The question is addressed primarily to the restaurant chefs in the group. I hope this is in the appropriate forum.
Here is the problem. I am not a vegetarian, but my wife is. About once a month we go out to eat at a very nice restaurant. I generally get a great meal with a reasonable measure of creativity. My wife generally requests a vegetarian plate. She has found this easier than trying to discuss specific menu items with the wait staff. Her assumption is that the chef will know which items do not contain meat or meat-based stocks, sauces, etc. BTW, she is vegetarian but not vegan.
Unfortunately, what she normally gets is a plate of steamed vegetables or occasionally a dish of pasta with vegetables. But rarely does she get anything that might be considered creative or unusual. And frequently the portions are huge, as if quantity is being substituted for quality. This scenario has played out time and again both locally and when traveling. Even in the finest restaurants, it is generally the same situation.
I guess my question is, do chefs not like to prepare vegetarian meals? Is there something she or I can do improve the quality of food she is served?
Your opinions and suggestion are most appreciated!
Joe
Here is the problem. I am not a vegetarian, but my wife is. About once a month we go out to eat at a very nice restaurant. I generally get a great meal with a reasonable measure of creativity. My wife generally requests a vegetarian plate. She has found this easier than trying to discuss specific menu items with the wait staff. Her assumption is that the chef will know which items do not contain meat or meat-based stocks, sauces, etc. BTW, she is vegetarian but not vegan.
Unfortunately, what she normally gets is a plate of steamed vegetables or occasionally a dish of pasta with vegetables. But rarely does she get anything that might be considered creative or unusual. And frequently the portions are huge, as if quantity is being substituted for quality. This scenario has played out time and again both locally and when traveling. Even in the finest restaurants, it is generally the same situation.
I guess my question is, do chefs not like to prepare vegetarian meals? Is there something she or I can do improve the quality of food she is served?
Your opinions and suggestion are most appreciated!
Joe