Thanks for spending time with us at FoodOvation! Below you’ll find the menu concepts shared in our session, our product recommendations, and the team’s contact info.

Togarashi Chicken Nuggets With Pink Peppercorn Lemon Thyme Yuzu Aioli

Crispy chicken tenders fried golden are tossed in Spiceology Togarashi and served alongside a Pink Peppercorn Lemon Thyme Yuzu Aioli that layers floral citrus brightness against the spice. This dish taps into two of 2026's most exciting trends at once: consumer appetite for yuzu and the growing demand for tropical-citrus adventure that feels bold but approachable.

Grilled Pineapple Yuzu Spritzer

This zero-proof craft refresher is sensory, visually striking, and highly shareable — a drink guests photograph before they drink. Charred pineapple, bright yuzu, and a Spiceology Smoky Honey Habanero kick over crushed ice — finished with a fizz of club soda and a dusting of sumac. This dish bridges two of this year's biggest flavor movements in one glass — Swicy and Smoke & Char.

Crispy Rice and Duck w/ Spicy Hoisin

This dish riffs on your crispy rice format with the potential to support rotating proteins and sauces reducing prep complexity while maximizing menu versatility. Peking duck laid over a golden crispy rice cake and finished with a spicy hoisin glaze built on Spiceology Korean BBQ — sweet, savory, smoky, and just enough heat to keep guests coming back for more. It delivers on two durable trends simultaneously: Korean flavors and umami, where fermented-adjacent savoriness is increasingly what guests seek out over simple salt.

Wagyu Sushimi with Kimchi-urri

A strip of premium wagyu draped over seasoned sashimi rice and finished with a Kimchi-urri — a bright, fermented-forward sauce built on Spiceology Korean BBQ that bridges the gap between banchan and chimichurri. It lands at the intersection of Korean flavors — riding the full force of K-culture's global crossover moment — and umami, where gochujang and fermented funk are increasingly sought out by adventurous diners.