Flavor Trends, Strategies and Solutions for Menu Development
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“After a trip to Argentina, we brought back Patagonian sea salt. It has incredible flavor from its salinity and boasts a chunky texture. At one local restaurant we enjoyed fresh hot bread with that Patagonian sea salt and EVOO. It was one of the best, simplest and well-executed combinations of flavors.”

—Jon Sloan, Culinary Director, The Crack Shack, Based in San Diego

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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