russ blakeborough

Creating a Flavor Symphony

Whether eating, cooking, or creating a cocktail, the art of learning how to methodically taste all the elements of a dish can be something that lasts a lifetime and can be used daily.  Try following this outline taught to me by a renowned Hungarian Chef.

Let me explain.  First, you must learn how to interpret what you are tasting and then you can enhance and perfect the taste.  This same procedure can be used when creating a dish or a cocktail to make sure that it is well-balanced, full-bodied, and has flair.


Think about it as an artist would create a painting: The background of the picture is the depth or the base of dish, the middle ground is the storyline, or flavor accents, and around the edge (and sprinkled throughout) are the highlights.  The highlights give style and personality to the dish while dancing around and giving sizzle to the finished piece.  Then lastly, think about tying this all together as an exciting work of art.

The Art of Tasting
russ blakeborough

Concept creation is such a very important process. One in which you should spend a great deal of time and effort - much more than people generally do. After all, it will be the personality of your restaurant, your labor of love, for years to come. The decisions that you make during this process should not be taken lightly. In this day and age, where there are so many great restaurants, guests will only return to and tell others about, the ones that are truly memorable and that they can connect with on a deeper level.

 

As your concept creation consultant, I would begin by asking you a series of questions. Basically, interview you and find out all your deepest thoughts about what you want to the restaurant to be: what is your focus, your dream, and vision for your restaurant? Once I get a clear understanding of what’s in your head, I will research - starting with the area restaurants to evaluate what the competition is doing. For instance, what are the top 10 comp-set restaurants doing?  Then, I would evaluate all equivalent style concepts in the area to see if there are any missing concepts, which may fit the bill, or help us find any other needs that can be filled. It does not have to be necessarily a specific type of cuisine; it certainly can be, but you do need to have a distinct theme and personality. This persona will set the tone for how the restaurant is run, how it is marketed, and how it is viewed in the public eye. The goal is to create something that is memorable, inspiring, exciting, and unique. A concept that will show creativity, sensuality, style and personality.

The next step will be the Concept Creation. Based on research and your vision, I will draw up three concept boards that depict three separate ideas/possibilities for you. The concept board will show visually, the name and theme outline, all in a quick view format and design look. This helps us narrow down the direction to one concept. From there, I will create the final presentation concept.
 

The final deliverable will contain a name, style, design elements, décor, music, lighting, menu outline, beverage highlights, events that speak to the concept, the look, and style of the server, as well as, approach and wardrobe.

Creating a new Concept

farm to table

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So, what’s the deal with all the talk about local food? 

What does it mean to eat locally, and why is it a thing? Opinions of what is “local food” differ, but here are some essentials:

Terroir            

Terroir comes from the Latin root meaning “earth” and refers to the earth where wine, or food, is grown. Literally, the “taste of the earth”. Terroir is a term generally used for wine, and although not traditionally thought of in regards to food, it actually plays a large part when talking about the locally grown and its amped-up taste. This pure taste is very evident and strongly influenced by effects that varying climates, microclimates, soil types, temperature, the sun, water quality, nutrients, and populations have on the state of the food. These differences are subtle, but in real food, are boldly evident.