FOOD & BEVERAGE TRENDS
BBQ: THE PIT MASTER HHS Ingredients: smoked pork belly, beef brisket, pulled pork, jalapeño cheddar sausage, cheddar cheese, Alabama white BBQ sauce, coleslaw “I’m all about the joy of smoking! It brings back so many amazing memories. Through the art of low and slow cooking, I’ve not only hosted fantastic fundraisers that support incredible charities, but I’ve also created a warm, inviting atmosphere where stories come alive. So, I decided to take those mouthwatering flavors and turn them into a delicious sandwich!” (Frank Boerdner, corporate chef)
BBQ: SMOKED BRISKET BRIOCHE WITH BLACK GARLIC AIOLI University of Virginia Ingredients: brisket, brioche roll, black garlic aioli, candied jalapeños, pickled slaw “This sandwich celebrates regional sourcing and craftsmanship by featuring locally smoked Virginia brisket, supporting local farmers and producers, while a gourmet black garlic aioli adds fermented umami depth that balances the brisket’s smokiness; candied jalapeños bring a sweet heat for contrast, and the artisan pickled slaw delivers texture and brightness, elevating every bite with bold, balanced flavor.”
CHICKEN: CAJUN CHICKEN SLOPPY JOE North Carolina A&T
Ingredients: ground chicken, Cajun spices, tomato sauce, honey, onion, red pepper, garlic, brioche bun, sweet potato fries, cabbage, green pepper, celery, slaw dressing, light mayo, monkfruit “It’s a new take on a classic and makes it a spicier, lower fat option that doesn’t take away from the tangy original!”
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QUARTERLY | Q1
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