Category: Innovators

  Executive Chef Thomas Horner of the Seattle Marriott Waterfront’s Hook & Plow restaurant shares a pasta dish withBarilla® Whole Grain that jumps off the menu page with promise of flavor and freshness. His Almond Romesco & Garlic Green Beans with Barilla Whole Grain Pasta combines local green beans at their peak with a robust […]

Chain restaurants aren’t the only ones cooking up “under x calorie” menus. In fact, they may be looking over the shoulder of talented C&U chefs like Jonna Anne from SUNY Geneseo. Her recipe, “Vegetable Pasta Toss in Light Cream Sauce” combines lots of fresh, colorful veggies with a parmesan-evaporated milk sauce for a flavorful, hearty […]

Executive Chef Matt Harding’s menu at Bravo Italian restaurants runs the breadth of authentic Italian cuisine, from indulgent dishes to lighter Mediterranean fare. One mainstay of the menu is his “Penne Mediterranean.” It’s a dish that proves better-for-you choices don’t have to taste or seem like sacrifices. The combination of sun-dried tomatoes, spinach, fresh herbs […]

Innovators: Chef Steven Farley, Artisan’s Brewery and Italian Grill Though he doesn’t call it that, Chef Steven Farley of Artisan’s Brewery and Italian Grill in Tom’s River, New Jersey serves up “indigenous” fare every season, and often uses pasta as a platform to make local seafoods and vegetables more approachable. His “Radiatore with Lobster and […]

Chef Lorenzo Boni’s role at Barilla includes research and development of new products and recipes, and culinary support to Barilla’s operations throughout North and South America. His recipe for a Veggie Mini-Farfalle “Italian Mac n’ Cheese” with carrot puree came out of working with Barilla’s new veggie pasta line of products, which use vegetable purees […]