Four Stars: Bean Counting

09 November 2006
Four Stars: Bean Counting

Seasonal offerings built around protein-packed legumes bring rustic appeal and an easy food cost to menus.

This article first appeared in the 1 August 2006 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>

By Allison Perlik, Senior Editor
Garbanzo Bean Salad (shown above)
Apple Pie Bakery Café, Hyde Park, N.Y. Goat cheese, lemon vinaigrette and diced red and yellow peppers boost garbanzo beans' mild, nutty flavor in a petite salad at this casual operation on The Culinary Institute of America campus. The menu also offers another legume-based option, black-bean-and-smoked-tomato salad with goat cheese, cumin and cayenne pepper.

Summer Ratatouille

!R&I, 1 August 2006](http://caterersearchccpadminlive.rbi.internal/assets/getAsset.aspx?ItemID=10518.jpg)
Napa Valley Grille, multiple locations. Farmers market vegetables harmonize with yellow wax, green, white and fava beans in Chef Thad Lyman's companion for grilled salmon roulade at the Yountville, Calif., location of this six-unit upscale chain. Simmered in vegetable stock with white wine and butter, the fresh ingredients are bathed in light basil broth. Grilled Fava Beans
![R&I, 1 August 2006](http://caterersearchccpadminlive.rbi.internal/assets/getAsset.aspx?ItemID=10519.jpg)
Olea, Portland, Ore. The fresh fava beans that carry this Spanish-accented dish are a seasonal treasure. Chef-owner Scott Shampine introduces complexity by grilling them over mesquite wood with diced Serrano ham and olive oil. Once the ham is heated, ingredients are blended with manchego cheese and mint oil and garnished with mint sprigs. Tuscan White-Bean Salad
![R&I, 1 August 2006
West Town Tavern, Chicago. At her contemporary comfort-food restaurant, Chef-co-owner Susan Goss calls on Dijon mustard and fresh rosemary to build a vinaigrette strong enough to stand up to the bold ingredients in the Italian-influenced recipe. Cannellini beans (canned, for convenience) are rounded out with green onions, sun-dried tomatoes and kalamata olives.
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking