3. Seasonal dishes
Seasonal menu items will include bowls that focus on fresh ingredients and have a more plant-forward profile, using local corn, peppers, cucumbers, tomatoes and more. “Getting these fresh veggies really enhances the flavor profiles of your dishes,” Cervay says.
Cervay’s recipes are based on a blend of cuisines, including Latin, Korean, Mexican and soon African, with reduced standard protein sizes. “Going back to each cuisines’ roots, you will find most often your traditional proteins are smaller and meant to enhance the dish, not take center stage. It’s something we are all trying to figure out now. Reducing meats will be a more long-term goal,” he says.
Cervay says he appreciates the natural flavor of seasonal produce, which is more robust, clean and crisp.
“As a chef, I think it’s part of our job to figure out how to source the best ingredients for our operations,” he says.