Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
June 17, 2021

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Tamra Scroggins

Tamra Scroggins

Everyone needs a little pop of color to help spark joy in the wake of pandemic challenges, and Tamra Scroggins, Director of Culinary at Grill Concepts, built this “We Have the Blues” salad for Public School Restaurant + Bar in collaboration with the U.S. Highbush Blueberry Commission to deliver an edible symbol of hope and happiness.

The dish features both whole fresh blueberries and a vinaigrette made with blueberries, lemon juice and zest, honey, garlic and an olive oil blend.

The fruit is the star of a colorful, flavorful palette. The vivid green salad base of romaine hearts and mixed greens is complemented by julienned red onions, feta and honey almonds. “It’s a robust, sensory experience. It has a little bit of everything: crisp lettuces, creamy feta, crunchy sweet/salty honey almonds, a tangy vinaigrette and the sweet-tart pop of whole blueberries,” says Scroggins.

She enjoyed using blueberry and lemon in a savory dish instead of the expected dessert or beverage application and is pleased with the initial reception it’s earned. “If the salad continues to go well, it could go full-time on the menu, because we have blueberries year round,” she says.

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