Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
July 7, 2019

Chefs are leveraging the huge consumer appeal of global mash-ups, introducing their guests to bold, big flavors in creative and brand-specific ways. Pasta, of course, is the great equalizer, anchoring those bolder flavors with a comforting bowl of familiar. Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today.

For example, Yak & Yeti, a pan-Asian concept at Disney’s Animal Kingdom in Orlando, Fla., relies on pasta as a bridge to adventure in its Lobster & Shrimp Garlic Noodles. The dish stars lobster, shrimp, scallops, shiitakes and red bell pepper, then dials up craveability with a Chinese garlic sauce featuring garlic, ginger, sambal, rice vinegar, light and dark soy sauces, sesame oil, mirin and hoisin. Carrying all of these savory, hot, sweet flavors is a base of delicious pasta.

“The Lobster & Shrimp Garlic Noodles is a strong seller for us,” says Faithy Harris-Dowdell, corporate chef, Yak & Yeti. “It combines the luxury appeal of lobster with a classic Chinese garlic sauce and bright, colorful veggies. A surprising but flavor-perfect touch of Parmesan finishes it off, and Barilla Pasta—either linguine or my favorite, bucatini—stands in beautifully for traditional Asian noodles. They make it more approachable to our mainstream guests, and it gives us more durability too.”

For this recipe and more global flavor ideas, visit: Barillafs.com

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