• CONSUMERS
  • BROKER LOCATOR
  • CONTACT

Marzetti

Add a dressing

  • Products
    • Dressings & Sauces
    • Breads, Bagels & Rolls
    • Noodles & Pasta
    • Flatbreads
    • Croutons
    • Dairy Products
    • Dips
    • Custom Formulations
  • Recipes & Inspiration
    • Recipes
    • Signature Ideas
      • Videos
      • Pairing with Greens
      • +1 Ranch Ideas
      • +1 Blue Cheese Ideas
      • Dressing Ideas
      • Frozen Vs Dry
      • Simply Dressed
      • Bold Blends
  • Culinary Services
    • Custom Formulations
    • Special Dietary Needs
    • Ask Our Chefs
  • Who We Serve
  • WHO WE ARE
    • History
    • Brands
    • Distribution
    • Sustainability
    • Food Safety
  • ON YOUR PLATE BLOG

Smokin’ hot

April 18, 2016

shutterstock_321724166_Small

Mind if we smoke? That seems to be the question many chefs are asking of diners, and the answer is a resounding “please do!” Smoked flavors are traditionally American – think barbeque and bacon, for example – but what’s changing these days are the places those flavors are being incorporated and the “volume” at which they’re playing. Diners are relishing dishes in which smokiness levels are predominating, not just serving as background notes.

“The acceptance of smoked flavors goes hand-in-hand with a wider consumer acceptance of bitter flavors,” says Maeve Webster, President of Menu Matters, a consultancy that helps food manufacturers and foodservice operators analyze, understand and leverage trends. “It’s even led to the acceptance of dishes that are deliberately charred and burnt.”

Drinks, anyone?

The trend toward smokiness extends to beverages, with perhaps the most notable example being the “Bitter” cocktail at Aviary, the bar space for Grant Achatz’s next restaurant in Chicago. The drink involves overturning a tumbler onto a smoldering coaster made from a bourbon barrel stave, then serving a cognac-brandy concoction in the “smoked” glass. Even Starbucks is getting in on the smoked drink act, recently releasing a Smoked Butterscotch Latte, which it describes as “espresso with steamed milk and smoked butterscotch sauce, finished with a sprinkling of smoky butterscotch topping.”

Smoke your condiments

“Condiments are a great way of applying smoke, because they’re a quick method of adding flavor without a lot of additional prep,” Webster says. “Of course smoke flavoring is traditionally included in barbeque sauces, but it’s also great to add it in unexpected ways, such as to aioli or salad dressings. A smoked balsamic vinaigrette with honey is just fantastic.” If you’d like a quick and easy way to add a touch of smokiness to your menu, use Marzetti® Smoky Honey Chile Sauce to strike a smoky note for dipping, stirring, glazing and drizzling.

Read more

Serious Eats recreated Aviary’s Bitter cocktail, complete with barrel stave and blow torch

Recipes

Use Marzetti® Smoky Chile Honey Sauce to create exciting new menu items:

Honey Chile Roasted Sweet Potatoes
Honey Chile Barbecue Chopped Steak
Spicy Pineapple and Sirloin Skewers

Resources

Menu Matters  /  (802-430-7085)  /  menumattersnow@gmail.com


« Dress up local ingredients with quick add-ins
Thai food goes mainstream »

MAKE IT
MEMORABLE

Customize grilled chicken, shrimp, steak or salmon with Marzetti® Caesar Dressing.

logo

T. Marzetti Foodservice

dressingup-icon

dressingup-icon

marzetti_footer-icon

marzetti_footer-icon

sistershuberts-icon

sistershuberts-icon

marzettipasta-icon

Marzetti Frozen Pasta

newyork-icon

newyork-icon

flatout-icon

flatout-icon

bantam-icon

bantam-icon
  • ABOUT MARZETTI
  • FAQ
  • CONTACT
  • BROKER SITE
  • SITEMAP
  • PRIVACY
  • TERMS OF USE
  • TMARZETTICOMPANY.COM
  • CAREERS
A Lancaster Colony Company All content © 2017 T. Marzetti Company. All rights reserved.

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in

Blogger

Blogger

youtube

youtube

Linkedin

Linkedin

Twitter

Twitter

Instagram

Instagram
CONNECT WITH US