Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Ba Bowl Chef Jared Van Camp, Owen + Alchemy,  Chicago

Chef Jared Van Camp’s vegan Ba Bowl blends bananas, coconut water, raw honey, cocao nibs, almond butter and ice into a spoonable smoothie before transferring the mixture to a bowl and garnishing with crunchy granola, banana slices and finely shredded probiotic sprouted almonds.
PHOTO CREDIT: Flavor & The Menu Staff

Chef Jared Van Camp’s vegan Ba Bowl blends bananas, coconut water, raw honey, cocao nibs, almond butter and ice into a spoonable smoothie before transferring the mixture to a bowl and garnishing with crunchy granola, banana slices and finely shredded probiotic sprouted almonds.

This story tagged under:



About The Author

Flavor Weekly Newsletter Sign Up