Flavor Trends, Strategies and Solutions for Menu Development

Ahi Tuna Poke Bowl by Ocean Prime From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

Ocean Prime’s recently added Ahi Tuna Poke Bowl is a composed take on the casual offering, with Ahi tuna, salmon, avocado and Sriracha vinaigrette atop sushi rice.
PHOTO CREDIT: Ocean Prime

Geoff Baumberger, Executive Chef | Ocean Prime, Beverly Hills, Calif.

One of Cameron Mitchell Restaurants’ concepts, Ocean Prime serves seafood and prime cuts of meat in 15 locations across the country. Geoff Baumberger at Ocean Prime in Beverly Hills, Calif., says the recently added Ahi Tuna Poke Bowl with avocado and Sriracha vinaigrette sells exceptionally well.

“Some of our most popular items like the Poke Bowl start out as simple features that a chef in any of our locations might develop for lunch or dinner,” he says. “The dishes are improved with feedback from our team of regional chefs and our corporate executive chef. If a dish is a hit, that is a great start to it being added to the menu in a seasonal or more permanent form.”

Ocean Prime orders seafood from multiple companies for consistent supply. “With a menu that is relatively consistent across a number of locations, sometimes we face challenges in sourcing the supply we need,” says Baumberger. “Our ability to order from more than one company helps us serve the freshest, highest quality fish we can get our hands on at every location.”

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.

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About The Author

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Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.