Flavor Trends, Strategies and Solutions for Menu Development

Commodity Boards

Strategy > Commodity Boards

5.Breakfast Breakouts

There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.

6.Flavor Makers

Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.

RECIPES

Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.

GALLERY

FROM OUR FRIENDS

Chefs share what comfort food means to their guests
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Grapes showcase the culinary treatments making fruit a menu star
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each

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