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Kitchen Collaborative: Michael Slavin Leaning into the unexpected to create next-level menu inspirations
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Unagi Sauce Balsamic Syrup and Wasabi Ice Cream Recipe courtesy of Michael Slavin
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Baked California Cheesy Bistro Dip with Toasted Truffle Crumbs Recipe courtesy of Michael Slavin
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Idaho® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar Recipe courtesy of Christophe Joignant
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Kitchen Collaborative: Christophe Joignant Modern menus rely on a fearless embrace of flavor
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Beef Short Rib with Onion Jam and Provolone on a King’s Hawaiian® Sweet Slider Bun Recipe courtesy of Christophe Joignant
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Poached Mango with Lemongrass Crème Anglaise and Coconut Sorbet Recipe courtesy of Christophe Joignant
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Thai Chili Sticky Chicken Scallion Pancake Taco
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South of the Border Bush’s® Three Bean Chili Recipe courtesy of James Patterson
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Chilaquiles Verdes con Pollo Recipe courtesy of James Patterson
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Kitchen Collaborative: Brian Robertson Putting flavor inspirations to work in dishes that deliver what customers demand
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Roasted Greek Idaho® Potatoes with Tzatziki, Fried Capers and Dill Recipe courtesy of Brian Robertson, VP of Corporate Culinary, Fertitta Entertainment
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Australian Lamb T-Bones with Mint and Chile Crisp Chimichurri Recipe courtesy of Brian Robertson, VP of Corporate Culinary, Fertitta Entertainment
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Boursin® Dairy-Free Cheese Spread Crostini with Cannellini Beans, Heirloom Tomatoes and Thyme Recipe courtesy of Brian Robertson, VP of Corporate Culinary, Fertitta Entertainment
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Kitchen Collaborative: Kevin Felice Crafting nostalgic food memories one bite at a time
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Korean Beef Bowl Recipe courtesy of Kevin Felice
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Fall Into Honey Recipe courtesy of Kevin Felice
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California Cheesy Short Rib Crunch Wrap Recipe courtesy of Kevin Felice
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Kitchen Collaborative: Christian Hallowell Applying a seasonal focus can lift the flavor experience on modern menus
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Soy-Glazed Red Grape Caponata and Butternut Squash Recipe courtesy of Christian Hallowell
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Boursin® Garlic & Fine Herbs Cheese Summer Vegetable Tart Recipe courtesy of Christian Hallowell
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Barilla® Mardi Gras Pasta Recipe courtesy of Christian Hallowell
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Honey-Roasted Acorn Squash with Honey-Lemon Ricotta and Spicy Hazelnut Granola Recipe courtesy of Ashfer Biju
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Kitchen Collaborative: Ashfer Biju Applying a deft touch in a bid for modern menu innovation
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Campanelle Pasta with Butternut Squash, Maitake Mushrooms, Sage & Chiles Recipe courtesy of Ashfer Biju
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Mango & Frisée “Chaat” Salad with Cilantro & Mint Chutney, Kale-Chickpea Chips, Pomegranate Seeds, Chiles Recipe courtesy of Chef Ashfer Biju
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South of the Border Bush’s® Three Bean Chili Recipe courtesy of James Patterson
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Chilaquiles Verdes con Pollo Recipe courtesy of James Patterson
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Kitchen Collaborative: Thomas Horner Elevating comfort classics with thoughtful approaches to flavor and presentation
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