Author: Flavor & The Menu Staff

PHOTO CREDIT: Flavor & The Menu Staff Korea’s bold flavors are leading the pack of new global cuisines that are finding a place on American menus. But usually the introduction is tentative: You might find a touch of gochujang in place of ketchup or kimchi instead of coleslaw. Not the case with the Bulgogi Dupbop served at Agua Caliente Casino Resort Spa’s Poker Deli, which caters to a range of diners—including Korean clientele. Executive Chef Mike Milligan collaborated with Korean Chef Kun Jun Bak to offer a dish that serves up authenticity in an accessible bowl build. “Dupbop means...

PHOTO CREDIT: Flavor & The Menu Staff Chef/Owner Tony Conte turns to Calabrian chile peppers to round out his veg-centric dish of Ember-Roasted Beets with Calabrian chile kefir, pecans and maple vinegar. “I have found that adding a bit of heat can really build the levels on the plate and add an unexpected element. You can use even a small amount—a diner might wonder why the dish tastes unique but can’t put their finger on how or why.” The Calabrian chile is his go-to for heat; he describes it as a chile pepper that’s “vine-grown in sun-drenched Calabria, Italy,...

PHOTO CREDIT: Flavor & The Menu Staff To mark the Mexican holiday of Carnaval and the Lenten period that follows, Hacienda and La Señorita Mexican Restaurants wanted to introduce a seafood-centric LTO. Enter the Bongo Shrimp Tostada. Gary White, Food and Beverage Director, and Peter Haase, Hacienda Manager, landed on a festive “tostada” with layers of flavor and texture. It starts with a sweet corn cake grilled on a flat-top grill, topped high with black beans, grilled tomatillo, shredded lettuce, coconut shrimp tossed in rum glaze, pineapple salsa and a chipotle sauce to finish. “Sweet, sour, heat and crunch all balanced...

PHOTO CREDIT: Flavor & The Menu Staff With the doughnut craze showing no signs of abating, it’s fun to see what’s next. Cold Stone Creamery recently introduced the Blueberry Donut Shake, combining sweet-cream ice cream, blueberries and a doughnut. “What I love most about this shake is the combination of two huge trends right now: the over-indulgent milkshake and the reinvigorated, but classic, doughnut,” says Morgan Osborne, R&D Manager. “My goal was not only to have an eye-catching, vibrant shake, but also to recreate one of the things Cold Stone Creamery is most famous for: cakey texture in ice...

PHOTO CREDIT: Flavor & The Menu Staff With trending Middle Eastern spices and easy shareability, muhammara is having a moment. At Cantine, where the focus is on the flavors of Italy and the surrounding Mediterranean, the muhammara made its way onto the menu after its sister restaurant (Fino) found the dip to be hugely popular among diners. The red pepper-walnut dip originally hails from Aleppo, Syria, and when served with pita, it makes an inviting bar bite or shareable snack. “Its flavors are bright, with a touch of heat from the chile flakes and a nice richness from the...