Flavor Trends, Strategies and Solutions for Menu Development

Tag: Honey

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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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Modern menus rely on a fearless embrace of flavor

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

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

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