Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 20, 2021

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Jessica Tomlinson

Jessica Tomlinson

Pimento continues its move onto menus outside of Southern bounds, spreading its distinctive craveability far and wide. “It is comforting, creamy, indulgent and melts beautifully on top of a burger,” says Jessica Tomlinson, Director of Culinary for Ford’s Garage, a fast-casual burger joint. On its Mustang Burger, pimento cheese spread is one of two flavor-forward ingredients that sets this handheld apart. The other is a spicy sweet Fresno chile jam.

Tomlinson was inspired by the Midwest potluck supper dishes of her youth, which often included pepper jelly on top of cream cheese served with crackers. “Fresno chile jam on pimento spread is my version,” she says. Ford’s Garage is banking on the surprise factor as it tests this item. Guests may know pimento cheese, but likely are unaware of the jam. “This burger will be unique to Ford’s Garage and not something a guest can get anywhere else,” Tomlinson says.

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.