TikTok ‘hacks’ find their way to restaurant menus

IN ADDITION TO “UNboxing vids” and silly dance moves, user-created content on TikTok can feature “how-to” videos on everything from DIY home improvement tips to dangerous schoolyard pratfalls. The restaurant industry has increasingly found the social media channel to be a useful source of product development insights, with more than a few TikTok food “hacks” ending up as featured menu items.

Earlier this month Flavor & the Menu, a food trends newsletter, highlighted a recent TikTok sensation, the “smash taco,” suggesting it presented an opportunity for restaurant menu innovation.

The smash taco concept, as described by newsletter contributor Rob Corliss, is a simple one - a burger is smash-grilled onto a small flour tortilla, then flipped and finished with cheese and other topping. The resulting smash taco can be folded and further garnished, taco-style, creating a portable eating experience.

Corliss’s article goes on to describe his “how-to” of smashed taco creation, including characteristics of the meat patty (pressed as thin as possible), the cheese (quick-melting), and toppings (small in size and fresh in character). Flavor combinations can be traditional or international, depending on the creator’s inspiration.

Corliss even suggests some smash taco “builds”, such as a “Double Cowboy” smash taco with a ground beef patty, cheese, smoked brisket, and roasted mushrooms; a “Banh Mi” smash taco with ground pork, Boursin cheese, and a “pickle” of daikon, carrot, cucumber, and jalapeno; and a “B-Fast” smash taco of breakfast sausage, American cheese, chopped bacon, and a fried egg.

He also points out that that, as a crisp-crusted handheld, a smash taco is a natural pairing with a dipping sauce or even a cup of soup.

Corliss’s article can be read in its entirety at getflavor. com/finding-opportunity-in-the-smash-taco-craze/.

“Flavor & the Menu” is a newsletter produced by a Freeport, Maine-based media company of the same name that specializes in print and digital content for chefs and menu developers. More information on Flavor & the Menu and its content offerings can be found at GetFlavor.com.

Side Dishes

• Namaste Indian/Nepalese Restaurant in Greenfield has recently added several new items to their menu. Samosas, the traditional fried pastry turnover of South Asia, are now available with either chicken or lamb filling.

Malia kabobs (grilled chicken skewers) are also among the items added. They are made with cubes of chicken that’s been marinated in spices and cream before being finished over the fire.

The restaurant also reminds customers that it prepares an American treat, fried dough, all year long.

Namaste, which is located at 286 Main St. in downtown Greenfield, answers at 413325-8232.

• Chick-fil-A locations are now serving some of their summer season specialties. A selection of peach-enhanced drinks and dairy desserts are being offered. They include a Peach Milkshake made from frozen dairy dessert with peaches blended in and a Frosted White Peach Lemonade that is “frosted” with soft serve.

White Peach Lemonade, a White Peach Iced Tea, and a White Peach Sunjoy (a lemonade and iced tea blend) are available as well.

The chain has also made permanent its Spicy Chicken Biscuit.

There are Chick-fil-A restaurants on Route 33 in Chicopee and in Enfield on Hazard Avenue.

• On June 26, Figaro Restaurant in Enfield will be holding its monthly family-style Italian Night.

The evening begins with a cocktail hour at 6 p.m., with dinner service starting at 6:45 p.m.

The menu includes assorted appetizers followed by minestrone soup. Beef braciole is to be the main course; house-made pasta topped with braciole sauce and meatballs will serve as plate mates.

Dessert is also included in the meal, which costs $38 per person, plus tax and gratuity. A cash bar will be available. Call 860-745-2414 to make reservations.

• McDonald’s locations nationwide are celebrating the June 12 “birthday” of the Grimace, one of the brand’s mascot characters, with a special drink creation.

The Grimace Shake is made with vanilla soft serve and a berry-flavored syrup. It’s available in several different sizes and will remain on the menu while supplies last.

McDonald’s been promoting the Grimace Shake and an accompanying Grimace Birthday Meal (Big Mac or Chicken McNuggets, fries, and

Grimace Shake) with a text message/email to McDonald’s app users.

In the message Grimace apologizes for the way the message is written - “pls excuse typos my hands r furry & big.”

• On June 24, from 4 to 8 p.m. the First Congregational Church of East Longmeadow UCC is sponsoring Food Trucks on the Rotary, a fundraiser to benefit the East

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Longmeadow Food Pantry. A selection of food trucks will be parked in front of the church, and live entertainment will be provided. Those coming to the event are asked to bring donations of non-perishable food items.

More details about the event, including suggestions on where to park, can be found at churchontherotary.org/ food-trucks-on-the-rotary/.

The Brass Rail answers at 413-569-9585.

• The Table 3 Restaurant Group in Sturbridge is hosting its second summer event, a New Orleans Patio Dinner, on July 12, starting at 6 p.m.

Table 3 executive chef Enrico Giovanello will be creating a menu rich in Creole tradition, infusing that culinary ideology with his own distinctive interpretation.

The dinner will be held on the patio at The Barn at Wight Farm, Table 3′s function venue. In the event of rain, the ket is billed as a chance to meet and support local crafters and artists.

The Brewery, which specializes in ales and beers made with grains grown on its own property, also has the Port No. 3 food truck on site.

Port No. 3 specializes in fried chicken thigh sandwiches, smash patty burgers, and sides like hop-salt fries and “Brewhouse” potato wedges.

During June, the truck is offering wedges of rhubarb custard pie for dessert. For more information about

Wine

CONTINUES FROM PAGE E6 regions can be found on the Left Bank, the geographic term used to describe wine regions in Bordeaux on the south side (left side) of the Garonne River. The Graves subregion (the word “graves” refers to the gravel-like soils here) is the best-known region for white wine in Bordeaux. Next to the Graves region, the PessacLeognan subregion (which used to be part of Graves) produces many outstanding white wines. Perhaps the best-known (and most expensive) white wine from here comes from Chateau Haut-Brion. (Expect to pay about $1,000 for a single bottle.) refreshing wine bursting with distinct aromas and flavors.

2021 Chateau HautColombier Blaye Cotes De Bordeaux ($18 SRP) Region: Cotes De Bordeaux, Bordeaux Grapes: 60% sauvignon blanc, 30% muscadelle, 10% semillon proceedings will be moved indoors.

The Bordeaux region’s famous for its blended wines. This wine and the next one illustrate why. Like the first wine, this one definitely has a zesty, fresh-cut grass quality to it due to the sauvignon blanc grapes. But there are many other flavors (green apple, grapefruit, sea salt) at play here as well. Another difference is these flavors and aromas are much softer. This wine speaks in a whisper, like a gentle breeze dancing across the grass.

• Food truck fans can also indulge themselves on June 24 by visiting the Manchester Food Truck Festival in Connecticut. To be held at Buckland Hills Mall in Manchester, the festival will operate from 11 a.m. to 7 p.m., hosting 20 of Connecticut’s top food trucks. The festival’s organizers also will be providing carnival games and bouncy houses for the enjoyment of younger visitors.

For more details, email manchesterfoodtruckfest@gmail. com.

• Food trucks, along with a vendor fair and live music, will be among the attractions at Sunday Funday, an event being held on June 25 from 2 to 6 p.m. at the Brass Rail Meeting House in Southwick.

More information about this event is available at brassrailmeetinghouse.com/Sunday-funday.

Reservations are required for the patio dinner, which is $65 per person not including tax or gratuity.

Call The Barn at 774-2418450 for more information or to book a table.

• On June 28, from 6 to 9 p.m., Champney’s Restaurant and Tavern at the Deerfield Inn in Deerfield will be hosting Pride on the Patio. TJ & The Peepers will be providing live music, and a pop-up drag performance featuring Henna C. Johnson will be part of the fun. Champney’s regular menu will be available during the event.For more details, contact Champney’s at 413774-5587.

• The Brewery at Four Star Farms in Northfield will be holding its second annual Summer Market on June 24, from noon to 5 p.m. The mar-

The Brewery at Four Star Farms, call 413-225-3187.

• On June 29, the Hardwick Vineyard & Winery is sponsoring a Cookie Decorating Class led by Heather Gagne of Cherished Cookie Creations. The two-hour guided class will provide instruction on how to decorate six themed sugar cookies.All materials are provided, and Cherished Cookies will be serving a light dessert. Hardwick Vineyard will be supplying beverages for purchase. Tickets for this event are $45. Contact Hardwick Winery at 413-967-7763 for additional details.

Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 50 years of restaurant and educational experience. Robert can be reached online at OffTheMenuGuy@aol.com.

Further north, the Margraux subregion also produces many outstanding white wines, including Chateaux Margraux, which makes a 100% sauvignon blanc wine that sells for a mere $300 a bottle. But as you will read below, you don’t have to spend a fortune to find outstanding Bordeaux white wines.

• Tasting notes

2018 Chateau Reynon Sauvignon Blanc ($18

Suggested Retail Price)

Region: Cotes De Bordeaux, Bordeaux

Grapes: 100% sauvignon blanc

I loved this wine even before I tasted it. Pouring the wine into the glass, its fragrant, floral-like aromas filled the room like a bouquet of fresh flowers. Tasting the wine, I was instantly reminded of a New Zealand sauvignon blanc (zesty, fresh-cut grass) but with a twist. In addition to those flavors, there are also subtle hints of citrus-like flavors, including grapefruit, lemon and lime. An absolutely delightful,

2021 Chateau La Grande Metairie ($12 SRP) Region: Entre-DeuxMers, Bordeaux Grapes: 90% sauvignon blanc, 10% muscadelle I didn’t know what to make of this wine at first. It tastes so different from the other two recommended this week. Even though it’s mostly sauvignon blanc, it doesn’t taste like a sauvignon blanc. The crisp flavors here range from lemon, lime and pear to sea salt and vanilla. And compared to the first two wines, this one’s much leaner, much more austere. Maybe that’s because the grapes are grown in soils that are a blend of clay and limestone. Whatever the reason, this distinct, affordable wine illustrates why Bordeaux white wines deserve their place in the spotlight as well. Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.