With people becoming more conscious of their food choices, especially when it comes to food that has high calories, trans fats, and even alcoholic content, fruit juices seem to have usurped the position of wine as a complementary drink next to main course dishes in the UK. A greener London appears to be looming and not just regarding dealing with environmental issues but with health and lifestyle concerns as well.
The use of juice pairings from vegetables and fruits is a creative alternative to fine dining. Though not necessarily a new fad, it was popularized by Rene Redzepi’s restaurant in Denmark where his experimental blends are as delicious as they are bubbling with nutritional value. The practice of serving non-alcoholic fruit drinks is nothing new to restaurants internationally as they have their own set of mixtures and blends that give just the right amount of appeal to healthy customers to make them come back for more.
If you’re looking to improve on your menu’s appeal, it’s best to take a hint from their advancements to restock on more fruits to make your creative blends. Suppliers like www.kiril-mischeff.com offer a wide variety of fruit juices that you can look to ordering from depending on peak seasons.
Fruit over wine?
Health-conscious dining is paving the way for the innovative transformation of dishes. Vegetables are no longer relegated merely as garnish or appetisers; they often make the main stage in supplementing dishes such as wraps, casseroles, and pasta in place of meats. This generation of diners’ attraction to healthy eating is slowly transforming restaurant menus to cater to a greener list of food items
The non-alcoholic pairing of drinks with food seems to be a logical choice when it comes to dealing with the reality of this generation. Wine is always an expensive option, but it’s hardly a palate that’s fit for all. With fewer drinkers of wine, the reality of the fact is not everyone can afford the high prices of bottles, nor are they allowed to(pregnant couples or those rare individuals with low tolerance or allergy towards alcohol). The transition to creating mixed blends of herbal infusions and complex flavor combinations is an excellent place to develop more flavors to pique the consumers’ interest in a healthier dining experience.
With some of the more traditional food critics thinking that the new generation has gone soft over the choice to go with fruit juices over wine to match their eating palate, the general opinion of wine being better than fruit juices is slowly dying out. Besides all the discussion, the reality remains that a meal is a personal experience. A drink should be treated like an ingredient, no different from the parts of the entrée that your customer is eating. Whether they find it a more satisfying meal through the accompaniment of a ripe mango juice drink in the summer or the spice of an aged chardonnay in the winter, is up to the customer’s preference.