Flavor Trends, Strategies and Solutions for Menu Development

Author: Robin Schempp

Cheese Makes The Menu It’s comforting, craveable and central to our cuisine. Can cheese get even better?

Best of FlavorTop 10 Trends Grilled cheese finds unconventional applications that showcase its texture, such as these bread and cheese kabobs with balsamic dressing. Juustoleipa, a Scandinavian pressed curd cheese, lends itself to grilling or frying.PHOTO CREDIT: Robin Schempp According to the U.S. Department of Agriculture, Americans consume an average of 34 lbs. of cheese per person each year—that’s an increase of more than 40 percent since 1996. Cheese is always on trend, and its trend curvature is always on the move. Americans prioritize convenience, old favorites and authenticity, so the steady popularity of classics like mozzarella, Parmesan and...

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Middle Eastern Momentum American menus are embracing the big, bold flavors of the Middle East

Best of FlavorTop 10 Trends Meze for sharing: Typical of Middle Eastern cuisine are the small plates of brightly flavored dips and bites. At Shaya in New Orleans, meze dishes range from labneh to baba ghanouj to a variety of pickles. PHOTO CREDIT: nocredit Did anyone else notice that this year’s James Beard Awards for both “Best New Restaurant” and “Best International Cookbook” went to two chefs/restaurateurs who focus on Israeli food? Meanwhile, Jerusalem-born Yotam Ottolenghi, one of the most celebrated chefs and cookbook authors in the United Kingdom, opens doors to the multiculturalism of Middle Eastern and Mediterranean...

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