Flavor Trends, Strategies and Solutions for Menu Development




In partnership with the National Mango Board

By Eliza Amari

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Kristin Beringson

Southern soul and French technique overlap at Henley Modern American Brasserie, a concept housed in the Kimpton Aertson Hotel. Executive Chef Kristin Beringson menued this seasonal Ruby Trout special to showcase the versatility of mango on the menu.

A “very Southern” tabbouleh featuring grilled mango, corn and heirloom cherry tomatoes serves as a base for the grilled trout fillet. For a take on barbecue sauce, leftover mango is combined with mustard for a vinaigrette that adds sweetness and tang to the build.

“It’s fresh, bright, vibrant, with a nice balance of flavors and textures,” says Beringson. “It’s a dish that isn’t overworked and is very fast to push out, so is popular with the line cooks.” Pescatarian and dairy free, the dish also checks a number of boxes for diners with special dietary preferences.


About The Author

Eliza Amari

Eliza Amari is special projects editor for Flavor & The Menu.