Flavor & The Menu logo
FLAVOR FLASH E-NEWSLETTER:
Flavor & The Menu logo
Flavor & The Menu current issue
FLAVOR FLASH E-NEWSLETTER:
Flavor & The Menu logo
Flavor & The Menu current issue
FLAVOR FLASH E-NEWSLETTER:
Flavor Trends, Strategies and Solutions for Menu Development

Commodity Boards

Strategy > Commodity Boards

8.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.

9.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

On a mission to deliver memorable, craveable, inimitable flavor experiences
Pimento Beer Cheese Fritters
Recipe courtesy of chefs Will Eudy and Ben Whittington
Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb

GALLERY

FROM OUR FRIENDS

Short Rib Ropa Vieja with roasted red pepper sauce
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.
Signature sauces move menus
Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.
Using an iconic brand to elevate 6 dishes

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS

 


 

 

LATEST TWEETS

[statictweets skin=”default” resource=”usertimeline” user=”” list=”” query=”” id=”” count=”3″ retweets=”on” replies=”on” ajax=”off” show=”username,screenname,avatar,time,actions,media”/]