5 Chef-Created Menu Ideas from the 2026 Kitchen Collaborative
Another year, another inspiring chef collaboration with Flavor & The Menu’s 2026 Kitchen Collaborative.
The Kitchen Collaborative format has evolved over the years and this year, like last year, took shape as a sample kit program. One hundred foodservice chefs received SupHerb Farms samples, along with offerings from other supplier sponsors and were invited to craft original recipe submissions using the products that inspired them most.
SupHerb Farms received an overwhelming response from chefs who selected our products to create 112 inventive dishes. We are grateful for each and every chef contribution, and it is creative culinary professionals like them who keep our brand inspired and alive in the marketplace. Hearing candid feedback from industry chefs about our products’ fresh-tasting, wow-inspiring flavor is what drives our team every single day…sincerely.
To all the chefs who submitted recipes using SupHerb products, thank you for your creativity, your ingenuity and your continued inspiration.
Below we are highlighting five standout chef submissions that had SupHerb’s culinary decision makers nodding with enthusiastic approval.
1. Chimichurri Steak Frites Flatbread
- The Chef: Andy Seiple, Corporate Executive Chef at Firebirds Wood Fired Grill
- The Product: SupHerb Farms® Chimichurri SRP
- The Dish: Grilled flatbread is spread with Chimichurri SRP, topped with chile-rubbed steak filet, crispy garlic-Parmesan fries, pickled red onions and shaved Parmesan, then finished with arugula and an extra drizzle of chimichurri for a fresh, vibrant finish.
- The Culinary Approach: A modern fusion flatbread inspired by French steak frites and Argentinian chimichurri (classically paired with steak), this concept layers bold wood-grilled flavor into an approachable, shareable format with global influence.
2. Tuscan Tomato Burrata with Crispy Lentils
- The Chef: Cynthia Locke, Culinary Manager at Sprouts Farmers Market
- The Product: SupHerb Farms® Tuscan Tomato
- The Dish: A fresh, plant-based burrata bowl inspired by the regional flavors of Tuscany, this concept pairs creamy burrata with SupHerb Farms Tuscan Tomato paste for a sweet, tangy and deeply flavorful base. Peppery arugula and crispy air-fried lentils add freshness, texture and functionality.
- The Culinary Approach: A simple, wholesome dish elevated into a modern Mediterranean-inspired bowl with broad appeal and menu versatility.
3. Plum Hawaiian Flamethrower Supreme Flatbread
- The Chef: Joseph Antosiak, Executive Chef at Oak View Group Hospitality
- The Product: SupHerb Farms® Smoky Pepper Paste
- The Dish: A unique, spicy and sweet flatbread layered with smoky pepper burrata cream sauce, red pepper sausage, cheese, sugar plums, pickled onions and a generous finish of hot honey chili crisp.
- The Culinary Approach: A fun, playful take on flavors that work! Using Smoky Pepper Paste to build smoky, campfire-like depth across multiple components, this dish thoughtfully balances the sweetness of sugar plums with savory, spicy and creamy elements.
4. Harissa Lentil Pasta Salad
- The Chef: Rosalyn Darling, Culinary Development Director at Sodexo North America – Modern Recipe
- The Product: SupHerb Farms® Moroccan Harissa
- The Dish: A hearty Mediterranean-inspired pasta salad featuring fussiloni pasta tossed in a vibrant harissa yogurt dressing made using a Moroccan Harissa culinary paste, then combined with red lentil tabbouleh, rainbow bell peppers, red onion and feta over a bed of spring mix greens.
- The Culinary Approach: This concept brings modern comfort to the the pasta salad category, using harissa to deliver complex, globally inspired flavor in an easy, versatile dressing format. Red lentils add protein, fiber and heartiness, while the half-pasta, half-greens build creates a flexible option for QSR, fast casual, salad bars or elevated side menus for grocery perimeter display cases or cold-bars.
5. Tuscan Lobster Fusilloni Bake
- The Chef: Brian Campbell, Culinary Innovation Corporate Chef at Pizza Hut
- The Product: SupHerb Farms® Tuscan Tomato
- The Dish: A creamy Tuscan-inspired baked pasta featuring tender lobster, fussiloni pasta, crispy pancetta, blistered grape tomatoes and fresh mozzarella pearls in a rich, herbed tomato sauce, finished with lemony Parmesan breadcrumbs and baked until golden.
- The Culinary Approach: This concept reimagines the familiar comfort of mac and cheese through a regional Italian lens. Tuscan Tomato paste serves as the flavorful base that accelerates rich flavor and balances the creamy sauce. The dish gets an elevated plus-up with a premium protein, lobster. An approachable yet high-end feeling dish suited for casual steakhouse menus, entrées or even grocery perimeter.
These chef-created recipe concepts are a reminder of what happens when exceptional culinary ingredients meet real operator creativity. We are honored to see SupHerb Farms products brought to life in dishes that feel fresh, thoughtful, new and menu-ready — and we remain inspired by the chefs who continue to show us just how much possibility can come from a handful of fresh-tasting ingredients.