Author: Flavor & The Menu Staff

PHOTO CREDIT: Flavor & The Menu Staff Combining the juicy freshness of watermelon with a rich, soul-satisfying pudding seems like a study in contrasts, but the flavor and texture combination are in perfect harmony. Developed by Dave Woolley, consulting chef, the pudding’s recipe features watermelon juice, which bolsters both the watermelon color and flavor. “The Watermelon-Mint Crème Fraîche has a creamy and crunchy consistency with a bright flavor from the mint,” says Megan McKenna, Director of Foodservice and Marketing. “The crumble gives the dish a contradictory crunch.” A garnish of pickled watermelon rind adds interest, as well as tying...

PHOTO CREDIT: Flavor & The Menu Staff At this year’s South Beach Wine & Food Festival, the National Honey Board (NHB) served up a one-bite wonder of Honey-Brushed Pear Crostini, which proved to be a crowd favorite. NHB offered an estimated 3,000 servings per day over the three-day event. The crostini is simple but flavorful: brushed with honey and topped with blue cheese, Anjou pear and fresh rosemary, then finished with a sweet drizzle of honey. “It was an ideal recipe to highlight honey and how it can complement a variety of flavors—from savory blue cheese to mild Anjou...

PHOTO CREDIT: Flavor & The Menu Staff Vast variations in clam chowder make it an ideal menu item for signaturization. They range from light and brothy to thick and hearty, or from New England to Manhattan. The Bonney Read’s version is green. Executive Chef/Partner James Avery first created this different take on chowder for a pop-up dinner, and now it’s a mainstay on the dinner menu. “In this dish, I’ve done a classical pairing of clams, potatoes and pork, but added my own spin by incorporating parsnips, poblano peppers and fennel sausage instead of bacon,” says Avery. And the...

PHOTO CREDIT: Flavor & The Menu Staff At a coastal resort known for its culinary edge, the expectation for quality, flavor-forward seafood offerings is pretty high. “We started this dish as a discussion of flavorful curries and chutneys that we loved from India and Asia,” says Harraseeket Inn’s Executive Chef Troy Mains, describing the base of what would become a seafood medley of salmon, scallops, mussels and lobster. Chef de Cuisine Kevin Cagney had been playing with the flavor components, experimenting with a green curry base that had kaffir lime leaves, coconut milk and fish sauce. “I wanted more...

PHOTO CREDIT: Flavor & The Menu Staff Millennials and Centennials are looking for personalized touches at every turn in foodservice. Baskin-Robbins’ latest offering delivers that customization. The Warm Cookie Ice Cream Sandwich features any of the chain’s 31 ice cream flavors sandwiched between a choice of two warmed-to-order chewy cookies, topped with rainbow sprinkles, chocolate sprinkles or chopped almonds. Customers can also opt for a double, splurging on two scoops of ice cream between three cookies. There are currently four cookie options: dark chocolate chunk, double fudge, peanut butter-chocolate and white chunk macadamia nut. “We think the endless opportunities...