Food

Fromage’s Summer Salads

Thursday, July 17, 2014    

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The summer season is in full gear, which means breaking out the gym membership card and making the effort to eat healthier in the hopes of attaining that sacred beach body. Thankfully,

Fromage, that inviting little eatery on Hillcrest Avenue, has made the goal of healthier eating a delicious option for foodies everywhere.

Fromage offers a variety of tasty menu items, including a scrumptious spread of salad options.

The restaurant has racked up rave reviews for its delish salads — marvellous epicurean delights that range from the hardy and exotic Santorini Greek Salad (chocked with olives, tomatoes, garbazo beans and mixed greens) to the fanciful Kale and Apple Salad, in which strips of apple, kale and caramelised walnuts merge to create a whimsical jostling of the sweet and the piquant.

“The responses have been excellent,” the restaurant owner, Lisa-Gaye Chin, tells Thursday Life. “Our customers are always coming back.”

The unassuming salad has long been a staple on restaurant menus, but for a number of patrons, particularly Jamaicans, it is usually a layover before tucking into the hardier meat-andpotato options available from the entrée menu. But people come to Fromage ostensibly for the salads.

A situation that Chin finds hardly surprising.

“[They're] good portion sizes. It fills customers up and they're very surprised a salad could do this.” Plus, she says, they're uncommonly delicious. “The quality of our ingredients; we don't skimp on them,” the ebullient Chin assures us.

“That's why a lot of restaurants try to duplicate us but they can't match our quality.” Their unique salad dressings also add to the appeal.

“The tastes are unique,” says Chin. “You won't find them anywhere else.”

Now just over a year old, the Gallic-themed restaurant has added three new salad items to its menu to satisfy the appetite of the conscious epicurean.

New to the menu is the Salmon Niçoise, a bounteous mix of fresh greens, cherry tomatoes, boiled eggs, feta and olives topped by a fillet of seared salmon and drizzled with balsamic vinaigrette.

And, for a hint of the Orient, there's the Asian Sensation, a colourful conglomerate of ripe mandarin and mixed greens with chicken and almonds.

The salads are among the most popular items on the menu, according to Chin, a finding that’s in accordance with a growing consciousness among patrons of what they put into their bodies.

“People are eating healthier now,” says Chelsi Chai-Onn, the manager at Fromage.

“And [with the new salads] we can offer a bigger variety of options.” “And there's a balance of nutrients,” the restaurant manager continues.

“There are proteins, fats, dairy — so it's a complete meal.” An important consideration for those who want to stay in shape without sacrificing the desire for a quality meal.

“Yes, everybody's working on their summer bodies,” she humorously notes, “so that's why they're here.”

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