Menu Trends Produce
With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Love & Salt, Manhattan Beach, Calif.
Photo: Andrea Bricco
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
FROM OUR FRIENDS
What is the next opportunity stemming from the exploration and adaptation of Eastern Med cuisine? Exploring deeper… t.co/wSTCV0vwZm
Familiarity and adoption in the retail space has helped propel cauliflower rice into the limelight. Chefs can take… t.co/ANyCFDSU5o