Flavor Trends, Strategies and Solutions for Menu Development

True Grit Best of Flavor 2017

Grit Soufflé Local goat cheese, grits, bacon beurre blanc, shiitake and crispy leek

Talk about crossover appeal. Grits get a refined makeover in the elegant Grit Soufflé at Watermark Restaurant, an elevated Southern concept. Capitalizing on the continued love affair with modern Southern dishes, the appetizer is a rich and creamy dish, made like a classic cheese soufflé with layers of goat cheese, but with Anson Mills grits added.

The Southern theme continues with a smoky Benton’s bacon beurre blanc. Finely shredded crispy shiitake and leeks top it off, adding both textural contrast and flavor depth.

“This has been a successful dish for us over the years because it highlights the great flavors of the South with a sophisticated French preparation,” says Hughes Brown, Director of Operations. “Plus, what’s not to love about cheese, butter, bacon and grits?”

This elegant remix of down-home flavors is Watermark’s top-selling appetizer—and is the only dish that the restaurant has never taken off the menu.

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