Maine Lobster with Turkish pasta and local beans.
Author: Flavor & The Menu Staff
PHOTO CREDIT: Flavor & The Menu Staff “We heard that we owe it to ourselves to try the fried avocado.” That’s what Brian Sonoskus, Executive Chef, hears from customers about Tupelo Honey’s County Fair Avocado. “Those who try it come back for it over and over again,” he says. “And they tell their friends. They’ll even tell the people at the next table to try it.” This signature small plate sees avocado dipped in seasoned flour, then buttermilk, then seasoned panko, then buttermilk and panko again. Once deep-fried, the avocado quarters are served with puréed salsa (a recipe he...
PHOTO CREDIT: Flavor & The Menu Staff The loaded fries/poutine trend keeps gaining momentum, fueled by its insanely craveable combination of french fries, sauce, cheese and toppings. At Yalla Mediterranean, the Shawarma Fries are on the secret menu, expressing the concept’s sense of place. The shareable dish stars Yalla fries topped with Lebanese-spiced, slow-roasted chicken shawarma, cucumber-tomato salad, sumac onions, Israeli pickles, feta-ranch sauce and chermoula, as well as a sprinkling of feta. “This is a very decadent dish, where all the different flavors go together beautifully,” says Dexter Lee, Concept Chef for the growing fast-casual. Shawarma as a...
PHOTO CREDIT: Flavor & The Menu Staff Watching flavor trends play out on college campuses is a smart way to see what’s coming down the pipeline. And now, as produce-based cuisine is taking the spotlight, it’s interesting to see the innovations coming out of campus dining. “Plant-forward dishes are quickly emerging as a popular choice among many students, with flavor and healthfulness as the leading reason,” says Christopher Howland, Purchasing/Marketing Director, Auxiliary Enterprises. “The zucchini cake with Greek yogurt is a perfect example of this trend.” This dish is proving to be a very popular menu addition: Whenever they...
PHOTO CREDIT: Flavor & The Menu Staff Perhaps it’s a surprise that a light, floral cocktail like the Lavender Southside would invite demand in a meat-centric concept like Fogo de Chão. But its complementary character is precisely the reason it works so well with the medley of churrasco-style meats. As with a classic Southside, gin sets the tone, with fresh lime sour introducing bright acidity. The addition of lavender bitters and dried lavender gives it an updated floral spin. “This cocktail was crafted to be well balanced, leaning slightly toward the sour/tart side,” says Andrew Feldmann, Senior VP of...