Although decadent and vegetarian are not often used to describe the same dish, these terms aren’t mutually exclusive, either. Just look at French chef Alain Passard's vegetable tasting menu at L'Arpège, which made the New York Times' food critic swoon over carrots and peas.
Topics: Vegan, Vegetarian cuisine, Food, Menu, Chef
For some, it's a fad. For others, it's a necessity. Whatever the reason, eating gluten-free is big.
About 30 percent of American adults are trying to reduce or eliminate gluten from their diets, research firm NPD found in 2013. And they're searching for gluten-free items on restaurant menus, the same study found: the frequency of customers ordering gluten-free food had doubled since 2009. Offering a gluten-free menu in your restaurant can be a lucrative decision, but also challenging to execute.
Topics: Gluten-free, Trends, Vegan, Feature, Food, Menu, amaretto
