Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb

Servings: 4-6, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb

Servings: 2, Source: Jamie Simpson, Culinary Vegetable Institute, Photo: Michelle Demuth-Bibb

On a mission to deliver memorable, craveable, inimitable flavor experiences

Recipe courtesy of chefs Will Eudy and Ben Whittington

Crispy chips made out of lightly fried Barilla lasagna sheets are dusted with Parmigiano Reggiano and served with a warm three-cheese fondue with spicy ’nduja (Italian spreadable sausage).

This craveable meat-free taco features pan-seared panela cheese on a flour tortilla with pickled onions and broccoli slaw, drizzled with cilantro pesto.

Schmaltz Roasted Idaho® Potatoes with Crispy Capers and Parsley courtesy of Chef Molly McGrath.

These Lebanese- and Greek-inspired lamb bowls are an easy and healthy ground lamb recipe with exotic Mediterranean flavors to spice up any lunch or dinner.

Rich and creamy dairy-free crostini with Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs, topped with cannellini beans, minced shallots, cherry tomatoes and fresh thyme.

This Moroccan-inspired chicken salad features Greek yogurt seasoned with cinnamon, ginger, cumin, allspice and turmeric tossed with Tyson Low Sodium Pulled Chicken, diced dried apricots, green onions and is garnished with fresh parsley, cilantro and toasted almonds.

Honey, peanut butter, and banana smoothie topped with honey granola and honeycomb candy.

This Spam Loco Moco Hoagie takes inspiration from Loco Moco, a contemporary Hawaiian dish that is said to have originated in Hilo, Hawaii.

Poblano peppers are stuffed with southwest-style chicken, beans & rice, then roasted and garnished with fresh Roma tomatoes, cilantro and sour cream.

An adult take on a classic. Mezcal, vanilla bean ice cream, peanut butter, and salted caramel made with Kikkoman® Gluten-Free Tamari Soy Sauce, all blended and topped with more Tamari salted caramel and a Tamari peanut brittle.

Mango-marinated flounder is grilled to perfection, served over black beans and rice and garnished with fresh-diced mango and cilantro.

On a mission to deliver memorable, craveable, inimitable flavor experiences

Created by Chef Jay Smith
Sponsor: California Milk Advisory Board

Transforming craveable classics with a fresh, contemporary spin

Courtesy of Chef Chandon Clenard
Sponsor: Bush’s Best

Created by Chef Chandon Clenard
Sponsor: Barilla

Allowing humble ingredients to burst into flavorful song

Recipe courtesy of Chef Jonathan Buckholz Sponsor: National Honey Board

Recipe courtesy of Chef Jonathan Buckholz Sponsor: Bel Brands USA

Courtesy of Chef Jessica Tomlinson
Sponsor: True Aussie Beef & Lamb

Created by Chef Jessica Tomlinson
Sponsor: Idaho Potato Commission

Leveraging the powerful effects of gentle flavor twists

Courtesy of Chef Greg Basalla Sponsor: Barilla

Courtesy of Chef Greg Basalla Sponsor: California Milk Advisory Board

Courtesy of Chef Greg Basalla Sponsor: Tyson Foodservice

Sliced Idaho® Potatoes, layered with fennel and leeks and smothered in a creamy Gruyère Mornay sauce.

Savory smoked trout and fried Idaho® Potatoes on potato bread, served with Horseradish Crème Fraîche.

Three colorful layers of whipped Idaho® Potatoes, piled high on crispy Idaho® Potato chips.

Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.

Understanding the flavor sophistication found in thoughtful simplicity

Courtesy of Chef Brandon Hudson
Sponsor: True Aussie Beef & Lamb

Courtesy of Chef Brandon Hudson
Sponsor: National Honey Board

Created by Chef Brandon Hudson
Sponsor: Idaho Potato Commission

Creating next-gen transformations of familiar favorites

Courtesy of Chef Alex Sadowsky
Sponsor: National Watermelon Promotion Board

Courtesy of Chef Alex Sadowsky
Sponsor: California Milk Advisory Board

Courtesy of Chef Alex Sadowsky
Sponsor: Bel Brands USA

Finding flavor and favor in the culinary construction zone

Courtesy of Chef Barb Colucci Sponsor: National Honey Board

Courtesy of Chef Barb Colucci Sponsor: Bush’s Best

Created by Chef David Viviano
Sponsor: Tyson Foodservice

Created by Chef David Viviano
Sponsor: Barilla

Created by Chef David Viviano
Sponsor: National Watermelon Promotion Board

Creating thrilling flavor experiences by drawing from a well of personal experiences

Serving a muse that demands new bold flavor takes on traditional dishes

Created by Chef Jeff Mann
Sponsor: Idaho Potato Commission

Courtesy of Chef Jeff Mann Sponsor: Bush’s Best

Mining the flavor complexity found within humble ingredients and classic techniques

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: True Aussie Beef & Lamb

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Tyson Foodservice

Courtesy of Chef Jennifer Etzkin OBrien Sponsor: Bel Brands

Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.

Global inspirations lead to inventive flavor builds that surprise and delight.

Courtesy of Chef Jeffrey Quasha Sponsor: Bush’s Best

Created by Chef Jeffrey Quasha
Sponsor: Barilla

Two recipes that nail craveability and comfort while demonstrating beautiful flavor touches.

Courtesy of Chef Bob Gallagher Sponsor: True Aussie Beef & Lamb

Created by Chef Bob Gallagher Sponsor: California Milk Advisory Board

Lively flavor play makes salads trend-forward and memorable

Created by Chef Amy Smith
Sponsor: Bel Brands USA

Created by Chef Amy Smith
Sponsor: National Watermelon Promotion Board

Telling bold flavor stories gives menus a sharper competitive edge

Courtesy of Chef Dave Woolley Sponsor: Bush’s Best

Created by Chef Dave Woolley
Sponsor: National Honey Board

Courtesy of Chef Dave Woolley Sponsor: True Aussie Beef & Lamb

Created by Chef Dave Woolley Sponsor: Idaho Potato Commission

Created by Chef Jeremy Lett
Sponsor: Bel Brands USA

Created by Chef Jeremy Lett
Sponsor: Barilla

Created by Chef Jeremy Lett
Sponsor: Tyson Foodservice

Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection

Created by Chef Mary Grace Viado Sponsor: California Milk Advisory Board

Created by Chef Mary Grace Viado Sponsor: Idaho Potato Commission

Created by Chef Mary Grace Viado
Sponsor: Tyson Foodservice

Chef Mary Grace Viado showcases creative comfort while building in clever menu versatility.

Nuance marks the flavor approach to each of these builds.

Created by Chef Justin Fields
Sponsor: National Honey Board

Created by Chef Justin Fields
Sponsor: National Watermelon Promotion Board

Created by Chef Justin Fields
Sponsor: California Milk Advisory Board

A mindful yet playful approach to flavor building yields creative and compelling menu items

Courtesy of Chef Quinn Adkins Sponsor: National Honey Board

Courtesy of Chef Quinn Adkins Sponsor: True Aussie Beef & Lamb

Courtesy of Chef Quinn Adkins Sponsor: Bush’s Best

Created by Chef Pam Smith
Sponsor: Tyson Foodservice

Created by Chef Pam Smith
Sponsor: National Watermelon Promotion Board

Created by Chef Pam Smith
Sponsor: Barilla

A strategic use of flavor building and cooking techniques promises craveability

Created by Chef Brad Kent
Sponsor: Idaho Potato Commission

Created by Chef Brad Kent
Sponsor: Bel Brands USA

Created by Chef Jeffrey Quasha Sponsor: Bush’s Best

Created by Chef Alex Sadowsky Sponsor: California Milk Advisory Board

Created by Chef Jeff Mann Sponsor: Idaho® Potato Commission

Created by Chef Brandon Hudson Sponsor: True Aussie Beef & Lamb

Created by Chef David Viviano
Sponsor: Tyson Foodservice

Created by Chef Jay Smith Sponsor: National Watermelon Promotion Board

Created by Pam Smith, RD Sponsor: Barilla America