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Custom Culinary
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Be true to the Food.
Be true to the Food.

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September is Bourbon Heritage Month!
Blog | Custom Culinary
Blog | Custom Culinary
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Our 8th culinary trend of 2016 highlights the proliferation and rapid growth of “Instagram-worthy” Entrée Bowls on menus across the US.
Blog | Custom Culinary
Blog | Custom Culinary
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Historically, American bowls were relegated to soup, salad, cereal and pasta dishes. With the ease of handling, the “bowl” offers operationally friendly dishes to build easy-to-eat entrées for lunch and dinner offerings: warm aromatic broths, dressings or light sauces and colorful crisp vegetables, noodles, rice or grains.
Blog | Custom Culinary
Blog | Custom Culinary
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According to IFIC’s (International Food Information Council) 2016 Food and Health Survey, 64% of the respondents indicated they wanted more protein in their diet; up from 54% in 2015. The Big Shift? Consumers are finding plant-based protein more favorable while animal protein has slipped slightly in preference.
Blog | Custom Culinary
Blog | Custom Culinary
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With the Minnesota State Fair starting today (August 25 – Labor Day September 5), I thought I would share my picks for what promises to be the top mash-up foods for this year.
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It’s not just relish, ketchup, or mustard anymore. Condiments have expanded into many new flavors: bacon onion marmalade, tomato marmalade, green tomato jam, harissa, jalapeno relish and bourbon just to mention a few.

Chefs have always relied on the standard condiments like BBQ, relish, salsa, and 1000 island to enhance menu items and add to the check average, but these condiments are being dressed up with new flavors and textures. More than ever, chefs and operators are differentiating their menu offerings through the quality, variety, and uniqueness of their condiments.
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Our 7th culinary trend of 2016 highlights the proliferation and rapid growth of ethnic condiments on menus across the US.

Has there been a hotter, more flavorful success story than the ascent of sriracha? The rooster sauce craze demonstrated just how eager today’s customers are for bold condiments. Complex ethnic sauces—such as Korean gochujang, Indonesian sambal and North African chermoula—will gain wider acceptance on American menus, playing a major role in fusion flavors and globally inspired cuisine.

Join us as we continue to search for the next sriracha!
Blog | Custom Culinary
Blog | Custom Culinary
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Ready for some culinary history? Back at the beginning of the 21st century, 12 progressive chefs from Denmark signed a manifesto calling for “purity, freshness, simplicity and ethnics.” The New Nordic movement was born. The spine of their ingredients were seasonal, a difficult task given Denmark’s cold climate. At first the movement involved high-end restaurants (e.g., Noma), but recently Nordic cuisine can be found in a Fast-Casual/food-court setting like the Great Northern Food Hall in New York’s Grand Central Station. Pickling, smoking, curing and fermenting (e.g., vegetables, protein) is the spine of the style food they serve.

#trends #foodtrends  #culinarytrends   #culinary  
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With influences from Polynesia, Japan and the Philippines, Hawaiian cuisine is bright, bold and complex, and much of the Hawaiian culture is based on eating. As Hawaiian cuisine is moving across the mainland, adventurous patrons will be excited to try many newly-emigrated dishes.

And it’s not just luaus, poi and Spam. Popular dishes called loco moco (white rice topped with a hamburger patty, a fried egg and brown gravy), and shoyu chicken (soy sauce–marinated chicken drumsticks with greens and macaroni salad) are staples.

#hawaiian   #food   #foodtrends   #hawiianfood  
Blog | Custom Culinary
Blog | Custom Culinary
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Our 6th culinary trend of 2016 highlights the proliferation of Hawaiian cuisine and ingredients on menus across the US.

With influences from Polynesia, Japan and the Philippines, Hawaiian cuisine is bright, bold and complex. Adventurous patrons will be excited to try loco moco—white rice topped with a hamburger patty, a fried egg and brown gravy. But the dish that’s already making a splash with a wider audience is poke, a marinated raw fish salad often made from yellowfin tuna.

Expect to see these and other Hawaiian classics move across the mainland in 2016!
Blog | Custom Culinary
Blog | Custom Culinary
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