Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
January 9, 2020

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Different honey varietals enhance new flavor pairings for beverage recipe development. There are varietals that pair really well with specific spirits, juices and herbs. Finding the right combination can offer a unique touch to the menu. Housemade honey infusions like rosemary or dill, peppercorn or caraway seeds, and even florals like rose or jasmine, can really open up the flavors of both nonalcoholic and traditional cocktail recipes. Honeycomb and honey pearls are both striking options for garnishes, adding dramatic textural and visual elements.
TONY PEREYRA, Co-founder, The Spirits In Motion

Incorporate honey into your ingredients as well as your storytelling. It becomes a two-for-one: Not only do you have a functional sweetener to introduce into your dishes, but you also have one that carries a story around supporting local beekeepers and sustaining honeybee populations.
ADAM MOORE, Chef/Founder, Flashpoint Innovation

Honey is incredibly versatile. As a chef, that’s what I look for in an ingredient: Is this a specific ingredient with a specific use, or is it one that I can explore and expand with?
T.J. DELLE DONNE, Assistant Dean, Culinary Relations and Special Projects, Johnson & Wales University, College of Culinary Arts

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