Flavor Trends, Strategies and Solutions for Menu Development

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By Mike Kostyo

 

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Nick Bognar, Chef/Owner, Indo, St. Louis

“I’ve been working with green lentils and am looking to make a salad or small cold dish. The texture is wonderful, as long as they are prepared correctly. Cooking the lentils in dashi yields surprising results. I’m thinking dashi green lentils, crème fraîche and marinated salmon roe.”  

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ABOUT THE AUTHOR

mmKatie 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]

ISSUE

Flavor & The Menu partner content

STORY TAGS

2022 November-December
Digital-exclusive content
Flavor Discoveries


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]