Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Chef’s Notes

Inspiration > Chef’s Notes

9.Flavor Trifecta: Alan Skversky

Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

13.Flavor Trifecta: Timothy Griffin

Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

14.Flavor Playlist: Jonathan Rohland

Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.

RECIPES

Recipe courtesy of Richard Garcia
Sponsor: Chobani®
Pulling in international influences to deliver dishes that invite exploration
Recipe courtesy of Richard Garcia
Sponsor: Tyson Foodservice

FROM OUR FRIENDS

Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Short Rib Ropa Vieja with roasted red pepper sauce
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.
Signature sauces move menus

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS

 


 

 

LATEST TWEETS

[statictweets skin=”default” resource=”usertimeline” user=”” list=”” query=”” id=”” count=”3″ retweets=”on” replies=”on” ajax=”off” show=”username,screenname,avatar,time,actions,media”/]
Advertisement Advertisement Advertisement Advertisement Advertisement