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A: It had a profound effect on the way we build our dishes - not so much the appetizers, because they are generally a soup or some sort of salad so that's not such a reach. But to build an all-vegetarian entrée, there are all the perils to build an entrée to begin with anyway. That's why a lot of chefs are moving toward small plates; it's much easier to use one or two ingredients as the star ... We began utilizing skills and techniques in our proteins and applying them to some of our vegetarian dishes. Like you confit the vegetables, sous-vide, slow cooking, roasting, grilling. So we use a lot of our existing techniques and apply them to vegetables and grains for that matter. It's an interesting process, it's really forced us to think creatively in a different way.
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