Inspirations for salad builds with a modern flavor narrative
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
Grains keep making inroads onto mainstream menus; here are a dozen varieties with menu versatility and staying power
Good carriers display the latest flavor trends at their best
How are operators taking the healthfulness of their menus to the next level?
The sustaining trends expressing themselves in the a.m. daypart continue to grow in leaps and bounds