Flavor Trends, Strategies and Solutions for Menu Development

Author: Jillian Werb

Protected: 6 Ideas on Maximizing Premium Cuts Clemens slide show

Pork chop and sliced pork sandwich Cross utilization is a way of life in profitable professional kitchens. With shrinking food margins and increasing labor issues, finding clever ways to cross-utilize premium cuts of protein becomes an even bigger imperative. We tapped two innovators in the steak house space: Cliff Pleau, VP R&D Outback Steakhouse and Fleming’s Prime Steak and Michael Slavin, VP Culinary & Menu Innovation for Houlihan’s Restaurant Support Center, asking them to share creative, modern ways to cross-utilize premium cuts of protein. Cliff Pleau headshot and title: VP R&D Outback Steakhouse and Fleming’s Prime Steak + 1. Start with: Crispy pork shank for two, jalepeño grits, cherry-rhubarb compote Cross utilize into: Goat cheese ravioli in pork bone hock broth, aged Jack cheese, sage butter 2. Start with: Grilled prime filet, Boursin pepper butter, marble potatoes Cross utilize into: Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast 3. Start with: Charcoal-roasted pork tenderloin over grilled romaine Caesar salad Cross utilize into: Open faced pork banh mi sandwich with a fried egg on top Knife steakhouse, Dallas With today’s menus often emphasizing shareables, snacks and bar bites, the opportunity for cross-utilizing premium protein in a steakhouse setting—or any other full-service concept—is significant. High-impact ingredients like premium proteins make for a memorable restaurant experience. At Hugo’s Frog Bar, with three locations in Chicagoland and one in Philadelphia, the...

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