Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
July 15, 2021

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Michael Mayer

Michael Mayer

When Executive Chef Michael Mayer launched a new menu at Tinta, his aim was to provide an oceanside breakfast experience that was approachable, flavorful and memorable. “I tried to combine traditional breakfast dishes with Mexican-inspired flavors and time-tested favorites, like chilaquiles and huevos rancheros,” he says. Wanting to riff on eggs Benedict, Mayer landed on the Crab Tostada Benedict. “Despite being one of the pricier menu items, it emerged as a top seller and fan favorite,” he says.

To build it, he spreads refried beans over fried white corn tortillas, adding smashed avocado (dressed in lime and salt) and a fresh crab salad, which sports lump crab, onions, jalapeños, red bell peppers, cilantro and lime zest. He warms it on the flattop briefly before crowning it with soft-poached eggs and chipotle hollandaise. “The locals return for the freshness of the crab and avocado, along with the heat and citrus of the chipotle hollandaise,” says Mayer. “This dish never disappoints.”

About The Author


ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.