Flavor Trends, Strategies and Solutions for Menu Development

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Chef’s Notes

Inspiration > Chef’s Notes

5.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.

6.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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The tagine is a perfect dish for American menu translation. The fragrant Moroccan stew balances sweet with savory b… t.co/JxejkjDosg

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The second installment of Gerry Ludwig and team's annual menu-trends research tour. Menu trends this year include t… t.co/3tg0X1VtZT

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The July-August issue of Flavor & the Menu is out now, featuring menu ideas for the meat lover, cross-generational… t.co/tZLMfm4B98