Flavor Trends, Strategies and Solutions for Menu Development

Author: Flavor & The Menu Staff

Blue Ricardo Fairweather, San Diego

Best of FlavorTop 10 Trends The Blue Ricardo delivers on the uplifting, tropical tiki theme with rum, coconut, pineapple and passionfruit. PHOTO CREDIT: Flavor & The Menu Staff The Blue Ricardo delivers on the uplifting, tropical tiki theme with rum, coconut, pineapple and passionfruit. This story tagged under:...

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Ba Bowl Chef Jared Van Camp, Owen + Alchemy,  Chicago

Best of FlavorTop 10 Trends Chef Jared Van Camp’s vegan Ba Bowl blends bananas, coconut water, raw honey, cocao nibs, almond butter and ice into a spoonable smoothie before transferring the mixture to a bowl and garnishing with crunchy granola, banana slices and finely shredded probiotic sprouted almonds. PHOTO CREDIT: Flavor & The Menu Staff Chef Jared Van Camp’s vegan Ba Bowl blends bananas, coconut water, raw honey, cocao nibs, almond butter and ice into a spoonable smoothie before transferring the mixture to a bowl and garnishing with crunchy granola, banana slices and finely shredded probiotic sprouted almonds. This...

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Avocado Toast Café Bamba, New York

Best of FlavorTop 10 Trends Avocado toast gets an elegant upgrade at Café Bamba, with crispy quinoa, chipotle and a dollop of farmer’s cheese. PHOTO CREDIT: Flavor & The Menu Staff Avocado toast gets an elegant upgrade at Café Bamba, with crispy quinoa, chipotle and a dollop of farmer’s cheese. This story tagged under:...

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The Right Stuff BJ’s Restaurant & Brewhouse | based in Huntington Beach, Calif.

Roasted Salmon Quinoa Bowl with red onions, mushrooms, asparagus, fire-roasted red peppers and soy-ginger saucePHOTO CREDIT: Flavor & The Menu Staff The trend in updating deli favorites has pastrami and Reubens leading the pack, and with global mash-ups moving into eclectic ones, the Pastrami Dumpling at Packed is right on the money: spiced and cured brisket, violet mustard and pickled green tomatoes stuffed into a delicate dumpling. “As one slowly enters the mouth, pillows of steam float out carrying slight whiffs of smoke and undertones of beefy meatiness,” says Chef Mike Sheerin. “The sweet-and-spicy mustard cuts through the unctuous...

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