Flavor Trends, Strategies and Solutions for Menu Development
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Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
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Join our chefs as they discuss how smoked meats can help your carryout menu.
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A dozen ways to deliver dishes that soothe the soul
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Modern ways that chefs are featuring meat, poultry and game
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Serious innovation helps keep this category in the zeitgeist
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The snacking category offers a great place for meat-centric innovation
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Chefs share flavor-forward cross-utilization ideas
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Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
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Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
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Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
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101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
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National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
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Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
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Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
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Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Picture for Flavor Playlist: Nels Storm
Nels Storm introduces five flavors that inspire culinary creativity