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If you know me personally, then you know that I have a complex relationship with vegan food. On one hand, I’m intrigued by the ingenuity of the substitute options yet on the other…why would I eat cheese made from a cashew when real cheese is delicious? Every now and then, I step outside of my comfort zone and try a new vegan restaurant. There’s been more misses than hits and plenty more “oh, absolutely not” encounters. So new vegan experiences are typically one filled with reluctancy instead of eagerness.

Engaging and authentic culinary experiences are beginning to take the place of traditional dining. Simply serving flavorful dishes is becoming a thing of the past as restaurants push the creative envelope. This shift helped with the re-emergence of table side dining. Making its return from the 60s and 70s, this style of fine dining gives an intimate connection between the culinary team and the consumers, filling a void that many did not realize existed.