Flavor Trends, Strategies and Solutions for Menu Development

Cross-Cultural Pie Meat & Livestock Australia

PHOTO CREDIT: Flavor & The Menu Staff

Chef K.N. Vinod, co-owner of Indique in Washington, D.C., created the Kerala Shepherd’s Pie, which won “Best Appetizer/Small Plate” during a recent D.C. Restaurant Week contest. “On the plate it has the look and structure of the familiar British comfort food, but the aromas and flavors from an abundant mix of aromatic Indian spices tell the true story,” says Catherine Golding, Foodservice Business Development Manager for True Aussie Beef & Lamb. “There are layers of flavor here, too, as the boneless Aussie lamb leg is first braised in a heady mix of spices like ginger, clove, cinnamon and cardamom, and then cooked again in coconut oil that’s been tempered with mustard seeds, curry leaves and strips of fresh coconut. Even the potatoes on top are bringing flavor, with lots of shallots and some of the same spices as the oil.” As a small plate, it’s a perfect vehicle for a safe adventure. “It’s a great example of taking something less familiar like lamb and putting it in a fun, familiar format,” she says. “We’re seeing that approach more and more at independents and chains alike.”

This story tagged under:

About The Author