Flavor Trends, Strategies and Solutions for Menu Development

The Poke Has Spoken Best of Flavor 2017

POKE BURRITO - SUSHI RICE, BLACK BEANS, AVOCADO, CHUKA WAKAME, MARINATED TUNA, CABBAGE, SPICY MAYONNAISE
PHOTO CREDIT:
Phil Kastel

Phil Kastel

What could be cooler than poke right now? New global mash-ups that incorporate poke truly give the marinated raw fish a chance to shine in fresh, creative ways. Laurel Point successfully combines Latin and Japanese cuisines, taking the traditional burrito format and waking it up with a flavorful, maki-like filling of seasoned sushi rice, black beans, avocado, chuka wakame (seasoned sesame-seaweed salad), marinated tuna, crisp cabbage and a hit of spicy mayonnaise.

“It provides the best of both worlds,” says Phil Kastel, Executive VP of Culinary for Grill Concepts, the parent company of Laurel Point. “You get the healthy aspect with all of the fresh, seasonal ingredients of sushi—all wrapped up in a handheld burrito.”

At lunchtime, the innovative burrito is a top seller, and although not featured on the dinner menu, diners request it frequently. “Seeing that this burrito has been such a big hit, we’re looking for di erent fish and flavor profiles to extend this popular line,” says Kastel.

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