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The Hi-Lo Road Finding the magical balance between decadent and approachable
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A New Direction for Mash-Ups An evolved culinary narrative is transforming the approach to flavor innovation
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3 Takeaways From Worlds of Flavor Exploring culinary mashups of the past, present and future
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8. Ghirardelli® Chocolate Lava Cakes with Smoked Sea Salt Michael Boyer | F&B Product Development Chef | Nordstrom Restaurant Group
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7. Spiced Chobani® Yogurt-Marinated Crispy Chicken Thighs Zack Randol | Director of Catering and Culinary Operations | Piada Italian Street Food
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6. Crispy Brussels Sprouts with Tuscan Tomato ‘Nduja Vinaigrette Zack Randol | Director of Catering and Culinary Operations | Piada Italian Street Food
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5: Moroccan-Style Chicken Thigh Bowl Bites “Jay-Z” Ziobrowski | Corporate R&D Chef | Morrison Healthcare
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4: Roasted Lee Kum Kee Chili Crisp Potatoes Zack Randol | Director of Catering and Culinary Operations | Piada Italian Street Food
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3. Fried Buffalo Chicken and Farro-Stuffed Peppers “Jay-Z” Ziobrowski | Corporate R&D Chef | Morrison Healthcare
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2: Garlicky Umami Croissant-Tadas “Jay-Z” Ziobrowski | Corporate R&D Chef | Morrison Healthcare
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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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Load Up on Fresh Ideas for Baked Potatoes Leveraging the appeal of this enduring favorite is far from a half-baked notion
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Kitchen Collaborative: Zack Randol Anchoring flavor in simple sophistication
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Supercharged Sauces and Sides Exploring barbecue’s flavor MVPs
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How Marlow’s Subverts the Typical Tavern Menu A steady pipeline of globally inspired dishes keeps things fresh
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A Sense of Place Conjure flavors from far and wide
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Universal Comfort Put a global spin on a shared staple
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Quality Meets Convenience Introduce a global handheld
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Communal Yet Customized Invite all to partake
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For the Love of Meat Shared experiences in four dishes
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State of the Plate: The Long-Awaited Beverage Boom Will 2025 be the year of unprecedented beverage innovation?
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Kitchen Collaborative: “Jay Z” Ziobrowski, CEC Creating modern menu items that are too tempting to resist
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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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