Kale shouldn't get too comfortable in its throne; at least, not according to Windup Bird Café owner Sang Kim, an avid fan of the cabbage.
The chef and restaurateur can't say enough good things about the durable vegetable. "A beet grows its hard shell around it and you’re not really tasting where it came from. With cabbage, the juice you extract from it comes from that earth," Kim explains in an article featured in the Globe and Mail, which touts cabbage as Canada's next "national vegetable." The new-found North American love for kimchi, a Korean dish made of fermented cabbage, has helped pave the way for the vegetable to enter mainstream culture.
Kim's cabbage-infused dishes can be enjoyed at the Windup Bird Café, a "farm-to-table" concept located in Toronto's Harbord Village.
Health-Conscious Cabbage Cafés
The Windup Bird Café is Set to Oust Kale from the Spotlight
Trend Themes
1. Cabbage Craze - The rise of cabbage as a popular health food presents an opportunity for food industry businesses to innovate and create new products or expand their current offerings.
2. Farm-to-table Cabbage - The farm-to-table movement is expanding to include cabbage-focused cuisine, presenting an opportunity for restaurants to attract health-conscious patrons with unique cabbage-infused dishes.
3. Fermented Cabbage Focus - The growing popularity of fermented cabbage, such as kimchi, presents an opportunity for food and beverage companies to create new products or incorporate fermented cabbage into existing offerings.
Industry Implications
1. Food & Beverage - The rise of cabbage as a popular health food presents a unique opportunity for food and beverage companies to innovate and create new products or expand their current offerings.
2. Restaurant - The farm-to-table movement is expanding to include cabbage-focused cuisine, presenting an opportunity for restaurants to attract health-conscious patrons with unique cabbage-infused dishes.
3. Culinary Arts - The growing popularity of fermented cabbage, such as kimchi, presents an opportunity for culinary professionals to experiment with incorporating fermented cabbage into their dishes and reinventing cabbage-focused cuisine.