Author: Flavor & The Menu Staff

PHOTO CREDIT: Flavor & The Menu Staff Executive Chef Greg Gettles of farm-to-table Piedmont Restaurant in Durham, N.C., makes an apple jus to brighten and balance his dish of lamb loin chops. Starting with a lamb stock, he adds caramelized lamb trimmings, aromatics and caramelized apples. “Sweet and sour is my favorite—I love really bad Chinese food,” he says with a laugh. “So apple jus is taking that flavor combination and incorporating it into my French-cooking background. To me, lamb is light. We didn’t want to burden it with a heavy flavor. The apple jus is a needed pop...

PHOTO CREDIT: Flavor & The Menu Staff Responding to the modern demands of college dining, where enlightened students seek out global flavors and healthful cuisine, the University of Colorado Boulder has built a reputation for flavorful, globally diverse, from-scratch, campus dining offerings. Ever since it introduced the weekly “Pho Friday” to one of its dining stations, students have clamored for the sweet, savory, sour noodle dish. A selection of buffet-style, customizable toppings for the noodles and broth include: chicken, tofu, broccoli, spinach, mushrooms, bean sprouts, carrots and cabbage. Sriracha and lime add an essential punch to the build. “We...

PHOTO CREDIT: Flavor & The Menu Staff As one would expect from a Disney property, meals at Disney’s Port Orleans Resort (Boatwright’s Dining Hall & River Roost Lounge) often come with entertainment. So it’s no surprise that the food itself has a playful edge. The Pirogue Platter appetizer is an assortment of meats, artisanal cheeses and more. The fun is in the ever-changing mix. “We add new items to be featured on this platter on a regular basis,” says Tony Marotta, head chef. “Items can range from different cheeses, housemade charcuterie, chutneys, local honey and our recent favorite item...

Dugg Dozen: Burger toppings include hickory-smoked bacon and crispy onion straws.

Grilled Ribeye with pickled Romanesco, black truffle and pea tendrils.