Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Hunter Evans

Hunter Evans

The menu at all-day café Elvie’s is an amalgam of Mississippi’s culinary heritage, French influences and regional ingredients. The Wahoo in Corn is a perfect representation of that spirit, celebrating a root-to-stem approach to one of the area’s most abundant and iconic summer vegetables.

Executive Chef Hunter Evans wraps the fish, along with an array of aromatics, in a fresh corn husk and steams it. To plate, he covers pieces of the husk with the steamed wahoo, then spoons a charred corn-squash-zucchini succotash on top. Tableside, a sauce made with corn purée laced with jalapeño is poured over the dish. “The goal of the sauce is to resemble the flavor profile of a creamed corn,” says Evans. “And the corn husk lends a subtle nutty corn flavor that pairs really well with the wahoo, which is lean, flaky and mild, with a sweet taste.”

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.