Flavor Trends, Strategies and Solutions for Menu Development

Shake It, Honey Best of Flavor 2017

Honey Milkshake with all-natural honey from Catskills Provisions, Ronnybrook Farm Dairy soft-serve vanilla ice cream
PHOTO CREDIT:

Harris Mayer-Selinger

Growing restaurant concepts, especially those in the fast-casual segment, are driving change in the foodservice industry with an intensified focus on sourcing. At Creamline, a fast casual in New York that serves classic American favorites, the mission is “food that is sourced well and made well,” promoting a deep connection to its sourcing philosophy, such as free-range turkey, grass-fed beef and pole-caught American tuna.

That connection is at its sweetest on the shake menu, where Harris Mayer-Selinger, Chef/Owner, mixes up a Honey Milkshake starring honey from Catskill Provisions and soft-serve vanilla ice cream from Ronnybrook Farm Dairy.

“I have been using honey from Claire Marin at Catskill Provisions for years,” he says. “Where I go, her extraordinary, local wildflower honey goes. It is the most complex and delicious honey I have ever had. When putting together the shake menu, a shake to highlight her honey was an obvious choice.”

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