Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
3. Fried Buffalo Chicken and Farro-Stuffed Peppers
“Jay-Z” Ziobrowski | Corporate R&D Chef | Morrison Healthcare
Capitalizing on the stuffed vegetable trend, Ziobrowski upped the indulgence with an iconic flavor system. “The idea was to transform a Buffalo chicken dip,” he explains. “Everyone loves Buffalo—they understand it. Stuffed peppers on their own may not be something that attracts orders, but add in Buffalo chicken tenders? That’s going to create some intrigue.” A mixture of baked Tyson® Chicken Strips, onions, garlic, ginger, carrots, poblano peppers, celery, farro and peas are mixed with blue cheese dressing and hot sauce, stuffed into bell peppers and oven-roasted
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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