Flavor Trends, Strategies and Solutions for Menu Development



By Flavor & The Menu

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“This dish is about building dimensions of flavor into each bite,” says Tiffany L. Sawyer. The corporate director of culinary and beverage at First Hospitality puts a Korean twist on a comfort food favorite. Using Barilla Frozen® Cellentani as the base, she then incorporates kimchi into the mornay sauce. “It’s soft, silky and creamy in the first seconds. Then, a little garlic and spicy, with a touch of sour and bit of crisp crunch. The panko breadcrumbs give it an additional dry crunch. All together, it’s a melody in your mouth.”

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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.

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