Bold Flavors: A Roundtrip Ticket for Taste Buds

Customers want flavor they’ll remember!

The Four Big Flavors used to be Barbecue, Buffalo, Cajun and Caesar. Those aren’t going away, but now the public’s palette is much more broad, and people are looking for interesting, potent, new tastes. A good example of this is sriracha, relatively unknown in 2013, it’s now available even on small town supermarket shelves. Experts can’t agree on a specific trend; South American, Asian, Mediterranean, and regional American specialties are all becoming popular, but the following quote sums up the metatrend:

“People love flavors that take them somewhere,” says Sharon Olson, executive director of the Culinary Vision Panel, a Chicago-based group that looks at culinary trends.

Region-specific flavors, umami, smoky, hot & sweet – all of these represent options that will draw diner’s interests to your menu.

Get started with these bold recipes:

Asian Shrimp with Mango Pepper Salad Sweet with a touch of flare, this delicate salad is the perfect starter or accompaniment to your favorite meat.

Indian Style Chicken Kabobs With the kick of curry balanced with steamed, white rice, this is the ultimate match..

Spicy Ahi on Crisp (shown) Honey and chili flavors compliment a filet of tuna creating a powerful impact and complete satisfaction.