Flavor Trends, Strategies and Solutions for Menu Development

Author: Deborah Grossman

Palate-Pleasing Textures

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Crunchy and creamy, warm and cool, spicy and soothing — textural contrasts boost craveability By Deborah Grossman The menu reads: “Chipotle-honey-glazed grilled-salmon tostada with black-bean/mango salsa and avocado vinaigrette.” Like a good novelist, chef Patrick Boll hooks diners with familiar key words, chipotle and grilled salmon. The drama builds as patrons at the Spotted Donkey Cantina II in Scottsdale, Ariz., bite into a crisp tostada cradling soft salmon. Then they encounter the chunky texture of the savory-sweet bean-mango salsa staged against the rich avocado and Mexican crema dressing. The denouement? The...

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Feel Good Produce

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit Tofu curry gets a “flavor punch” at True Food Kitchen, where chef Michael Stebner maximizes the impact of produce via different cooking techniques. Photo courtesy of true food kitchen. Fruits and vegetables offer vast textural diversity to enhance the sensory experience By Deborah Grossman Texture in food is a chopped salad of personal preference, nostalgia and excitement. Everyone loves crunch, says John Suley, corporate chef with Celebrity Cruises. “Think of a kid with Cap’n Crunch or Rice Krispies in the bowl. You add milk, and the cereal goes ‘snap, crackle and...

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Slow But Simple

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit For its 95 units, Bertucci’s works closely with suppliers to offer beloved slow-cooked flavors in menu items like Shrimp and Butternut Squash Risotto. Photo courtesy of bertucci’s. Creative partnerships and new technologies are speeding up slow flavors By Deborah Grossman In the age of Twitter and Facebook, slow cooking is the equivalent of snail mail — comforting and reliable, but oh, so outdated and laborious. Might stir fries and panini relegate stews and roasts to relic status? From a flavor viewpoint, chefs cry out, “Not so fast!” Advancements in technology and...

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Palate-Pleasing Textures

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit “Texture city on a plate” describes Applebee’s slow-simmered-beef sandwich, juxtaposing tender shreds of meat with crunchy cole slaw and crisp fried onions. Photo courtesy of applebee’s. Crunchy and creamy, warm and cool, spicy and soothing — textural contrasts boost craveability By Deborah Grossman The menu reads: “Chipotle-honey-glazed grilled-salmon tostada with black-bean/mango salsa and avocado vinaigrette.” Like a good novelist, chef Patrick Boll hooks diners with familiar key words, chipotle and grilled salmon. The drama builds as patrons at the Spotted Donkey Cantina II in Scottsdale, Ariz., bite into a crisp tostada...

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Flavors of the Mid-Atlantic

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit The flavors of the Mid-Atlantic are creatively combined in a Maryland crab and potato lasagna. Photo courtesy of mccormick for chefs. From Chesapeake seafood to Pennsylvania Dutch and Amish traditions, this region has a taste of its own By Deborah Grossman Regional fare is built on local geography and the pioneers who settled the region, reinforced by the continual influx of new cooks and teachers. American food is, at heart, a delicious blend of regional cuisines. In the South, a TV personality like Paula Deen is identified solidly with the region...

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