Featuring á la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavour profiles. Serving roasted jalapeño and garlic with lime juice, or horseradish root vegetable coleslaw with a great cut can communicate greater authenticity and quality to your guests.
Vegetable Pairing Inspiration
You May Also Like
Tips & Tricks
BBQ Brisket 5 Ways
Serving the same protein in multiple variations can help maximize the cut and reduce food waste.