Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 6, 2021

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Hunter Evans

Hunter Evans

The menu at all-day café Elvie’s is an amalgam of Mississippi’s culinary heritage, French influences and regional ingredients. The Wahoo in Corn is a perfect representation of that spirit, celebrating a root-to-stem approach to one of the area’s most abundant and iconic summer vegetables.

Executive Chef Hunter Evans wraps the fish, along with an array of aromatics, in a fresh corn husk and steams it. To plate, he covers pieces of the husk with the steamed wahoo, then spoons a charred corn-squash-zucchini succotash on top. Tableside, a sauce made with corn purée laced with jalapeño is poured over the dish. “The goal of the sauce is to resemble the flavor profile of a creamed corn,” says Evans. “And the corn husk lends a subtle nutty corn flavor that pairs really well with the wahoo, which is lean, flaky and mild, with a sweet taste.”

About The Author

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Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.