Flavor Trends, Strategies and Solutions for Menu Development

Toast of the Town Firebirds | based in Charlotte, N.C.

PHOTO CREDIT: Flavor & The Menu Staff

Toast by any name continues to invite innovation. The Shrimp Bruschetta at Firebirds Wood Fired Grill illustrates how elaborate you can get when layering trending flavors atop toast. The shrimp is tossed in citrus seasoning, then roasted. The bruschetta is toasted with Creole seasonings before being layered with the roasted shrimp, charred corn, and black bean salsa with fresh cilantro. Avocado pico de gallo finishes the dish.

“Guests love the layers of flavors, colors and textures,” says Steven Sturm, Corporate Chef. “This was very popular, and when the LTO ended people continued to ask for it.” He says it would be simple to use the same platform with other proteins—or minus the protein for a vegetarian option.

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