wellington | table
Signature Dish
Try The Paleo Bowl (Or Build Your Own Creation) At Bolay
Story and Photos by Julie Unger
Eating healthy doesn’t have to be boring, bland and tasteless. Curating a fast, fresh and bold way of eating, Bolay is an innovative build-yourown-bowl restaurant with creative, satisfying and nutritious offerings. They’re so good, you’ll forget it is good for you. “What we have done is put the consumer in the driver’s seat,” explained Outback Steakhouse co-founder Tim Gannon, who created the Bolay concept with his son Chris. “He comes in and says, ‘Wow, look at all this food. Now, here’s how I want to put it together.’ Enabling a consumer in customization is critical, which gives us endless variety and creativity. We’ve taken it from the hands of the chef, creating something unbelievable, to the hands of the consumer, letting them create. That is the engaging part of this enterprise.” The concept is simple. You choose the size bowl you want. Then, you choose your base, or bases. With options like a marinated kale and currant salad, Peruvian quinoa, forbidden black rice, aromatic basmati rice and gluten-
free cilantro noodles, there are plenty of flavorful and delicious choices to set the theme. Atop the base are unique vegetables, such as smoky cauliflower, paleo sprouts, maple-roasted butternut squash, balsamic mushrooms and broccoli with a ginger orange glaze. Following the vegetables are proteins such as sesame tofu, Ponzu tuna, barbeque chicken, lemon chicken, pork tenderloin and Caribbean spiced steak. Adding another layer of flavor are the sauce offerings and additional add-ons. Spicy Thai sauce, cilantro pesto and carrot ginger sauce, along with minted tomatoes, goat cheese crumble, parmesan and an Asian herb mix help to create an endless array of possibilities. Chef Martin Oswald, a former protégé of Wolfgang Puck, helped create the Paleo Bowl,
wellington the magazine | may 2016
83