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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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Flavor Trailblazer: Clare Wilson Menu innovation that balances the familiar with the new
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Kitchen Collaborative: Michael Boyer Bringing his A-game to develop on-trend recipes for modern menus
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Five Strategies for Serving up Barbecue Bliss Two veteran operators reflect on ways to ensure the meat favorite maintains a contemporary edge
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Kitchen Collaborative: Alex Sadowsky Nailing a flavor calibration sure to please the palate
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Comforting Yet Complex Grilled Cheese Exploring new flavor dimensions of a timeless favorite
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10. Micro Green Majesty Go green for simple sophistication
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9. Decadent Drizzles, Dollops and Swooshes Sweeten with syrups, sauces and more
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8. Tiny Veggies Are Big Freshen and delight
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7. Fluffy Elements and Airy Luxury Introduce dreamy puffs and fluffs
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6. Memorable Aromatics and Tantalizing Tinglers Throw a flavor-packed punch
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5. Subtlety Wins The Day Embrace more restrained textures with these three categories
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4. Alluring Spice Adventures Spice things up with global seasonings
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3. Crunchy Layers Go bold on texture
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2. Herbal and Leafy Wonderment Get back to nature
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1. Bold Color Bursts Taste the rainbow
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10 Modern Finishers That Pack a Defining Touch From fresh herbs and edible flowers to pop rocks and fluffy toppers
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The Enduring and Evolving Appeal of Chicken Parm Flavorful riffs from classic to contemporary
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Dialing up the Crunch Factor Three dishes that double-down on texture
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Two Iconic Dips, Remade Future-forward flavor exploration paints a vivid canvas for new menu introductions
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Kitchen Collaborative: Benjamin Lambert Amplifying impact through careful flavor calibration
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Flavor Trailblazer: Brandon Thordarson Menu innovation that highlights a winning path for modern grill concepts
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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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