FSD Culinary Council

The most successful items introduced in 2016


What are  some of the most successful menu items you introduced in 2016?

Answers from FSD's Culinary Council

Spinach mashed potatoes with brown butter and garlic, and coconut curry pork with Asian rice noodle salad. Putting spinach in mashed potatoes gives it a twist, and the customer feels that there is a healthy spin. Coconut curry pork is a tasty dish with lots of garnishes (carrot peels, scallions, black and white sesame seeds), and serving it with rice noodle salad means we are able to promote it as gluten-free.

—Jennifer M. Leamons
Executive Chef, Sodexo
CHS Stanly
Albermarle, N.C.

We have introduced a Middle Eastern dish similar to mujadara to limited success. But our biggest successes have been through multiple uses for bone-in, eight-piece chicken. The bone-in chicken can be menued in multiple applications and is relatively inexpensive. This allows for added value to the menu while keeping costs low.

—Kevin Frank
District Chef
Detroit Public Schools

Our sandwich selection for summer has been a hit with items like our Peaches and Scream: toasted sourdough, heirloom tomatoes, habanero peach mostarda, brie and sprouts. A popular entree is our ruby trout brulee salad with lemon cream cheese dressing, candied shallot and fresh berries. The dishes are served for both lunch and dinner service, utilizing fresh, in-season ingredients.

—Daniel D. Skay
Nutrition Manager/Executive Chef
Castle Rock Adventist Hospital
Castle Rock, Colo.



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