Katie Ayoub

Naperville

Managing Editor at Flavor & The Menu

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Articles

Flavor Trailblazer: Brian Paquette

4 weeks ago | getflavor.com | Katie Ayoub

Chili’s Grill & Bar is a legacy brand that has found new footing in today’s foodservice landscape. Pushing this casual-dining icon into the zeitgeist is a successful social media presence, which can be credited to both savvy tactics as well as organic momentum. Whatever the magic behind the success, Chili’s is having a moment.
Colorful Cocktails

1 month ago | getflavor.com | Mike Kostyo |Katie Ayoub

Saffron’s reach extends into modern cocktail development. Its subtle complexity adds an intriguing layer to innovative drinks, introducing striking color while deepening the flavor story. From golden threads infusing a gin and tonic or whiskey sour, saffron brings the ability to complement both sweet and savory flavors, making it a versatile ingredient for mixologists. As example, look to Dante, a world-renowned bar in New York.
Coffee in Technicolor

1 month ago | getflavor.com | Katie Ayoub

Innovation today in the coffee space is astounding, offering a bevy of globally inspired builds. Thanks in large part to the rise of the global bakery, coffee drinks serve as an ideal platform for new-to-American-consumer flavor builds. Innovation here is often guided by the color story—look to the proliferation of matcha, pistachio, black sesame, butterfly pea powder and ube as evidence here. Saffron is next.
Meaty Opportunity

1 month ago | getflavor.com | Mike Kostyo |Katie Ayoub

Saffron’s distinctive floral and slightly bitter notes serve as an intriguing balance to the rich, savory profile of pork in a variety of culinary applications. From hearty Mediterranean and North African pork stews, where saffron infuses the braising liquid with a luxurious depth, to creamy saffron risottos studded with tender pieces of meat, the spice gives these dishes a distinct, signature flavor.
Saffron Takes the Cake

1 month ago | getflavor.com | Mike Kostyo |Katie Ayoub

Beyond its established role in savory dishes, saffron can play nicely on the sweet side of the menu. With its delicate fragrance, gorgeous hue and floral tone, saffron works well as a swirl through panna cotta or ice cream, or a final flourish in a chocolate dessert. Saffron-infused pastry cream in donuts or churros promises differentiation and leans into the hi-lo trend.
Flavors on the Edge: Saffron

1 month ago | getflavor.com | Katie Ayoub

Saffron, the crimson threads harvested from the Crocus sativus flower, carries a flavor as complex as its storied past—a delicate blend of floral sweetness, earthy bitterness and just the right amount of tang. Once reserved for royalty and ancient remedies, saffron has played a key role in many of the world’s great cuisines for centuries. Now, this “red gold” invites menu developers to explore its potential beyond traditional paellas, risottos and tagines.
Flavor Trailblazer: Thomas Dritsas

2 months ago | getflavor.com | Katie Ayoub

Balancing flavor innovation with guest expectation can be a high-wire act. And while adding high-impact ingredients to familiar formats is a sound strategy, true differentiation in the marketplace comes from, of course, implementation: finding the magic that lies in creative combinations and unexpected moments. Thomas Dritsas, corporate executive chef of Houston-based Truluck’s, expertly navigates this challenge.
Flavor & The Menu

2 months ago | getflavor.com | Katie Ayoub

One of the most exciting elements of menu development is the drive to “What’s next?” in flavor innovation. Thankfully, inspiration is everywhere, waiting to be discovered in pantries both near and far. Chefs in the U.S. have been exploring Korean flavors for a number of years now, opening up a brave, new world for many American diners.
Doubling Down on Umami

2 months ago | getflavor.com | Katie Ayoub

Colatura is considered a descendant of the ancient Roman condiment, garum, which is made from various types of fish rather than solely anchovy, as is the case with colatura. Indeed, colatura is touted as a more refined fish sauce. It can be used in similar ways that ancient Romans used garum—including as a savory underscore to meat dishes.
Flavor & The Menu

2 months ago | getflavor.com | Katie Ayoub

Considering the widespread familiarity and popularity of pasta among American diners, drawing inspiration from Italy’s rich collection of classic dishes is a sound menu strategy. Colatura hails from Italy’s Amalfi Coast, making an appearance as a flavor finisher on simple pasta dishes that typically star garlic, olive oil and chile.