Flavor Trends, Strategies and Solutions for Menu Development

Recipes

5.Crab and Avocado Quesadilla

Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.

6.Crispy Microbrew Onion Rings

Tempura batter and beer make a light yet tangy coating for a medley of yellow, red and white onion rings. Rings can be battered and breaded in advance and cooked to serve.

7.Yamhattan Cocktail

A creative take on the classic Manhattan cocktail, except this one uses sweet potato-infused vodka and mole bitters.

9.Garlic Grilled Salmon Salad

Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.

11.Ceviche-Style Sole & Snow Crab Salad

There is nothing like sitting out on a hot day with a fresh cup of cooling, soothing and delicious ceviche. At just 180 calories per serving, it's also a good option for health-conscious patrons.

12.Dukkah Dusted Rockfish

Dukkah is an Egyptian spice mixture used in Middle Eastern recipes. It has many uses, but is mainly used to dip bread that has been basted with olive oil.

14.Honey Pot Cider

The crisp, cool air of autumn begs for fuzzy sweaters and a steaming mug of cider. This version features orange blossom honey, which imparts a bright note to an otherwise comfy beverage. All that's missing is a fresh apple donut.

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