Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Chef’s Notes

Inspiration > Chef’s Notes

8.Flavor Trifecta: Alan Skversky

Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

12.Flavor Trifecta: Timothy Griffin

Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

13.Flavor Playlist: Jonathan Rohland

Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.

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Soju Cucumber and Blueberry Shrub Cocktail
Capitalizing on the feel-good momentum of fermented beverages
Pho Bo
Double down on comfort with flavorful fermentation
The classic Reuben profile offers a familiar bridge to fermented flavors, in formats that go beyond the sandwich.
Strengthening core menu features by leveraging the craveability of fermented flavors
Look to fermented ingredients as flavor boosters for brines, dipping sauces and toppings.
Fermentation unlocks next-level flavors

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