Category: Innovators

With pasta such an important part of the Kids’ Menu mix – as detailed in the Trending Now section – our chefs at Barilla are called upon often to help our customers with their kids menu offerings. As a dad himself, Executive Chef Lorenzo Boni brings a personal perspective to the task as well.   […]

The JW Marriott in Desert Springs is one of the jewels of the Marriott empire in the US, an 833-room, full resort property with 11 restaurants on-site. We spoke with Executive Chef Thomas Horner about one of his signature catering options, a customizable Mac & Cheese bar featuring Barilla pastas. Tell us about this Mac […]

Pasta Jay’s is a fun casual Italian concept featuring the family recipes of founder Jay Elowsky. Based in Boulder, CO, the highly successful and growing three-unit chain also has locations in Lone Tree, CO, Moab, UT and soon Hayes, KS. We spoke with Corporate Chef Tony Noto about the brand and one of his signature […]

Applebee’s Executive Chef Jessica James was responsible for their new kids menu, which has been getting raves from kids and parents alike. Sales of kids’ dishes are up 15%, and (even better for Jessica) kids are making healthier choices—sales of fries are down 30%! We asked Jessica what the keys to success are, and the […]

Barilla® Whole Grain Spaghetti with Caramelized Shiitake Mushrooms and Pumpkin Seeds “This dish was something we offered during Whole Grain Sampling Day this April. It’s a time of year when students are looking for lighter, fresher and healthier fare, so a vegetarian dish using Barilla Whole Grain Spaghetti fit right in with our campus-wide emphasis […]

One of the trends experts are looking for in 2014 is the increased use of chilies and spices in all kinds of menu items. Chef Anthony Jacquet of the Whisper Lounge in Los Angeles is ahead of the curve with his “Blue Crab and Serrano Fettucine.” Here’s how he describes it: “This dish is the […]

Pasta Pomodoro’s “Penne Portobello“ is a menu mainstay, approaching a decade as one of the most popular items on the 20-unit chain’s menu. It also happens to be one of the best pairings with Barilla Whole Grain pasta, as Executive Chef Robert Perez explains: “It’s a rich, mushroom-forward dish, with porcini broth, Italian sausage, grilled […]

Chef Russell Kool’s Barilla® Protein+™ Pasta with Arugula Pesto and Oat-Crusted Turkey Cutlet is a perfect example of the new creativity being given to humbler proteins like turkey when beef is out of reach due to costs. Featuring fresh, in-season veggies like Brussels sprouts and nutritious superstars like chickpeas and Barilla® Protein+™, the chef lets […]

According to Food & Beverage Director Vince Dito, “This dish is old-world comfort food with a lemon twist.  A cream sauce with accents from salty, meaty pancetta could be really heavy and one-dimensional, but the addition of lemon cuts through that richness and balances the dish. Using the “bow-tie” farfalle gives it a good textural […]

According to Executive Chef Steven Farley, “This dish is comfort food at its finest.  Simple, deeply flavored ‘stick-to-your-ribs’ food, perfect for when the air gets a bit of a chill.  We render the guanciale, reserve the fat and add it to the cream as we finish the pasta in it.  We top it off with […]

Executive Chef Steven Miller’s menu at Cornell is as ever-changing as the tastes of the over 20,000 students and staff that dine at the 32 operations on campus. Balancing healthy and indulgent items, authentic ethnic with comfort foods, and having a variety of options for vegetarians and others with special dietary needs is a constant […]