Latest Stories

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.

Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes in this video, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.

This pillowy soft charred Indian flatbread stars Greek yogurt

Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread

Trending tastes created by Kathy Casey: Chia Oats with coconut milk, honey and blueberries, served at Dish D’Lish® in Seattle; and a Japanese whiskey cocktail with spiced ginger syrup, Aperol, yuzu and fresh lemon.

Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.

Browned Bratwurst and sliced onions simmered in dark beer with garlic and thyme served in a warm Mission® 6" Heat Pressed Flour Tortilla

Recipe for Browned Bratwurst and sliced onions simmered in dark beer with garlic and thyme served in a warm Mission® 6″ Heat Pressed Flour Tortilla

Looking beyond 2018, what flavors, ingredients and movements are at the edge of the trend cycle?

Bar Stellar’s Cereal Killer comes as a Black Russian topped with Lucky Charms, or White Russian with Froot Loops. It’s served in a milk carton glass with a photo of Ryan Gosling clipped to the rim

Coffee and cereal milk: tapping into morning cravings for on-trend brunch cocktails.

Customizable alcoholic milkshakes are on offer at Burger Bar at Macy's Union Square in San Francisco

With their playful, relaxed vibe, modern slushies and shakes offer huge opportunity.

Showcasing a modern application, gyro is an add-on option to the rice bowls at Pita Kabob in California

Chefs are dialing up the delivery, updating this delicious classic and twisting it into new formats

Indian beverages like this mango lassi with cardamom present trend-forward innovation opportunities for beverage menus

Indian flavors are moving into the beverage realm, adding their bold flavors

At MV Grab & Go in Northern California, the Green Chickpea Falafel sports cucumber, and mint, along with a creamy addition of almond raita

On-trend ingredients that help build a craveable falafel dish.

At Maypop in New Orleans, turmeric yogurt has an exotic, tenderizing role in the brick-pressed spring chicken dish, served with ginger smashed peas, rice, and lemongrass vinaigrette

Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.

At MB Post in Manhattan Beach, Calif., multiple levels of texture elevate a vegetable side of Roasted Weiser Farms Honeynut Squash flavored with a Sherry-bourbon gastrique: roasted sunflower seeds, housemade ricotta and crispy sage.

Use texture to surprise and delight consumers with unexpected, flavor-enhancing experiences

At Area Four in Cambridge, Mass., Executive Chef/Owner Jeff Pond’s popular Squash Pizza features a squash purée topped with scamorza, onions and pecorino that collectively create a burst of flavor in each bite

Plant-based purées are a smart way to exploit this area of growth.

Eastern Mediterranean-inspired meats represent cross-utilization opportunities that go beyond a handheld application

Menu ideas that borrow from the rotating spit concept but vary the protein and flavors

Use yogurt’s natural cooling tendencies to top a heat-spiked chicken salad

Ideas and inspiration for how to use yogurt creatively in your menus.

A number of drivers are pushing falafel into the spotlight: the fascination with Eastern Mediterranean flavors, the rise in plant-forward cuisine and the chickpea boom.

Hot Cheetos help make the name of the Over the Top Cheeseburger at Rel’Lish Burger Lounge at Seattle-Tacoma International Airport.

Insights into the trend of interesting textures, from our panel of experts

A smoked pea hummus forms a contrasting base for crispy cauliflower in the small plate offering at E+O Food and Drink in Elmhurst, Ill.

Ideas and inspiration for using plant-based purées on your menu.

Cold brew coffee offers on-trend beverage builds

In New York, Kotti Berliner’s döner kebab exemplifies the rich layering of flavors this sandwich offers. Here, marinated chicken is layered with veggies including cucumber with dill and pickled red cabbage, feta, a squeeze of lemon and and dill yogurt sauce

The layers of flavor that build craveability in Eastern Med sandwiches

Move the falafel into a mini-burger format with a simple shift in shape

Move the falafel into a mini-burger format with a simple shift in shape.

At Pub Royale in Chicago, the Chicken Tikka Kati Roll features caramelized onion, cilantro, cotija cheese

Indian cuisine mash-ups are an ingenious way to introduce bold, unfamiliar flavors in approachable, loved formats.

Seasoned with mint, red onion, fennel and lime, Adya’s watermelon chaat is a creative take on the classic Indian snack

Some of the most prominent Indian pantry items that are ripe for the picking.

Sugared rims open up opportunities to add signature textural contrast to cocktails

Dust beverage rims with sugar crystals and spices to add textural delight

Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit

A coconut cauliflower purée pairs up with grilled tuna at BABA in Washington, D.C.

Plant-based purées are a smart way to exploit this area of growth.

Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.

Roasted Everything Carrots at Restauration in Long Beach, Calif., highlights the contrasting textures of sorghum grain and herbed buttermilk.

Sorghum is finally going national. Here are five ways to feature it on your menu.

Polite Provisions in San Diego enhances the playful cocktail experience with a 25-page menu that doubles as a coloring book

4 areas to explore to create a memorable, whimsical cocktail experience for your guests.

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Bacobar’s Chipotle-agave brisket steamed bun taco: smoky sweet beef debris, Brussels, lime onion relish, and crispy shallots

4 trends that adapt well in taco format

Le Pain Quotidien’s popular gluten-free lemon poppyseed muffin stars sorghum flour.

The opportunities to leverage the sorghum trend across all dayparts are endless

Utilizing tacos as a delivery for sweet flavors offers up signature, creative and Instagramable dessert alternatives.

Chefs are now moving tacos to the sweet side of the menu

Tucking popular, proven flavor systems into a tortilla is a good tactic for familiar-yet-exotic menu adaptations. Velvet Taco’s Buffalo Chicken Taco is a clever example

10 proven flavor combinations that hit that sweet spot of craveability and familiarity presented in taco format

Josef Centeno, chef/owner of Bäco Shop in Los Angeles, makes cacik, the Turkish version of tzatziki. He adds in Sriracha for heat, or raisins and walnuts for textural interest

Try these add-ins to keep this condiment on the cutting edge.

A Cuban-style panini gets a textural upgrade with crispy potato sticks.

4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.

Bush’s Best® Classic Hummus Made Easy® (made with chickpeas) is blended with sun-dried tomatoes and harissa paste and topped with sunflower kernels and a ground sumac.

4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.

Welcome to the January-February 2018 Top 10 Trends issue from Publisher/Editor-in-Chief Cathy Nash Holley

The panel of experts for our 2018 Top 10 Trends issue.

The chefs, food & beverage experts and industry analysts who provided insights for this special Top 10 Trends 2018 issue

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.

Fish spreads, smoked mussels and their ilk are becoming the new hip and cool bar bites. Seafood has become shareable, thanks to intriguing culinary technique and appealing presentation.

An inviting take on seacuterie at Nine-Ten Restaurant in La Jolla, Calif., easy-to-eat Salmon Rillettes Toast includes fresh and smoked salmon, preserved lemon, fresh herbs, capers, tossed greens and lemon vinaigrette.

4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.

The seacuterie menu at PB Catch in Palm Beach, Fla., has had great success with creative offerings like Cured White Tuna, Octopus Torchon and Salmon Pastrami.

Sorghum is finally going national. Here are five ways to feature it on your menu.

The seacuterie menu at PB Catch in Palm Beach, Fla., has had great success with creative offerings like Cured White Tuna, Octopus Torchon and Salmon Pastrami

10 ways to key into this exciting and appealing seafood offerings trend

A rich and colorful swipe of hummus starts the bowl-build process at Za’atar Hummus Bar. Flavors include (left to right) spring pea and spinach, beet, and charred carrot with ras el hanout. Customizable selections of add-ins complete the build.

With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.

Cannellini beans make for a slightly different kind of hummus, adding contrast to char-grilled broccoli tossed with lemon juice and red pepper flakes.

Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.

Vibrant, dippable purées like this Sweet Pea Hummus at Sur Lie in Portland, Maine, offer a purity of flavor. Mint oil and lemon sabayon add brightness.

Insights into the plant-based purées trend from our panel of experts

Combining different cultures in one ultra-craveable dish, Chauhan Ale & Masala House offers a Tandoori Chicken Poutine: tandoori chicken, makhani sauce, cheese curds and masala fries.

Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.

In a clever play on Nashville hot wings, Pub Royale serves India Hot Chicken Wings, showcasing flavors like Kashmiri masala spice and chile chutney. They’re served with housemade naan and spicy pickles.

Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.

At Snackbar in Oxford, Miss., a fascinating combination of Southern, French and Indian flavors finds flavorful synergy in dishes like the Okra Chaat. It features crispy fried okra, tomatoes, onion, cilantro, peanuts, lime and chaat masala.

Insights into the Indian mash-ups trend from our panel of experts

The Döner Burger at Kotti Berliner Döner Kebab extends the Turkish kebab into a new opportunity, driving home its Berlin sensibility with a pretzel bun.

Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.

RECIPES

A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

GALLERY

FROM OUR FRIENDS

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes in this video, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
This pillowy soft charred Indian flatbread stars Greek yogurt
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Trending tastes created by Kathy Casey: Chia Oats with coconut milk, honey and blueberries, served at Dish D’Lish® in Seattle; and a Japanese whiskey cocktail with spiced ginger syrup, Aperol, yuzu and fresh lemon.
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS

 


 

 

LATEST TWEETS

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

The Conference You Won’t Want to Miss - t.co/7z4BV8r1bE

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

FF: Top 10 Trend - Seacuterie - t.co/py58Aznm7Z

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

FF: Easy Bake - t.co/sK6lkq9kBg