By Mike Kostyo
Mikel Goikolea, Executive Chef, Leku, Miami
“A flavor discovery we’re proud of is the use of black truffles in our smooth and creamy Basque-style cheesecake.”
Leku’s best-selling dessert, Tarta de Queso Vasca, sees black truffle incorporated into the creamy Basque-style “burnt” cheesecake. A recipe with origins from Northern Spain’s Basque country, the earthiness of the truffle works beautifully against Leku’s silky, sweet custard, which is served with a raspberry sorbet.
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. ISSUE
