According to U.S. Department of Agriculture estimates, Americans consumed 464 pounds of vegetables and melons per capita last year. That figure represents a 2% increase over 1999 consumption figures. And with all that vegetable-eating, it’s no surprise that restaurants around the country are choosing to focus on vegetables in various creative ways. At Caliterra in Chicago, chef John Coletta is featuring an heirloom tomato menu during August, with specialties that incorporate tomato ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.