Flavor Trends, Strategies and Solutions for Menu Development

Author: Joan Lang

10 Deli Inspirations What’s not to like? Favorite deli flavors go beyond tradition

Best of FlavorTop 10 Trends Chef Jason Alley of Comfort and Pasture in Richmond, Va., changes up the Reuben with his “Reubenesque,” housemade pork pastrami and Thousand Island dressing spiked with fermented red-chile paste, served on an Asiago roll.PHOTO CREDIT: Fueled by the national movement to revive all kinds of traditional products—pickles, cured meats, artisanal breads—traditional Jewish-American deli delights are being reinterpreted with sustainable, high-quality ingredients and a modern, signature edge. 1. Reuben Sandwich The sandwich that most typifies today’s deli phenomenon sees a combination of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, grilled between two slices...

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