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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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1: Chile-Lime Tropical Shake Michael Israel | Corporate Executive Chef Arby’s
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Kitchen Collaborative Recipe Roundup #9 7 dishes that dial up indulgence
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Queso’s Winning Ways Playbook strategies for crafting craveable queso recipes that will score points with guests
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Mastering Mascarpone 3 inventive takes on tiramisu
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Temper Indulgence The power to brighten—and lighten
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Lean Into Nature From verdant park to vibrant plate
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Complete the story Supporting players with big impact
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Connect Key Details Strategic flourishes win the day
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Give Menus Some Mex Flex Three versatile Hispanic-style cheeses you should know better
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Go for the Gold Busting beyond the side slice, cornbread is poised to make new menu moves
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2: Zucchini and California Paneer Fritters with Cilantro Labneh Katy Velazquez, Corporate Executive Chef Qdoba
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3: Korean Fire Chicken Taquitos Michael Israel, Corporate Executive Chef Arby’s
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4: La Brea Bakery® Ciabatta Crab Dip Michael Israel, Corporate Executive Chef Arby’s
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5: Khao Soi with Barilla® Cellentani Brian Brindza, Director of Culinary and Menu Innovation Toppers Pizza
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6: Wild Honey Butter Board Brian Brindza, Director of Culinary and Menu Innovation Toppers Pizza
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1: Soy Glazed Short Rib with Rice Middlins, Root Vegetables Matt Voskuil, Executive Chef
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Kitchen Collaborative Recipe Roundup #8 Upping the culinary ante through high-impact ingredients
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Idaho® Potato Roulade Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.
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Noodle on a Tasty BFY Pasta Filling the fiber gap with a flavorful pasta noodle
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A Conversation with Shota Nakajima The celebrated Seattle chef shares thoughts on applying Japanese flavors and techniques to create craveable dishes that defy convention
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Playing With Fire Charred salsas present exciting recipe opportunities far beyond the classic chip dip.
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The Culinary Calculus of Signature Sauces Four menu categories. Thirteen flavor-forward sauces. Unlimited potential.
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Paradise Found King’s Hawaiian looks to create ohana—family—with foodservice partners
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