Corporate Executive Chef, Simplot
Super crunchy and flavorful fried chicken from Thailand. The savory marinade and the light rice flour make this chicken irresistible. Be sure to pair with Thai Style Street Cart Fries.
Vegans want fried "chicken" too. Here is a healthier alternative to the classic version of this dish. Served along with Simplot Conquest® Delivery+™ Clear coated Tin Roof Fries and brought together with hot agave nectar.
Korean fried chicken is taking over the world and there is a reason why—it's very crunchy and very delicious. Pair it with kimchi loaded Junior Sidewinders™ Fries for an irresistible takeout meal.
Director of Culinary and Corporate Executive Chef, Simplot
This Spanish-inspired side dish gets its rich color and deep, smoky flavor from chorizo and pimenton. Pair it perfectly with grilled protein and a crisp, green salad.
So you say you want to change up your pizza game for spring? How about juicy roasted peaches, tender prosciutto, creamy mozzarella cheese with fresh ginger and chiles, and a hot honey drizzle to top it off? Yep, that'll definitely do it!
A satisfying salad packed with grains, roasted vegetables, halloumi cheese, and a little natural sweetness from golden raisins. Top it with house-made balsamic vinaigrette and you've got a perfect vegetarian entrée.
Corporate Executive Chef
Smooth fruit flavor with a kick of caffeine and sweet cream to get you going in the morning, or any time of day.
A tasty twist on a hash—this one is a little sweet with a little heat! A nice change to wake up your taste buds.
The delicious flavor and texture of Ancient Grains and Kale combined with creamy Gruyere cheese and soft-cooked egg. These bites are an excellent addition on your breakfast to-go menu or on added to your in-house brunch menu.
Corporate Executive Chef
Tender soy and ginger marinated steak, kimchi, creamy avocado and a cilantro radish salad atop a bed of Cilantro Lime Rice & Fire Roasted Corn Fiesta. This ample bowl checks all the flavor boxes.
Israeli couscous, red quinoa and vegetables topped with Persian ground lamb kabob, grilled halloumi cheese, lemon-garlic yogurt, and pomegranate seeds.
Persian flatbread topped with romesco spread, spinach, seasoned minced lamb, chickpeas, feta and Zaatar spice.
Going out to breakfast may seem like wishful thinking after so many months of pandemic restrictions. But with a little luck, one of the most profitable dayparts may be back in play soon. Now is the time to think about how you’re going to approach this important opportunity. Your customers will be glad you did!
Simplot Corporate Executive Chef Michael Thrash has identified some of the cultural trends around chicken preparation that are growing in popularity here in the U.S. Here’s a little about each technique, what makes it unique, who’s doing it successfully, and a version from our very own Chef Thrash.
As we head into spring and summer, customer interest in fresh, healthy foods is going to pick up again. But with the pandemic, it’s been really hard to forecast sales and plan product ordering around that. Putting items on the menu that are creative, fresh, healthy, and high quality doesn’t mean you have to head to the farmer’s market to buy produce that will go bad if you don’t use it in a couple days.
People want to be delighted by their dining experience, even at home. In the same way we judge books by their covers, how you package your orders—and the little touches you include inside—can turn your dishes into must-have meals before the first bite.