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Trend Takeaways
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Recipes
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VIDEOS
Monin Culinary Creations Add flavorful innovation across your menu with Monin
Add flavorful innovation across your menu with Monin
Gills Onions and Sustainability
SAME AS DEK
Monin Floral Blends Make your beverages bloom!
Make your beverages bloom!
Putting the OMG in LTOs: Matador Room Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Putting the OMG in LTOs: Modern Restaurant Concepts Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Putting the OMG in LTOs: Mi’Talia Chef Janine Booth gives pizza night a global spin with Australian lamb
Chef Janine Booth gives pizza night a global spin with Australian lamb
Monin’s 2022 Flavor of the Year Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
Putting the OMG in LTOs: Sedgefield Country Club In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
Inspiring Possibilities with Blueberries Find your new favorite blueberry format
Find your new favorite blueberry format
Trio of Temptations Soups, salads, and sandwiches combine to make memorable meals
Soups, salads, and sandwiches combine to make memorable meals
Beef Cacciatore & Fire Roasted Vegetables Transforming comfort into signature
Transforming comfort into signature
Putting the OMG in LTOs: J. Gilbert’s Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Blue Cheese Burger Condiments bring a Wagyu beef burger to a whole new level
Condiments bring a Wagyu beef burger to a whole new level
Blueberries are the Belle of Breakfast Sweet and savory blueberry solutions deliver on consumer demands
Sweet and savory blueberry solutions deliver on consumer demands
Frozen Blueberries Deliver a Delicious and Adaptable Compote Cost-efficient, consistent, labor-saving solutions
Cost-efficient, consistent, labor-saving solutions
Introducing Johnsonville Sausage Strips Whoa, This Changes Everything
Whoa, This Changes Everything
Frozen Blueberries Deliver with Cooked Grains, Salads and more Cost-efficient, consistent, labor-saving solutions
Cost-efficient, consistent, labor-saving solutions
Meats for Mornings & More Chefs share insights, ideas and recipes for using the "big 3" ingredients
Chefs share insights, ideas and recipes for using the "big 3" ingredients
Frozen Blueberries in Baked Goods Cost-efficient, consistent, labor-saving solutions
Cost-efficient, consistent, labor-saving solutions
King’s Hawaiian at Treaty Oak Using an iconic brand to elevate 6 dishes
Using an iconic brand to elevate 6 dishes
Leveling Up Salads With Grapes Easy menu ideas to up the salad game
Easy menu ideas to up the salad game
Ready, Filling and Delicious White Bean and Kale Soup with Smoked Sausage from Smithfield
White Bean and Kale Soup with Smoked Sausage from Smithfield
King’s Hawaiian at Crack Shack Five takes on the traditional fried chicken sandwich
Five takes on the traditional fried chicken sandwich
On-trend Toast Topper Grapes add unique flair and flavor to trending toast builds
Grapes add unique flair and flavor to trending toast builds
The Benefits of Versatility Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Passion Fruit Crème Brûlée Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
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INSPIRATION from BEST of FLAVOR
Chicken Liver and Spring Pea Ravioli Doppio Lyla Lila | Atlanta
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Smoked Oyster & Artichoke Dip Echo at the King and Prince | St. Simons Island, Ga.
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
Be Well Salad California Avocado Commission
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Brisket Horn Barbecue | Oakland, Calif.
Brisket with optional sides: mac & cheese, pit beans, collards, potato salad, slaw
Crab Tostada Benedict Tinta | Fort Lauderdale, Fla.
Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras
Pollo Chilango Mi Vida Restaurante | Washington, D.C.
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
House Lacto-Fermented Giardiniera Heritage Restaurant & Caviar Bar | Chicago
Pickled vegetables, poached garlic and onions, and olive oil
Garlic and Cheddar Biscuits Soby’s New South Cuisine | Greenville, S.C.
Garlic and Cheddar Biscuits with paprika, garlic powder and nutmeg
Texas Brisket-Egg Sandwich Einstein Bros. Bagels | Based in Lakewood, Colo.
Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel
Curry Nikutama Udon Marugame Udon | Locations in Hawaii, Texas and California
Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions
Inspiration
Strategy
Magazine
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.
Flavor Flash
