Meet Chef David McGurn — Certified Executive Chef (CEC), Certified Culinary Administrator (CCA), Brands Manager and Chef at Performance Foodservice ─ Florence.
With years of experience leading kitchens and helping operators succeed, Chef McGurn is passionate about crafting unforgettable dishes. Known for his innovative approach to seasonal and regional cuisine, he emphasizes creativity while staying true to the classics. I had the pleasure of sitting down and chatting with him about all things meatless, including how Lent inspires innovation in menu planning.
Lent Us Begin!
The season of Lent, spanning 40 days from Ash Wednesday to Easter, brings unique opportunities for spicing up menus. With many diners abstaining from meat on Fridays, the demand for creative meatless options surges. Research shows that restaurants see a 20% increase in seafood sales during this period, with 24% of diners observing Lent traditions. Chef McGurn notes that operators who can balance traditional flavors while introducing innovative offerings are more likely to capture this seasonal audience and boost profitability.
Q: What are some ways operators can balance creativity with tradition during Lent?
A: “The classics are classics for a reason, but that doesn’t mean you can’t put your own spin on them. For seafood, it’s essential to consider the type of fish — its flavor, texture, and even fat content. For example, tuna is considered lean, and pairs beautifully with rich sauces, glazes, or compound butters that add depth without overpowering the dish and taking away from a beautiful piece of fish.”
Q: Are there any plant-based proteins you recommend for meatless meals?
A: “Legumes, nuts, and seeds are fantastic options. They can be used creatively in purées, spreads, emulsified into sauces, or added to stews for texture and a bump of protein. Vegetables like peas, broccoli, spinach, and edamame, which contain some protein, can also add vibrant color, flavor, and texture. Tofu is like a sponge for added flavors and can be grilled, smoked, crisped, or pan-seared, absorbing flavors effectively to create an exciting center-of-the-plate feature.”
Q: What are some vegetables that stand out for Lent?
A: “Seasonal vegetables should be prioritized. For Lent, consider sweet potatoes, a variety of greens, early asparagus, artichokes, fresh peas, or Brussels sprouts. The method of preparation — such as roasted, seared, glazed, or stir-fried to add depth and texture — can elevate these vegetables into standout components of a dish. Versatility is really the name of the game.”
Q: Any tips for creating flavorful vegetarian sauces or broths?
A: “Using bean purées or lentils as thickeners instead of traditional butter, corn starch, or roux not only adds nutritional value but also introduces unique textures and colors. For pasta, something as simple as incorporating roasted vegetables like broccoli or asparagus can elevate and add flavor. With a classic like Alfredo, try using deep-fried gnocchi tossed in Parmesan and fresh sage, served on a base of Alfredo sauce to modernize the dish with added crunch, depth, and complexity.”
Q: What are some advantages of using frozen versus fresh seafood?
A: “Consider using skin-on fish for a unique presentation and to retain nutrients like omega-3s. Whole roasted, grilled, or deep-fried whole fish are also trending. And restaurants can also benefit from using frozen seafood options for consistency, ease of preparation, and portion control, with zero waste and minimal prep.
“Our exclusive brands stand out by offering variety, quality, and convenience at different price points. Brands like World Dock® and Empire’s Treasure® provide value and quality, while Bay Winds® offers premium options like skin-on fillets. Frozen seafood is ideal for operators seeking ease of handling and cost-efficiency.”
Q: What international flavors might work well for Lenten menus?
A: “International flavors are definitely exciting and can easily be integrated. For example, you could pair a shakshuka-inspired tomato sauce with pan-seared sea bass or use Latin spice combinations to crust fish before searing. Middle Eastern spices like ras el hanout, za’atar, and baharat are perfect for roasted and grilled vegetables. These touches bring fresh energy to familiar dishes.”
Marketing for Menus
You can boost your Lenten menu by weaving seafood and plant-based dishes throughout your main menu, rather than just placing them in a seasonal section. This approach not only attracts guests during Lent but also builds loyalty for year-round dining. Chef McGurn suggests leveraging social media and in-house marketing tools like server suggestions, table tents, and chalkboards to highlight featured dishes. “A strong visual presence drives interest and can subtly direct guests to higher-margin items,” he explained.
Meatless Motivation
As Chef McGurn put it, “There’s no reason why meatless dishes can’t stand on their own.” By focusing on seasonality, creativity, and quality, you can not only honor Lenten traditions, but also elevate your menus with exciting new options.
