Chimichurri Ribs and Pasta Salad Blends

FOOD NEWS

“Trends like Korean barbecue are exploding because it strays from the norm,” says Mike Leccese, Director of Culinary and R&D. “They use different cuts and styles of meats, marinated or sauced in unique, ethnic flavor profiles, and you get these sweet, salty umami notes packed with ginger and garlic, then paired with sides like kimchi, spicy cucumbers, bamboo salad, sesame glass noodles and steamed eggs. All of this is playing on diners being attracted to trying new foods and this is why Haliburton is developing sides and sauces based on these newer flavor trends.”

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Chimichurri Ribs and Pasta Salad Blends“Today’s Tighter Menus Need SKUs That Work Harder” by Flavor & The Menu Staff

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Powerhouse condiments and garnishes
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Featuring Haliburton’s ready-to-use roasted pineapple and blackberry mixer and pickled pineapple garish.“On-trend Beverage Mixers” by Flavor & The Menu Staff

Chimichurri Ribs and Pasta Salad Blends“Is Your Brand Offering Healthy, Unique Sides?” by QSR Staff

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