By Mike Kostyo
Keith Cox
Sushi’s evolution in the American culinary scene has been remarkable, starting off as an exotic culinary delicacy and now widely available across the foodservice landscape. Sustainable seafood-focused chain Pacific Catch highlights how sushi continues to showcase new formats, with everything from inari poke “bombs” to sushi tacos to loaded poke rolls appearing on the menu. After two decades of menuing both sushi and poke bowls, Pacific Catch decided to combine the two for an ambitious build that became the Double Rainbow Bowl.
Based on the customer-favorite signature rainbow roll, the bowl doubles the ahi tuna, kanpachi yellowtail and salmon sashimi, fanning them out for a social media-worthy presentation. The bowl also features high-quality ingredients like real crab mix, avocado, wakame seaweed and daikon sprouts, plus flavorful adds such as yuzu tobiko, furikake and a “curiously addictive” soy-wasabi vinaigrette.
“The Double Rainbow Bowl has everything you want from a sushi bar experience and brings it together in one amazing bowl,” says Founder and CEO Keith Cox.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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