Flavor Trends, Strategies and Solutions for Menu Development

Author: Flavor & The Menu Staff

Trio of Spreads Jeff Pond, Area Four, Cambridge, Mass.

Best of FlavorTop 10 Trends A perennially popular and seasonally changing item at Area Four in Kendall Square, the Trio of Spreads brings energy and excitement back to the bread course. Featured spreads include Spiced Carrot, Beet & Horseradish Puree, Fresh Chickpea Hummus, Pickles & Pita. PHOTO CREDIT: Flavor & The Menu Staff A perennially popular and seasonally changing item at Area Four in Kendall Square, the Trio of Spreads brings energy and excitement back to the bread course. Featured spreads include Spiced Carrot, Beet & Horseradish Puree, Fresh Chickpea Hummus, Pickles & Pita. This story tagged under:...

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Lamb Sliders Snack EOS, New York

Best of FlavorTop 10 Trends Housemade pickles and tzatsiki coleslaw lend a Mediterranean theme to the lamb sliders at Snack EOS. PHOTO CREDIT: Flavor & The Menu Staff Housemade pickles and tzatsiki coleslaw lend a Mediterranean theme to the lamb sliders at Snack EOS. This story tagged under:...

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Fresh Juices Juice Bar, Nashville-based multi-unit

Best of FlavorTop 10 Trends Today’s juices are the epitomy of flavorful freshness. Juice Bar’s lineup of smoothies and juices offers Roots-based combinations like carrot, apple, pineapple, lemon, ginger and mint, and Greens-based blends like kale, celery, cucumber, jalapeno, spinach, parsley and lemon. PHOTO CREDIT: Flavor & The Menu Staff Today’s juices are the epitomy of flavorful freshness. Juice Bar’s lineup of smoothies and juices offers Roots-based combinations like carrot, apple, pineapple, lemon, ginger and mint, and Greens-based blends like kale, celery, cucumber, jalapeno, spinach, parsley and lemon. This story tagged under:...

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Build-Your-Own Frozen Custard RingSide Grill, Portland, Ore.

Best of FlavorTop 10 Trends Pastry Chef Nicholas Flores created a build-your-own sundae program using a base of Madagascar Vanilla Bean Frozen Custard and a selection of creative toppings. This version is topped with roasted apricot, pistachio toffee and cracked black pepper. PHOTO CREDIT: Flavor & The Menu Staff Pastry Chef Nicholas Flores created a build-your-own sundae program using a base of Madagascar Vanilla Bean Frozen Custard and a selection of creative toppings. This version is topped with roasted apricot, pistachio toffee and cracked black pepper. This story tagged under:...

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