SPONSORED CONTENT
Lamb Takes Center Stage
Nordstrom serves up seasonal LTOs starring Aussie lamb
SPONSORED CONTENT
Lamb Takes Center Stage
Nordstrom serves up seasonal LTOs starring Aussie lamb
By Flavor & The Menu
March 19, 2024
By Flavor & The Menu
March 19, 2024
A robust LTO strategy is a pillar of innovation for many restaurant brands. Nordstrom Restaurants adds a layer of rich storytelling to its approach, showcasing its commitment to quality products and careful sourcing. In a recent partnership with Aussie Beef & Lamb and Thomas Foods USA, the national chain of restaurants and cafés offered a creative LTO promotion starring Australian lamb. “It’s easy to take pride in the partnership with Aussie Lamb and share their story with our guests,” says Michael Boyer, F&B Development Chef for Nordstrom Restaurant Group. “There’s a great sustainability story behind the grass-fed lamb, including a solid piece around regenerative agriculture, which is a term that is gaining understanding with today’s diners. We feel good about serving the lamb—we know it’s ethically sourced and that we’re delivering a great product that’s consistent with a great flavor profile, both mild and delicious.”
Customers who visited the national chain’s in-store restaurants and cafés in November and December were offered three special menu features, each featuring Australian lamb. “Partnerships like this, where we highlight premium ingredients, not only help drive sales, but deepen confidence levels in our guests, underscoring our commitment to sourcing high-quality ingredients,” says Boyer.
Communicating that commitment to quality is more than half the battle for operators. Nordstrom takes a savvy two-prong approach, installing systems that provide guests with one-pagers on its partnerships and educates its staff on the value of those partnerships. “Education is a key component. Our marketing materials around the LTO promotion become part of an ongoing conversation with our guests,” says Boyer. “Our goal is to provide a consistent expectation that our customers can rely on. The response is always positive.”
AUSSIE LAMB MEZZE
Photo Credit: Nordstrom Restaurant Group Nordstrom highlights ground lamb’s flavor-carrying magic in its Aussie Lamb Mezze, a fun flight of a Mediterranean Slider with lemon-oregano aïoli, arugula and pickled onion on a small ciabatta roll; Kofta Muhammara with the lamb seasoned with blackening spice and finished with pomegranate molasses and walnuts; and a Meatball Marinara served on crostini and finished with Parmesan. “Our goal was to highlight different flavors and cooking techniques for each one, really showcasing how delicious ground lamb is,” says Boyer.
AUSSIE LAMB WITH BUTTERNUT SQUASH AND FARRO RISOTTO
Photo Credit: Nordstrom Restaurant Group Boyer and the culinary team developed two dishes starring two 5-ounce Aussie lamb T-bones. For each dish, the team renders the fat cap, then sears to rare. On pick-up, the lamb is flashed in the oven for five to 10 minutes. “It was important that we chose preps that were easy for the team on pickup,” says Boyer. In the first version of the dish (pictured above), the T-bones are served with whipped ricotta con latte and butternut squash farro risotto. Pistachio gremolata adds a bright textural counterpoint. The second version pairs the lamb again with ricotta and pistachio gremolata, but goes for a heartier take on the dish by replacing the risotto with roasted fingerling potatoes and petite heirloom tomatoes, and spinach with lavender, herbes de Provence and lemon pepper.
The Aussie Meat Academy Wants YOU
The Nordstrom team developed these on-trend menu ideas at a live session of the Aussie Meat Academy, an Aussie Beef & Lamb initiative built to connect, educate and inspire foodservice chefs from all sectors of the industry to achieve success with Australian red meat. “We get so much out of it! Over the course of a day and a half, our team, including chefs and general managers, learn about sustainability and quality, and have a full day of cooking and ideation,” says Boyer. “We break into teams and do a cooking competition, with each team presenting three dishes. The session is collaborative, educational and productive, giving us menu ideas to execute.”
To inquire about a free Aussie Meat Academy session or ideation tailored for your team, email Sabina Kindler: [email protected]
A robust LTO strategy is a pillar of innovation for many restaurant brands. Nordstrom Restaurants adds a layer of rich storytelling to its approach, showcasing its commitment to quality products and careful sourcing. In a recent partnership with Aussie Beef & Lamb and Thomas Foods USA, the national chain of restaurants and cafés offered a creative LTO promotion starring Australian lamb. “It’s easy to take pride in the partnership with Aussie Lamb and share their story with our guests,” says Michael Boyer, F&B Development Chef for Nordstrom Restaurant Group. “There’s a great sustainability story behind the grass-fed lamb, including a solid piece around regenerative agriculture, which is a term that is gaining understanding with today’s diners. We feel good about serving the lamb—we know it’s ethically sourced and that we’re delivering a great product that’s consistent with a great flavor profile, both mild and delicious.”
Customers who visited the national chain’s in-store restaurants and cafés in November and December were offered three special menu features, each featuring Australian lamb. “Partnerships like this, where we highlight premium ingredients, not only help drive sales, but deepen confidence levels in our guests, underscoring our commitment to sourcing high-quality ingredients,” says Boyer.
Communicating that commitment to quality is more than half the battle for operators. Nordstrom takes a savvy two-prong approach, installing systems that provide guests with one-pagers on its partnerships and educates its staff on the value of those partnerships. “Education is a key component. Our marketing materials around the LTO promotion become part of an ongoing conversation with our guests,” says Boyer. “Our goal is to provide a consistent expectation that our customers can rely on. The response is always positive.”
AUSSIE LAMB MEZZE
Photo Credit: Nordstrom Restaurant Group Nordstrom highlights ground lamb’s flavor-carrying magic in its Aussie Lamb Mezze, a fun flight of a Mediterranean Slider with lemon-oregano aïoli, arugula and pickled onion on a small ciabatta roll; Kofta Muhammara with the lamb seasoned with blackening spice and finished with pomegranate molasses and walnuts; and a Meatball Marinara served on crostini and finished with Parmesan. “Our goal was to highlight different flavors and cooking techniques for each one, really showcasing how delicious ground lamb is,” says Boyer.
AUSSIE LAMB WITH BUTTERNUT SQUASH AND FARRO RISOTTO
Photo Credit: Nordstrom Restaurant Group Boyer and the culinary team developed two dishes starring two 5-ounce Aussie lamb T-bones. For each dish, the team renders the fat cap, then sears to rare. On pick-up, the lamb is flashed in the oven for five to 10 minutes. “It was important that we chose preps that were easy for the team on pickup,” says Boyer. In the first version of the dish (pictured above), the T-bones are served with whipped ricotta con latte and butternut squash farro risotto. Pistachio gremolata adds a bright textural counterpoint. The second version pairs the lamb again with ricotta and pistachio gremolata, but goes for a heartier take on the dish by replacing the risotto with roasted fingerling potatoes and petite heirloom tomatoes, and spinach with lavender, herbes de Provence and lemon pepper.
The Aussie Meat Academy Wants YOU
The Nordstrom team developed these on-trend menu ideas at a live session of the Aussie Meat Academy, an Aussie Beef & Lamb initiative built to connect, educate and inspire foodservice chefs from all sectors of the industry to achieve success with Australian red meat. “We get so much out of it! Over the course of a day and a half, our team, including chefs and general managers, learn about sustainability and quality, and have a full day of cooking and ideation,” says Boyer. “We break into teams and do a cooking competition, with each team presenting three dishes. The session is collaborative, educational and productive, giving us menu ideas to execute.”
To inquire about a free Aussie Meat Academy session or ideation tailored for your team, email Sabina Kindler: [email protected]
