This is a positive move towards sustainable dining as the Four Seasons Hotel San Francisco serves Israeli based, Oshi's plant-based salmon fillet in it's posh MKT Restaurant. This innovative addition replaces the traditional Seared Tasmanian Salmon, offering guests a remarkable and 'Ocean Friendly' alternative.
Oshi's plant-based salmon is crafted from a proprietary blend of plant proteins and natural ingredients, ingeniously designed to replicate the taste and texture of ocean caught salmon. This culinary advancement aligns with the Four Seasons' commitment to providing exceptional dining experiences while promoting responsible environmental stewardship.
Source: OSHI - Seared plant-based salmon fillet
Guests can now indulge in an Oshi salmon entrée or savour a salad topped with the Oshi fillet, seamlessly integrating this premium product into the hotel's popular menu. This collaboration clearly shows how small steps in menu innovation can lead to significant strides in sustainable dining practices.
In a similar vein, UT47 358 W 47th St, New York, has elevated its brunch menu by introducing an all-vegan Eggs Benedict featuring Oshi's plant-based salmon. This innovative dish offers a compassionate twist on a classic favourite, providing diners with a delicious and sustainable option aligns with modern and aware dietary preferences.
Source: UT47 - OSHI plant-based salmon on eggs benedict
By embracing Oshi's plant-based salmon, the Four Seasons Hotel San Francisco and UT47 not only enhance their food offerings but also contribute to the global movement towards reducing over-fishing and sea pollution. These partnerships set new standards for luxury plant-based dining, clearly demonstrating indulgence and sustainability can harmoniously coexist.
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