cheesecake Factory recently added fresh kale salad.
While Olive Garden's most popular soup Zuppa Toscana has featured kale for years, until now, the chain has not planned to actually list kale by updating the menu to illuminate the focus of superfoods --by name —
As a key ingredient in soup.
What is the harvest?
About nine out of ten consumers said the menu with a full set of vegetables was healthier, according to dealmic.
But that's not always the case, warned hope woshaw, a registered dietitian and author of a healthy restaurant diet guide.
She doesn't like what LongHorn does on Brussels sprouts or what it will do on pumpkins soon.
"Vegetables that apply, suffocate, and butter are rich in calories, so what is the harvest? " she asks.
Instead, she suggested: "eat the vegetables clean.
"Even so, the vegetable fan club is a fast-growing club, regardless of whether the vegetables are raw or not.
Parents are also pushing this trend.
In Applebee's, just a few years ago, 80% of children's meals were made with French fries.
Now, more than 40% of the supply of vegetables is still growing.
McDonald's plans to continue to increase the supply of vegetables in Happy Meals.
"We want children to consume more fruits and vegetables around the world --
We hope to have a more convenient visit, "said McDonald's CEO Gordon Thompson.
Even Applebee has stopped pushing vegetables to a corner on top of the plate --Vendor food
Earlier this year, it launched the blackening Sharan and chickpeas, which completely changed the way it put food on a plate.
Don't put meat, potatoes and vegetables together
Meat in the middle-
The special dish piled three things together.
Potatoes with garlic sauce at the bottom;
The steak goes on;
Green beans are on the steak.
Mike Archer, president of Applebee's, said: "You can eat it at the same time . " It was one of the most popular entrees, he noted.
"It's like a fast ball for us.
"The Olive Garden may take the vegetable fascination a step further.
In February, it will launch a vegetable --
Pasta seasoned with spinach and tomatoes.
The sauce is made from five kinds of vegetables, including pumpkin, zucchini and scallions.
"The taste is changing," says Jim Nutch, executive chef at Olive Garden . ". "Non-
Vegetarians want to eat more vegetables.
"It's mainly about making millennials happy.
They got a lot of trust from their peers.
Online and offline
From eating the right things and then sharing experiences through social media.
As we all know, vegetables look very colorful
Super Cool-
Donald Moore, chief culinary officer at the Cheesecake Factory, said in the shared photos.
"What is beautiful for the eyes may be beautiful for the stomach," he said . ".
Few people know this better than 25-year-old Naomi Sean field. year-
Old public relations professionals living and working in Manhattan.
"In college, there are days when I don't have an agricultural product unless I eat processed food," she said . ". Now —
A few years later-
"Great changes have taken place," she said . "
She said she is not vegetarian at all, but sometimes she chooses vegetarian food.
She notes that when she goes to the Pizza Kitchen in California, she usually likes asparagus and sesame salad instead of pizza full of meat ingredients.
Top chefs in California's Pizza Kitchen take this trend seriously.
Earlier this year, the chain, known for its pizza and pasta, added a dish called shrimp zucchini, which was made of 80% zucchini ribbons and 20% pasta.
It has become one of the world's top
Sell items on its so-
Called the Lite Adventure menu
Later last year it launched pizza with Brussels sprouts and bacon.
"This is the first time we have offered anything made from Brussels sprouts on the menu," said Brian Sullivan, senior vice president of culinary development . ".
It was timely, he said, but sold well and it will be back on the menu again early next year. The best-
Sullivan said there was no meat for the flat bread sold in the Pizza Kitchen in California, but it was a new product that was topped with wild mushrooms and spinach.
Now, when the California Pizza Kitchen develops a new project for the menu, vegetable or fruit ingredients must account for 50% of the actual recipe, Sullivan said.
He said it used to be less than 20%.
Salad now accounts for 30% of the chain business.
10% years ago, he said.
The dishes of the vegetable-ruled Cheesecake Factory seem to take this concept further.
In many cases, Moore says, starting with vegetables --not the meat —
Make a meal around them.
"That's what many chefs do today," Moore said . "
He is now looking at some future Cheesecake Factory meals built around kale, brocherini and even rainbow carrots.
In most restaurants, Schoenfeld said, "the waiter would prefer to answer my questions about fresh local produce without having to go back and ask the chef.
"When Michael Dinh Truong goes out for dinner, there is also a more practical purpose to eat more vegetables: they help him perform better.
Truong is an Army recruiter in the Dallas area.
He said that before he needed a physical fitness test, he liked to do it at a nearby Olive Garden restaurant --
Especially fresh vegetables.
"I tasted the asparagus and it helped me a lot," Truong said . ".
Olive Garden recently tested a new "small plate" menu for those who don't necessarily want a full set of entrees. The top-
It's not a roast chicken Spiedini that sells small dishes (
Marinated chicken on skewers)
Or chicken meatballs.
No, it's Parmesan Grilled asparagus with vinegar glaze.
In fact, it is very popular and will be launched in December as a permanent menu item. 2.
"You may think that the guests of the Olive Garden will like chicken dishes," said executive chef Jim Nutch . ".
But they want asparagus. "What's next?
Food trends expert Kruse says she has seen: vegetables at breakfast.