Chefs respond to higher demand for veggie-centric meals

11/8/2013 | Eater

Some chefs in the nation's capital are tweaking their normally meat-heavy menus to offer flavorful dishes of fresh, seasonal vegetables to woo not only the vegetarian crowd, but omnivore diners searching for healthier options. "It's really important to use healthy fats and high quality oils, vinegars and herbs for seasoning," said Ethan McKee of Washington, D.C.'s Urbana restaurant. "It's also especially important to cook with the seasons for vegetarian dishes because you're locking in produce at its peak freshness and flavor. Finally, when you add in legumes and grains like quinoa or farro, you can create a very interesting, satisfying dish."

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Job Title Company Location
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Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations