Flavor Trends, Strategies and Solutions for Menu Development




By Rob Corliss
February 22, 2021

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Handhelds provide chefs with countless combinations for flavor exploration and recipe development. Tempt guests with a creative LTO, merging the popularity of seafood with the familiarity of iconic handhelds.

Consider the essence of any classic meat-centric sandwich, swapping the protein with a seafood option, while retaining most or all of the other traditional elements of the recipe.

Here are five suggestions to kickstart culinary creativity:

 Hot Brown

Sautéed shrimp with Roma tomato slices and Mornay sauce on Texas toast, broiled open-faced and topped with crispy pancetta rounds and a paprika sprinkle.

 Cuban Sandwich

Flaked roasted salmon with house-cured and smoked salmon slivers, caper-cream cheese and whole-grain mustard, served on grill-pressed Cuban bread.

3Indiana-style Breaded Monkfish Medallion

Oversized, pounded, breaded and pan-fried monkfish fillet with smoked mayonnaise, served on a King’s Hawaiian hamburger bun.

 Pulled Bass

Hand-flaked chunks of roasted striped bass lightly tossed with Carolina barbecue sauce, topped with jicama slaw and served on a cornmeal bun.

 Italian Tuna

Thin slices of roasted garlic-lemongrass tuna loin topped with pickled vegetables and roasted red bell pepper strips on a French roll and dipped in a Thai red curry fish broth.


About The Author

Rob Corliss

ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.