The Flipped Plate
At Brown’s, a retail dining location at UC Berkeley, the menu encourages students to eat a more plant-forward diet. Chef LePean created the seasonally changing Flipped Plate, which includes two entree-sized portions of plant-based food with a smaller side portion of meat. He felt that students would prefer a small portion of a great sustainable meat versus a meat-plant hybrid, and it worked—it has become one of the most popular menu items on campus. Here, hummus and lentil salad share the plate with grass-fed sirloin.
Click here for the recipe.