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Thoughts For Food.

We like to share what we discover about new tastes and technologies in food and flavors. And we’d love to know what you’re thinking about what we’re saying! 

2019 Q1 TasteLab by Illes Chefs

Jan 03, 2019

The Illes 2019 Q1 TasteLab trend sheet by the Illes Chefs. 
Happy New Year!! 2018 went by like a flash and now it's time to start looking at a new year of trends, flavors and concepts!


Gyūdon is a Japanese beef bowl, with a rich sauce that the beef is simmered in before placing on top of steamed rice. Our Gyūdon Sauce is inspired by this dish to give the super-savory umami taste as you use it as a marinade or sauce. The balance of soy sauce, mirin, onion, ginger and sugar brings the ultimate bite to your customer's mouth. 


Citrus is big, and Yuzu is the next citrus to be on all menus. Our Yuzu Kosho seasoning is a take on the condiment you can purchase in stores. Citrus and chili peppers meet in harmony in this blend to brighten up chicken, pork and even lamb! 


If you haven't heard of Chamoy, now is the time to get interested. We have worked on chamoy seasonings, rubs, glazes and now a delicious syrup - Mango Tamarind Chamoy syrup. All of these ingredients are all classic Mexican flavors, and have the impact on your taste buds like nothing else - salty, sweet, sour and a little kick of heat. This will take your Tuesday margaritas to the next level. 



--> Click HERE for the Q1 2019 TasteLab trend sheet by the Illes Chefs! <--