Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
September 10, 2019

Glenda Galvan-Garcia admits she’s had to overcome her initial negative impressions of farmed seafood. “Thankfully, options in aquaculture have come a long way and our menu is certainly a testament to that,” she says.

“Aquaculture practices vary widely so it’s important to research each producer and work with trusted suppliers to ensure quality product.” At Granville, Idaho rainbow trout has been a longstanding menu item. “I’ve always been impressed with its clean flavor. It is true to its freshwater identity and it won me over to the viability of farmed seafood.”

Another farmed seafood item is also the restaurant’s most popular: Grilled Salmon with creamed corn-red bell pepper Cajun sauce. “This is our version of maque choux, the classic creamed corn sauce from Louisiana,” she says. “I love Cajun and Creole food and find it’s a perfect fit for our menu that focuses on wholesome comfort food without the guilt. We feel it’s important to offer more healthful options not only for our guests, but for the environment as well.”

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