Flavor Trends, Strategies and Solutions for Menu Development

Author: Monica Kass Rogers

The Magic of Grilling The right grilling techniques and finesse can bring out the best in produce

A big fan of grilled produce, chef David Guas seasons okra with garam masala and lime before grilling and finishes cooked artichokes (above) with a few minutes on the grill, serving them with grilled lemon and Parmesan shavings. Grilling’s transformative effect on produce is magical—gorgeous fruits and vegetables take on nuanced flavor, appealing grill marks and enhanced aroma when flame-kissed over a grill. Two factors make grilled produce a menu trend worth implementing. First, the flavor of fire captures the imagination of today’s diner. Loved for its primal quality, grilling relays premium cues of simple, honest and better-for-you fare....

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Layers of Love Unlock the magic of produce through flavor pairings and techniques that surprise and delight

Best of FlavorTop 10 Trends Attention to balance of color and texture makes this kale salad with grapes into a main attraction. A maple-lemon vinaigrette gives it a bright note.PHOTO CREDIT: California Table Grape Commission The plate comes out layered, boasting half the hues in a color wheel. Raw carrots in shades of pale gold, tangerine orange and butterscotch blonde curl over the deeper-hued reds, hennas and russets that carrots take on when brown-sugar roasted. Spring-green carrot tops add a fresh, foraged look. This Roasted and Raw Carrot Salad with Chickpea and Honeyed Sherry Vinaigrette will be showcased on...

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A Place on the Menu

Best of FlavorTop 10 Trends The winner in Applebee’s state-wide competition to create the perfect Colorado Burger was a beef patty topped with cheddar-Jack cheese and veggies, then wrapped in a flour tortilla and fried. Photo courtesy of applebee’s. For national chains, catering to regional tastes across the country can be a tough but rewarding job By Monica Kass Rogers America’s interest in regional cuisines is burgeoning, and catering to all these different tastes presents a special challenge to operators at national chains. Customizing menus to match locality is particularly difficult since a chain’s product quality needs to be...

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