Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo

 

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Dan Landsberg, Executive Chef, Ellie’s Restaurant & Lounge, Dallas

“I am in love with micro red shiso right now. It has a brightness, but in the same moment, a toasted sesame seed/nutty richness. The complexity of that hooks me, and I find myself wanting to finish every dish with it.”

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About The Author

Katie Ayoub

Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.