Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

September-October 2021

Magazine > September-October 2021

September-October 2021 Flavor cover

The September-October 2021 issue of Flavor & The Menu, for chefs and menu developers. Featuring trend markers, breakfast + brunch ideas, Horchata, global sauces and spice blend trends.

Interested in receiving our print magazine six times a year?
Subscribe to the print magazine

Would you like to receive food and menu trend updates and recipes straight to your inbox?
Sign up for our weekly email newsletter

Stories in this Issue

(left) The Salty Donut’s Dallas location soaks its brioche-based Horchata doughnut in housemade horchata for 24 hours before being bottom encrusted with Valrhona Caramelia chocolate and finished with a torched cinnamon meringue. (right) Tony Pereyra’s Meet Me at the Playa cocktail features horchata, coconut-infused rum, orange blossom water and chicory-pecan bitters and is served with orange peel, a cinnamon stick and a cinnamon-sugar rim.

Flavor on the Edge: Horchata

by Maeve Webster | Dec 27, 2021

Exploring new menu possibilities that capture the essence of this comforting Mexican favorite

Kat Turner of Highly Likely Café in Los Angeles serves eclectic breakfast fare that stands out with punches of global flavors courtesy of creative sauces and spreads.

Wake Up to Flavor

by Mike Kostyo | Oct 14, 2021

Creative sauces and condiments kickstart the morning meal

This Smoked Salmon Bagel with Forager’s Guacamole offers a wholesome mash-up of bagel and lox with avocado toast, building signature flavor and broad menu versatility.

Let's Do Brunch

by Eliza Amari | Oct 13, 2021

Trend-forward ideas for all-day breakfast & brunch

Flavor Trifecta: Kaegan Welch

by Flavor & The Menu | Oct 6, 2021

A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones

Look to flavorful stews as a way to introduce a premium—and hearty—component in unexpected places. Here, chunks of green chile verde-braised pork serve as a rich protein topper in a satisfying burger build.

Flavor Makeover: Stew

by Rob Corliss | Oct 5, 2021

Taking a closer look at this comfort-centric format for new flavor inspirations

At dLeña in Washington, D.C., Richard Sandoval menus Salmon Zarandeado, a dish prepared using 500-year-old techniques from Nayarit, Mexico. After marinating the fish in a mixture of achiote, orange juice, beer, oregano, chipotle, salt and pepper, he chars it over hot coals in a wood-fired oven.

Trend Incubators

by Katie Ayoub | Oct 4, 2021

Spotlighting four concepts whose menus cast light on future flavor trends

Inspiring New Tastes

by Flavor & The Menu | Sep 27, 2021

From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience

(Clockwise from top left): Bobby Schaffer’s Lost Larson bakery/cafe features savory pastries inspired by his Swedish heritage; Sugargoat’s Cheez-It Cupcake is a to-go version of owner Stephanie Izard’s famously whimsical cake melding cheddar cheese, strawberry Nesquik buttercream and peanut butter flavors; The Shakshuka Khachapuri at Fiya bubbles over with melted cheese, tomato sauce and soft egg yolk; Purple Haze, served at Lakeview’s Wake ’n Bacon, is an iced latte showcasing an ube base, topped by layers of oat “milk” and cold-brew coffee.

2021 Flavor Expedition

by Nicholas Gonring | Sep 20, 2021

Trend tracking in Chicago spotlights emerging menu opportunities

Publisher's Page

by Cathy Nash Holley | Sep 8, 2021

Welcome to the September/October 2021 issue from Cathy Holley