Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
2: Garlicky Umami Croissant-Tadas
“Jay-Z” Ziobrowski | Corporate R&D Chef | Morrison Healthcare
In culinary school, the first appetizer Chef Jay “Jay-Z” Ziobrowski created was muffin-shaped bread topped with mushroom duxelles. Over the years, he’s elevated the dish, and now the current iteration dials up the umami quotient with Custom Culinary® Gold Label Mushroom Base and Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate. A trio of mushrooms—cremini, shiitake and oyster—along with onions are sautéd in the mushroom base and garlic concentrate for extra flavor. “Any mushrooms will give you the meaty texture you want,” he advises. “But you could also use oyster on its own; it’s a premium product that lets you charge a premium price.”
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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