Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Author: Flavor & The Menu Staff
Jorge Cespedes is consulting corporate chef for Bush’s Beans. He suggests cutting edge ways to serve beans for breakfast, has delicious ideas for seasonings for crispy garbanzo beans, and challenges chefs to see how far hummus can go.
Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.