Lent 2021

PLANTS PUSHING BOUNDARIES

The plant-based world is now mainstream – some started by throwing kale or other greens into a smoothie for added health benefits and have since reimagined the make-up of their plates by moving veggies from sides to the main dish. This trend is about embracing all the brilliant color, vibrant ingredients and playful plant flavors that heighten the eating experience. Whether vegan or just curious, there’s truly something for everyone – color, texture, satiety and even sweetness – in this boundary-busting trend.

Textural Experiences

Vegetables such as hearts of palm, cactus, and lobster mushrooms bring a hearty texture to indulgent, plant- based meals.
King Trumpet "Scallops" Soba Noodle Bowl

King Trumpet "Scallops" Soba Noodle Bowl

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Brined Carrot Hot Dog

Carrot Hot Dog with Charred Tomato Ketchup

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Charred Vegetables

Charred vegetables, particularly when used in sauces, give dishes a darker color and a rich flavor profile.
Brined Carrot Hot Dog

Carrot Hot Dog with Charred Tomato Ketchup

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Botanicals

Botanical ingredients such as juniper, pine, fir, sage, Szechuan buttons, and cactus rose elevate the sensory experience of foods and beverages.
Sparkling Lightning in A Bottle

Sparkling Lightning in A Bottle

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Juniper and Lime Cake

Juniper and Lime Cake

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Color Indulgence

The key to this evolving theme is the use of natural plant derived ingredients, such as ube, for color to attract foodies to ‘eat with their eyes.’
Ube Latte

Ube Latte

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Carrot Cake Ice Cream Sundae

Carrot Cake Ice Cream Sundae

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