Flavor Trends, Strategies and Solutions for Menu Development




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Our current menu features Artichoke Saag with a spinach sauce made with California heavy cream and butter. I serve it topped with crispy artichoke hearts tossed with chaat masala and other aromatic spices.

—Manish Tyagi, Chef/COO, Aurum, Los Altos, Calif.

In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

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