Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 21, 2020

Jeffrey Quasha photo

Jeffrey Quasha

Morrison Healthcare has launched more than 25 pop-up style concepts across 750-plus U.S. hospitals, offering unique culinary narratives evoking food hall experiences. With continued demand for plant-based fare, Morrison, a division of Compass Group, responded in a way that raised the bar. “We asked ourselves: ‘Could the concept also be no waste, made from imperfectly delicious produce, on trend and taste amazing?’ Our vision became a reality with six new ‘veggie’ pop-up stations,” says Jeffrey Quasha, Corporate Executive R&D Chef.

One of those new stations is Carrot Greens, and its showpiece is the Spicy Carrot Buddha Bowl, a prime example of plant-based flavor innovation and zero-waste management. A swipe of spicy carrot hummus, along with smashed avocado and baby greens mixed with carrot tops, provide the foundation. Next, harissa-roasted rainbow carrots are layered over tri-color quinoa and black lentils infused with turmeric, cumin and smoked paprika. Cilantro-lime yogurt finishes the dish. “This bowl build has been a huge success with our guests demanding paleo, flexitarian, whole-sum [zero-waste], plant-forward options that are on trend and taste great,” says Quasha. Carrot Greens also shows off the flavor potential of carrots in its three other plant-based offerings: the Carrot Tinga Tostada, BBQ Carrot Salad and Spicy Carrot Hummus.

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