Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: National Honey Board
6: Wild Honey Butter Board
Brian Brindza, Director of Culinary and Menu Innovation Toppers Pizza
Capitalizing on the butter board trend, Brindza covers a half-inch layer of unsalted butter with a scattering of wild clover honey, chopped clover honeycomb, crushed toasted pistachios, pomegranate seeds, fresh thyme and Maldon salt.“Honey’s natural sweetness and butter’s rich creaminess create a harmonious pairing that’s reminiscent of classic combinations like peanut butter and jelly,” he says. “The honey-butter duo is beloved for good reason; they balance each other perfectly.”
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.
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