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

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 of rye or marble rye...

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Third Wave Burgers The definition of “burger” keeps expanding into fascinating new territory

Best of FlavorTop 10 Trends The bar has been raised for the premium burger. Deluxe ingredients or unusual interpretations satisfy diners’ desires to try a new take on an old favorite.PHOTO CREDIT: It’s been a while since the word “burger” meant a ground beef patty, lettuce, tomato and mayonnaise on a bun, with maybe a slice or two of cheese and/or bacon. Now, the premium burger category is thriving, but needs constant innovation to continue to enthrall modern diners. Today, a burger might mean Texas Akaushi beef, Brie, arugula, caramelized onions, truffle aïoli and steak sauce, menued at Hopdoddy...

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