Flavor Trends, Strategies and Solutions for Menu Development

 

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

Teeny-tiny whole vegetables or thin cuts of vegetable spirals, matchsticks and ribbons bring a bit of whimsy to the presentation, as well as fresh flavor and a health halo to boot. Whether served raw, pickled, charred or fried, these creative vegetable adornments are a big win.

Try This

Savory: Rainbow Breakfast Tacos, featuring classic migas topped with avocado and charred miniature tri-color sweet and hot peppers, served on a warm flour tortilla

Savory: Crudite Risotto, starring classic risotto topped with a blanched crudite assortment of whole miniature vegetables and vegetable ribbons, fresh herbs and shaved Manchego cheese

Sippable: “Cukelada” Cocktail, a Michelada base garnished with mini cucumbers and their buttery-yellow flowers

« BACK NEXT »

About The Author

mm

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.