Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Katie Ayoub

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Adam Gertler

If you’re bringing to market a wings concept and looking to differentiate in a very crowded field, flavor profiles need to be next level. This is exactly where Jailbird, a virtual wings and tenders concept from The Absolute Brands, succeeds. Adam Gertler is the Culinary Director of the restaurant group, which includes Dog Haus, a gourmet hot dog, sausage and burger concept. He says that Jailbird stands out from the competition thanks to its unique lineup of flavors, from Sweet Orange Chile to Korean Hot Sauce—each is familiar to modern diners but is crafted in a way that delivers nuance.

The Chipotle-Honey Wings is an exceptional menu performer. “The dish is a balance of taste and texture. The wings themselves are cured with a spice blend and then battered with a cornstarch-flour batter that provides a heady crunch when fried,” says Gertler. “The sauce is made with chipotle peppers in adobo, which are spicy and very smoky, blended with honey, fresh garlic and cumin. The result is a sweet and subtly spicy sauce that coats the crispy wings and fills the lacy crevices. You get crunch-sweet-smoke-spice ecstasy in every bite. For me, it’s the smoke that’s the secret flavor kicker.”

 

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]