FOOD & BEVERAGE TRENDS
REGIONAL: THE DUCHESS Texas Woman’s University Ingredients: pastrami, roasted turkey breast, provolone cheese, black garlic- herb mayo, roasted tomato, sprouts, French roll “I was the Chef of a sandwich and bottle shop in California when I was younger. It was named after a regular who ordered it 3 times a week. This was by far my favorite sandwich on the menu and I try and show it off any time I can now. It was a riff on a local sandwich served at an Italian deli back home.”
REGIONAL: AL PASTOR STUFFED POCKET SANDWICH Berea College Ingredients: masa harina, warm water, salt, oil/lard, pork shoulder or loin, achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, paprika, chili powder, salt, pepper, pineapple ings, queso fresco, picked red onions, avocado crema, cilantro “As a chef, I love taking flavors people know and presenting them in a way that surprises them. Al pastor is a classic — smoky pork sweet pineapple, that perfect balance of spice and tang, it’s about comfort and creativity coming together.”
REGIONAL: THE BUTCHERS MELT Grand Valley State University Ingredients: fried bologna, gouda cheese, potato chips, lettuce, garlic butter Texas toast, mayonnaise “Bologna sandwiches were a staple for many of us growing up, potato chips are a thrown in for kids who often shoved potato chips into their sandwiches for a little extra crunch. comforting, familiar, and a little goofy… elevated to feel special.”
QUARTERLY | Q1
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