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FOUNDERS Michael C. Wigell David J. Stafford OUR TEAM David J. Stafford Principal (503) 598-8500 david@flavor-online.com Cathy Nash Holley Publisher/Editor-In-Chief (207) 865-4432 cathy@flavor-online.com Kathy Hayden Managing Editor (207) 318-9202 hayden@flavor-online.com Linda Skinner Associate Editor (207) 865-4432 lskinner@maine.rr.com Sharon Pieniak Art Director Bluecat Media sharon@bluecatmedia.com Tom Lenberg Vice President of Sales & Marketing (312) 953-2407 tomlenberg@aol.com Robert C. Stafford Director of Sales (360) 815-5889; rcstafford@gmail.com Lisa Stafford Director of Business Development (503) 598-8500 lisa@flavor-online.com Dea-Anna Johns Office Manager (503) 598-8500 djohns@mediaunltd.com   THE FLAVOR EXPERIENCE 2008 www.flavorexperience.com Sharyn Iler, BSI, Managing Partner 888-EVENT-29 sharyn@bsiconferences.com Flavor & The Menu is published five times a year by Media Unlimited, Inc. 7150 SW Hampton St. Suite 206 Tigard, OR 97223 (503) 598-8500 (503) 598-8551 fax EDITORIAL ADVISORY BOARD JAMES CASSIDY Corporate Chef Ram International, Lakewood, WA ROBERT DANHI Chef/Owner Chef Danhi & Co., Los Angeles AL FERRONE VP Food & Beverage Hilton Hotels Corp., Bevery Hills, CA DIANE FOX Principal Food Beat, Inc., Wheaton, IL STEVEN GOLDSTEIN Partner The Culinary Edge, New York, NY ROSS KAMENS Executive Chef Noodles & Co., Boulder, CO GERRY LUDWIG Consulting Chef Gordon Food Service, Grand Rapids, MI BILL MAIN Principal Bill Main & Associates, Chico, CA RON PAUL President Technomic, Inc., Chicago, IL Media Unlimited, Inc., also publishes the California Foodservice Sourcebook, www.calfood.com

PUBLISHER'S NOTE

The best inspirations are often the simplest ones, and this is certainly true when the focus is flavor. The “Why didn’t I think of that?” category of ideas are what we try to capture in each issue of Flavor & The Menu, and this issue happens to be full of such inspired gems. Here are five that are sure to set off lightbulbs:

1. MAKING SCENTS. Inspiration: The scent dinner at Mansion on Turtle Creek at which diners were treated to food-friendly perfume aromas that were matched by the food. Idea: Expand the flavor experience to other senses. Consider which senses your culinary approach leaves untapped. While a perfume/tasting dinner may be too elaborate for a mainstream operation, recognize the power of aroma to enhance the flavor experience, whether you have the fragrance of fresh herbs wafting through the dining room or finish a dish with toasted spices.

2. BEVERAGE BELL-RINGERS. Inspiration: Chef Russell Bry’s drink-rimming technique using aged balsamic vinegar. Idea: Dispatch a signature flavor message through inspired beverage upgrades. Incorporating new techniques and culinary ingredients like inventive glass rimmings, infusions and garnishes communicates a dedicated approach to an optimum flavor experience.

3. CREATIVE CROSSOVERS. Inspiration: Kathy Casey’s martini rub for steaks.
Idea: Look to the cocktail craze for more crossover flavor opportunities. Many of the latest cocktail creations are as elaborate and inventive as what’s happening in today’s kitchens and are an excellent source for inspired menu-wide flavor extensions; e.g., adding a tequila twist to a Key lime pie or taking a Bloody Mary flavor approach to tomato sauce.

4. NEW TREATMENTS. Inspiration: Sweet Street Desserts’ new brûlée-fired lemon-meringue cupcake. Idea: Pair traditional techniques with new menu items and apply cutting-edge cooking and finishing methods to existing menu items to create new flavor opportunities with a side of nostalgia. Flan flambé, anyone?

5. FOLLOW THE LEADER. Inspiration: Thomas Keller’s Culinology approach to menu research and development. Idea: Don’t overlook resources that are standing by to inspire your menu. Build a flavor support system with suppliers and commodity boards. This strategy works two ways: Suppliers and boards become menu-development partners while also working to ensure their products comply with your operation’s overall flavor mission statement.

Finding flavor inspiration needn’t be an exhaustive, painstaking process; often, the best ideas are right in front of you. For added proof, just turn the page.

Cathy Nash Holley
Publisher/Editor-in-Chief

p.s. As always, I welcome your feedback and suggestions as to how we can better serve our readers. E-mail comments to cathy@flavor-online.com.