Flavor Trends, Strategies and Solutions for Menu Development

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By Mike Kostyo

 

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Shaun Hergatt, Executive Chef, Vestry, New York

“I’ve been using plankton powder quite often. It’s got a unique crustacean flavor that enhances seafood. I’ve discovered a great pairing: truffle and plankton powder. The gorgeous earthiness and scent of truffle is brought to an entirely new level with the addition of the plankton powder.”

Nicknamed “sea spice,” plankton powder tastes like the ocean, with a briny, fresh seaweed flavor. Chefs are calling on this intriguing ingredient as a memorable flavor accent in a variety of dishes, sifting it into sauces and dusting it over plates.

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ABOUT THE AUTHOR

mmKatie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]

ISSUE

Flavor & The Menu partner content

STORY TAGS

2022 November-December
Digital-exclusive content
Flavor Discoveries


About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]