FOOD & BEVERAGE TRENDS
SEAFOOD: GOURMET KRABBY PATTY Florida Gulf Coast University
Ingredients: nori and activated charcoal brioche bun, dill and cilantro aïoli, fresh baby arugula, cucumber slices, gochujang and cinnamon pickled radish, salmon patty, charred provolone, fried yuca chips, red onion jamt “This elevated sandwich features a striking nori and activated charcoal brioche bun filled with a succulent salmon patty and smoky charred provolone. Enhanced by dill-cilantro aïoli, fresh arugula, cucumber, and innovative gochujang-cinnamon pickled radish, it delivers Korean-inspired heat with herbaceous freshness. Crispy fried yuca chips and sweet red onion jam complete this sophisticated fusion that transforms comfort food into a fine dining experience with umami depth and global flavors.”
SEAFOOD: THE 1845 SUSHIRITTO Baylor University
Ingredients: cucumber tortilla, sushi rice, nori, sweet chili marinated salmon, jalapeño slaw, cucumber, avocado, sweet chili sauce, Sriracha mayo, togarashi “The Sushiritto was first created for an event almost 10 years ago thanks to a collaboration with our star associate cook, Tomyka Brown. This wrap quickly became a fan favorite that cemented itself as a lunch staple every Friday at 1845 at Memorial — one of Baylor University’s most beloved dining halls.”
VEGAN: RAGIN’ CAJUN VEGAN PO’BOY Catawba College Dining Ingredients: smokey and spicy vegan chicken tenders, maque choux (vegan style), vegan remoulade, spring mix, grilled onions, red ripe tomatoes “Born from a love of bold flavors and a passion for plant-based eating, the Ragin’ Cajun Vegan Sandwich was inspired by the vibrant streets of Louisiana, where spices, sweetness, and smoky aromas mingle in every bite. We wanted to capture that energy and joy in a sandwich that’s satisfying, bold, and completely vegan — so every bite feels like a little celebration of flavor and creativity.”
QUARTERLY | Q1
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