Flavor Trends, Strategies and Solutions for Menu Development




By Patricia Fitzgerald

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  


Ziv Scherman

Elvis lore has it that the “King” was obsessed with peanut butter-and-banana sandwiches, providing a little background to why a signature cocktail at Blue Jay Bistro, a contemporary fine-dining establishment in North Carolina, is named for Presley’s home, a Memphis landmark 800 miles away. Ziv Scherman, Food & Beverage Director, knows this craveable combination has a wide following beyond the singer’s fans, although he credits the release of the 2022 buzzy biopic “Elvis” with heightening interest in Blue Jay’s new drink.

The Graceland features a housemade banana-infused Jameson, Skrewball peanut butter whiskey and banana liqueur. “All of the flavors meld together in the glass,” says Scherman. Crispy bacon and a brûléed banana are applied as textural garnishes, adding a little crunch to the experience. “I think many people love this flavor combination,” he notes. “It’s a classic that brings back fond breakfast memories with family. We’ve flipped the daypart, so guests now can create new memories of enjoying those last bites and sips together around the table or a fire pit.”


About The Author

Patricia Fitzgerald

Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]