Flavor Trends, Strategies and Solutions for Menu Development

Author: Flavor & The Menu Staff

Spirited Chicken Sammy’s Beach Bar & Grill | based in Mill Valley, Calif.

PHOTO CREDIT: Flavor & The Menu Staff Sammy’s is known for its owner and namesake, rocker Sammy Hagar, and for its Beach Bar Rum. The pure-cane rum makes an appearance in the chicken marinade for Sammy’s Double Crisp Chicken Sammy, along with buttermilk, chipotle, brown sugar and kosher salt. When testing the recipe, the team was looking to incorporate refreshing beach flavors, while at the same time creating cocktails with Sammy’s Beach Bar Rum. The logical next step was to add rum to the marinade. The chicken marinates for 8 hours before it’s double-dipped in both rum-buttermilk and in...

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A Pudding for All Seasons National Watermelon Promotion Board

PHOTO CREDIT: Flavor & The Menu Staff Combining the juicy freshness of watermelon with a rich, soul-satisfying pudding seems like a study in contrasts, but the flavor and texture combination are in perfect harmony. Developed by Dave Woolley, consulting chef, the pudding’s recipe features watermelon juice, which bolsters both the watermelon color and flavor. “The Watermelon-Mint Crème Fraîche has a creamy and crunchy consistency with a bright flavor from the mint,” says Megan McKenna, Director of Foodservice and Marketing. “The crumble gives the dish a contradictory crunch.” A garnish of pickled watermelon rind adds interest, as well as tying...

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High-Impact Honey National Honey Board

PHOTO CREDIT: Flavor & The Menu Staff At this year’s South Beach Wine & Food Festival, the National Honey Board (NHB) served up a one-bite wonder of Honey-Brushed Pear Crostini, which proved to be a crowd favorite. NHB offered an estimated 3,000 servings per day over the three-day event. The crostini is simple but flavorful: brushed with honey and topped with blue cheese, Anjou pear and fresh rosemary, then finished with a sweet drizzle of honey. “It was an ideal recipe to highlight honey and how it can complement a variety of flavors—from savory blue cheese to mild Anjou...

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Green with Flavor The Bonney Read | Asbury Park, N.J.

PHOTO CREDIT: Flavor & The Menu Staff Vast variations in clam chowder make it an ideal menu item for signaturization. They range from light and brothy to thick and hearty, or from New England to Manhattan. The Bonney Read’s version is green. Executive Chef/Partner James Avery first created this different take on chowder for a pop-up dinner, and now it’s a mainstay on the dinner menu. “In this dish, I’ve done a classical pairing of clams, potatoes and pork, but added my own spin by incorporating parsnips, poblano peppers and fennel sausage instead of bacon,” says Avery. And the...

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