FOOD & BEVERAGE TRENDS
GLOBAL: THE KOREAN COWBOY Trinity University Ingredients: avocado burger bun, pickle chips, char siu coleslaw, chicken fried brisket burnt ends, Asian BBQ sauce, bacon-wrapped onion rings “This sandwich isn’t just a fusion of San Antonio and Korean flavors that take a classic southern dish to the next level, it’s a statement. South Texas smokiness meets the tang, sweet and umami Korean flavors that take a staple dish to a global level. Inspired by joining flavor profiles in unique ways, and staying true to his Texas roots, Chef Albert combined traditions, culture and creativity to craft the Korean Cowboy.”
GLOBAL: ORANGE GLAZED CHICKEN SANDWICH Liberty University Ingredients: orange-glazed chicken, marinated Asian cucumbers, jalapeño yogurt sauce, roasted five-spice potato wedges “I love blending flavors and finding inspiration from different cultures. I love Asian food and recreating some of the favorite foods that students love and reinventing it as something slightly different!” (Sarah Falls, regional executive chef)
WILD & CRAZY: GREEN WAVE BEIGNET CHICKEN SLIDERS Tulane Hospitality Ingredients: beignet “buns,” fried chicken breasts, honey sriracha sauce, herbed bacon coleslaw, powdered sugar, green sanding sugar “Tulane Athletics challenged us to create a showstopping menu item for football home games that represents the University’s uniqueness as well as New Orleans’s rich culinary culture. Inspired by the bold and exciting Tulane Green Wave football team, this sandwich is a decadent New Orleans spin on a classic fried chicken slider.”
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QUARTERLY | Q1
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