Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Patricia Fitzgerald
May 13, 2022

 

Mark Steuer

Mark Steuer

Pastrami as a trend-forward flavor system has been making inroads across a variety of concepts, as the classic profile is reimagined with other meats, vegetables and, now, seafood.

At Funkenhausen, a modern beer hall, Chef/Owner Mark Steuer draws on his German heritage and South Carolina upbringing to create inventive mash-ups like the Swordfish Pastrami. The dish leverages the flavor familiarity of the Reuben in the form of a light, seafood-focused small plate.

Steuer originally intended to use sturgeon but encountered supply issues. He thinks the switch to swordfish might be even better than his original concept. “Swordfish is great for this application because it takes a meaty fish to hold up to being brined for a week and then smoked without crumbling or drying out,” he says. “The smoky, moist bite of fish is enhanced by salty and funky sauerkraut, creamy sweetness from a tomato aïoli, a nice little pop of acid from pickled mustard and crunch from a chicharrón. It’s a pretty little plate of food that packs tons of flavor into each bite.”

 

About The Author

Patricia Fitzgerald

Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]