Across the Hyatt chain chefs are thinking green and yellow and orange. They are taking a fresh approach to vegetables in the banquet setting, seeking out those items that will deliver a bigger punch, both in terms of taste and presentation.

Fritz Doss, executive chef at the Hyatt Regency Atlanta, has been working with grilled artichokes, brushing the stems with olive oil. “You just don’t see that a lot in the banquet environment. It makes a stunning presentation,” he says.

At the Grand Hyatt Washington, Senior Executive Chef Susan Terry has been toying with hashes, blending potato and vegetable into a single component. “That way you can do a lot with interesting beans and legumes, you can use fava beans and soy beans—things people think they don’t like, but if they get it, they find they do like it,” she says.

Hashes also allow for a center-plate presentation, which in turn creates original plate settings. “You can put that down and then put your protein on top of it with the sauce around it, and it looks special,” she says.

Pat Hooker, executive chef at the Hyatt Regency Minneapolis, looks for freshness and seasonality, and tiny little things. Hooker really likes the miniature vegetables that are becoming available, as well as some perennial favorites. “Asparagus is probably the most popular green vegetable out there. They have a very distinct personality, a very distinct look, a very distinct flavor.”

One thing these chefs all agree on: Keep it fresh. Minimize time from farm to table, and vegetable service will likely be a hit.