A shining moment is not
about to be interrupted
by a spot.
Your job is to create a great experience
for your customers.
Ours is to make sure clean dishware,
flatware and glassware is the least
of your concerns. Introducing the
SMARTPOWER™ program — a safe, simple,
sustainable warewashing solution.
Learn more at
© 2018 Ecolab USA Inc. All rights reserved.
Velazquez says grains add some cost to salads, although, “A little quinoa goes
a long way.” The red quinoa costs more than the white. He uses both for the color
contrast and to cut down on the cost.
FARM TO TABLE
Quinoa adds flavor and texture to a salad served at Aesop’s Fable, where Antonin
Veshta is chef/owner. It’s part of his farm-to-table menu and his desire to offer
guests a menu based on healthy ingredients. Made with quinoa tossed with arugula,
walnuts, New York apples, smoky Gouda, chives, cucumber and grilled-apple
It is one of the less-traditional dishes that Veshta introduced to his customers when
the restaurant opened in summer 2016. Because the quinoa has to be cooked, it is more
labor-intensive than other salads, he admits. And, at $14, it is probably underpriced.