So a Chef eats Vegan for 30 days - what happens?

Wow, I told Linda in December that I was up to do a one-month challenge of eating Vegan, she said let’s go January 1^st. And that was it, the beginning of a new adventure that delivered several un-expected learnings. So we went full on – no meat, dairy or even eggs, I had to learn how to cook again what used to be a 20 minute dinner prep turned into having to think, plan and cook for about an hour. This might have been the best refresher for my culinary skills as it relates to developing not only flavor but textural differences in a dish. This was a refocusing on key elements in any dish that has continued to influence all my cooking at home and in my business. 

Here are some things I learned - 

Liquid dairy:

What I found is that using cashew cream in cream soups allows the flavors of say broccoli to really shine through while heavy cream has a tendency to mask the flavors. So using a cashew based cream in soup, sauces and even as a base for nacho cheese allows you to create more levels of flavors from spices and herbs. So big win for replacing liquid dairy, not so easy for replacing cheese. 

Cheese:

We did find several vegan cheeses we like when used in sandwiches, with crackers for snacking or as part of a baked dish but nothing works to deliver a pizza experience. So as long as the vegan cheese is not on pizza it is easy to substitute it for real cheese with out missing it. Also note some brands are better than others you just have to taste them to discover your favorite. 

Seasonality & comfort:

So going Vegan in the winter I think is much easier than other seasons, I believe since the cooler weather makes you want to eat, soups, stews and other hearty dishes. So how will this work as it gets warmer out, how many salads can you eat? The other quick learning was we really wanted a sandwich, how do you find a way to make a good vegan sandwich to replace, tuna salad? It is possible, we tried “Toona” a vegan alternative, it was okay but we ended up preferring a garbanzo bean version of “tuna salad”. You just drain and mash some garbanzos, add chopped pickle, onion, seasoning and some vegan mayonnaise (store bought or home-made). Chicken salad another favorite was harder to replace – we did find a Vegan prepared version at Whole Foods, but it ends up to be high in sodium. I want to find the “chicken” soy product they use in this and make it at home with out all the sodium. The product shreds just like chicken and has the same bite, Delights Soy Nuggets. And of course for a burger, we use Beyond Meat which when grilled is simply an awesome replacement for beef, hands down. 

Transitional Eating:

After a couple of months, we shifted to add eggs back in on a limited basis, except when baking. We still find that chia seed or flax seed egg replacer for up to 2 eggs to be a great alternative. Just add 1 tablespoon of seeds to 3 tablespoons of water, stir and let sit for about 10 minutes, use just like regular egg. Additionally we started to add fish and seafood back to the line up to give us more variety. 

Now that spring is in full swing here in Houston we are able to eat out of the garden which is always the best. So if you are curious, you can give up meat, it is not that hard, you can give up cheese too it just requires that you look at cooking from a different perspective. Give it a try, the other benefit, I think your taste buds really wake up to even more subtle flavors. More to come as I continue to learn, I do believe we will see the need for more plant-based foods and eating that are driven by flavor, taste and texture and not just being a “healthier item”.  Next up – we are trying intermittent fasting – fasting 16 hours a day only eat during the other eight (we are in week three). Stay tuned for more ways to be healthy, eat delicious and enjoy life.

Looking to add more plant based menu items to your restaurant menu? Contact us at
jimdoak@jwd-consultancy.com

www.jwd-consultancy.com

What is a Brand’s Culinary Core and how is it important?

Seems like a simple question is this day and age, especially now in a climate of industry shifting and change. Some restaurant chains are starting to figure it out, most recently Chili’s. They clearly returned to their Culinary Core to revamp their business. So far no one else has said it so bluntly as they did when they said “We can’t be everything to everybody” instead they will focus on improving quality and size of the menu items that are the foundation of the brand. In essence they are returning to their Culinary Core of burgers, fajitas and ribs. Is it a big gamble? I don’t think so, having been in to recently check out the changes. Chili’s is back in a game changing way that will over the long term drive new traffic. Why because now they can deliver a better experience on the “fantastic few” menu items instead of the “mediocre many”.

In this competitive landscape getting back to a Culinary Core is key to turning the business around and growing again. The Culinary Core of any brand is there within its DNA it just needs to be uncovered after years of layer upon layer of LTO, menu additions, cost enhancements all done in the name of staying relevant with the changing consumer landscape. Invite us into the conversation and help provide you with the support to re-find your brand’s Culinary Core.  We have helped many of our clients unlock their menus to drive simplification, improve satisfaction and build sales and profits. Let us be your Strategic Culinary Consultant reach us at www.jwd-consultancy.com

A case for scratch cooking in chain restaurants?

I have been fortunate over the last year to have had a successful group of clients in the restaurant industry. One constant I continue to notice when working on brands with great longevity is that they have been and are still all about the food they produce. One client has three locations that have been in their family for 70 years, and they still scratch cook everyday. Could they take short cuts, sure but their multiple generations of guests would notice.  At three locations it is much easier to scratch cook than at three hundred but it can be done. What is the key to executing consistently? One thing is straight forward recipes that are easy to make and deliver amazing quality and taste. The other secret ingredient is the long tenure of the employees. When you have kitchen managers that have been there 22 years it makes a huge difference in the ability to deliver great food. People and the culture of hospitality and “real” cooking continue to be the most important difference I see between brands that are winning right now and those that are struggling to survive. I have another client with over 100 locations and their brand again is over 50 years old. They scratch cook both in restaurant as well as at their own central kitchen. They have the ability to deliver consistent quality food from both points but the people are still the key. In the central kitchen they have employees that have been there for over 20 years making the soups and dressings day-in and day-out. These folks take great pride in knowing they are delivering amazing food to the restaurants and ultimately the guests. The in restaurant team continues to cook, really cook at least 80% of the menu from scratch. These same people also are long tenured in the brand’s back of the house. I think one formula for success in this current economic environment is the following

Culture + skills + desire = A quality experience that creates an emotional connect with the consumer

Anyone that is able to consistently execute against this formula will win in the long run. There has to be some magic in this formula based on what I continue to see and experience in our industry. It is less about scratch cooking and more about creating a caring culture that embraces teaching a group of employees that will continue to attract the right talent in a tightening labor market. When people are cared for and provided the chance to grow and gain skills we all benefit.  People are the magic and I think this is how we shift and evolve the restaurant industry for the future.

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Rolling in the Greens!!! Final winter crop harvest.

Well here is the final harvest for the winter crops - collards and kale. Both slow cooked for 6 hours in the crock pot (sorry I am too busy to tend a dutch oven on the stove)  Recipe to follow - this is easy simple and oh so delicious greens to make

Meatless Monday does not mean Tasteless Monday!

We have been eating more meatless dishes at home, simply because it feels better! So I am using my culinary skills to create "full flavor" and texture experiences using vegetables as the center of our meal. I have to say I am having loads of fun with it - some cuisines are easier to convert than others - Thai, Mexican, Italian, all are easy to move to tasty meatless entrees. I continue to look to the vegetarian cooking of the Middle East for flavor inspiration. Here is a classic dish twisted to be meatless and even Vegan if you skip the cheese. Oh yes, it is gluten free too........

Mushroom “Meatballs”

1/2 lb.             White Button Mushrooms

1/2 lb.             Cremini Mushrooms

½ C                  Onion, diced

¼ C                  Carrots, diced

¼ C                  Celery, diced

1-1/2 C             Gluten free bread crumbs

1 ea.                Egg

¼ C                  Pesto

1 tsp                Dried Oregano

1 tsp                Fennel, ground

½ tsp               Crushed red pepper

2 tsp                Kosher Salt

1 tsp                Black pepper

½ c                   Olive oil for cooking

Place the mushrooms, onion, carrot and celery in to a food processor and pulse until all is well ground and still has some meat like texture. Transfer to a baking pan and place in a 300 degree oven for about 20 minutes to dry the mixture out

Once dry – place in refrigeration and chill to room temperature

Transfer cooled mixture to a large bowl, add the bread crumbs, egg, pesto, herbs and spices

Mix well with your hands to incorporate all the ingredients

Refrigerate for at least 30 minutes or until well chilled

 

To cook

Place a large sauté pan over medium heat add the olive oil

Using a #24 scoop/ disher – scoop round balls of the mushroom mixture, place in heated oil and brown on all sides, transfer to a sheet pan to bake

Bake at 350 degrees for 15 minutes – hold warm until served.

To serve

In a large sauté pan, place al dente spaghetti squash and ½ c up of your favorite red sauce (I used Whole Foods Organic pasta sauce) toss to warm through

Place sauced squash noodles on a plate and top with three “meatballs”, garnish with a little more sauce (parmesan cheese optional and makes dish meatless but not vegan) 

Serve! We added a gluten free roll to enhance the meal