Flavor Trends, Strategies and Solutions for Menu Development

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Tag: Cheese

INSPIRATION | PARTNER CONTENT

Five Trends I’m Watching in 2018

Trends you should be considering when it comes to developing your menu strategy in 2018 - with the National Restaurant Association

BEVERAGES | STREET LEVEL TRENDS

Cocktail Trends Tour

What are the five overarching trends driving successful beverage menus in 2018? We bring you the latest research.

10 BEVERAGE UPGRADES

Veg-Centric
Cocktails

Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well. Read on for inspiration and new flavor combinations

INGREDIENTS | FIELD NOTES

Everybody Sambal

Sambal is a sexy hot sauce. The name alone seduces with the promise of faraway adventure. We asked four chefs how they use it.
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INSIGHTS

Flavor Trifecta: garlic, pomegranate molasses and eggplant

2020 November-December | Chefs | Front Page | Ingredients | Insights | The Latest

Flavor Trifecta: Loay Alhindi

BY Flavor & The Menu | Nov 8, 2020
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

2020 September-October | Chefs | Front Page | Ingredients | Insights | The Latest

Flavor Trifecta: John J. O’Leary

BY Flavor & The Menu | Sep 12, 2020
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue

2018 November-December | Chef's Notes | Flavor According To | Ingredients | Insights

Flavor Playlist: Estevan Jimenez

BY Estevan Jimenez | Nov 25, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

2018 November-December | Chef's Notes | Flavor According To | Insights

Flavor Trifecta: Aron Habiger

BY Aron Habiger | Oct 30, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
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RECIPES

Kitchen Collaborative: Zack Randol

Anchoring flavor in simple sophistication

Kitchen Collaborative: “Jay Z” Ziobrowski, CEC

Creating modern menu items that are too tempting to resist

Kitchen Collaborative: Michael Boyer

Bringing his A-game to develop on-trend recipes for modern menus
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FROM OUR FRIENDS

Putting the OMG in LTOs: Modern Restaurant Concepts

Spring-seasonality and grassfed Australian beef puts the OMG in this LTO

Short Rib Ropa Vieja with roasted red pepper sauce
4 Meat-centric Menu Hits

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.
Feelin’ Saucy

Signature sauces move menus

Roasted Vegetable Stuffed Poblano video

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