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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

A modern take on a Filipino stew, this SoCal Pork Caldera is hearty, flavorful and versatile.

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes

Eatertainment venues often feature playful twists on comfort food, like these bacon and green chile mac-and-cheese spring rolls at Topgolf, based in Dallas

How the eatertainment segment is upping the ante on fun food

New takes on the gin and tonic are showing up on more menus, like this Spanish-Style Gin & Tonic at Sable in Chicago, with hibiscus, fennel, cinnamon and orange peel.

Coast-to-coast research reveals five next-level beverage opportunities

Tempura Elote at Proxi in Chicago elevates the shareable snacking game, wowing with big flavors in a surprising crispy batter.

Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else

This Mini Ham Sandwich with Fresno pepper jelly stars a rich, flaky biscuit, served at Farmstead at Long Meadow Ranch in St. Helena, Calif

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications

Attention to detail makes this Jalapeño Explosion Burger at ViewHouse Eatery, Bar & Rooftop in Denver a best-selling burger.

Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field

Olive Garden’s oh-so shareable Five Italian Cheese Fonduta melds oven-baked smoked provolone, Parmesan, fontina, mozzarella and Romano.

A cheese-centric approach leads to small-plate success

This Carrot Mimosa at Alma in Minneapolis not only presents a vibrant color, the carrot juice lends both refreshing and warming characteristics to the cocktail.

Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well

A hoisin barbecue sauce is flavored with sambal, soy sauce and pineapple, lending bold, sweet-tangy elements to this Aussie lamb leg. Charred scallion chimichurri adds contrast.

Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly

Five flavors that inspire culinary creativity

Cornmeal + Blackberries + Texas Pete® Honey Mustard Sauce

Quinn Adkins uses this go-to trifecta in a soft polenta or in a polenta cake, or as a signature crouton for salads or soups

Left: Tiki Glassware ties this “Morning Sunshine” yogurt drink to its tropical Flavor profile; Center: Citrus & Spice Soda, with fresh grapefruit, honey, cinnamon and sparkling water; Right: Lavender and mint make this fresh lemonade a hit

Non-alc beverage innovation was front and center at this past summer’s Mise conference

Jalapeño Goat Cheese-Wrapped Walnuts with fall gazpacho sauce and walnut-lime-chile crema.

The annual California Walnut Harvest Chef Summit brought a group of chefs and media to Sacramento for an in-depth look at the mighty and versatile walnut

Leverage a few of today’s trending flavor themes using America’s favorite condiments

Clockwise from top left: Guests enjoyed inspired cuisine at the culinary center’s opening reception; host chefs Mark Garcia and Kent Rathbun; the versatile facility will serve as a hands-on culinary center and also as AVO University beginning in January; AFM President Alvaro Luque kicked off the celebration

Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.

Smoked Pineapple Gimlet And Pineapple Jalapeño Margarita - Made With Monin

Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails

Umami Tuna Poke with sambal, garlic, Umami Concentrated Flavor and toasted sesame seeds

In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor

This Indian yogurt sauce gets a modern update with Latin flavors

Leverage the power of Chobani® Greek Yogurt in a multitude of sauce applications

The addition of Chobani® Greek yogurt makes an ultra-creamy mushroom soup with irresistible umami flavor.

Enrich and embolden your seasonal soups and salad dressings with Chobani

Highlights from the 2017 Flavor Experience show.

An annual celebration of foodservice trends, sharp insights and big flavors

Street-level research reveals creative sparks that can flame menu innovation

Avocado Confit at Destroyer in Los Angeles tops slow-cooked avocado with fried teff and burnt onion powder.

Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out

Piada’s LTO of a Summer Avocado Piada was so successful, it moved the handheld into a fall offering by switching out fresh corn for roasted sweet potato.

This category, known for innovation, is changing. What’s working in this space, and what’s next?

Upland Miami offers a range of comfort pasta dishes including a housemade pappardelle ragù with spicy sausage and Parmesan.

Today’s comfort pasta dishes show off craveable, modern flavor builds

Experiencing shareable food together and posting it on social media fuels the perception of craveability.

A must-have, come-back-for-more dish calls for a strategy that goes way beyond the recipe formula

Cheese is a big driver of premium sides on Outback Steakhouse's menu, including mac and cheese with creamy cheddar and smoked Gouda.

Six ways to maximize the popularity and versatility of cheese

HopMonk Tavern’s eponymous grilled cheese is a study in the success of attention to detail—from the housemade sourdough to the cheese blend to the crispy coating.

Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese

Bad Hunter in Chicago demonstrates aguachile’s versatility, moving its bright combination of chile, lime, cilantro and onion into a Hominy Aguachile.

Twelve ways to satiate diners’ never-ending appetite for heat

Commodity boards showcase how to harness trending global flavors

The Roman Holiday, served at Cindy’s in Chicago, relies on cold-brew coffee to stand up to the big flavors in both Campari and amaro.

Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential

The Southern Pig pulled pork sandwich is layered with fennel-apple slaw, mustard barbecue sauce and mayo at The Polite Pig at Disney Springs, Orlando, Fla.

Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation

Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple

Small potatoes open up menu opportunities for elevated sides, starters and shareables, like this dish of pan-roasted herb fingerlings.

Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare

Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado

Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey

Pickled raspberries offer a surprising pop of flavor to this prawn and broccolini dish, served at StrEAT Food Trailer in Bellingham, Wash.

James Pitzer's flavor find - house-pickled raspberries

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.

Offered at Sable in Chicago: Tônico e Porto Branco—a low-ABV wine cocktail composed of white port, magnolia oil- scented kirschwasser, tonic and frozen cherries.

Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building

A specialty dish with crispy roasted chicken, sweet peas and Idaho® Potato wedges, all swimming in a mouthwatering garlic white wine sauce.

Global ingredients intersect in this Kimchi Barley and Fried Rice at M Café in Los Angeles, adding complexity to an otherwise simple dish.

Fried rice is versatile, economical and shareable

Hasselbacks invite exploration of winning flavor systems, like Buffalo. This Hasselback Russet Potato brings Buffalo sauce, blue cheese and green onion into a new format

Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.

Idahoan® Tater Tumbler Appetizer Mix made with bacon and cheddar

Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix

Dinosaur Bar-B-Que in New York added signature barbecue bowls to the menu, presenting a flavor forward, easy-to-eat meal.

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

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

Cornmeal + Blackberries + Texas Pete® Honey Mustard Sauce
Quinn Adkins uses this go-to trifecta in a soft polenta or in a polenta cake, or as a signature crouton for salads or soups
Clockwise from top left: Guests enjoyed inspired cuisine at the culinary center’s opening reception; host chefs Mark Garcia and Kent Rathbun; the versatile facility will serve as a hands-on culinary center and also as AVO University beginning in January; AFM President Alvaro Luque kicked off the celebration
Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.
Smoked Pineapple Gimlet And Pineapple Jalapeño Margarita - Made With Monin
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
Umami Tuna Poke with sambal, garlic, Umami Concentrated Flavor and toasted sesame seeds
In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor

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