With more consumers opting for plant-based diets than ever before, menus are following suit with more choices that are appealing for vegan, vegetarian, and flexitarian lifestyles.
“Members and their guests are no longer willing to make sacrifices when they dine at the club,” said Kealoha Pomerantz, operations and culture manager at RealFood Hospitality, Strategy and Design, a Boston-based hospitality strategy and design firm and Troon company. “Members of all ages are changing the way they eat for varying reasons, so they want to maintain that when dining out and do so while also enjoying dishes that are as creative and satisfying as the mainstream animal protein-based offerings.”
Executive Chef Kyle Borden’s vegan curried lentils and peas is a featured specialty at Talking Rock, where fresh ingredients and creative cuisine come together for inspired culinary experiences against the natural backdrop of Prescott, Arizona’s terracotta viewscapes. Garnished with pickled coriander leaves, thinly sliced chili, and a drizzle of coconut milk, this entrée is a popular choice at the club’s dining venues and can account for more than 15 percent of total orders on some evenings.
“This dish has been selling really well and the feedback has been great,” said Borden. “I believe it is well-received because it’s something a little different for a club setting. I find a lot of the time plantbased eaters just end up getting a meal that’s thrown together, so they appreciate when they have composed dinner options to choose from.”
Curiosity and adventure are an everyday part of Talking Rock’s culture, and Chef Borden keeps with the theme in his plant-forward culinary offerings.