Pasta

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Innovative chefs use pasta to make leading-edge flavors approachable
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Pasta makes for a unique delivery system for mac and cheese
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Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today
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Thin ramen noodles, pork-based broth, pork chashu, kikurage, seasoned egg, spicy sauce
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Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef
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Fermented Jalapeño Farfalle with chickpea-miso compound butter, country ham, fresh corn
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Lo mein, smoked chicken, collard greens, corn, black-eyed peas, caramelized onion, andouille-soy glaze
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Gnudi with spinach, brown butter, toasted sage, Parmigiano-Reggiano, black truffle, chanterelles
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Pimento mac and cheese, tomato, bacon bits, buttermilk cheddar, sourdough
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Short Rib & Taleggio Lasagna with béchamel, Savoy cabbage and caramelized onions
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Kimchi Carbonara: udon, kimchi cream, Spam crumbs, green onions, sunny-side-up egg, pea tendrils
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A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
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The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from the event.
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Chefs are looking at pasta as a platform for creative menu development. Here are five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
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Chefs are featuring pasta in unexpected, flavor-forward ways—and their guests are loving it.
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Better Half offers its Silk Handkerchief Pasta: Hand-rolled pasta, garlic-porcini cream, wild mushrooms, tomato marmalade, Cotija, snow pea shoots
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Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
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Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
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Little Bird Bistro offers a Tarragon Goat Cheese Gnocchi made with pâte à choux, served with tarragon, Banyuls cream, golden beets, garlic-lemon pistachios, egg-yolk shavings
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Square Meal At Hotel Revival offers a Local Mustard Greens Agnolotti with pot liquor and spicy bread crumbs
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Vivere offers an Agnolottini Di Fagiano: Pillow-shaped pheasant-filled pasta, butter, sage, Parmigiano-Reggiano
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Bella Gioia offers a Tumminia made from burnt durum wheat flour, with pesto alla trapanese, featuring cherry tomatoes and almonds
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Today’s comfort pasta dishes show off craveable, modern flavor builds
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Lago's Gnocchi Carbonara offers housemade gnocchi, pancetta, peas, cream, egg yolk, black pepper
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Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.
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Parmesan Almond Cream demonstrates the decadence and texture almonds can bring as they are blanched, toasted and rough-chopped to near Reggiano form.