Flavor & The Menu is a foodservice media company, in print in high-quality trade publication with a frequency of six times a year, online at getflavor.com, and in a Flavor Flash e-newsletter format. Our editorial mission is to deliver flavor trends and strategies for food and beverage menu developers, in multiple media venues.
External link for Flavor & The Menu
PO Box 422
Freeport, ME 04032, US
The Flavor Experience is next month in San Diego! Whether you're attending or looking to learn more about this innovative and flavor-forward event, we encourage you to follow our LinkedIn page!
We're looking forward to welcoming you to our 20th Flavor Experience next month! What are you most excited about this year? If you have yet to register, we are almost at capacity, so get those registrations in: https://lnkd.in/e8zhk-hR
Reimagining global entrées as bowls and dense salads yields filling dishes that, while healthy, are anything but light. Consider these five global plates and platters as starting points for flavorful bowl builds: https://lnkd.in/etR7eN-z
Whether she’s recounting an unforgettable taste experience or declaring her passion for wings, Katy Velazquez's zeal for all things culinary shines through. At a time when social media dominates ideation channels, the Corporate Executive Chef for fast casual Qdoba Restaurant Corporation finds inspiration in "old school" sources, like magazines, cookbooks and recipe clippings. Here, she applies her zeal and creativity to three flavor-packed dishes: https://lnkd.in/eMZSNEnX
Chef Chris Aquilino shares his culinary influences for this specific dish created for our Kitchen Collaborative series. Add to the conversation by sharing what inspires you and your menu development!
Award Winning Culinary Architect & Leader | Visionary | Culinary Sustainability Strategist | Innovation | Operations Leadership | Business Coach
Inspiration comes in many forms! Let's talk about it... I was recently reflecting on the dish I did with the Kikkoman Corporation- and Flavor & The Menu. This is my- Kikkoman Soy Sauce & Beet Marinated Kanpachi Crudo. Particularly with this dish it was late summer and I was mentally transitioning from bright and summery flavors- bright, acidic, and fresh- to fall: earthy, rich and warm. I had also recently spent time in DC at some incredible museums looking at works of art I had previously only seen in my art history classes. Do you see the influences? What inspires you? #recipedevelopment #inspiration
French Dip Reinvention ✨ Meat enthusiasts revel in the interactive qualities of this sandwich, but given its ubiquity, the French dip rarely grabs menu headlines. Like the other classic sandwiches, it can be updated by switching the protein or adding fresh fillings. But when it comes to reinvention, the sandwich has an edge over the rest thanks to its obligatory au jus, which can incorporate new seasonings and flavor components. The menu at Denver’s Pony Up includes several variations of French dip, including the Saigon, which features slow-roasted pork and is served with an umami-packed pho broth. Read on: https://lnkd.in/eyMDsU5T
Do you have an innovative take on salads? With a medley of ingredients and flavors, salads are the perfect springboard for creating new menu items across a variety of categories. From tacos and sliders to summer rolls and lettuce wraps, these small bites embody the essence of the original salad, but in a fresh, new format. Read on: https://lnkd.in/ehMtYZiZ
Executive Chef Matt Voskuil enjoys all facets of a chef's life—even the less glamorous realities of running a kitchen or business. “Interacting with the front of house and making smart business decisions are all part of ensuring ongoing success," he says. "They’re all rewarding in their own right." That said, Voskuil particularly relishes the culinary art of recipe ideation, and his talents in this area are in full display with these three recipes. Read on: https://lnkd.in/eawaWbea
Looking for coffee inspo? Look to these 3 regions 🌎 Gen Zers and other novelty-seeking consumers are craving more global flavors in their food, so why not their coffee, too? Intriguing toppings, infused syrups and other global ingredients open the door to fun concoctions in a familiar format. Explore these three regions for fresh inspiration. https://lnkd.in/eFJdU-pc
Under Vishwatej Nath's direction, Cleveland’s Progressive Field is a playground of innovation. As executive chef, Nath puts an elevated yet fun spin on classic fare like hot dogs and nachos, while also bringing in global dishes and flavors. Here's how he balances innovation with expectation: https://lnkd.in/ezUUZ6mr
Sloppy Joes and similar loose-meat sandwiches can be easily translated into captivating, premium renditions without losing their simple charm. High-quality meats, whether blended, ground or chopped, are an instant upgrade from the typical chuck. In Chicago, TriBecca’s Sandwich Shop puts an elevated spin on an iconic American comfort food, thanks to premium ingredients like Muenster cheese, agrodolce onions and steak sauce aïoli. More sandwich innovation: https://lnkd.in/d32B4hCv