Flavor Trends, Strategies and Solutions for Menu Development

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Chef’s Notes

Inspiration > Chef’s Notes

1.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.

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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FROM OUR FRIENDS

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It's no surprise that humble hummus is showing up in more menu applications. The creative culinary potential of thi… t.co/aRznSKQxbI

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The hummus bowl represents the natural evolution of the hummus trend, moving it beyond the classic positioning as a… t.co/lLnxvUoM1K

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At this year’s annual Flavor Experience attendees were taken on a magic carpet ride into the future, helping them g… t.co/tfmumZp8xu