Menu Trends 3/ingredients/
New dimensions for the craveable fifth taste
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Bold condiments from this global hotspot serve as high-impact ingredients
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Functional ingredients find a mainstream home in plant-forward burgers
Uncommon flavors and techniques that deliver surprise and delight
Tap the potato for innovative techniques in filling, binding and thickening
These two lesser known ingredients provide big menu impact
Smoke’s distinctive air is wafting into new categories, including cocktails, fruit, vegetables and honey. Here are 10 trend-forward ideas for featuring creative smoked options on your menu.
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.
Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Buttermilk + Shiso leaf + White soy sauce
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
Nels Storm introduces five flavors that inspire culinary creativity
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Six ways to maximize the popularity and versatility of cheese
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
James Pitzer's flavor find - house-pickled raspberries
Sam Kim's go-to flavor trifecta: cumin, ginger and Sichuan peppercorns
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Alex Q. Becker's flavor find is a craveable fresh corn tempura
A dozen ways to leverage the fresh zing of citrus across the menu
Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
Bring the vibrant flavor of this fresh sauce to unexpected places
Grains keep making inroads onto mainstream menus; here are a dozen varieties with menu versatility and staying power
Our big cheese culture holds its own against its international predecessors
New, unusual and versatile produce varietals making their way onto menus
These distinctive ingredients delve deeper into on-trend flavor explorations