Flavor Trends, Strategies and Solutions for Menu Development

Author: Joan Lang

Right on Cue Modern barbecue trends rely on a secret sauce of authenticity and innovation

Global influence shines in today’s barbecue. Argentine-inspired, wood-fired meats at Ox in Portland, Oregon.PHOTO CREDIT: nocredit Barbecue sure ain’t what it used to be. Yes, you can still find humble roadside shacks and celebrated old-line pitmaster joints, but the face of barbecue is changing. Like other cult favorite foods—think pizza, burgers, breakfast sandwiches—barbecue has come in for a whole new look by an emerging generation of young chefs determined to put their stamp on a classic. “With the advent of tech information, barbecue is no longer a secret science—the kind of thing you must stay up 24 hours with...

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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: nocredit 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...

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