Flavor Trends, Strategies and Solutions for Menu Development

Produce

Menu Trends > Produce

1.Planting 12 Ideas

The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.

2.Down to Earth

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.

7.Hummus and Beyond

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.

RECIPES

Bacon, Maine Lobster and Tomato Sliders
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
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.

FROM OUR FRIENDS

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.

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