September-October 2019
Stories in this Issue
Welcome to the New Issue
Welcome to the September-October 2019 issue from Cathy Holley
Inspiration
Signature Flavor: Going to the Greek
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Chef's Notes | Ingredients
Flavor Trifecta: Travis G. Peters
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Chef's Notes
Flavor Playlist: Andrea Murdoch
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
Chef's Notes
Flavor Find: Green for the Gold
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
Global | Ingredients
Flavor Watch: Balkan Beauty
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
A Celebration of Flavor
Celebrating 15 years of the annual Flavor Experience
Street-level Trends
Flavor Expedition 2019: Part Three
Live research reveals fresh ideas across menu parts
10 Flavor Upgrades
10 Flavor Builders: Getting Toasted
Craveable sandwich builds enliven fall and winter menus
Dozen Ways
A Dozen Ways: Cheese on Top
Twelve ways to leverage cheese in unexpected flavor combinations
Homing in on Hummus
This plant-based superstar moves deeper into menu development
Demographic Trends
Influencing Flavors
Trends and patterns having an impact on food and beverage preferences
10 Beverage Upgrades | Cocktails
Get Fired Up with 10 Cold-weather Cocktails
Tap into nostalgia with premium seasonal sips
