Need recipe ideas for restaurant

[Guest guest]

I need some recipe suggestions.

 

There is a very nice, upscale restaurant in my town that specializes

in seafood. They are known for using fresh local produce -- organic

when it is available. Even with that, they are not overly vegetarian-

friendly. Of many items on a large menu, there is one salad and one

entree offered that do not contain meat or fish. The vegetarian

entree is a vegetable platter that is basically a conglomeration of

all the side dishes and garnishes that have been prepared for the

meat entrees.

 

I have been ordering this vegetable platter for a few years now, and

am getting a bit tired of it. I've been wondering why the chefs,

who are very urban and kind of edgy in their training and approach,

could not be creative enough to offer at least one " real " entree

that vegetarians could enjoy. The other day my husband and I went to

this restaurant and, faced again with ordering the single thing on

the menu without meat or fish, I decided to speak with the owner,

explaining my position as a regular patron and a vegetarian. He was

very open to considering a more substantial vegetarian option. He

asked me to send him some recipes. He told me that pasta was

difficult for them to do because of the configuration of their

stove. But he was really interested in other ideas for vegetarian

menu items that would include the proper mix of vegetables and

starch, with a little protein thrown in.

 

As I said, this restaurant is pretty upscale. At the same time,

it's near the beach, so it's casual. They have good suppliers, but I

don't think they'd go for anything with very limited appeal.

 

I was very pleased that the restaurant owner listened to me and was

willing to consider other vegetarian options. He actually thought

he was serving us well by offering the platter. I did not ask him

how he would feel as a meat eater if there were only one meat option

offered. I also did not ask him how much profit he is making on the

$16 vegetable platter. That's another discussion.

 

For now, I am jotting down recipe ideas for the restaurant, and

hoping that you all can help as well. Any suggestions?

 

Terry

[Guest guest]

If you go to menupages.com and look up candle 79 in New York City, you can see

their menu on-line. It's all vegan and incredibly creative. I bet you could

funnel a few of their ideas to him.

 

GOOD LUCK!

 

tsomerson <terry wrote:

I need some recipe suggestions.

 

There is a very nice, upscale restaurant in my town that specializes

in seafood. They are known for using fresh local produce -- organic

when it is available. Even with that, they are not overly vegetarian-

friendly. Of many items on a large menu, there is one salad and one

entree offered that do not contain meat or fish. The vegetarian

entree is a vegetable platter that is basically a conglomeration of

all the side dishes and garnishes that have been prepared for the

meat entrees.

 

I have been ordering this vegetable platter for a few years now, and

am getting a bit tired of it. I've been wondering why the chefs,

who are very urban and kind of edgy in their training and approach,

could not be creative enough to offer at least one " real " entree

that vegetarians could enjoy. The other day my husband and I went to

this restaurant and, faced again with ordering the single thing on

the menu without meat or fish, I decided to speak with the owner,

explaining my position as a regular patron and a vegetarian. He was

very open to considering a more substantial vegetarian option. He

asked me to send him some recipes. He told me that pasta was

difficult for them to do because of the configuration of their

stove. But he was really interested in other ideas for vegetarian

menu items that would include the proper mix of vegetables and

starch, with a little protein thrown in.

 

As I said, this restaurant is pretty upscale. At the same time,

it's near the beach, so it's casual. They have good suppliers, but I

don't think they'd go for anything with very limited appeal.

 

I was very pleased that the restaurant owner listened to me and was

willing to consider other vegetarian options. He actually thought

he was serving us well by offering the platter. I did not ask him

how he would feel as a meat eater if there were only one meat option

offered. I also did not ask him how much profit he is making on the

$16 vegetable platter. That's another discussion.

 

For now, I am jotting down recipe ideas for the restaurant, and

hoping that you all can help as well. Any suggestions?

 

Terry

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Terry,

I suggest going to the vegan chef website.

Options that I can think of right off the top of my head are: Grilled tofu

or tempeh. Seitan or tofu kebabs( alternate with any veggies. Bean soups with

a veggie base. Black bean, or lentil are so simple. Quinoa sald, pasta salad,

potato salad with miso dressing, tabouli, curried rice salad. Tuscan

vegetable soup, zucchini bisque, carrot pear soup. Cold sesame noodles, polenta

with

black beans, or mushrooms, veggie nori rolls, cous cous with pine nuts or

walnuts.

If you would like more detail on these recipies, feel free to email me.

Hoep this helps,

PEace,

Laura in MD

 

 

 

[Guest guest]

Hi Terry,

 

A few years ago, I was a chef in a couple of different veg restaurants. So for

what it's worth...

 

You might try suggesting some type of (fried) vegetable croquette...

or tempura oyster mushroom dish... it seems like most seafood restaurants (even

the upscales) have some type of deep fryer and chefs are more than happy to use

them as they are fast and require no stove space. Adding a little seaweed to

the croquettes would lend them a more crab-cakey flavor.

 

Perhaps they could do some type of layered marinated vegetable " tower. " they

could marinate the veggies beforehand and then they'd only have to assemble and

bake/reheat when the order comes in.

 

If he said they didn't have space for pasta... i'm thinking deep frying or

baking is something they would be able to " squeeze in. "

 

Maria

 

 

tsomerson <terry wrote: I need some

recipe suggestions.

 

There is a very nice, upscale restaurant in my town that specializes

in seafood. They are known for using fresh local produce -- organic

when it is available. Even with that, they are not overly vegetarian-

friendly. Of many items on a large menu, there is one salad and one

entree offered that do not contain meat or fish. The vegetarian

entree is a vegetable platter that is basically a conglomeration of

all the side dishes and garnishes that have been prepared for the

meat entrees.

 

I have been ordering this vegetable platter for a few years now, and

am getting a bit tired of it. I've been wondering why the chefs,

who are very urban and kind of edgy in their training and approach,

could not be creative enough to offer at least one " real " entree

that vegetarians could enjoy. The other day my husband and I went to

this restaurant and, faced again with ordering the single thing on

the menu without meat or fish, I decided to speak with the owner,

explaining my position as a regular patron and a vegetarian. He was

very open to considering a more substantial vegetarian option. He

asked me to send him some recipes. He told me that pasta was

difficult for them to do because of the configuration of their

stove. But he was really interested in other ideas for vegetarian

menu items that would include the proper mix of vegetables and

starch, with a little protein thrown in.

 

As I said, this restaurant is pretty upscale. At the same time,

it's near the beach, so it's casual. They have good suppliers, but I

don't think they'd go for anything with very limited appeal.

 

I was very pleased that the restaurant owner listened to me and was

willing to consider other vegetarian options. He actually thought

he was serving us well by offering the platter. I did not ask him

how he would feel as a meat eater if there were only one meat option

offered. I also did not ask him how much profit he is making on the

$16 vegetable platter. That's another discussion.

 

For now, I am jotting down recipe ideas for the restaurant, and

hoping that you all can help as well. Any suggestions?

 

Terry