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.

RECIPES

Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.

FROM OUR FRIENDS

Butterfly pea syrup electrifies non-alc offerings, like this grapefruit-mint soda, with its magical ability to transform from blue to purple with a simple swizzle of a straw.
High-impact ingredients making a splash in the beverage world
The Cold Brew Shandy cleverly blends the refreshing, citrusy profile of lemonade with the smooth, rich flavor of cold-brew coffee.
Upping the experience (again) in one of America’s most iconic beverages
This citrus-vanilla soda with cardamom simple syrup signals fall while still keepings things cool.
Surprising, seasonal flavor combinations enliven non-alc offerings

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