Flavor Trends, Strategies and Solutions for Menu Development

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September-October 2020

Magazine > September-October 2020

March-April 2020 Flavor cover

Delivering hospitality through unique F&B tactics, Tahini takes over, Cheese makes the menu, Breakfast wins the day, and more stories and inspiration aimed at chefs and menu builders.

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Stories in this Issue

Lazy Dog’s Fried Chicken TV Dinner features country gravy, mashed potatoes, sautéed spinach and a blue corn cake.

Going Old School

by Katie Ayoub | Oct 14, 2020

Lazy Dog Restaurants looks to the past as it continues to expand its takeout options

Chef/owner Reza Setayesh features an array of plant-based dishes with global flair at BimBeriBon, in Asheville, N.C.

Worldly Ways

by Katie Ayoub | Oct 12, 2020

Employing a modern approach with global flavors for plant-forward menu development

Paneer acts as a crispy, flavorful carrier in this Kaffir Lime Paneer Tikka at Urban Village in Lone Tree, Colo. The cheese is first marinated in kaffir lime, yogurt and spices, then char-grilled and split into a slider, filled with apple, fresh ginger and a mint-cilantro purée.

Flavor Find: Pass the Paneer

by Flavor & The Menu Staff | Oct 11, 2020

Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer

Seattle’s iconic fine-dining restaurant Canlis has been delivering Family Kits to guests’ homes since March. Ready-to-eat, multi-course meals change up weekly, with crafted cocktails and bottle service available, too. Here, Canlis went with a classic theme, offering the Surf N’ Turf—filet mignon and prawn cocktail, the famed Canlis Salad, asparagus roasted with seaweed vinegar and herb-garlic rolls. Handcrafted and bottled cocktails packaged in apothecary-style bottles include the Almost Perfect, with Cocchi Americano, Averna, Plantation Stiggins’ Fancy Pineapple Rum, grenadine and Angostura bitters, and Jungle Bird, a classic Tiki drink featuring rum and Campari.

Deep Dive: Carried Away

by Katie Ayoub | Sep 23, 2020

Turning off-premise food & beverage challenges into opportunities

Publisher's Page

by Cathy Nash Holley | Aug 28, 2020

Welcome to the September-October 2020 issue from Cathy Holley