Flavor Trends, Strategies and Solutions for Menu Development

Protein

Menu Trends > Protein

11.Signature Flavor: Going Green

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors

16.Lent's Momentum

What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.

17.Flavor ROI: Going Upstream

At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.

20.Hooked on Fried

Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.

RECIPES

FROM OUR FRIENDS

Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Go with grapes and take your menu into bold new territory.
Answer the call for nutrient-rich dishes that power menus
Add richness of flavor and gorgeous color to sauces, glazes and more

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At New American fine-dining concept The Henry in West Hollywood the Roasted Artichoke and Mushroom Toast is a top-s… t.co/b3CI3mkbRE

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Whether using the leaves, stems or edible flowers, less common herbs are assisting chefs in creating new flavor exp… t.co/B9nF19TNGi

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Chef Gus Martin shares why he loves cooking with beef. He discusses flavor profiles and aging, as well as his favor… t.co/J4UO2UGrnx