PUBLISHER'S NOTE

As the summer harvest hits it peak, so too is this issue filled with a bounty of produce. Produce usage across all foodservice segments and menu sections has never been more exciting and inspiring — from better accessibility to a greater variety of fruits and vegetables to menu-development strategies including inspired veggie entrées and menu descriptors like “vine-ripened” and “garden-fresh.” Here are just a few produce-centric highlights from this issue’s summertime bounty:

PRODUCE PACKS POTENTIAL. Produce usage represents tremendous potential in menu development today, in terms of flavor, value and profitability. “Fresh produce is only expensive if you don’t sell it,” proclaims Seasons 52’s Clifford Pleau, in our feature, “A Plan for Produce” (p. 31). Here, writer Katie Ayoub takes a look at the growth of fresh produce and the strategies in play on menus at varying multi-unit segments, and shares the insights of high-volume menu developers. In the article, Pleau explains his unique produce-specific sourcing strategy that ensures that his fruit and veggies create top-sellers.

Later in the issue, chef Steve Schimoler touts the cross-utilization and flavor potential of produce on his menus (p. 87). For Schimoler, a peak-season peach represents an opportunity to establish a new point of reference for the flavor potential of produce. Utilizing simple preparations that highlight the quality and flavor of fruits and vegetables is a strategy that pays off.

CHANGING PLATE-VIEWS. A similar shift in mindset is evident in the fresh approach many chefs are taking in giving produce a bigger part of the plate. This altered plate view includes better incorporation of protein-to-produce ratios and side dishes worthy of center-plate status. At a recent dinner at Sonny’s in Portland, Maine, I was inspired by chef Jay Villani’s menu; nearly every dish is loaded with produce in varying textures, temperatures, preparation styles and flavors. The menu hits all the on-trend buttons: globally inspired but locally sourced ingredients; house-made pickles, preserves and relishes; inspired drink menu with moderately sweet, food-friendly sips; simple but stunning desserts, including a knock-your-socks-off strawberry shortcake.

In Joan Lang’s feature on new veg-heavy and vegetarian menus (p. 70), protein-loving chefs talk about their culinary strategies, which include an intense focus on the flavor of produce rather than the limitations once challenged by when attempting vegetarian fare. Le Pain Quotidien chef Kaegan Welch says, “When I make vegetarian food, I try not to think of it as vegetarian.” Instead of focusing on what he can’t cook with, Welch centers on his use of fresh, seasonal vegetables. “That alone gives great flavor,” he says.

PITCHERING PRODUCE. Like never before, produce forms the base of an essential set of ingredients in today’s on-trend drink menus. In this issue, chef Robert Danhi recommends fruit- and veggie-packed cocktail inspirations based on classic culinary dishes (p. 34), and chef Robin Schempp provides tips to maximize fruit flavors in drinks (p. 99). And, as writer Jack Robertiello finds in his feature (p. 105), this summer’s go-to pitcher drink is punch, which beverage expert David Commer hails as “fruity, retro and just sweet enough” — a trifecta of on-trend attributes on beverage menus.

Cathy Nash Holley
Publisher/Editor-in-Chief

p.s. As always, I welcome your feedback; e-mail comments to cathy@flavor-online.com.