Chimichurri Ribs and Pasta Salad Blends


“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.”