Chef's Corner by Chef Adam

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Adam Moore is chef and president of Flashpoint Innovation, a food and beverage innovation network located in Chicago, Illinois. Over the course of his food-focused career Adam has experienced a lot, from owning his own restaurant to strategizing with Fortune 500 companies around the globe. At Flashpoint, Adam marries his experience with a national network of chefs, scientists, and strategists to provide culinary support, product development, and foodservice strategy services for his clients.

Adam was the recipient of the Most Innovative Product Award at the Research Chefs Association Expo and BIIC Award of Excellence from Bunge North America. Most recently, Adam was a featured speaker at The Flavor Experience in Newport Beach, California and currently sits on their Board of Experts.

Chef Adam Moore
Mediterranean Herbed Potato Salad with Grilled Vegetables

Mediterranean Herbed Potato Salad with Grilled Vegetables

"Spring is the perfect time for fresh vibrant dishes, like potato salad. This Mediterranean-inspired Idaho® Potato salad recipe is packed with basil, oregano, and parsley, drizzled lightly with a flavorful vinaigrette and topped with Feta cheese crumbles. It's a deliciously satisfying lighter version of the classic."

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Grilled Tuna Nicoise Salad or Sandwich

Grilled Tuna Nicoise Salad or Sandwich

Sliced tricolor Idaho® fingerling potatoes are served with grilled tuna steaks atop this classic salad of green beans, capers, grape tomatoes, torn leaf lettuce, fresh parsley and basil finished with a drizzle of Archer Roose Rosé vinaigrette. Or turn this salad into a sandwich for a perfectly portable meal all summer long!

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Chilled Summer Idaho® Potato "Lasagna"

Chilled Summer Idaho® Potato "Lasagna"

Summer is the ideal time to reinvent traditional comfort foods in fresh and whimsical ways, like this Chilled Summer Idaho® Potato "Lasagna". This dish is redefined with a plant-forward combination of textures and flavors that tucks seasonal vegetables and cubes of Crispy Potato Confit between thinly sliced 40-count Idaho® russet potatoes. This "lasagna" is a feast for the senses and a delight for your guests.

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Idaho® Potato Satay with Yuzu Coriander Vinaigrette

Idaho® Potato Satay with Yuzu Coriander Vinaigrette

"A quick burst of citrus makes this six-ingredient sauce the perfect complement to hearty Idaho® Russets. These skewered Hasselback potatoes are pan fried until golden brown, then lightly charred on the grill. Served with a refreshing Yuzu Coriander Vinaigrette, this dish is sure to be a favorite on spring menus."

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Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Pre-bake Idaho® Russet potatoes in advance of service, then quickly sauté with in-season vegetables and add a Cajun flavor spin to this satisfying bowl that's great for dine-in or take-out.

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Duck Fat–Crisped Idaho® Potato Fingers

Duck Fat–Crisped Idaho® Potato Fingers

These smashed Idaho® fingerling potatoes, crisped in duck fat, with red pepper purée and Meyer lemon yogurt drizzles, crumbled feta, and frizzled leeks are sure to leave customers wanting more. And calling out premium ingredients is great for the bottom line!

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