Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo


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Darryl Mickler, VP of Food & Beverage, Golden Corral, based in Raleigh, N.C.

“Sapa, also known as saba, is an interesting ingredient that I used on menus many years ago and recently rediscovered on a culinary insights trip. It is a grape syrup made from reducing grape must or freshly squeezed grape juice. The classic ratio is a two-thirds reduction. I’ve enjoyed experimenting with it again in my home kitchen. I’ve used it as a cheese accompaniment but also in a beverage, mixed with sparkling water. I’ve also used it as a sauce in savory dishes; it’s particularly great with game. Sapa is dense, sweet with caramel notes, a slightly bitter aftertaste and suggestions of balsamic vinegar.”


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]