Experience a culinary masterpiece by Chef Brooke Williamson, featured at the 2025 Shamrock Foods EXPO.
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Carne Asada Fries
Fire up the grill with this bold and flavorful Carne Asada recipe featuring Sobremesa by Shamrock Foods. Marinated in citrus, spices, and premium ingredients, this dish brings authentic Mexican flavors to your menu. Serve with crispy fries, guacamole, and Cotija cheese for the ultimate indulgence.
Ready-Set-Serve Bistro Butter Blend
Our Ready-Set-Serve® Bistro Butter Blend is the latest in chef-driven innovation. Developed by our member and customer chefs across the U.S. and Canada during our annual R&D Chef Summit, this blend perfectly captures current trends and the needs of busy kitchens. It combines crunchy green leaf, velvety red butter lettuce, and slightly bitter green oak, creating a salad base that not only provides elegant height and vibrant color but also balances flavors and textures for a versatile dining experience.
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Blueberry Lavender Italian Soda
Light, floral, and refreshingly creamy, this blueberry lavender Italian soda is made with Shamrock Farms Heavy Cream and topped with aerosol whipped cream. As seen at Shamrock Foods EXPO 2025, it’s a stunning, sippable non-alcoholic option for dessert menus or beverage pairings.
Pan-Seared Trout with Old Bay Remoulade
As featured at Shamrock Foods EXPO 2025, this pan-seared trout recipe delivers a modern take on a seafood classic. With crispy skin and zesty Old Bay remoulade, it’s fast, bold, and ideal for elevating your lunch or dinner menu.
Pan-Seared Striped Bass With Herbed Chimichurri
With tender fillets and a zesty herbed chimichurri, this pan-seared striped bass recipe is restaurant-ready and Shamrock Foods EXPO-featured. Balanced, bold, and beautiful—perfect for spring or seafood-forward menus.
Gold Canyon Premium Angus Burger with Bacon Jam and Roasted Tomato Aioli
From scratch-made bacon jam to roasted tomato aioli, this elevated burger showcases how thoughtful ingredients and techniques can turn a classic into a signature dish.
Premium Angus Reverse-Seared Coulotte Steak with Vanilla-Spiced Sweet Potato Mash and Smoked Bleu Cheese Toasted Walnut Butter
Sous vide precision meets steakhouse flavor in this composed entrée, featuring premium Shamrock ingredients like Euro-style butter, spiced mash, and a bold bleu cheese finish.
Wagyu Hanger Steak with Smoked Cheddar Mashed Russets and Caramelized Onion
Built on Gold Canyon Wagyu and layered with rich accompaniments like horseradish mash and French-style onions, this steakhouse-worthy plate offers complexity with every bite.
Black Forest Trifle
From the Shamrock Farms Kitchen and spotlighted at Shamrock Foods EXPO 2025, this Black Forest dessert layers fudgy brownie, creamy mousse, and cherry topping. Finished with whipped Crema Mexicana and served in a cup, it’s a beautiful addition to any dessert lineup.
Veal Osso Bucco with Creamy Polenta
This Veal Osso Bucco with Creamy Polenta delivers rich, slow-cooked flavor and velvety texture. Featuring Gold Canyon Veal and Shamrock Farms dairy, it’s a luxurious plate that elevates any menu.
Roasted Brussels Sprouts with Crispy Bacon
Perfect for holiday menus or elevated everyday sides, this roasted Brussels sprouts recipe balances smoky bacon, citrus zest, and a tangy balsamic finish.
Ginger Soy Glazed Scottish Salmon with Cucumber Mint Salsa
Ginger, soy, and honey meet cool cucumber mint salsa in this bold, balanced Scottish salmon dish. With fresh flavor and Shamrock Foods EXPO-level presentation, it’s an easy way to elevate any menu, or weeknight dinner.