FOOD & BEVERAGE TRENDS
BURGER: BLACK AND GOLD SMASHBURGER Harding University Ingredients: smashburger, American cheese, fried onion, Texas toast “Based off of students’ feedback, smashburgers are a favorite and they wanted to see it layered with more textures and flavors. They also wanted the ability to customize it themselves so we’ve created a side bar where they can add lettuce, tomato, pickles and choose their favorite sauce.”
BURGER: THE HANGOVER BURGER Sam Houston State University
Ingredients: brisket patty, hash browns, American cheese, Applewood smoked bacon, egg, jalapeño cheddar sourdough bun, habanero hot pepper bacon jam “The Hangover Burger started with Frank Blanchard, who’s a big fan of eggs on burgers and always enjoys a good breakfast meal. With Frank’s direction the Brisket Burger Co. the team created a new burger, The Hangover Burger. It was only meant to be a new limited time offer menu item, but students loved it so much it went from a short-term special to a permanent favorite.”
DELI: AUTUMN BAGUETTE UNCG Ingredients: ham, pear, brie, arugula, whole-grain mustard, baguette “During Chef Appreciation Week, our Spartan Dining chefs were challenged to craft their signature sandwiches — creations that reflected their personal taste and culinary style. Chef Michael stepped up with The Autumn Baguette, a sweet and savory masterpiece featuring sliced ham, brie, pear, and arugula on a toasted La Brea baguette with whole grain mustard. Students loved it — not just for its balanced flavors, but because it offered a glimpse into the personality and creativity of our culinary team. Chef Michael’s sandwich became a campus favorite and a perfect reminder that every dish we serve comes with a story and a chef behind it.”
QUARTERLY | Q1
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