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Recently, American food media outlet Eater published a feature article declaring that “vegetable desserts” are emerging as a trend sweeping across the U.S. dining scene. From Washington, D.C. to New York, from Chicago to Los Angeles, top pastry chefs are incorporating zucchini, tomatoes, parsnips, even sea beans and celery into their refined creations. This wave is seen as a bold challenge to traditional frameworks. Nick Tamburo, chef at New York’s Smithereens, expressed his enthusiasm for this spirit of innovation, remarking: “A ‘French revival’ or ‘mid-century style’ restaurant can be fun, but I think we’ve already had enough of those.”2025.03.24Column
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The Wave of Vegetable Desserts: When American “Innovation” Meets Asian Everyday Life
Recently, American food media outlet Eater published a feature article declaring that “vegetable desserts” are emerging as a trend sweeping across the U.S. dining scene. From Washington, D.C. to New York, from Chicago to Los Angeles, top pastry chefs are incorporating zucchini, tomatoes, parsnips, even sea beans and celery into their refined creations. This wave is seen as a bold challenge to traditional frameworks. Nick Tamburo, chef at New York’s Smithereens, expressed his enthusiasm for this spirit of innovation, remarking: “A ‘French revival’ or ‘mid-century style’ restaurant can be fun, but I think we’ve already had enough of those.”