Meeting a goal
“We are excited to work with Spectra chefs to make their plant-based options the most colorful, delicious and hearty choices for vegetarians and meat eaters alike so that everyone has wonderful options when they attend events,” says Josephine Morris (l), HSUS food policy manager, pictured with Jenn DiFrancesco, a Forward Food chef with HSUS.
The one-day workshop’s ultimate goal is “offering more plant-based recipes for use across more than 250 food accounts,” says Scott Swiger, Spectra VP of culinary excellence.
Plant-based ideas from near and far
Spectra chefs bring with them previous wins in the plant-based menu item category, including this red quinoa and dried fruit salad with smoked peach vinaigrette from the Atlantic City Convention Center. Other locations represented include Canvas Stadium in Colorado State University, PPL Center in Allentown, Pa., and McCaw Hall at Seattle center.
Don’t miso out on seaweed
Spectra and HSUS chefs are taking a closer look at ingredients like seaweed and miso, both components on this Thai rice tofu salad, another current offering at the Atlantic City Convention Center.
Spectra chefs tailor grab-and-go items to the plant-based way of eating, like this power bowl at the PPL Center.
Za’atar adds zip
Another meal-in-a-bowl, this brown rice and bean salad gets its zip from a lemon-za’atar vinaigrette. Chefs at the workshop are also developing “osso bucco” made from carrots, beet Wellington and other items made using plant-based proteins, mainly as a ground-beef alternative.