You don’t have to be a vegetarian to order the vegetarian plate in today’s times. We are all seeing a healthier eater walking into our doors. And with the price of proteins rising. we have found that creating more dishes with vegetables wins the battle on both fronts—food cost reduction and meeting guests' health needs. Making vegetables the center of attention allows you to be more creative and design wonderful plate presentations with all those wonderful colors. I am very lucky to have a great relationship and to be located near Farmer Lee Jones from the Chef’s Garden in Huron, Ohio. I created a delicious Curry Romanesco dish with winter radish and white beets from his farm. My guests are walking away feeling very satisfied and so am I when I look at the bottom line.