FOOD & BEVERAGE TRENDS
GOING THROUGH THE SUBMISSIONS TO LAST YEAR’S BEST SANDWICHES CONTEST, ONE NEW TREND JUMPED OUT AT US FSD EDITORS: GULF AND CAJUN FLAVORS . HERE ARE SOME MORE STANDOUT SANDWICHES LEANING INTO THE TREND.
TEXAS CAJUN BLT HHS Culinary & Nutrition Services Ingredients: brisket, pepper bacon, green tomatoes, coleslaw, Cajun remou- lade, Texas toast or hoagie “The Texas Cajun BLT was born from a love of bold Southern flavors and a desire to reinvent a classic sandwich. … Each element tells a story — from the smoky brisket honoring Texas barbecue traditions, to the Cajun remoulade pay- ing homage to Louisiana spice — resulting in a sandwich that’s as bold in flavor as it is in character.”
THE HOGFATHER University of Central Arkansas
Ingredients: oil, Cajun seasoning, baguette, butternut squash, honey spread, ginger mayo, daikon radish pickle, rotisserie seasoning, pork butt, arugula, to- matoes “Born from a wild kitchen experiment featuring daikon radish pickles and a love for bold flavors, this sandwich began as a dream and ended with com - pliments to the chef! This Cajun-kissed toasted baguette takes a sweet detour through honeyed butternut squash, spiced with ginger mayo and tangy-fied with daikon pickles. Juicy seasoned tomatoes, fresh arugula, and a heroic slab of pan-seared pork butt top it all off. It’s sweet, spicy, crunchy, and unapologet- ically delicious!”
THE COASTAL University of Houston
Ingredients: Cornmeal-crusted Texas redfish fillet, mesquite-smoked Texas prawns, Napa cabbage, red onion, red Fresno peppers, radish sprouts, cilantro, lemon olive oil vinaigrette, picked okra, pickled red jalapeño, caper berries, chipotle sweet chili glaze, Gruyère pavé bread “Inspired by my passion for coastal fishing along the Texas Gulf, The Coastal brings together the true flavors of the water and the fire of the grill. … A bold, refined bite of the Texas coast — fresh, smoky, and full of character.” — Benito Gavirio
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QUARTERLY | Q1
PHOTO: ENVATO
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