FOOD & BEVERAGE TRENDS
WILD & CRAZY: CINNAMON STEAK SANDWICH Liberty University
Ingredients: cinnamon roll, cream cheese, thyme, basil, parsley, salt, pepper, lettuce, ribeye steak, vegetable oil, peaches, jalapeño peppers, salt, pepper “I came up with this sandwich while is working in the bakery making cinnamon rolls and wondered how it would be as the bread for sandwich then I has a tasting on steaks for our meal program for the football team and wondered how they would be together.” (Stephen Dziedzic, senior executive chef)
BURGER: MARK & CHEESE BURGER Wake Forest University Ingredients: smash burger patties, mac & cheese, applewood smoked bacon, potato bun “We love mixing flavors and seeing what happens when you bring comfort foods together in unexpected ways. This sandwich came from that kind of curiosity — layering tender beef, crispy bacon and creamy mac & cheese into one bite that’s rich, indulgent, and totally satisfying. It’s not fancy, but it hits all the right notes. For us, it’s about creating something that feels familiar but still surprises the guest — and this one does just that.”
BURGER: CHIPOTLE PORTOBELLO BURGER UNLV
Ingredients: brioche bun, spinach, basil, oil, pepitas, salt, pepper, garlic, parmesan, arugula, tomato, portobello, balsamic vinegar, soy sauce, onion powder, onions, mozzarella, chipotle aioli “In Bakersfield, Calif., I ran the farmer’s market on the weekends and a vegetarian restaurant during the week. I would take the produce from the market and make sauces and salads for the restaurant throughout the week. This sandwich represents every one of the farmers, because without them I would not be able to have created this sandwich.” (Kelan Rockholt, executive chef)
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QUARTERLY | Q1
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