Flavor Trends, Strategies and Solutions for Menu Development

A Fresh Perspective Boudin SF | based in San Francisco

PHOTO CREDIT: Flavor & The Menu Staff

New on the menu, Boudin’s Forbidden Rice & Sesame Chicken Salad offers diners a nutrient-rich dish inflected with global flavors, all on the foundation of an on-trend ancient grain that delivers a compelling narrative. Forbidden rice is a black rice that was once reserved for royalty in China and was hailed for its nutritious value. “We’re committed to staying on top of the trends. The inspiration for this salad was ignited by consumers’ evolving palates and demand for more adventurous flavors,” says Alan Skversky, Corporate Chef.  “I sought to combine an abundance of fresh ingredients with global flavors, a technique that has grown in popularity and really resonates with Boudin’s diners.” This seasonal bowl offering sees baby spinach, all-natural grilled chicken, forbidden rice, pickled onions, garbanzo beans, Granny Smith apples, goat cheese and toasted sesame seeds, all tossed in a creamy housemade sesame vinaigrette. “Fresh baby spinach provides the perfect base for grilled, sliced chicken and nutty black rice,” says Skversky. “Pickled onions are visually appealing, while also providing a wonderful, sweet acidity that is complemented with tart Granny Smith apples, which add a nice crunch.”

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