The American Egg Board is on a mission to promote eggs in innovative ethnic dishes and they engaged CSG to assited them. The goal was to demonstrate the diversity of eggs to Food Product Design magazine’s audience of product developers & manufacturers. CSG got to work targeting Asian and Latin cuisine. One of the featured recipes was for a savory flan, moving away from the traditional flan dessert and bringing it to the center of the plate. This Gold Standard recipe for a Portabello, Spinach, & Queso Fresco Flan is truly an original. The finishing touches were added as the flan was topped with a Roasted Red Pepper Sauce featuring lime juice, cilantro, and chipotle chiles. CSG certainly exhibited the creativity of eggs.
