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    Modern Market's New Chef Picks Include Beyond Meat

  • Industry News November 13, 2019

    Modern Market Eatery launched its new Chef’s Picks. The ingredient lineup is fantastically veggie heavy this season. Some of the stars include shaved Brussels sprouts, which are featured on each seasonal item, a new kale varietal, pomegranate seeds and Beyond Sausage Italian Crumbles, a delicious and versatile option from plant-based industry leader, Beyond Meat.

    With the addition of Beyond Meat to the menu, the Eatery is introducing their first ever menu item with plant-based protein - the Beyond Sausage pizza, which features Beyond Sausage Italian Crumbles designed to offer the great sausage taste you know and love, with the benefits of plant-based protein

    The Brussels sprouts are presented throughout the menu in four different ways - raw, roasted, crispy and marinated. All are shaved by hand and made from scratch at each restaurant location.

    “Most people associate plant-based protein with hamburgers, but it can be so much more than that. We put it on a pizza, which is pretty unique,” says Chef Nate Weir, director of culinary. “A plant-based protein pizza that is delicious, innovative and better-for-you fits in well with our food philosophy. Something Modern Market has always done well is make unfamiliar foods more familiar. This is not only a delicious sausage pizza but also an opportunity for us to introduce Beyond Meat to our guests.”

    New Chef’s Picks

    • Beyond Sausage Pizza: ricotta, shaved Brussels sprouts, roasted onion, Beyond Sausage Italian Crumbles, smoky jack cheese, chili oil
    • Harvest Cobb: romaine, roasted chicken, shaved Brussels sprouts, cage-free egg, green apple, sweet potato, pomegranate seeds, candied walnut, scallion ranch dressing
    • Seasonal Fire Roasted Veggies: Brussels sprouts, fire roasted broccoli, cauliflower, radish, carrot
    • Ricotta Pom Toast: sourdough toast, ricotta, Brussels sprouts, kale, bacon, pomegranate seeds, Grana Padano
    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.