Flavor Trends, Strategies and Solutions for Menu Development

The Flavors of Mise The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities

The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from the event.
PHOTO CREDIT: Kassie Borreson

When a conference is tasked with demonstrating trend-forward food and beverage, you can bet the takeaways are pretty telling, presenting menu opportunity across industry segments. The recent Mise Conference, an annual event held each August that’s dedicated to the unique needs of the hotel chef, did not disappoint. In its second year, Mise not only presented valuable and relevant content, but showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from this year’s event.

 

Kassie Borreson

FLAVOR QUICK-TAKE #1

PASTA AS A GLOBAL CARRIER

These Loaded Breakfast Pasta Shells, created by Thomas Horner, executive chef for the Mise conference, demonstrate a “new” use for pasta, easily moving into bite-sized form with on-trend profiles like shakshuka, egg foo young and huevos rancheros.

 

Jillian Werb

FLAVOR QUICK-TAKE #2

FRESH & FUNCTIONAL

Beverages in the breakfast daypart are seeing huge innovation, thanks to a demand for functional, fresh ingredients. This Breakfast Smoothie checks all the boxes with fresh blueberries, pomegranate juice, spinach, vanilla yogurt and avocado, garnished with crushed almonds.

 

Kassie Borreson

FLAVOR QUICK-TAKE #3

WATERMELON BAR BITES

Battered and fried pickled watermelon rinds with an avocado crema on top showcase a new menu opportunity. The pickling liquid features allspice, cloves, ginger root, celery seeds and peppercorns.

 

Kassie Borreson

FLAVOR QUICK-TAKE #4

BREAKFAST SANDWICH UPGRADES

This Bloody Mary Breakfast Sandwich stars sous vide Aussie grass-fed chuck tender, soft-scrambled egg, cheddar and Bloody Mary avocado salsa (cherry tomatoes, cucumber, celery, radish, onion, avocado, jalapeño, lime juice, horseradish, Bloody Mary mix).

Find out more about the Mise Conference 2019

From the November-December issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.

 

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