Flavor Trends, Strategies and Solutions for Menu Development

Sum Of The Parts Best of Flavor 2018 | USA Rice | Super Bowl

USA Rice offers a Super Bowl: Brown rice, red quinoa, miso-tahini dressing, sweet potato, avocado, spiced chickpeas, baby kale, red cabbage, cherry tomatoes
Best of Flavor 2018

In this winning Super Bowl, nutrient-rich ingredients are prepared in flavor-building steps. Chickpeas are seasoned with ras el hanout and fried until crispy. Baby kale is tossed in miso-tahini dressing. Sweet potato and cherry tomatoes are roasted, and avocado slices are coated in sesame seeds. Julienned purple cabbage adds color and crunch.

These toppings sit over a blend of brown rice and red quinoa, laced with the same miso-tahini dressing.

“This recipe doesn’t rely on pre-established flavor combinations, but instead approaches the ingredients analytically, using each component’s flavors to complement and contrast others,” says Chef Isaac Blinn on behalf of USA Rice. “This approach opens the doors to future possibilities, allowing the chef to make the most out of vegetable scraps.”

Describing the limitless opportunity for variation, Blinn says: “If the bowl were implemented as the base platform, familiar or ethnic flavor combinations could be built upon the same base of rice and quinoa—or any ancient grain. An arroz con pollo build could feature spring peas, red peppers, roasted tomatoes and a garlic mojo. Additionally, this format would perform well with an assortment of customizable garnishes.”


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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