FOOD & BEVERAGE TRENDS
BBQ: CHEESY BRISKET MAMBO CRUNCH Liberty University Ingredients: smoked brisket, tangy Mambo sauce, cheddar, pepperjack, crispy fried onion strings “As a DC sports fan, Mambo sauce is a favorite of mine due to the regional affiliation and BBQ and Southern Cuisine is a favorite food genre of mine.” (Barry Spence, executive chef)
BBQ: MAC ATTACK Commonwealth University of Pennsylvania Ingredients: pulled pork butt, macaroni and cheese, bourbon BBQ sauce, beer- battered onion rings, toasted brioche roll “We found students have several personal favorite menu selections in our dining hall including pulled pork, macaroni and cheese, and our bourbon BBQ sauce, so we created a perfectly balanced combination of the three into a hand- held sandwich! After adding onion rings for crunch and texture, the response has been off the hook! Our Huskies have developed a love for this sandwich that we’re happy to accommodate.”
BBQ: PBLT Texas A&M University Ingredients: smoked pork belly, pimento cheese spread, sweet tomato jam, fried green tomatoes, crisp frisee lettuce, ciabatta bun “The idea for this sandwich was born not in a culinary school kitchen, but out of the necessity and creativity found in a high-volume professional environment. About ten years ago, while working on the Bank of America contract, my partners and I were challenged to refresh and rethink American classics. We experimented with everything from the humble PB&J to the grilled cheese, but when we turned our attention to the BLT, inspiration struck. … The result is a culinary journey: an innovative take on the BLT that combines professional ingenuity, high-quality ingredients, and a touch of North Carolina heritage, all built on a sturdy, toasted ciabatta bun.”
QUARTERLY | Q1
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