Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo


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Matt Singer, Executive Chef, The Salt Line, Arlington, Va.

“I’ve only lived in the mid-Atlantic for a few years now, and while I had heard of Old Bay seasoning, I never realized its potential and versatility until moving here. I’ve had a lot of fun playing around with Old Bay in various dishes on The Salt Line’s menu, from using it on the fried Brussels sprouts, which helps to lighten them up, to adding it to the hollandaise that tops eggs Benedict, cutting the fat in the rich sauce. Our Baked Pimento Crab Dip has Old Bay in the dish, and we also dust the Crab Chips, served with the dip, so the guest gets an Old Bay-forward flavor experience.”


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]