Flavor Trends, Strategies and Solutions for Menu Development

By Kathy Casey
January 9, 2020

Cardamom is a globally integrated spice often used in Scandinavian baked goods and Eastern Mediterranean cuisines.

Flavor profiles like chai are easily translatable to items such as desserts, breakfast items and even specialty cocktails.

Cardamom syrups and bitters add an exotic layer of flavor into cocktails and non-alc options.

Here are additional ideas for cardamom:

  • Cardamom Spiced Meatballs with apple chutney and minted yogurt
  • Golden Turmeric Panna Cotta with cardamom salted caramel
  • Golden Roads Cocktail with gin, lime, mango, turmeric and cardamom syrup
  • Dragon Fruit & Cardamom Rose Soda

About The Author

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KATHY CASEY is a celebrated chef, mixologist and pioneer in the bar-chef movement. She is touted as the original Bar Chef and was named one of the top 10 most influential bar people of the past 25 years. Kathy is Owner, Chef and Mixologist with Kathy Casey Food Studios – Liquid Kitchen, a full-service global agency specializing in food, beverage and concept development, as well as brand launch opening assistance and training. Her clients include ACCOR Hotels & Resorts, Monin and the National Honey Board. She and her team have created multiple award-winning concepts, menus and programs for clients. Also a brand owner, Kathy understands operations. Her hospitality brands include: Dish D’Lish a “Food T’Go Go” concept and the companion line of foodservice products, Rel’Lish Burger Lounge, Lucky Louie Fish Shack and Chicky, her new virtual concept. She has been featured in numerous national publications and has appeared on “Good Morning America,” Food Network’s “Unwrapped” and Travel Channel’s “Cooking Across America,” among others. Kathy is the host of PBS’s “Cooking in the Beautiful Northwest” and Small Screen Network’s “Kathy Casey’s Liquid Kitchen” cocktail show. The author of 10 cookbooks, Kathy lives in Seattle. [email protected]