Flavor Trends, Strategies and Solutions for Menu Development




By Jarrett A. Rogers
May 10, 2022


Nathan Cayer

With the popularity of chicken sandwiches soaring, it takes flavor innovation to stand apart from the crowd. At PB&J: Pizza, Beer and Jukebox, a hot new hangout and pub located in the heart of Chicago’s West Loop neighborhood, Nathan Cayer, Executive Chef, is reinventing the classic Country Chicken Sandwich by adding a few signature touches while maintaining its traditional foundation.

Cayer starts with organic free-range chicken thigh marinated in a sweet tea brine, then soaked in buttermilk, breaded with a cornflake mixture, and fried to order. “Texturally, you have a crunchy outer layer and then a super-moist tender thigh to finish,” he says. The chicken is paired with a creamy slaw, spicy chipotle aïoli and kosher pickles, all tucked into a brioche bun. “Housemade spicy pickles bring a sweet and sour explosion that cuts through the smoky chipotle aïoli,” Cayer adds.

Cayer’s thoughtful attention to flavor touchpoints has made this a top seller for PB&J. “It hits all five flavors,” he says. “We use traditional ingredients that are readily available but elevate them into something outstanding.”


About The Author


Jarrett A. Rogers is a freelance writer from Fresno, Calif., who specializes in writing about food, culture and the arts. [email protected]