There are always new food trends hitting the major lifestyle outlets and companies. For the 2019/2020 season vegan products are topping the list. Plant-based meatless items were a large topic at the latest American Culinary Federation’s national conference I attended this August in Orlando. The Economist and Forbes have both declared 2019 as “The Year of the Vegan”. As veganism goes mainstream, it’s time to celebrate the trendy plant-based items that are becoming more prevalent.
Vegetables and items such as mushrooms, cauliflower, breads (especially sourdoughs), avocados, chick peas, tofu and dairy-free hummus desserts are frequenting menus across the country. Even Burger King launched a plant-based burger called the Impossible Whopper.
At Quail Creek Country Club we have featured some of these specialty plant-based items on our menus in the past. I found their performance to be average at best and the Membership also had mixed reviews on these items.
A new interest in using meatless foods for this season was sparked by our health-conscious Members and expanded offerings by some popular meatless food companies. We will begin using a vegan brand called Beyond Meat in some menu items. Click here for information on the Beyond Meat company and their products.
In addition, to the Beyond Meat items we will also continue with our Blue Zones-approved menu items I introduced in my Blue Zones project blog.
We are excited to include a variety of healthy options for our Members and are looking forward to a great season!
Scott Ross CEC,WCEC,CCA
Executive Chef &
Director of Food & Beverage Operations