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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

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

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

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

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.

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

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.

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.

All it takes to make döner kebab or shawarma into a shareable is to alter its size and play with innovative combinations, as Soca in Sherman Oaks, Calif., did with these shawarma sliders.

Insights into the Eastern Mediterranean meats trend from our panel of experts

At HalfSmoke in Washington, D.C. The Bart vs. The Kwik-E-Mart banana pancakes get a finishing sprinkle of crunchy Butterfinger candy

Creative brittles, crumbles, crispy bits and popped grains are upgrading the dining experience. Chefs are taking textural play to the next level - and having fun.

Sweetgreen’s Toro Bowl showcases the opportunity with its charred jalapeño yogurt dressing, a modern option with nuanced heat and refreshing cool.

In today’s foodservice landscape, unique flavor-building is key to menu differentiation and brand loyalty. Spicy yogurt helps tell a compelling flavor story that draws guests in with the guarantee of a creamy mouthfeel and the promise of adventure.

Invite spicy yogurt to bring a cool kick to the brunch menu. Here are four easy ways.

A drizzle of tahini yogurt and harissa completes this Lamb Merguez Flatbread, where ground lamb and Middle Eastern spices top a toasted flatbread. Fresh mint and pine nuts finish the dish.

Insights into the spicy yogurt trend from our panel of experts

The taco options at Puesto in California range from the more traditional carnitas or octopus to unexpected stars, like Maine lobster. Authentic Mexican technique, using a plancha, boosts the flavor and texture.

Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.

Seoul Taco, with five Midwest locations, has helped propel the idea of the global mash-up, firming up its status as flavor forward and adventurous. Bulgogi steak, chicken, spicy pork, or tofu partners with a sesame vinaigrette salad mix, green onion, sesame seeds, Seoul Sauce and a wedge of lime.

Insights into the tacos 2.0 trend from our panel of experts

Soul food at Preux & Proper in Los Angeles includes this cast-iron skillet cornbread with Kentucky sorghum and a butter crumble.

Sorghum’s flour answers the demand for both gluten-free and whole-grain. Sorghum syrup offers a mild, sweet, distinctive flavor. And popped sorghum makes a perfect whimsical crunchy topper.

At Underbelly in Houston, the Ham Ribs are treated to a glaze made of sorghum, Dijon mustard and fish sauce.

Insights into the Sorghum trend from our panel of experts

The vegan menu at Goldie in Philadelphia keeps its focus on falafel, served either as a sandwich or salad. Here, the falafel pita includes tehina (tahini), Israeli salad and cabbage. Condiment choices include amba (mango pickle), s’chug or harissa.

Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.

Showcasing the adaptability of falafel, this Chickpea Falafel Waffle, or “fawaffle,” sees a filling of chickpeas, cumin, coriander and fresh parsley transformed into a brunch item.

Traditional falafel dishes are evolving - here are four new formats to consider

Falafel can easily move outside of its traditional pita carrier and into tacos, onto buns, or even over waffles. Here, it gets the slider treatment, garnished with crisp radish and creamy ranch.

Insights into the falafel trend from our panel of experts

The I|O Godfrey in Chicago cleverly uses ice cubes to help make its Rainbow Sangria a signature experience. Each cube features a colorful block of fresh-squeezed fruit juice—as the ice melts, the flavors intensify. A pitcher starring Grey Goose and Moscato Caposaldo complete the interactive fun.

Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.

Here’s to PB&J! The Old School at Arbella in Chicago features peanut-butter-infused vodka and a large cube of jelly ice. The end result is an inviting cocktail that truly evokes the childhood lunch-box favorite.

Insights into the fun cocktails trend from our panel of experts

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

Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.

Texas Ranchero Queso Fundido, featuring Bush's new Texas Ranchero® Pinto Beans

Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend

Operators should look to the Lent season to test new fish and shellfish items that would appeal to diners any time of year, like this Alaska surimi seafood roll flavored with celery, lemon, pickled ginger, rice vinegar and fresh tarragon.

For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.

The Nov-Dec issue of Flavor is out now.

Welcome to the November-December 2017 issue from Publisher/Editor-in-Chief Cathy Nash Holley

At David Chang’s Ando in New York, this Pork & Pickles Sandwich stands out with a spicy Korean Dijonnaise, a mayo-Dijon mixture spiked with gochujang.

Hitching emerging flavors to familiar condiments builds craveability

At Slapfish, based in Huntington Beach, Calif., the philosophy is for guests to “choose the dish, not the fish,” enabling flexibility within a flavor system, like the popular Baja fish taco.

Lent brings big opportunity for boosting business while tapping into modern seafood strategies

Buttermilk + Shiso leaf + White soy sauce

In Las Vegas, RM Seafood spins lox and bagel into a modern brunch item with a dried caper and bread crumb-crusted egg, potato latke and dill crème fraîche.

Wake up to a dozen on-trend breakfast ideas

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

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.
Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.
Texas Ranchero Queso Fundido, featuring Bush's new Texas Ranchero® Pinto Beans
Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend
Cornmeal + Blackberries + Texas Pete® Honey Mustard Sauce
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce

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