Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 6, 2021

 

Ashley Goddard

Ashley Goddard

High above Phoenix sits Wrigley Mansion, originally constructed in 1932 by the chewing gum magnate William Wrigley, Jr., as a 50th anniversary gift to his wife and lovingly restored in the ’90s by another happy couple, Geordie and Jamie Hormel. Today, guests may come to Geordie’s, one of two restaurants on the property, to take in the mansion’s dramatic views and historic charm, but they stay for the spectacular cuisine. The Seared Diver Scallops is a reliable top seller on the menu.

To compose this dish, Chef de Cuisine Ashley Goddard creates a risotto using pepitas, fresh spinach, lemon and Parmesan. This is the foundation for the star of the show, the diver scallops, which are finished with a pomegranate sauce and topped with crispy Brussels sprouts leaves. “There are a variety of flavor profiles in this dish, from the salinity of the scallops to the bitterness and crispiness of the fried Brussels,” says Goddard. “The pepita risotto adds a unique texture, while the acid of the lemon and tang of the Parmesan change the pepitas themselves into a mellow, nutty flavor. Finally, it is accented by the rich pomegranate sauce. Take one bite and your taste buds will be begging for more.”

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