Flavor Trends, Strategies and Solutions for Menu Development




By Laura Brienza
May 12, 2022

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Dan Landsberg

Dan Landsberg

As flavor-forward applications like Buffalo cauliflower “wings” and cauliflower pizza trend upward, classic dishes highlighting this versatile ingredient are also seeing an uptick. That’s certainly the case at Ellie’s Restaurant & Lounge, a contemporary Napa-inspired concept, where the Roasted Cauliflower Soup is one of the top sellers.

Dan Landsberg, Executive Chef, begins with reduced stock, puréed roasted cauliflower and cream for a rich base, then adds Gruyère. “It contributes a pronounced earthiness and nuttiness that complement the roasted cauliflower nicely,” says Landsberg.

The soup is finished with a sherry vinegar gastrique for a dose of acidity, then garnishes with colored cauliflower confetti and chives, providing texture and visual appeal. A drizzle of chile pepper-infused honey is the finishing touch. “The honey balances the soup and adds some spice to liven the palate,” he says.


About The Author

Laura Brienza

Laura Brienza is the author of "Discovering Vintage Washington, D.C.", and "New York’s Historic Restaurants, Inns & Taverns." She is a recent winner of the Lifetime Writers Project fellowship and lives in Los Angeles.