Flavor Trends, Strategies and Solutions for Menu Development

Category: 2019 January-February Top Ten Trends

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2018 November-December | Chef's Notes | Flavor According To | Ingredients | Insights

Flavor Playlist: Estevan Jimenez

BY Estevan Jimenez | Nov 25, 2018
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.

2018 November-December | Chef's Notes | Flavor According To | Insights

Flavor Trifecta: Aron Habiger

BY Aron Habiger | Oct 30, 2018
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Chef's Notes | Digital-exclusive content | Flavor According To | Insights | Menu Matters

Flavor at Work: Paul Adams

BY Paul Adams | Jul 25, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

Chef's Notes | Digital-exclusive content | Flavor According To | Insights | Menu Matters

Flavor at Work: Jay Perry

BY Jay Perry | Jul 12, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

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RECIPES

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.

FROM OUR FRIENDS

Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.

Go with grapes and take your menu into bold new territory.

Answer the call for nutrient-rich dishes that power menus

Add richness of flavor and gorgeous color to sauces, glazes and more

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Chef Gus Martin shares why he loves cooking with beef. He discusses flavor profiles and aging, as well as his favor… t.co/J4UO2UGrnx

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How do you make a sandwich stand out? That’s the million dollar question that many chefs strive to answer. We asked… t.co/AJp91GCPu0

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Haliburton looks beyond Sriracha and develops sauces and condiments that ride the wave of interest while offering s… t.co/hH6fv4dZb8