Culinology - March 2020 - 19

GETS REAL
Putting whole foods in the spotlight can emphasize the
"plant" in plant-based - and almost meatless - menus

chilled golden beet soup appetizer was
followed by a main course of king oyster mushroom scallops and wild mushroom
risotto, with sides of carrots and roasted
baby purple and green Brussels sprouts.
That's what was prepared by Executive
Chef Matthew Morgan of The Beverly Hilton,
Beverly Hills, Calif., and served at the Golden
Globes Awards on Jan. 5, 2020. It was the
first time the annual awards event served
a plant-based meal. In other words, it was
vegan.

A

Vegetarian versus vegan
Plant based does not equate to vegan.
There's no regulation around the term. In fact,
there's nothing preventing a plant-based food
from containing a little bacon. For many, a
plant-based diet is about being flexitarian.
"Being a flexitarian is about eating less
meat to try and be healthier and more
sustainable," said Ashley Sabo, food scientist, Edlong Corp., Elk Grove Village, Ill.
"It does not mean you cut out animal products altogether."
Flexitarian, vegetarian or vegan, regardless of the target consumer, many culinary
professionals are trying to put the plant back
into plant based. That means using plants in
their native form. Whole fruits, grains, nuts,
seeds and vegetables are becoming the star
of the meal, sometimes with a little animal
deliciousness, such as a sprinkle of cheese, a
drizzle of Hollandaise sauce or crispy bacon
crumbles.
"Vegetables are too often an afterthought,"
said Sigret Thompson, chef and co-owner,
The Tasteful Kitchen, Tucson, Ariz. "My passion is to artfully spotlight the beauty and

the flavors of vegetables by making them the
focal point on the plate. A main vegetable
takes center stage. Then I combine a variety
of textures and layer flavors by adding other
vegetables, grains or starches, and there
must always be a sauce."

by Donna Berry
editor@sosland.com

Form, function and flavor
Chef Jean-Georges Vongerichten, owner
of ABCV in New York City, likes to use minimally processed plants in various formats.
He makes kebabs with oven-dried fruit and
Brussels sprouts. His vegan approach to
Bolognese gets its heartiness from chopped
mushrooms and walnuts. The seasoned
tomato-based sauce is served over carrot
paccheri, a large tube-shaped pasta made
with vegetable powders.
Nuts and seeds are often incorporated
into plant-based entrees, as they bring hearthealthy fats and protein to the dish. They may
be chopped, ground and even formed into a
paste - think peanut butter - to contribute
texture and mouthfeel.
"Walnut chorizo is a combination of ground
walnuts, black beans and traditional chorizo
seasoning that is sautéed in vegetable oil to
create a craveable chorizo with absolutely
no meat," said Juliet Greene, corporate chef,
Mizkan America, Mount Prospect, Ill. "It is
tasty on street tacos or in breakfast burritos and offers a ton of flexibility. You can
adjust the beans and seasoning for other preparations.
"Prepare the ground walnuts with fresh
Italian seasoning, for example, to create a
meatless Bolognese, or add chopped mushrooms to the ground walnuts to create depth
of flavor and umami," said Ms. Greene.
MARCH 2020 | Culinology |

19



Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020

Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
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https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
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