Flavor Trends, Strategies and Solutions for Menu Development




Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  


“The hoisin is beautiful with the balsamic vinegar, adding a depth and complexity that has become a combo I now use all the time,” says Alger. “There is a sweetness when you pair the hoisin-balsamic with the figs, and it gives a bit of a tang to the mozzarella. The chili crisp and the pistachios provide a spicy, crunchy counterpart, while also playing off the creaminess of the mozzarella and the fragrant basil. To me, all of the ingredients offset each other.”

Get the recipe

Read the full story here

This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

About The Author