Menu Development


To tap into America’s culinary roots and flavors, start with these five recipes.

Photo credit: Pauline Stevens
Photo credit: Pauline Stevens

Pozole Rojo de Puerco (Red Pork Pozole)

Pitmaster Davila puts the spotlight on South Texas-style barbecue, a style developed by the Spanish and Mexican cowboys or “vaqueros” who populated the area.
Photo courtesy of The Perfect Puree
Photo courtesy of The Perfect Puree

Grilled Applewood Smoked Pork Chops with Cider Sauce

Chef Dupar’s catering company is located in the Pacific Northwest, and her food is inspired by both regional ingredients and her own Southern roots. This cold smoke method of cooking pork chops infuses them with the flavor of applewood chips.
Chili may have been born in Texas, but many cooks give the dish a local or personal spin. At Grandpa Mac in Delaware, chef-owner Cameron creates a plant-based version, substituting walnuts for meat.
Johnny cakes are a New England specialty, a type of griddlecake with cornmeal in the batter. At the Gypsy Cafe in New Hampshire, chef-owner Duris intensifies the corn flavor by stacking the Johnny cakes high and layering them with a creamy filling of corn, bacon, honey, basil, garlic and lemon.
Meal ingredients
Consumer perceptions are changing, and foodservice menus are changing with them.
global flavors

Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  


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