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Meatless Monday at ArtBar Chef Brian Dandro
Executive Chef
Royal Sonesta Hotel, Boston

"After meeting and preparing a meal with Chef Tal last month, I knew there was something special about this initiative. My experience with Gardein convinced me it will resonate well with our customers at ArtBar. I couldn’t wait to experiment and create a Meatless Monday menu for our guests. The high quality, flavor and texture of Gardein makes it a great substitute to the proteins in many dishes on our current menu. Now guests who are vegan, vegetarian or just looking to avoid cholesterol for a meal have multiple options, instead of the usual 1 or 2 you find on most menus. The days of the health-conscious diner being served a plate of steamed vegetables are ending, and at Artbar we strive to make all of our guests feel welcome.

My fiancé has some dietary restrictions and I know the frustrations of being limited when dining out, so I truly appreciate the diversity this product offers for our vegetarian diners. Guests can enjoy a choice of two entrees for lunch and two appetizer portions that can be enjoyed separately or combined for dinner. This new Meatless Monday movement offers our team the opportunity to make a difference in the health and well-being of our guests – encouraging them to go meatless one day a week. Meatless Monday is about choice, adding more choices to an already great seasonal menu which features additional vegetarian offerings all week long.

Brian Dandro was named Executive Chef at the Royal Sonesta Hotel Boston in June, 2011. Chef Dandro joined the hotel in 2008 as Executive Sous Chef. Chef Dandro oversees a diverse culinary staff that includes the ArtBar Chef de Cuisine, Pastry Chef, and Banquet Chef. His philosophy embraces using only fresh, local ingredients whenever possible, as well as designing and tailoring the restaurant’s various menus to best reflect the seasonal bounty available from local farmers. Facebook.com/ArtBarCambridge or @ArtBarCambridge"