This is apparent at Sunda, a new Asian hot spot in Chicago where Rodelio Aglibot, executive chef, relies on fresh vegetables to provide texture and authenticity to his unique spin on sushi and Asian cuisine. “Most of Sunda’s menu is designed for sharing,” he says. “This provides balance. Our smaller portions, fresh ingredients and distinct tastes encourage healthful dining.”
James Gottwald, director of culinary operations and executive chef, Rockit Bar & Grill, Chicago, notes that they purchase “fresh, local produce as much as possible, and the wait staff relays this to diners.”
Though Rockit, with only two locations, would be excluded from menu labeling if the LEAN or MEAL Acts ever become law, Gottwald believes there is value in relaying details to the diner about the food being served: “The menu should talk to consumers. You should have nothing to hide. We call a steak a steak, and fries are fries. But we also offer no-oil salad dressing and a grilled veggie sandwich. It’s all about balance.”
Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached at donnaberry@dairy-food.com.
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