Flavor Trends, Strategies and Solutions for Menu Development

Ingredients

Menu Trends > Ingredients

8.Cheese to Please

Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.

9.Flavor Trifecta: Timothy Griffin

Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

10.Flavor Playlist: Jonathan Rohland

Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.

13.Flavors on the Edge

Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.

14.Signature Flavor: Like Butter

This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.

16.10 Butter Upgrades

Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly

RECIPES

Racks of lamb are marinated with rosemary and lemon zest, then grilled to rare or medium-rare. Cut into chops after resting 10 minutes, they’re served with grilled broccolini tossed with mushrooms and peppers.
Here, fresh ripe mango wedges are grilled to perfection and served alongside baked rounds of goat cheese coated with toasted macadamia nuts. Placed over organic greens and arugula dressed with a balsamic vinaigrette, the salad offers a delightful flavor build and mouthfeel with its sweet and savory, creamy and acidic elements

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