Flavor Trends, Strategies and Solutions for Menu Development

Select Page

By Rob Corliss
February 28, 2021

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

Pimento cheese can be a workhorse SKU used across the menu and across dayparts. Here are 15 application ideas:

5 Menu Applications:

  • Spread on sandwiches, quesadillas, burgers and tacos
  • Sauce atop pizza
  • Melt over loaded fries, baked potatoes and nachos
  • Dip served as-is or blended with another dip/sauce
  • Filling for Juicy Lucy burgers, appetizers and fritters

5 Easy Mix-Ins:

  • Deviled eggs
  • Queso
  • Mac and cheese
  • Scrambled eggs
  • Chicken salad or egg salad

5 Heat Add-Ins:

  • Jalapeño (fresh, dried, powdered, pickled)
  • Habanero (fresh, dried, powdered)
  • Sriracha
  • Red pepper flakes or Aleppo chile flakes
  • Harissa

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

ISSUE

From the January-February Top 10 Trends 2021 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2021 issue of Flavor & The Menu

Read the full issue online

See if you qualify for free print subscription

STORY TAGS

2021 January-February Top Ten Trends
Pimento
Pimento Trend


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.