Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
July 6, 2021

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Rodney Freidank

Rodney Freidank

In the chaos of opening night, no one at Soby’s New South Cuisine remembered to arrange a bread service. At the last minute, one employee whipped together cheddar drop biscuits topped with a sprinkling of paprika, garlic powder and nutmeg—a recipe that has become a fixture for the last 23 years. “We serve 150 to 600 people a night. Over the years, that’s a lot of biscuits,” says Executive Chef Rodney Freidank. “To me, a ‘best of’ dish is one that has staying power.”

Baked in small batches to keep them fresh, light and tender, the popularity of the biscuits is deep-seated. “Folks have gone nuts over these since day one. We tried once to change up the recipe, and guests demanded the original be brought back. They are like the savory version of the Krispy Kreme doughnut!” says Freidank. “It’s a simple, unpretentious item that welcomes you to a relaxing dinner. These biscuits set the bar for the rest of the meal experience.”

About The Author

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Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]