Verlasso’ Atlantic salmon crudo with Italian salsa verde, fresh chiles, citrus, spiced vinegar, and maldon salt. by Chef Mikel Anthony...
Verlasso salmon nigiri with smoked shoyu and fresh truffle. by Chef Mikel Anthony This recipe is part of the Chef’s...
Verlasso salmon steamed in shiso leaves and served with fried ginger leaf, citrus, chiles and shoyu.. by Chef Mikel Anthony...
Calling all US-based chefs and culinary operators who love meat and want to experiment with flavor trends! Do you want...
NO PURCHASE, PAYMENT, OR SUBMISSION TO SALES PRESENTATIONS NECESSARY TO ENTER OR TO WIN. A PURCHASE WILL NOT IMPROVE YOUR...
Verlasso salmon nigiri with smoked shoyu, fresh wasabi, and ikura. by Chef Mikel Anthony This recipe is part of the...
JOIN THE ‘SHROOM BOOM. CELEBRATE WITH YOUR GUESTS AND FOLLOWERS With the mighty mushroom’s prominence in the pop cultural zeitgeist,...
Sterling Silver Premium Meats Skirt Steak marinated in Lao flavors and grilled, served with jeow som, sticky rice, cucumber, and...
Your students have come to expect modern and delicious plant-based menu options. There’s never been a better time to bring...
Sous vide and deep fried frog legs with “Kadayif Gremolata,” parsnip puree, and celery root chips. by Chef Mikel Anthony...
A plant-based steak by Chunk Foods served with romesco, patatas bravas, and roasted Brussels sprouts. by Chef Mikel Anthony...
Pot pie featuring roasted chicken, sautéed vegetables, and Campbell’s Condensed Cream of Chicken Soup in a pie crust. by Chef...
