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1. Choripán con Queso Italico® and Artigiano® Alex Sadowsky | Director of Culinary, Beverage, Menu Innovation | Twin Peaks Restaurant
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Kitchen Collaborative Recipe Roundup #12 Decadence takes center stage
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8. Ghirardelli® Chocolate Budino with Sea Salt Caramel and Brown Butter-Roasted White Chocolate Streusel Benjamin Lambert / Culinary Director / Nina May, Opal and Elena James
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7. Moroccan Harissa Grain Bowl Michael Boyer / F&B Product Development Chef / Nordstrom Restaurant Group
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6. La Brea Bakery® Blackened Salmon BLTA Michael Boyer / F&B Product Development Chef / Nordstrom Restaurant Group
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5: Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri Alex Sadowsky / Director of Culinary, Beverage, Menu Innovation / Twin Peaks Restaurant
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4: Honey-and-Kimchi-Marinated Salmon Lettuce Wraps with Pickled Vegetables Benjamin Lambert / Culinary Director / Nina May, Opal and Elena James
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3. Kikkoman® Soy Sauce & Beet-Marinated Kanpachi Crudo Chris Aquilino / Senior Director of Enterprise Culinary / Elior North America
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2: French Toast with Chobani® Oat Milk Caramel, Caramelized Apples and Granola Benjamin Lambert / Culinary Director / Nina May, Opal and Elena James
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1. Spicy Duck Bao with Lee Kum Kee® Chili Crisp Hoisin Christopher Lee / VP of Culinary Operations & Restaurant Development / Wynn and Encore Las Vegas
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Kitchen Collaborative Recipe Roundup #11 Thinking outside the box, one recipe at a time
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Kitchen Collaborative Recipe Roundup #10 Fresh takes on Italian fare and a handful of handhelds
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3. Chili-Garlic Cheesecake with Soy Sauce Whipped Cream Kevin Ripley | Senior Director of Culinary | Maggiano’s Little Italy
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4: Spicy Barilla® Mezzi Rigatoni Christopher Lee | VP of Culinary Operations & Restaurant Development | Wynn and Encore Las Vegas
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5: Mortadella Focaccia with Ricotta Cheese, Pesto and Pistachios Christopher Lee | VP of Culinary Operations & Restaurant Development | Wynn and Encore Las Vegas
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7. Tomato Leaf Pesto, California Burrata and Roasted Tomato Toast. Chris Aquilino | Senior Director of Enterprise Culinary | Elior North America
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1. Coccoli Crescenza-Stracchino™ Brian Brindza | Director of Culinary and Menu Innovation | Toppers Pizza
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2: Seared Jumbo Scallops with Green Apple-Citrus Mirin Kevin Ripley | Senior Director of Culinary | Maggiano’s Little Italy
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6. Aussie Select Lamb Bacon, Fried Green Tomatoes and Basil Sandwich Chris Aquilino | Senior Director of Enterprise Culinary | Elior North America
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Modern Menu Moves With Lentils 9 easy ways to explore this multifaceted ingredient
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Falling for Pasta Celebrate National Pasta Month with menu items that herald the season
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Kitchen Collaborative: Christopher Lee Leaning into authenticity and bringing memorable flavors forward
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The Foodservice Business Runs on Relationships Making a positive impact through a culture of care
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7. Ghirardelli® Midnight Frappé Tres Leches Kevin Ripley | Senior Director of Culinary Maggiano’s Little Italy
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6. Jumbo Grilled Shrimp with Burrata Filling Corn Fonduta Kevin Ripley | Senior Director of Culinary Maggiano’s Little Italy
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5: Ponzu-Seared Brussels Sprouts with Mirin-Glazed Peanuts Darryl Mickler | Senior VP of Food & Beverage Golden Corral Corporation
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4: Individual Meatloaf with Tangy Tomato Glaze, BBQ Demi and Kimchi Michael Slavin VP Culinary & Menu Innovation Houlihan’s | Bristol Seafood | J. Gilbert’s
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3. Queso Fresco and Short Rib Birria Sopes Michael Slavin | VP Culinary & Menu Innovation Houlihan’s | Bristol Seafood | J. Gilbert’s
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2: White Bean Hummus with Aussie Select Tikka Masala Lamb Ham Michael Israel | Corporate Executive Chef Arby’s
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