Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 20, 2021

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Jessica Tomlinson

Jessica Tomlinson

Pimento continues its move onto menus outside of Southern bounds, spreading its distinctive craveability far and wide. “It is comforting, creamy, indulgent and melts beautifully on top of a burger,” says Jessica Tomlinson, Director of Culinary for Ford’s Garage, a fast-casual burger joint. On its Mustang Burger, pimento cheese spread is one of two flavor-forward ingredients that sets this handheld apart. The other is a spicy sweet Fresno chile jam.

Tomlinson was inspired by the Midwest potluck supper dishes of her youth, which often included pepper jelly on top of cream cheese served with crackers. “Fresno chile jam on pimento spread is my version,” she says. Ford’s Garage is banking on the surprise factor as it tests this item. Guests may know pimento cheese, but likely are unaware of the jam. “This burger will be unique to Ford’s Garage and not something a guest can get anywhere else,” Tomlinson says.

 

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About The Author

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Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].