Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
April 5, 2020

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Sarah Forman’s recipes are almost always fresh, local, and vegetable-forward, rooted in her discoveries at local farmers’ markets. “The cuisines of Southeast Asia are incredible and constantly inspiring to me,” she says. Makrut lime, lemongrass, Thai basil and coriander are some of Forman’s preferred flavors for seafood recipe development. “These flavors pack such a dynamic punch—it’s like a flavor bomb,” she says.

Flavor is paramount in her dishes, but in her work in culinary programing, Forman uses the platform to promote seafood sustainability. “Any time I work with a chef or a media outlet, whether in producing a cookbook, a cooking segment or a recipe, I request two things: for the seafood to be sustainable and for a mention of the Seafood Watch app, which carries the sustainability message in a convenient format for diners.”

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