By Flavor & The Menu
May 6, 2021
Mary Grace Viado
Mary Grace Viado has a winner on her hands with the Village Tavern’s new Roasted Cauliflower appetizer. Victory is particularly sweet because landing on a plant-based flavor build that would resonate at this neighborhood restaurant concept was no easy feat. “My challenge was to create a delicious plant-forward dish that appeals to our clientele— our guests love meat and potatoes,” says Viado, Corporate Executive Chef.
“I double challenged myself to make it vegan and gluten-free because most of our vegan choices are in the salad section with modifications.” She also applied strict SKU optimization, utilizing ingredients available in the restaurant’s order guides, ever mindful of pandemic-induced simplifications.
The appetizer is resonating with diners, thanks to meticulous flavor building: The cauliflower steak is blanched, seasoned and seared, then roasted in the oven, coated with a maple seasoning glaze. It’s plated over vibrant romesco, then topped with more sauce, along with toasted almonds, pine nuts and capers. “This gives the dish texture and aroma appeal,” she says.
