Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 5, 2020

 

Amos Watts photoJENA SCHLOSSER

Amos Watts

Eastern Med flavors have been making big moves into the brunch space, but keep your eye on Spanish cuisine. Its relaxed vibe and lively flavors fit right onto weekend menus. Corrida, a Spanish-inspired steakhouse, offers Gambas y Arroz on the brunch menu, giving guests something unexpected, but staying firmly in the realm of comfort.

Amos Watts, Executive Chef/Partner, says that it’s a best-selling item because of that comfort-food positioning, along with its delicious flavor play. Gambas y Arroz showcases Gulf shrimp cooked in oil that’s been flavored with garlic, bay leaves and shrimp shells. The dish also features oven-roasted tomatoes, white wine, bomba rice, butter, white verjus, lemon, garlic and shallots. Piquillo peppers and saffron introduce both flavor and color. To plate, the shrimp and tomato pan sauce go over the rice, then poached eggs crown the dish.

 

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