Grains Move to the Center of the Plate

Imagine a flip book that starts with a picture of a plate with grains and rice around the edges and as you flip through the book the contents make their move to the center of the plate.  This may not top your list of Books to Buy in 2007, but the content tells perfectly the challenge chefs are facing to create unique entrees that will satisfy even the heartiest of eaters without the use of heavy meat proteins.

At Taste on Melrose in Iowa City, Iowa, Chef/Owner Christian Prochaska was inspired to create a Red Quinoa stir-fry with mushrooms, broccoli, cilantro and organic sprouts to not only accommodate vegan needs, but also to offer a lighter alternative to burgers and  sandwiches for his clientele.  Chef Prochaska has been making this dish for 1½ to 2 years for both lunch and dinner with the majority being sold at lunch as customers are looking for lighter meals that will satisfy them but not weigh them down.

The quinoa (pronounced keen-wa) is cooked ahead and cooled.  The dish is then made to order with fresh vegetables and local organic sprouts.  Although the entrée is 100% vegan he said many non-vegans will order it because its different and the people in this area are very open-minded to try new things, but they also feel safe with their choice because of the amount of veggies.  He also said it’s not unusual to have someone order the Red Quinoa Stir-Fry at lunch then come back for dinner and order a steak.

Another non-meat entrée that is gaining popularity is the Brown Rice Veggie Burger at the Cherry Creek Grill in Denver, Colorado.  Assistant Kitchen Manager Glenn Tabakian credits director of R&D Putnam Gibson in California for this unique offering consisting of brown rice, beets, black beans and other ingredients.  The Cherry Creek Grill staff will prepare small batches from scratch so the burgers are fresh throughout the day.  Glenn states, "the burgers taste home-made and are touted as the best in town, largely due to the use of quality raw ingredients."

The burgers are offered at both lunch and dinner and are ordered by "anyone looking for a healthier choice of entrée." Another popular menu choice is their brown and wild rice salad with fruit and nuts, topped with a champagne vinaigrette.  Although this is offered as a side dish it, too, could be a center of the plate entrée fulfilling nutritional needs.

Both noted curiosity as being the main reason customers will first order these entrées and the depth of flavor, quality of the meal and nutritive benefits spur them to order again.  Chef Prochaska summed things up very nicely, "as people become more educated about food they are willing to try new things and we're doing our best to accommodate."

If you have "flipped a plate" and would like to share your story with others please email to sales@indianharvest.com.