Flavor Trends, Strategies and Solutions for Menu Development

Author: Flavor & The Menu Staff

Crunchy and Creamy Tupelo Honey | based in Asheville, N.C.

PHOTO CREDIT: Flavor & The Menu Staff “We heard that we owe it to ourselves to try the fried avocado.” That’s what Brian Sonoskus, Executive Chef, hears from customers about Tupelo Honey’s County Fair Avocado. “Those who try it come back for it over and over again,” he says. “And they tell their friends. They’ll even tell the people at the next table to try it.” This signature small plate sees avocado dipped in seasoned flour, then buttermilk, then seasoned panko, then buttermilk and panko again. Once deep-fried, the avocado quarters are served with puréed salsa (a recipe he...

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