Like many residents of Manhattan, Chef John Doherty loves food. If you’ve ever tasted his creations, you know that delicious flavors made with the freshest ingredients are a common theme throughout all the dishes he serves.
One thing that sometimes happens when you’re constantly surrounded by mouth-watering food is that we put on a bit of extra weight. When he looked at all the facts, Chef realized that to lose some of the weight, it would be a smart idea to replace some of the proteins he eats with plant-based dishes, but he refused to compromise on taste. By finding a balance between meat and plant-based meals, he feels more energized, happier, and has shed some of those extra pounds.
“Eating healthier with more fruits and vegetables with a little less meat and a lot less carbs and sugar has made me feel better and has left me more energized. My decision to go this rout at our Chelsea Café was strictly to meet the growing desire of society that’s doing the same”
While he was going through this personal journey, John couldn’t help but notice that a cultural shift was taking place that parallels his own journey. More and more people are turning to eat plant-based meals and they aren’t all vegans. Many people who have consistently eaten meat their whole lives are now choosing to eat more meatless meals in addition to the millions who have given up meat completely. U.S. search queries jumped in 2017, and according to the Google Trends tool, went 190% up for plant-based foods.
“What’s interesting is the 39% of people who aren’t vegan but who actively try to incorporate plant-based foods into their diets. This is demonstrated by a 2017 report by the global analytics company Nielson.”
The vegan trend quadrupled in the 5 years between 2012 and 2017, according to Google. And demand for meat-free food increased by 987% in 2017. Plant-based food now gets almost 3 times more interest than vegetarian and gluten-free searches. In a recent Huffington Post article, they explain 31% of Americans practice meat-free days.
In response to this cultural shift, when BLACKBARN opened its second location in Chelsea Market, it was decided to offer a menu that is primarily plant-based. In fact, nearly 80% of the menu is comprised of meatless options while still providing popular options for those who still want to enjoy meat. This is a balance to the offerings at BLACKBARN in NoMad, with crowd favorites such as Cauliflower Steak and Butternut Squash Ravioli, about 20% of the menu is plant-based. These dishes all have one thing in common, Chef Doherty approves of all of them.
“Even people who aren’t 100% vegan are showing increased interest in replacing some of their meals with plant-based alternatives.”
If you’ve made your move to make more of your meals meatless, grab a carnivore and bring him into BLACBKARN where they can taste that meatless can be marvelous.