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Four Stars: Bean Counting

09 November 2006

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.
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