Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Eliza Amari
May 12, 2022

 

Rob Landolphi

Rob Landolphi

Originally created for a theme night at a University of Connecticut dining hall, the Blueberry Bourbon Chipotle BBQ Sauce had customers hooked after a single bite, thanks to the inherent appeal of blueberries, says Rob Landolphi, Associate Director of Culinary Development at the University, who created the recipe in collaboration with the U.S. Highbush Blueberry Council. The signature sauce has since become a menu workhorse, inspiring a series of delicious sandwiches across the university’s retail and catering menus, including a slow-roasted pulled pork with fresh cilantro and a shaved steak with caramelized onions. For each menu item, the sauce delivers great eye appeal and big flavors.

“This sauce has all the components you look for: sweet from brown sugar and blueberries, acidic from balsamic vinegar, spicy from mustard and chipotles, and a touch of bourbon,” says Landolphi. Its versatility is an added bonus, as is the easy prep with either fresh or frozen blueberries. “It is a very simple recipe that can be made in a large batch and stored in a walk-in refrigerator or freezer until needed,” he notes.

 

About The Author

mm

Eliza Amari is special projects editor for Flavor & The Menu.