Flavor Trends, Strategies and Solutions for Menu Development

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By Chris Aquilino
January 13, 2021

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Seaweed represents a great marriage of sustainability and culinary best practices. The addition of seaweed to menu items will give operators an array of options for signature flavor with a good backstory. Here are some creative thought starters:

  • Nori- and sesame-crusted salmon
  • Sea lettuce and garlicky chickpea and rice bowl
  • Nori popcorn
  • Nori deviled eggs
  • Seaweed and cabbage slaw
  • Nori, quinoa, pumpkin and sesame seed granola
  • Avocado and wakame salad
  • Seaweed sugar cookies

ABOUT THE AUTHOR

mmChris Aquilino is an award-winning chef, culinary leader, sustainability expert, culinary architect, brand ambassador advisor, author and artist with 30-plus years of industry experience. He is the culinary driving force behind numerous multi-million dollar national foodservice concepts and brands specializing in recipe development, branded content creation, smart menu design, culinary sustainability, food waste management and recovery, food styling and photography. Chris is the Chief Culinary Officer for Further Culinary Group, a boutique foodservice consulting and creative firm out of Charlotte, N.C.; the photographer, food stylist and Culinary Ambassador for Forever Oceans; and the VP of the Charlotte Chapter of the American Culinary Federation.

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

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STORY TAGS

2021 January-February Top Ten Trends
Seaweed Trend


About The Author

Chris Aquilino

CHRIS AQUILINO is an award-winning chef, culinary leader, sustainability expert, culinary architect, brand ambassador advisor, author and artist with 30-plus years of industry experience. He is the culinary driving force behind numerous multi-million dollar national foodservice concepts and brands specializing in recipe development, branded content creation, smart menu design, culinary sustainability, food waste management and recovery, food styling and photography. Chris is the Chief Culinary Officer for Further Culinary Group, a boutique foodservice consulting and creative firm out of Charlotte, N.C.; the photographer, food stylist and Culinary Ambassador for Forever Oceans; and the VP of the Charlotte Chapter of the American Culinary Federation.