Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo

 

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On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in the city’s new Thompson Hotel last year showcasing Texas ingredients in options like the Wagyu tartare served à la “toad in the hole” with a quail egg dropped into a toast round, topped with American caviar and surrounded by dollops of smoked crème fraîche.

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San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.

About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]