Celebrity chefWolfgang Puckintroduced his latest fine dining establishment, a restaurant called Five Sixty, which sits atop Dallas’ Reunion Tower. The Asian-influenced cuisine includes such signature dishes as Puck’s Chinois Chicken Salad and Spicy Tuna Tartare in a sesame miso cone. Executive Chef Sara Johnannes also will feature “Tiny Dumplings” with pork belly, black vinegar and chili mint; Lacquered Chinese Duckling with lo-mein noodles; and a Grilled Double Cut Bone-in Prime Beef Rib Chop with wasabi-armagnac peppercorn sauce and drunken noodles. . . .

Ingredient supplierWixon, St. Francis, Wis., said its Corporate Chef Judson McLester will serve breakfast “Texas Ethnic Style” during the Research Chefs Association’s Annual Conference and Culinology Expo in Dallas on March 4-8. McLester will prepare a Breakfast Empanada and Breakfast Pot Stickers, which will feature a new Wixon offering that cuts sodium content in half, the company says. Says McLester, “New bold seasonings and flavor profiles reflecting diverse ethnic cuisines are what consumers are expecting to have in their food choices.”