Chicago, IL (May 6, 2019) \u2013 The American Egg Board\u2019s (AEB) latest segment of Incredible Egg Trends<\/em> explores how plant-forward cuisine is taking over the center of the plate, accompanied by eggs \u2014 a versatile plant-friendly protein. Younger diners are leading the charge toward more flexitarian and vegetarian menu options, without leaving behind their older counterparts. A full 44% of all consumers want to increase their consumption of plant proteins, although women and younger eaters are more likely to order plant-forward dishes. Almost three-fourths of all restaurant operators, or 73%, aspire to or already offer vegetarian-focused menu items, according to Datassential.<\/p>\n\n\n\n Chef Heather Sperling, owner and proprietor of Botanica in Silver Lake, Calif., illustrates plant-forward cuisine in this segment of the AEB\u2019s Incredible Egg Trends<\/em> (IET). Sperling embraced plant-forward dining long before it started trending on menus around the country. Her enthusiasm for fresh produce bubbles over and infiltrates every aspect of her menu.<\/p>\n\n\n\n Plant forward doesn\u2019t mean eliminating animal proteins, but rather opting for a healthy balance of both. \u201cPlant forward to us,\u201d says Sperling, \u201cmeans that we use vegetables in every way possible and think a lot about incorporating vegetables into every dish. But we also use meat and seafood and eggs. Eggs are a huge part of what we do here.\u201d In Sperling\u2019s dish, Chickpeas with Spiced Tomato Sauce, Carrot & Preserved Lemon Salad and Poached Eggs, veggies artfully fill the center of the plate, while the poached eggs play a supporting yet integral role in the dish. \u201cWe have so much fun playing with creative ways of combining eggs and vegetables in really satisfying and wholesome dishes.\u201d<\/p>\n\n\n\n Global Inspiration<\/strong> Like many successful chefs, Sperling soaked in the flavors and essence of global cuisine through a combination of family heritage and world travel. Her love of fresh produce and vegetable-centric cooking stems in equal parts from her Lebanese heritage and by the spices, scents and ambiance of plant-forward entrees popular in India, where she lived as a child. Bitten by the travel bug, she claims she \u201cate her way\u201d around the world.<\/p>\n\n\n\n Local roots<\/em><\/strong>
Chef Sperling opened her restaurant with partner Emily Fiffer to great acclaim for their \u201cvibrant, produce-driven artistry happening in the kitchen.\u201d Named by Los Angeles Magazine<\/em> as one of the 10 best new restaurants of 2017, Sperling honed her skills over the course of 20 years experimenting in the kitchen.<\/p>\n\n\n\n
\u201cChef Sperling makes plant-forward intoxicating in a craveable way as one of the industry\u2019s leading proponents of plant-forward dining in Los Angeles,\u201d says Phaedra Ruffalo, senior director, market development, American Egg Board. \u201cFrom coast to coast, some of the hottest new restaurants feature plant-forward entrees, a smart move in an environment that sees younger consumers adopting \u2018fresh\u2019 at an earlier age, like Millennials and Generation Z. Fresh vegetable consumption is projected to increase another 10% over the next several years, but it needs a willing, working partner. And it can find it with the egg.\u201d<\/p>\n\n\n\n