Chicken is featured in recent launches.
Summer menu items at California Pizza Kitchen include the Seafood Cioppino, a tomato-based seafood stew; and the California Fields Salad, featuring watermelon, strawberries, pistachios, feta and basil; salmon with pan-roasted summer vegetables, and strawberry shortcake. Beverage offerings include a summer fruit sangria and sparkling watermelon cooler.
“Two things that immediately come to mind when we hear the words ‘California’ and ‘summer’ are fresh fruits and vegetables and seafood, and that’s what our new summer menu is all about,” said Brian Sullivan, senior vice president of culinary innovation. “Our Seafood Cioppino is the star of our new menu, made with bold flavors and fresh ingredients. It anchors the rest of our lineup of light, refreshing dishes that are ideal during the rising summer temperatures. We used lots of bright fruits like strawberries and watermelon and really took advantage of all the great seafood available during the summer, so our guests will see beautiful filets of salmon, fresh mussels, bay scallops and more.”
Fast-casual concept MOD Pizza is releasing limited-time menu offerings. The cheesy backyard burger pizza is topped with ground beef, sharp cheddar and mozzarella cheese, tomatoes, pickle chips, arugula and ranch dressing. The strawberry summer salad combines romaine, spring mixed greens, fresh-cut strawberries, diced cucumbers, gorgonzola crumbles, pickled red onions and a Sherry Dijon vinaigrette with a balsamic fig glaze.
Kentucky Fried Chicken has reintroduced macaroni and cheese bowls, topped with crispy popcorn chicken and a three-cheese blend. A spicy version adds Nashville hot sauce.
New fajita-style options at TGI Fridays include tandoori chicken skewers, spicy dynamite shrimp and whiskey-glazed grilled sirloin or chicken. Each dish is served with jasmine rice, pico de gallo, sour cream and pickled jalapeños.
Boston Market has introduced rotisserie chicken nuggets, featuring all-white meat pieces marinated in signature or spicy seasoning.
“The Rotisserie Chicken Nuggets will set the new standard for nuggets,” said Jay Pandya, president for Boston Market. “They are bigger than our competitors, healthier than fried alternatives, and packed with flavor — there is no other true rotisserie option on the market.
Red Robin Gourmet Burgers and Brews’ summertime menu is inspired by familiar steakhouse flavors. The savory steakhouse burger is glazed with steak sauce, topped with black-peppered bacon, cheddar cheese, crispy onion straws, garlic mushrooms and roasted garlic aioli on a brioche bun. Loaded baked potato fries feature cheesy steak fries topped with bacon crumbles, five-cheese sauce, shredded cheddar, diced tomatoes and red onions and sour cream.
Marco’s Pizza has partnered with Caulipower to offer cauliflower-based crust as part of its standard menu options. The crust has a light, crispy texture and contains no artificial colors, flavors or preservatives, according to the company.
The new Piña Carnitas Taco at Fuzzy’s Taco Shop has shredded pork carnitas topped with roasted jalapeño garlic sauce and pineapple pico, feta and cilantro on a flour tortilla. The item will be available for a limited time.
“We have been testing carnitas as a new premium pork offering in select locations since March and have received incredibly positive feedback from our fans,” said chef Josh Diekman, director of culinary and executive chef at Fuzzy’s Taco Shop. “We’re excited to offer carnitas at all our restaurants and introduce it with the unique flavor profile we’ve developed for the Piña Carnitas Taco. The spiciness from the roasted jalapeño garlic sauce is perfectly balanced with the refreshing pineapple pico, creating the ultimate summer bite.”
Krispy Kreme, Inc. is transforming iconic ice cream truck treats into a new line of donuts this summer. Three all-new treats inspired by products from Good Humor and Popsicle now are available for a limited time at participating shops across the United States.
The Popsicle Firecracker donut is an original glazed donut with icing, dipped in blue raspberry sugar, then topped with dollops of flavored Kreme. The Vanilla King Cone donut is filled with vanilla custard Kreme, dipped in chocolate icing, and topped with a blend of sugar cone pieces and chopped peanuts with a drizzle of chocolate icing. The Creamsicle donut is filled with vanilla custard Kreme, with icing inspired by Creamsicle and topped with a drizzle of white icing and mini sprinkles.
“Should a donut really taste like a Creamsicle? Yes. Yes it should,” said Dave Skena, global chief brand officer for Krispy Kreme. “And we didn’t stop there as we donutized some of America’s favorite frozen treats this summer.”
Baja Fresh Mexican Grill is introducing three new limited-time items. The al pastor taco combo features two corn tortilla tacos filled with al pastor seasoned chicken or carnitas, salsa, onion and cilantro, cotija cheese and grilled pineapple. The grilled al pastor bowl has rice topped with black or pinto beans, roasted vegetables, mixed cheese, al pastor seasoned chicken or carnitas, sour cream, diced cilantro, pickled onions and grilled pineapple. The burrito al pastor has rice, black or pinto beans, al pastor seasoned chicken or carnitas, onion and cilantro mix, hot or mild salsa, grilled pineapple and cotija cheese.
“We are excited to introduce our new al pastor dishes to Baja Fresh menus nationwide for a limited time,” said Lindsay Seli, director of marketing at Kahala Brands, parent company of Baja Fresh. “While many guests may be familiar with the traditional, slow-cooked flavors and spices al pastor is known and loved for, we are thrilled to share the experience these dishes will bring to many others for the first time.”
Tim Hortons has partnered with Red Bull to introduce a pair of beverages. The Sunrise Sunset drink has raspberry flavored syrup and Red Bull Yellow Edition, while the Sky’s the Limit drink combines blue raspberry and coconut syrups with Red Bull Energy Drink.
Food and beverage formulators zero in on immune health.