Restaurant Trends, Part 7

This is part seven of our ten part series on current restaurant trends. For more, check out firstwefeast.com

7) Beyond the Kale. Over the last few years, the popularity of kale – a leafy green vegetable related to broccoli, cabbage, collard greens, and brussel sprouts – has exploded. It seems you can’t swing a fork any more without hitting a kale salad, kale chip, kale braise, kale….well, you get the idea. There’s a lot of kale being used right now.

However, as kale becomes as ubiquitous as a lumberjack beard in Brooklyn, several forward-looking chefs and restauranteurs are looking over the kale horizon for the next big thing in greens. Dishes such as the carrot-top pesto at Linton Hopkins’ Restaurant Eugene in Atlanta; the collard, broccoli leaf, and turnip/mustard/kohlrabi/beet green Southern-style braise from Coby Lee Ming at Harvest in Louisville; and the saline, juicy succulents—such as New Zealand spinach, florabunda, and ice plants—that chef Jason Fox likes to pair with seafood at Commonwealth in San Francisco – are the wave of the future when it comes to post-kale cooking.

Whatever greens you have on your menu, One Fat Frog can save you green on all your new and used food service equipment and supplies. Ovens, ranges, fryers, griddles, warming cabinets, dishwashers – you name it, and chances are the Frog has it in stock. Call or come by today, and “lift the kale” on savings! (I’ll be here all week, folks, don’t forget to tip your servers.)

One Fat Frog Restaurant Equipment

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