You Have Our Ear

We’ve spotted some amazing dishes using Barilla orecchiette pasta from Chef's Roll ambassador chefs on Instagram lately, and it inspired us to dig a little more into the story behind the pasta shape. Orecchi...

The 365 Day Dry Aged Beef Project – Episode 3

In episode three of the 365 Day Dry Aged Beef Project, Chef Daniel Barron gets the beef ready! Go back and watch Episode 1 & Episode 2 now if you missed it. About the Project: Chef's Roll has team...

THE 365 DRY AGE BEEF PROJECT: 2

In episode two of the 365 Day Dry Aged Beef Project, Daniel Barron has installed all the components and walks us through his setup. Go back and watch episode one now if you missed it. About the Projec...

THE 365 DRY AGED BEEF PROJECT: 1

About the Project: Chef's Roll has teamed up with Chef Daniel Barron, the Texas Beef Council and Wüsthof for an epic 365 Day Dry Aged Beef Project. We will be dry aging "107" USDA prime rib eyes for an entire y...

Aussie Wagyu Beef

On a recent February night, not far from the famed Las Vegas "Sunset Strip", a group of top chefs gathered excitedly to get their hands on one of the food world's hottest products: Australian Wagyu. The impo...

Featured Ingredient – Domaine Santé

For Emily and Jeff Josenhans, it started with a simple question: "Can we make a better sugar?" Sugar is a fundamental ingredient used in countless ways in every kitchen and bar, both in savory and sweet contex...

Minor’s Ready to Flavor

Transform Everyday Sauces and Condiments Into Premium Opportunities Research shows that 89 percent of consumers are more likely to visit a restaurant with signature menu items, and of that, 52 percent are will...

Nice Rack! But what about those legs & chops…

Let’s face it, that classic lamb rack on your menu is great, and really catches the eye when it moves through the dining room. But as today’s younger consumers hunger for something new and different keeps expan...

Pasta Encyclopedia

Pasta Encyclopedia Keeping track of all those varieties of pasta can be a challenge, especially with all of the regional specialties available today. Thankfully, our friends at Barilla are here to shed some li...