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 sauce With its Enlightened Entrées menu section, BJ’s Restaurants has keyed into a critical strategy in modern better-for-you menu development. “We believe it’s not taking things out that makes them ‘enlightened’—it’s putting the right things in,” says Scott Rodriguez, VP of Culinary and Kitchen Innovation. A perfect example of this is its Roasted Salmon Quinoa Bowl, in which roasted salmon, sautéed red onions, mushrooms, asparagus and fire-roasted red peppers are served in a bowl atop 100-percent Peruvian quinoa with extra-virgin olive oil and soy-ginger sauce....

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