As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year
Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways
Five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
A case study of King + Duke’s foray into veg-forward flavors. Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. “I wanted to put something on the menu that was veg-forward and still craveable—no trade down for our guests.” He developed the Hearth Baked Lasagna and a “blended burger” special on King + Duke’s lunch menu, combining ground beef and mushrooms in a way that doesn’t diminish the burger’s beefy promise.
At its core, ramen boasts a deep, savory broth, well-placed toppings and chewy, delicate noodles. Authentic replication used to be the order of the day, but now creative interpretations of ramen are taking hold—as long as the promise of flavor complexity, comfort and a touch of adventure remain intact.
When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.
Love & Salt, Manhattan Beach, Calif.
Photo: Andrea Bricco
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.