Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
September 10, 2019

To push the boundaries of plant-based menu ideation, attendees at Markon’s fifth annual Chef Summit participated in a “Green Box” culinary challenge that saw inventive uses of a variety of produce items.

The winning dish was a Scallop & Shrimp Lettuce Bisque, featuring Markon’s Ready-Set-Serve Heritage Salad Blend puréed and poured alongside skillet-roasted shrimp and scallops, red-oak pesto and lolla rosa oil.

The dish was created by David Cunningham, center-of-plate sales specialist and culinary consultant with Reinhart Foodservice, and Jesse Edmunds, managing member of Seven Hills Hospitality Group in Tallahassee, Fla.

The Chef Summit, held each summer in Salinas, Calif., hosts Markon member chefs and their operator-chef customers, and features produce field tours, supplier meetings and hands-on ideation sessions.

From the September-October 2019 issue of Flavor & The Menu magazine

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