Author: Flavor & The Menu Staff

PHOTO CREDIT: wpadmin “Over the past couple of years, I’ve been developing more and more vegetable-based small plates to meet the increasing demand from our guests,” says Gabriel Caliendo, VP of R&D/Corporate Executive Chef for Lazy Dog restaurants. Recent examples include: Fire-Roasted Asparagus with poached egg and bacon; Spicy Edamame Beans with Japanese togarashi seasoning; and Baby Kale & Hazelnuts with roasted Brussels sprouts in housemade honey mustard. “It’s been really fun working different flavors and concepts to fill this need,” he says.  The newest addition to the lineup is the plainly named Roasted Vegetables, which belies the complexity...

PHOTO CREDIT: Flavor & The Menu Staff Executive Chef Greg Gettles of farm-to-table Piedmont Restaurant in Durham, N.C., makes an apple jus to brighten and balance his dish of lamb loin chops. Starting with a lamb stock, he adds caramelized lamb trimmings, aromatics and caramelized apples. “Sweet and sour is my favorite—I love really bad Chinese food,” he says with a laugh. “So apple jus is taking that flavor combination and incorporating it into my French-cooking background. To me, lamb is light. We didn’t want to burden it with a heavy flavor. The apple jus is a needed pop...

PHOTO CREDIT: Flavor & The Menu Staff Responding to the modern demands of college dining, where enlightened students seek out global flavors and healthful cuisine, the University of Colorado Boulder has built a reputation for flavorful, globally diverse, from-scratch, campus dining offerings. Ever since it introduced the weekly “Pho Friday” to one of its dining stations, students have clamored for the sweet, savory, sour noodle dish. A selection of buffet-style, customizable toppings for the noodles and broth include: chicken, tofu, broccoli, spinach, mushrooms, bean sprouts, carrots and cabbage. Sriracha and lime add an essential punch to the build. “We...

PHOTO CREDIT: Flavor & The Menu Staff As one would expect from a Disney property, meals at Disney’s Port Orleans Resort (Boatwright’s Dining Hall & River Roost Lounge) often come with entertainment. So it’s no surprise that the food itself has a playful edge. The Pirogue Platter appetizer is an assortment of meats, artisanal cheeses and more. The fun is in the ever-changing mix. “We add new items to be featured on this platter on a regular basis,” says Tony Marotta, head chef. “Items can range from different cheeses, housemade charcuterie, chutneys, local honey and our recent favorite item...

Dugg Dozen: Burger toppings include hickory-smoked bacon and crispy onion straws.