July-August 2018
Stories in this Issue
10 Beverage Upgrades | Beverage | Cocktails
10 Ways To Put On The Spritz
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
Produce
You Say "Potato"
Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
Top 10 Trends
On-trend: Plant-based Purées
The opportunity with plant-based purées keeps pushing further into menu development, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations.
Produce
10 Veg-Forward Upgrades
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
Flavor in Focus
Pasta's Next Move
Chefs are looking at pasta as a platform for creative menu development. Here are five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
Chef's Notes | Ingredients
Flavor Playlist: Luca Brunelle
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
Dozen Ways | Produce
12 Ways to Mix Up Salads
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
Chef's Notes | Ingredients
Flavor Trifecta: John State
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Seafood
Hooked on Fried
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Ingredients
Flavors on the Edge
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Flavor ROI: Winning With Hash
The first of our new series: Flavor R.O.I. A case study of First Watch’s successful innovation platform - in which the daytime café is hitching on-trend flavors to the beloved potato-centric dish.
Commodity Boards
Flavor Makers
Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.
Beverage
Cold Calling
It’s all happening in the world of smoothies and shakes. Health-conscious moothies and bowls. Crazy freakshakes - the bolder, the better. Cold-brew shakes and cold-pressed lemonade smoothies. And nutrient-dense smoothies filled with flavor detail.
Publisher's Page July-August 2018
Welcome to the July-August 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
Beef | Ingredients
Signature Flavor: Like Butter
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Top 10 Trends
On-trend - Plant-based Purees
Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations
Ciao Italia!
See the winners of this year's trip to Italy, and enter to win a trip next year
Concept Trends | Street-level Trends
Eyeing The Future
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Beef | Pork | Poultry
'Cue Up Flavor
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.