Flavor Trends, Strategies and Solutions for Menu Development

Tag: Vitality Bowls

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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
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Chef's Notes | Digital-exclusive content | Flavor According To | Insights | Menu Matters

Flavor at Work: Paul Adams

BY Paul Adams | Jul 25, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

Chef's Notes | Digital-exclusive content | Flavor According To | Insights | Menu Matters

Flavor at Work: Jay Perry

BY Jay Perry | Jul 12, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

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This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.

FROM OUR FRIENDS

How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.

Four opportunities for the sweet side of the menu

Surprising textural finishes offer big impact

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

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From Texas Pete Hot Sauce at The Flavor Experience 2018. Octopus marinated in Texas Pete hot sauce and green tea fo… t.co/zsLP1e8Y6k

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With shrinking food margins and increasing labor issues, finding ways to cross-utilize premium cuts of protein is i… t.co/4dPArxMfpC

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Boost your nonalc beverages by using emerging flavors that connect with broader trends. Add pops of color, functio… t.co/YaJKrHN52S