According to Nation’s Restaurant News, “When peanuts make the news these days, it usually has something to do with allergies. But even as restaurateurs increasingly attempt to accommodate customers’ special dietary needs, this crunchy legume continues to grow in popularity.”
“Peanuts are showing up across all foodservice sectors. The National Peanut Board cites Technomic’s MenuMonitor showing that the listing of peanuts on menus jumped 44.6 percent between 2006 and 2010. Recent chain listings include the Manchu duck small plate with hoisin, smoked bacon, Asian cress and honey peanut vinaigrette at P.F. Chang’s China Bistro, peanut-ginger slaw at Houlihan’s, and Thai chicken salad at Panera. On the independent side, Jeremy Sewall, chef of Island Creek Oyster Bar in Boston, offers a peanut butter frozen yogurt topped with toasted peanuts.”
“’We try to stay as seasonal as we can,’ Sewall said, but added that can be tough in the winter. Fortunately, peanuts are available throughout the year, and Island Creek Oyster Bar’s customers like the frozen peanut butter dessert, he continued. “We sell a lot of it.’”
Read more: http://nrn.com/article/peanuts-showing-more-menus#ixzz1EhQtQnTP
