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Shift toward plant-based dining slowly growing in Hudson Valley
The movement to go meatless is not an option for all chefs
Kathleen Willcox
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A recent grain bowl featured on Troutbeck’s Instagram spurred one commenter to ask, ‘Can it be made vegan?’ The Hudson Valley historic inn answered an enthusiastic yes on behalf of the chef, Gabe McMackin, who is finding that more diners are asking for plant-based options.Troutbeck
Vegetarian chef Lukas Volger doesn’t think everyone should eat like him, or vegans for that matter. But increasingly, he’s noticing that more and more people are.
“I see subtle shifts happening. I don’t see everyone eating all vegan food in five years, but I think because more and more restaurants, cookbook authors and food companies are offering delicious and innovative plant-based food, people are starting to consume more plants overall,” said Volger, author of “Start Simple: Eleven Everyday Ingredien ....

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