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What’s On My Plate: The Spring Menu
On a recent sunny afternoon, our super-skilled Café R&D Chef, Karen Dunham, gathered a bunch of us (I counted 20 including chefs, baristas, bakers, category managers, and me) to sample her Spring ‘25 menu. Wow … I was seriously blown away by the wide-ranging, awesomely delicious assortment that’s now in our Cafés! And again, just like for the past few months, I want to be sure to show you just what it takes to bring such culinary excellence to our stores.
First, meet Karen:
Karen, R&D Chef: I’ve been cooking since I was 16 and have spent nearly twelve years working at Healthy Living. I’m a trained chef from the Culinary Institute of America, and was so excited to step into this role as R&D Chef last year!
Karen's the talented creative force behind everything coming out of our kitchens. We discussed how she thinks about and creates seasonal Cafe offerings, and what it takes to make it happen!
From Karen:
“A Fresh Twist”
Spring is all about fresh, vibrant flavors and ingredients that feel lighter after the hearty, comforting meals of winter. I was inspired by the produce coming into season—tender greens, bright citrus, crisp radishes, and fresh herbs. I also pull inspiration from a mix of sources—I watch cooking shows, read cooking magazines, and check out what’s trending online.
I follow what my friends in the industry are doing on their Instagram pages, seeing their creativity in action. Some dishes on this menu were even inspired by places I’ve worked in the past—taking flavors and techniques I’ve loved and giving them a fresh twist. It's fun to blend past experiences with fresh seasonal ideas.
“A Whole Lot of Testing”
Creating a menu like this is a mix of creativity, collaboration, and a whole lot of testing. It starts with a few months of planning—brainstorming seasonal ingredients, researching food trends, and considering what our guests love. Then comes the hands-on work: testing recipes, refining flavors, and sourcing the best ingredients that align with our standards.
I test everything in our Saratoga location, where I get feedback from the staff. If a recipe doesn’t work out, I either tweak and retest it or move on to something better. Once the dishes are finalized, we relay everything to the team and set up a training day. This is when staff can provide feedback, and we fine-tune any steps to improve efficiency. It’s also a great way to test-run the menu, answer questions, and bring the team together in the kitchen.
“Truly a Team Effort”
After training, we do a soft launch where the Café starts ordering ingredients and getting the rest of the team up to speed. It’s a collaborative effort involving the Café team, bakers, chefs, baristas, our Category Manager, Richard, and our Operations Specialist, Kevin. The Saratoga staff plays a huge role in shaping the final menu, giving valuable feedback throughout the process. I have so many people taste the recipes before they officially go out—it’s truly a team effort!
And even once the menu is on the floor, the recipe is never really done. We continue to analyze sales, check how the item performed in production, and determine if any tweaks are necessary. Sometimes we ask ourselves, “Should we bring this menu item back?” or “Should we update the recipe again?” It’s an ongoing process of refining and evolving to make sure everything stays fresh and aligned with what our guests want.
“Something We Feel Good About Serving Our Guests”
Our ingredient standards are the foundation of everything we create. They ensure we’re using high-quality, clean ingredients—no artificial additives, preservatives, or unnecessary fillers. This means that every dish we put on the menu is something we feel good about serving to our guests. It also challenges us to be more creative, finding ways to maximize flavor and texture while staying true to our commitment to quality food.
Karen’s Favorite Spring Pairings
Bacon, Egg, and Cheese with Sweet Red Pepper Jelly + Caramel Shaken Espresso: This one’s a winner! The savory richness of the bacon and egg is perfectly balanced by the sweetness of the red pepper jelly, and when paired with a caramel shaken espresso, it’s the ultimate breakfast experience.
Rosemary Cotto Ham and Swiss + Tomato Basil Soup: There’s something magical about this pairing. The herby rosemary ham and creamy Swiss cheese blend beautifully with the tangy, smooth tomato basil soup, creating a cozy, comforting combo that never fails.
Chicken Penne Pesto + Lemon Chicken Orzo Soup: For those craving a little freshness, this pairing is a dream. The herby, garlicky pesto on the chicken penne complements the zesty, lemony orzo soup, offering a light yet satisfying meal.
Tacos for Two + Cubano: If you’re in the mood for bold flavors, this one’s for you. The smoky, spicy tacos pair wonderfully with the rich, sweet notes of a classic espresso-based Cubano, creating a flavorful contrast that hits the spot.
Ok, for me, there are a few favorites: that Sweet Red Pepper Jelly is a showstopper. The Cubano Latte is mind-blowing. The salads, the chicken, the pastries … I cannot get enough of the wonderful, elevated food Karen dreams up and our busy kitchens create for you seven days a week.
ENJOY!
Katy
