Flavor Trends, Strategies and Solutions for Menu Development




By Elyse Glickman
May 13, 2022


Jordan Harvey

Jordan Harvey

Culinary innovation around veg-centric dishes continues to impress and inspire, as chefs push the definitions of reinvention. Take, for example, the Mushroom Rueben at Hearth and Hill, a contemporary American “gathering spot,” where Jordan Harvey, Executive Chef, transforms the classic sandwich by swapping out traditional pastrami meat for oyster mushrooms. They are seasoned with black peppercorn, caraway and mustard and seared for a crispy bite. The build also features melted Swiss cheese, house-fermented sauerkraut plus a mayonnaise-based “patty sauce” spiked with onions, pickles, mustard and cayenne pepper all sandwiched between slices of toasted rye bread.

“Our sandwich is rooted in familiar flavors that are reminiscent of a classic Reuben, but it is a scratch-made product beginning to end and a meat-free delight,” says Harvey. “It provides a lighter, yet still hearty, lunch option.” While the sandwich was designed to be an easy execution pick up, Harvey emphasizes the value of layering flavor in the individual elements, like the sauces and fermented ingredients. “We invest our time a bit more into the creation of the components, rather than forcing all the flavor at the last minute,” he says.


About The Author


Elyse Glickman has an extensive food and beverage journalism resume encompassing reviews, chef profiles, trends, recipes and other topics for publications and websites in the U.S. and abroad. For more than a decade, she covered the Los Angeles dining scene as a senior food editor for “Boulevard Magazine” and “C-Suite Quarterly,” while digging deeper into wine, beverage and cocktail topics for trades such as “The Tasting Panel,” “Bar Business,” “El Restaurante.” She also has explored international restaurant and food trends for travel stories published in Roseann Tully’s “Intermezzo” and “SIP” magazines, “Taste & Travel” and “Global Traveler.” [email protected]