Chef's Blog

November 19, 2013

Bold Flavors Hit the Slopes

from Chef Greg Allen Taylor

As skiers and boarders return to the slopes this season, with visions of white powder and untracked runs, they also return to the lodge with a renewed hunger for bold flavors. Tired of the same old selections, resort operators are searching for ways to inspire guests to dine at their restaurants and cafés.

With buzzwords like Latin, Thai, Tapas, bowls, wraps, scratch-made soups, there is less and less room on menus for the typical burger and fry basket. Diners are more educated, selective and demanding than ever, making it difficult for operators to stay even one step ahead of their needs.

MINOR’S® is dedicated to helping operators answer this challenge by producing products targeted to the on-trend and bold flavor-seeking diner. The new Latin Flavor Concentrates are a perfect addition to classic recipes, adding bold flavor to adobo chorizo meat balls with penne pasta and a rich poblano Alfredo sauce, or zesty whole grain mac and cheese with Jalapeño Concentrate and diced green chiles. And for those diners who enjoy Thai flavors, a blend of MINOR’S Red Thai Curry with coconut milk, grilled Adobo shrimp, crisp peppers and ginger make the perfect curry bowl served over rice or noodles.

One cannot always count on the ski conditions to be the best, but you can always depend on MINOR’S for big, bold, and on-trend flavors that will stand the test of time.

Ski safe and celebrate life with great food!

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