In anticipation of “World Pistachio Day” on Feb. 26, Los Angeles-based Wonderful Pistachios has announced a new culinary partnership with plant-based chef, cookbook author and restauranteur Matthew Kenney.
Through Feb. 28, Kenney’s restaurants, Sutra in New York City, Plant Food + Wine in Los Angeles, Althea in Chicago and Liora in Baltimore, will offer an exclusive menu item featuring Wonderful Pistachios: a Kabocha Carpaccio with winter citrus and a Wonderful Pistachios relish.
The dish pairs the flavor profile of pistachios with seasonal citrus produce from California. Wonderful Pistachios and most California citrus, including Wonderful Citrus, are grown in California’s Central Valley.
“This dish is the perfect combination of our favorite winter ingredients,” Kenney said. “Kabocha is a Japanese winter squash and has a unique, almost velvety texture and a nutrient-dense profile. The pistachio relish adds zest and crunch, rounding out the bright flavors of the seasonal citrus with a subtly earthy undertone resulting in a perfect bite.”
Known as one of the world’s top vegan chefs, Kenney has more than 45 vegan restaurants and storefronts, five of which opened during the pandemic.
“We’re thrilled to partner with Matthew Kenney and showcase his innovative approach to plant-based cuisine for our favorite holiday, World Pistachio Day,” said Diana Salsa, senior marketing director of Wonderful Pistachios. “People are continuing to eat healthier and cut more meat from their diets, and pistachios are a smart option for this as one of the highest-protein snack nuts out there.”
Mintel data confirms 75 percent of people are adding more protein to their diet and choosing to eat less meat. Wonderful Pistachios are one of the highest protein snack nuts, offering six grams of plant protein per serving, as well as three grams of fiber.
For more information, visit getcrackin.com.