Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
1. Choripán con Queso Italico® and Artigiano®
Alex Sadowsky | Director of Culinary, Beverage, Menu Innovation | Twin Peaks Restaurant
Chef Alex Sadowsky puts his own spin on one of Argentina’s signature handhelds, which typically features split baguette with chorizo (not unlike an American hot dog bun). The chef’s version adds BelGioioso® Italico and Artigiano Vino Rosso cheeses, bringing a nice balance of earthy and salty, melty and firm. “Using a blend of the two cheeses—slices of the Italico and Artigiano crumbles—gives the best of both worlds: melty, earthy, fruity, wine hints and little pops of salt crystals,” he says. Meanwhile, jalapeños bring unexpected heat to the herbaceous chimichurri sauce.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
Related Reads
Sole Satisfying: Petrale Sole Meunière Absinthe Brasserie & Bar | San Francisco
Flavor Trends, Strategies and Solutions for Menu DevelopmentPetrale Sole Meunière with capers,...
2: White Bean Hummus with Aussie Select Tikka Masala Lamb Ham Michael Israel | Corporate Executive Chef Arby’s
...
