How Much Are You Willing To Pay For Haute Vegetables?
You have heard about haute couture, but have you given much thought to haute vegetables in your online culinary school courses? Prix fixe and tasting menus are starting to focus heavily on bespoke vegetables while often leaving out dishes such as caviar. A restaurant in California features leaves, kale chips, radish pods and several other exotic vegetables for a whopping $500. Lobster is also provided in the 21 courses; however, the focus of the expensive meal is veggies.
The top foragers charge a premium to scour exotic locations and bring unique ingredients back to their clients. A few years ago a multiple-course meal would typically serve fish, red meat and a hearty dessert. There is a common trend among many top-rated and expensive restaurants to not always focus on protein as the main course.
“People are realizing that luxury doesn’t have to mean caviar and lobster anymore,” said chef David Kinch, according to Bloomberg.
As more restaurants offer tasting or prix fixe menus focused around organic and custom vegetables and ingredients, we begin to wonder why they are so pricey. Alinea, a top-rated restaurant in Chicago pays its vegetable vendor $350,000 every year for its products. In turn, the restaurant receives custom-chosen ingredients year round.
“If farmer’s market vegetables are generally 10 to 20 percent more expensive than those sold by a national distributor, tailor-made vegetables can easily cost 20 percent more than farmer’s market produce,” said Ryan Sutton, a food critic, according to Eater.
A little gardening can go a long way when you are trying to come up with new and exciting dishes. Everything from the planting process to the harvesting of seeds can make an impact on the taste of a vegetable.
Making bespoke vegetables
As you practice your online culinary program skills, you can add a penchant to several recipes with haute ingredients. If you like the idea of custom ingredients and want to test bespoke vegetables, you can start in your own backyard.
Joseph’s Coat: Joseph’s coat is full of antioxidants and its leaves can be used in salads.
Luffa: As the name suggests, this vegetable can do wonders for your skin and resembles zucchini.
Roselle : The leaves of a roselle can be used to make spinach curry, while the outer part of the fruit can be used to make tea.
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Summer Vegetables Recipes
Veggie Prep Tools For Every Culinary Academy Student
Cooking Basics: How To Clean Fruits And Vegetables
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