ON THE MENU By Amber Kispert
MEAT THE CHALLENGE
T he culinary world is in the midst of a protein alternative proteins are no longer just for the health-conscious or eco-minded. From cricket flour to algae, organ meats to plant-based innovations, these protein sources are no longer niche—they’re going mainstream. “I’ve always been passionate about experimenting with new ingredients and flavors and I’m always intrigued by how we can challenge conventional norms in cooking,” says Chef Christopher Matthews (Eatertainment Events & revolution. As sustainability, health, and dietary diversity continue to be a focus, Catering). “As sustainability and health become bigger topics in the culinary world, alternative proteins present a fascinating way to innovate and address the growing demand for more sustainable dining options." (Left) Mae Mae-Beet Sliders from Great Performances. Photo courtesy Cami Cicero; (Facing page) It’s never easy recreating a classic and well known dish like a Beef Wellington as a vegan dish, but Dish Food & Events did just that with the CATIE-winning dish Carrot Wellington (parnip puree, urfa roasted rainbow carrots, chestnut cream, cremini and baby portobello duxelles, and dill oil), which not only allows guests to taste the freshness of the garden, but it also creates an appetizing visual, using a rainbow of colored carrots. Photo courtesy International Caterers Association/Dish Food & Events
Alternative proteins such as plant-based, insects, algae, and organ meats are bringing innovation to menus
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SPRING 2025 ■ CATERSOURCE
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