Flavor Trends, Strategies and Solutions for Menu Development

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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.

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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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Tonkatsu that nails craveability with insanely crispy breading & deeply satisfying bbq and Kewpie sauce. Sliced for… t.co/Xu1x6DmKvH