Flavor Trends, Strategies and Solutions for Menu Development

Author: Cathy Nash Holley

Protein at a Premium

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Creative portions like the petite tender value cut, prepared in this Mignonette Trio, are a perfect way for operators to offer economical cuts that appeal to consumers’ enduring love of steak. Photo courtesy of the beef checkoff No matter the menu positioning, protein is still the center of culinary innovation By Cathy Nash Holley As chefs and menu developers engage in new menu ideation, trends in protein play an important part of the process. And even as the center of the plate adapts to portion-size alterations and menu-item change-ups, the culinary-innovation...

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A Passion for Produce

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit The creative use and positioning of produce communicates an operation’s culinary values, including commitment to seasonality, sourcing, freshness and, most importantly, flavor. Fruits and vegetables bring chefs menu inspirations and a greater sense of culinary connectedness By Cathy Nash Holley BRIDGET BATSON Executive Chef, Gitane and Claudine restaurants San Francisco San Francisco Bay Area chefs are lucky; we have great access to the region’s bounty of fresh produce. We have incredible farmers’ markets and an open dialogue with farmers that results in a very united industry committed to seasonal cooking. I...

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