COVER STORY
The Sauce Files: Finding your signature The culinary climate is experiencing the perfect storm for sauce: Customers’ love of bolder and bolder new flavors, the strong undercurrent of customization and the steady winds of crispy chicken tenders’ enduring appeal. Call it a “sauce-nado” (or not), but don’t wait to dip into the trend with your own signa - ture sauce. B efore the dunk, drizzle or dip, there comes the BY TARA FITZPATRICK
decision. The appeal of a great sauce begins on the printed (or QR-coded) page, enticing diners with the promise of bold flavors meant to be talked about through smacking lips. The Coop, the Aramark-served Boston University’s popular crispy chicken concept, features student-designed art on the menu and sauce-glorifying spins on the menu’s words. It’s just a few sentences, but note how it puts the reader of the menu into the description, highlighting key attributes and flavor notes of each sauce: “At the heart of The Coop’s menu are its one-of-a-kind sauces, each crafted to elevate every bite. The Sambal Maple Aioli delivers a perfect balance of sweet and spicy, while Brew B Sauce brings a rich, tangy depth. For those who love a classic kick, Old School Buffalo never disappoints. The Honey Dijon Aioli adds a smooth, slightly sweet contrast, and the indulgent Truffle Parmesan is a must try for those who love a touch of luxury.” And this portion of the menu closes with a shoutout to the signature sauce: “Of course, no trip to the Coop is complete without its Signature Sauce, a flavorful blend that ties everything together.” The Coop’s menu spotlights each sauce on just-as-tempting handcrafted buttermilk fried chicken sandwiches, such as The O.G. Clucker (iceberg lettuce, tomato, housemade pickles, Signature Sauce); East Meets West (fried egg, kimchi, Sambal Maple Sauce on warm Belgian waffle); The Southern Country Club (pictured, with bacon, Swiss, Honey Dijon Aioli on a hot
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PHOTO COURTESY OF ARAMARK
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