Monday, January 18, 2016


In studying food trends for 2016, I came across an interesting notion that I feel will be an exciting change to the dining scene.

The trend is called veg-centric. The principle behind the movement is that vegetables will play a more prominent role on restaurant menus. I'm not talking about vegetarian cuisine, it's more about vegetables being presented in interesting ways. No longer will vegetables be an afterthought or simply a side dish to an entree. They will become the star of the plate with an equal role to the proteins with which they are served.

In preparation for our spring menu, we developed a few dishes that illustrate this trend.  
Crab Remoulade and garnishes
Hawaiian Poke

This is Avocado Marble.  It's a mixture of ripe Hass avocados, green onions, cilantro, fresh lime juice, extra virgin Olive oil, kosher salt and black pepper. The mixture is vacuum sealed, partially frozen, the neatly cut and plated. It can be garnished with a variety of ingredients. On the left, the marble is topped with Crab Remoulade and garnishes with gaufrette potatoes. On the right, the marble is plated with Hawaiian Poke. Raw, sushi grade tuna marinated in soy, sesame oil, spices and chiles. It's garnished with wonton crisps.

Here's a quick tutorial on how to make avocado marble. Give it a try and have fun with the garnishes. Hope you enjoy it!

Chef Joe

P.S. - Look for these dishes at one of our restaurants in the near future.

Avocado Marble

4 each Ripe Avocado, peeled, seed removed, diced 1/4"
1 cup Green Onion, sliced 1/4"
1 cup Fresh Cilantro, rough chopped
1/4 cup Fresh Lime Juice
1/4 cup Extra Virgin Olive Oil
Kosher Salt and Black Pepper to taste

1)  Combine all ingredients in a stainless mixing bowl and fold with a spatula until evenly combined.

 2) Place the mixture in a heavy gauge 11" x 7" plastic bag. 

3) Wipe the opening of the bag with a clean towel.

4) Vacuum seal the bag following the manufactures instructions.

5) Using a flat sheet tray, press down on the marble to create a smooth even surface. Place in the freezer for about and hour.

6) Using a sharp knife, remove the edges of the bag, peel off the top of the bag and cut into desired shape.

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  -
Big Fish Princeton, NJ   -
Charley's Crab Grand Rapids, MI -
Gandy Dancer Ann Arbor, MI -
Grand Concourse, Pittsburgh, PA -
Gandy Saloon, Pittsburgh, PA -
Meriwether's, Southfield, MI -
River Crab, St Clair, MI -

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