The restaurant trend reports are tumbling in with predictions for what will be “in” on menus in 2016. Topping the charts are vegetable-focused meals. The National Restaurant Association puts “locally sourced produce” in their top 10. Food industry trend specialist Andrew Freeman says, “People want less animal protein and are requesting that veggies are ramped up to their fullest creative potential.”
That taste trend has already emerged on Atlanta menus as veggie side dishes multiply and vegetarian entrees get more chef love. Alongside the South African-inspired meat-centric cuisine at Cape Dutch, chef Philippe Haddad offers a vegetable curry and butternut squash ravioli with a peri-peri sauce. Even if you begin your meal at Cape Dutch with Biltong, traditional South African beef jerky, registered dietitian Sharon Palmer author of "Plant-Powered for Life" says you can practice "flexitarian" eating by ordering the vegetarian entrée.
“It is hopeful to see the trends going on where meat is now at the side of the plate and veggies are front and center,” says Palmer. “Chefs post the farms where their produce hails from all the time. This has made an impact on consumers.”
Wine pairing with produce
A switch from meats to vegetables on center stage means morphing wine list suggestions too. At the Century House Tavern in Woodstock, general manager Jon Hayano suggests pairing their Butternut Squash Soup and Spaghetti Squash salad selections with brut Champagne.
“We often think of animal products such as cheese, red meat and fish when it comes to wine pairing, but with plant foods, you can also make beautiful pairings,” says Palmer. “Try pairing the seasonings and sauces with wine. A citrus sauce or Asian flavoring goes nicely with white wines. Tomato and chili sauces pair well with red wines.”
Scott Sears, wine director and co-owner of Flyte World Dining & Wine in Nashville, who is a vegetarian, says, “In general, when pairing wine with vegetable-based meals, you want a low-alcohol, low-tannin, not-overly-oaked, balanced wine.”
Sip tips
“Make note of the spice level. To balance the spice, select wines with a touch of sweetness to them, such as Riesling or Rose.” Sears says.
“Avoid highly tannic reds made from grapes such as Cabernet Sauvignon to avoid the dry, course mouth feel tannin causes when it can’t bond with fat. Tannins can overly-emphasize any earthy favors present in the vegetable dish.”
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