Flavor & The Menu

At Flavor & The Menu, we're all about trend-forward dishes and ingredients, but our team also has a soft spot for simple favorites—especially at this time of year. Rather than just wish you happy holidays, we'd like to share our picks for flavorful comfort this season. What's a dish or sip you're nostalgic for this time of year? 🎄

Nancy Kruse recaps her insights from The Culinary Institute of America Worlds of Flavor conference!

Decadence takes center stage 🧁 Our final Kitchen Collaborative recipe roundup of 2024 features eight dishes with a central—and seasonally appropriate—theme: decadence. 'Nduja-marinated Brussels sprouts, peppers stuffed with Buffalo chicken, chile crisp potatoes and more hint at a trend toward rich, big flavors in small, bite-size portions. Get the recipes: https://lnkd.in/eTbXx_tb

As Director of Catering and Culinary Operations at fast casual PIADA ITALIAN STREET FOOD, Zack Randol has spent the last five years doing what he loves: developing new products that hit with guests and site teams alike. "When we launch a new LTO that works well, I really love the business," he says. Here, Randol applies his passion in three recipes that deliver a balance of culinary intrigue and nuanced flavor—without any pretension: https://lnkd.in/eH_7En3w

It's time to get saucy ⏰ From spice-forward mole sauce to bean paste-filled cornbread shaped like fish, supporting players, particularly marinades and sides, are stealing the spotlight in barbecue dining experiences. https://lnkd.in/eVpfrtbz

Calling all chefs! ☎️ This is your invitation to join the 2025 Kitchen Collaborative—an inventive menu ideation program powered by Summit F&B, in partnership with Flavor & The Menu and sponsor partners. Now in its 6th year, this initiative is seeking culinary trailblazers from high-volume operations to ideate standout menu concepts for a shot at an extraordinary prize: a culinary journey to Dubai in February 2026. Sign up at the link below to get started. In January, we’ll send you a package of sponsor products to spark your imagination. Get all the details: https://lnkd.in/eXmrAPd6

When Marlow's Tavern opened in 2004, it sought to elevate the neighborhood pub paradigm through high-quality ingredients and global flair. Twenty years in, the multi-unit brand has made good on its promise and continues to evolve its menu. Learn how CEO John Metz approaches "four-star-inspired service" in a "casual, comfortable way": https://lnkd.in/eQKRkF_y

Will 2025 be the year of the beverage boom? Aided and abetted by TikTok, beverages have become an unlikely culinary blank slate for innovation, from decadent coffee concoctions to emerging dirty soda to fresh takes on iced tea. And the momentum is only going to grow in the year ahead. Nancy Kruse explores key players pushing the boundaries of beverage innovation in the first Flavor & The Menu State of the Plate: https://lnkd.in/eGyKGfgx

For the Love of Meat 🥩 Whether in a communal dish, a plated entrée or a convenient handheld, meat serves as a flavorful anchor that instantly dials up craveability. Many a chef can attest to the power that proteins hold over diners and menu developers alike. Read on for hearty inspiration: https://lnkd.in/e25r9dqu

Chef Jay Z Ziobrowski CEC returns to Kitchen Collaborative with new recipes that he hopes will entice diners to step outside their comfort zone. “You see the hesitancy and doubt in their eyes transform as they taste what you’ve made, hear what you have to say about it and realize it’s good,” says the Corporate R&D Chef of Morrison Healthcare. “It’s a moment of genuine discovery—and I live for these." Get the story and recipes here: https://lnkd.in/eJj6VsFa