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What to Do with all that Turkey

What to Do with all that Turkey

Nov 26, 2019

Korean BBQ hit the marketplace with a flurry of flavor and has since skyrocketed into a mainstream contender. What’s happening with this flavor profile now, and what can we expect next?

‘Tis the Season for Gravy (with 6 favorite recipes!)

‘Tis the Season for Gravy (with 6 favorite recipes!)

Nov 20, 2019

We’ve rounded up a bunch of gravy recipes to ring in (and inspire) the holiday season. Regardless of your protein of choice, we’ve got you covered.

5 Trending Proteins to Consider this Season

5 Trending Proteins to Consider this Season

Nov 14, 2019

We anticipate a lot of turkey talk over the next few weeks, but we’d like to advocate for the trending proteins, too. Perhaps worth a swap for the traditional fare?

BOOZE INFUSED FOOD

BOOZE INFUSED FOOD

Nov 01, 2019

For centuries chefs have been using spirits and alcohol for accentuating, embellishing and delivering big flavors into their cuisine. By no means is this a new trend but as time goes by those flavor delivery methods have become more innovative, exciting and creative.

5 Sides You Should Try Right Now

5 Sides You Should Try Right Now

Oct 29, 2019

We thought we’d take a minute and offer a few recipe suggestions. Consider it to be one last thing you’ll have to plan during the hectic season.

Griffith Foods: 100 Years of Innovation & Global Outreach

Griffith Foods: 100 Years of Innovation & Global Outreach

Oct 21, 2019

Griffith Foods, our parent company, celebrated their 100 birthday this year.

5 Appetizers to Serve Your Guests

5 Appetizers to Serve Your Guests

Oct 16, 2019

Call it a snack, a starter, a shareable, or a stand-in meal, these bad boys give guests a bite-sized or an over-the-top option to warm up the taste buds.

Sweet + Savory

Sweet + Savory

Oct 11, 2019

Is there a more addictive, craveable flavor combination than sweet and savory? Foods like pineapple pizza have shown to activate additional sweetness receptors on the tongue, giving a true mouthwatering quality to sweet and savory pairings. Today’s operators are taking these classic combos to new heights, with innovative complexity that enhances flavor without being overpowering

What You Should Cook this Week

What You Should Cook this Week

Oct 08, 2019

Let’s start with the classics, shall we? An Autumn Roasted Squash Soup starts the day with your choice of squash. Butternut or acorn, hmmm?

PUMPKIN, THE KING OF SWEET + SAVORY

PUMPKIN, THE KING OF SWEET + SAVORY

Oct 01, 2019

As declared by Felix Salmon in a 2012 New York Magazine, ‘Pumpkin is the NEW Bacon!’ There seems to be a cult like devotion to pumpkin this fall. Pumpkin is no longer reserved for the humble pumpkin pie at Thanksgiving time; it has become a flavor additive to sweet and savory dishes.

Functionally Fantastic

Functionally Fantastic

Sep 26, 2019

Korean BBQ hit the marketplace with a flurry of flavor and has since skyrocketed into a mainstream contender. What’s happening with this flavor profile now, and what can we expect next?

September is the Season for Soup

September is the Season for Soup

Sep 19, 2019

Gathering around a bowl of soup is as therapeutic as most anything. When you finally sit to take a bite, perhaps you’ll reminisce on the first bowl you ever tried.

The New Wholesome

The New Wholesome

Sep 16, 2019

The functional foods trend is making its way across limited- and full-service menus alike. Ingredients such as turmeric, kombucha, matcha and bee pollen are showing triple-digit growth (Datassential, 2019), showing up in everything from smoothies to salad dressings.

What are Functional Foods, anyway?

What are Functional Foods, anyway?

Sep 09, 2019

Here’s a sneak peek of this month’s trend: it’s all about functional foods. The New Wholesome ladders up to the broader trend, but the interest lies in the benefits that may require a more technical term.

Healthy Never Tasted So Good

Healthy Never Tasted So Good

Sep 04, 2019

Hopefully these simple examples have helped you to get my overhanging point. A significant majority of today’s consumers have a high level of interest in “functional foods”, items that are said to have positive effects on health, beyond delivering basic nutrition.

Is it Still Summer?

Is it Still Summer?

Aug 27, 2019

Right now, it may be best to consider what to cook in the last days of the season. Luckily, in most areas, the harvest is reaching its peak and the offer of seasonally-fresh fruits and vegetables is real.

Restaurants with Burgers Beyond Beef

Restaurants with Burgers Beyond Beef

Aug 20, 2019

To call this a trend would be the understatement of 2019. It’s a straight-up movement with plenty of evidence to remind us just how mainstream meatless burgers have become.

10 Irresistible Burger Recipes (Minus the Beef)

10 Irresistible Burger Recipes (Minus the Beef)

Aug 14, 2019

Beef burgers have only grown at a rate of 1% over the past 4 years, while other proteins have skyrocketed. We have some ideas at the ready.

Burgers Beyond Beef

Burgers Beyond Beef

Aug 12, 2019

The humble burger has become a platform for exciting culinary innovation as demand for alternatives to the classic beef patty continues to grow. More consumers are choosing to reduce or eliminate red meat from their diets, adding plant-based burgers, seafood or poultry patties to their repertoire. Alternative protein burgers are ideal for showcasing on-trend global sauces, toppings and condiments, too.

The New Wholesome

The New Wholesome

Aug 01, 2019

It seems that in America and beyond, on almost every street corner and in almost every restaurant one can get some version of this popular American nosh. Its noteworthy that today’s burger craze has evolved significantly as burgers are no longer simply beef patties on a bun. Many of today’s burgers are some version of the beloved handheld, prepared with fun ingredients and alternative proteins and grains of every imaginable combination setting record profits all around the globe.

WHERE'S THE BEEF?

WHERE'S THE BEEF?

Jul 31, 2019

It seems that in America and beyond, on almost every street corner and in almost every restaurant one can get some version of this popular American nosh. Its noteworthy that today’s burger craze has evolved significantly as burgers are no longer simply beef patties on a bun. Many of today’s burgers are some version of the beloved handheld, prepared with fun ingredients and alternative proteins and grains of every imaginable combination setting record profits all around the globe.

Uncover Your Next Big Menu Hit

Uncover Your Next Big Menu Hit

Jul 31, 2019

With ever-changing business and customer needs, it can be hard to identify and create winning menu concepts over and over, in a predictive way. Our approach will get you there.

What to Cook when it’s Hot

What to Cook when it’s Hot

Jul 24, 2019

July is quickly coming to an end and while some of you may be ready for a little less humidity, a little less heat, or a little less summer, we welcome the challenge to create dishes for the season.

How We Stay Inspired at Custom Culinary®

How We Stay Inspired at Custom Culinary®

Jul 15, 2019

Most years, this one included, summer brings the itch for barbecue so good it can span across styles, regional preferences, and still leave the table full and satisfied. But for us, it’s often the sauces, creative sides, and flavor inspiration that we’re really seeking.

Next Gen Latin

Next Gen Latin

Jul 12, 2019

Consumer demand for Latin cuisine shows no signs of stopping, whether it’s authentic regional fare or fusion-inspired dishes. Many consumers haven’t yet tried Latin cuisines beyond Mexican, but they’d be interested to do so. Authentic cooking sauces and condiments help to introduce your patrons to new ingredients.

Tacos are on Our Mind

Tacos are on Our Mind

Jul 10, 2019

We’re always on the hunt for a flawless taco. You know, with the perfect combination of acidity, crunchiness, and spice. They make the best weeknight meal, are always open to interpretation, and can never really be wrong.

A Taste of Latin America

A Taste of Latin America

Jul 01, 2019

America’s dining public from Gen Z to Boomers [and beyond] love Latin eats of all kind, and they embrace each country’s unique fare as a whole. We’ve dramatically graduated from simply enjoying pedestrian tacos, burritos and enchiladas to exploring pupusas from El Salvador, ceviche from Peru and churrasco from Argentina alike.

Bibimbap is Hot

Bibimbap is Hot

Jun 26, 2019

The name may be tricky to say, but bringing this bowl to life on your menu is easy.

We’ve Got Seoul and Soul

We’ve Got Seoul and Soul

Jun 21, 2019

Seoul and Soul are worlds apart, but these homophones are more similar than you might think.

Seoul Food

Seoul Food

Jun 17, 2019

Sweet, spicy, savory, tangy and fermented flavors come together in the mouthwatering specialties of Korean cuisine. As American palates become more accustomed to Korean flavors, we’re seeing a mix of fusion-inspired tacos, burgers and fried chicken dishes alongside more traditional bibimbap, japchae and kalbi.

Food Halls: The New Food Court or the New Food Truck?

Food Halls: The New Food Court or the New Food Truck?

Jun 13, 2019

Food Halls are having a moment and bringing all sorts of deliciousness to the masses (and we support it).

Crazy For Korean Cuisine!

Crazy For Korean Cuisine!

Jun 07, 2019

If you ever get the chance to visit Seoul, I’m confident you will discover one of the most energetic and vibrant cities in the world, with a food scene and culture to match. As you might imagine, we spent a significant amount of our time learning as much as we could about the famous foods and ingredients of this culture and eating and experiencing as much as humanly possible while we had the chance.

What to Cook Right Now

What to Cook Right Now

May 30, 2019

Summertime has arrived and we are welcoming the season with open arms and lots of recipes worth trying.

Top 5 Takeaways from this Year’s NRA Show

Top 5 Takeaways from this Year’s NRA Show

May 22, 2019

We wrapped up the NRA Show and headed back to the office to reflect on all the products that stopped us in our tracks this year.

The NRA Show Starts This Weekend!

The NRA Show Starts This Weekend!

May 14, 2019

Nearly 50,000 restaurant associates will be flooding the Chicago area this weekend to walk the show floors, take in the education sessions, and experience the innovation of our industry.

Serving Up Citrus

Serving Up Citrus

May 14, 2019

Colorful, enticing citrus fruits like clementines, Key limes and tangelos add unmistakable flavor to hot and cold dishes alike, whether they’re juiced, candied, preserved or served fresh. Fragrant, tangy, zesty and tart—the list of mouthwatering menu descriptors goes on and on! While most patrons are familiar with common varieties of oranges, lemons and limes, a world of unique citrus exists beyond the staples.

WHEN LIFE GIVES YOU CITRUS

WHEN LIFE GIVES YOU CITRUS

May 08, 2019

As my culinary knowledge, experience and culinary prowess grew, I truly began to harness the power and versatility of citrus and explore using some of the less common of the fruits outside of oranges, lemons, limes and grapefruit.

Hungry for a Sandwich?

Hungry for a Sandwich?

May 01, 2019

Like soups and sauces, sandwiches bring nostalgia, versatility, and portability together in a vessel that can be simple or packed with a punch.

The Simple Truth about Our Sustainability Mission

The Simple Truth about Our Sustainability Mission

Apr 25, 2019

Being true to the food isn’t only about the food. It’s also about smart, simple ways we can improve the world around us.

It’s All in the Technique

It’s All in the Technique

Apr 18, 2019

Roasted, simmered, grilled, smoked, braised, slow-cooked, or deep-fried—nothing is off limits when it comes to how we deliver flavor.

Be True to the Food®

Be True to the Food®

Apr 10, 2019

It isn’t just a tagline for us. It is how we think about our work, how we approach innovation, and how we connect with our customers.

Cowboy Cuisine

Cowboy Cuisine

Apr 09, 2019

Smoked, slow-cooked and simple are the name of the game when it comes to cowboy-inspired cuisine. Since the 1700s, this style of cooking has relied on a short list of versatile ingredients that can be transformed into biscuits, stews, fried steaks and more. Today, Dutch ovens and cast-iron skillets replicate the techniques used on the frontier, while the bold flavors of chicory, molasses and sorghum can be incorporated into marinades, batters and basting sauces.

Gather Round the Campfire

Gather Round the Campfire

Apr 03, 2019

To truly grasp the concept of “Cowboy Cuisine” you’ve got to get your mind away from simply bison and beans cooked on an open campfire fueled by “buffalo chips”, washed down with coffee boiled over said fire with loose grinds.

Sauces Bring the Fun

Sauces Bring the Fun

Mar 27, 2019

From traditional Mother sauces to ethnic variations, sauce is powerful. Even more, globally-inspired sauces are the perfect vehicle for offering unexpected flavor to familiar dishes.

March is National Nutrition Month

March is National Nutrition Month

Mar 19, 2019

Hospitals, universities, and schools are all getting in on the celebration with programming that supports staff, students, and guests with education, information, and proof that delicious doesn’t mean compromise.

5 Funky Ways to Try Kimchi

5 Funky Ways to Try Kimchi

Mar 14, 2019

Packed with flavor, Kimchi has hit menus in all sorts of ways—in traditional dishes, on the side, and in new creative mashups.

Funky and Fermented

Funky and Fermented

Mar 12, 2019

Fermentation may be one of the oldest food preservation techniques known to man, but its application on today's menus hits on all the latest flavor trends. Contrast is the name of the game, and fermented ingredients deliver the sour, umami, tangy and funky notes that make menu items more memorable and balanced. Adventurous patrons are ready for kimchi, preserved fruits, infused vinegars and other fermented ingredients that tell a unique flavor story.

Get Funky With Fermentation

Get Funky With Fermentation

Mar 06, 2019

I love fermented foods, not necessarily because they’re good for my gut, but because they taste good and open-up the opportunity to get creative on a huge range of dishes and menu segments. From burgers, bahn mi, and beyond… On breakfast and dinner menus, or as appetizers, fermented foods are popping up more and more because they are great flavor drivers.

Meet you at the Diner

Meet you at the Diner

Feb 26, 2019

We have a soft spot for all things diner. Fun, approachable and with a clear point of view on what a modern diner can be, with a foot in the past and an eye toward the future.

Adapting Ethnic Flavor Trends to Your Menu

Adapting Ethnic Flavor Trends to Your Menu

Feb 20, 2019

The majority of consumers have an affinity for trying new foods and flavors--75% of U.S. adults, in fact. NPD Group confirmed this number in a recent study and went on to share that young adults especially continue to show interest for ethnic flavors and dishes.

How to Jazz Up Retro Classics

How to Jazz Up Retro Classics

Feb 13, 2019

The trend is High-Low Dining, and it is on the rise. Elevating classics with premium ingredients, on-trend condiments and other distinctive touches offer a nod to the past while embracing current consumer preferences.

Reimagined Retro

Reimagined Retro

Feb 12, 2019

It’s time to bring a little kitsch to your kitchen! Nostalgic eats like sloppy joes, deviled eggs and corn dogs are being reimagined to bring comfort food appeal to today’s menus. These ‘50s, ‘60s and ‘70s classics can be elevated with premium ingredients, on-trend condiments and other distinctive touches that nod to the past while embracing current consumer preferences.

Redoing Retro Classics

Redoing Retro Classics

Feb 04, 2019

Mark Twain once said “There is no such thing as a new idea. We simply take a lot of old ideas and put them into a sort of mental kaleidoscope.” It really doesn’t matter the topic I believe that to be true of everything, food and cuisine included.

How Healthy Trends have Evolved (with 3 Trends to Watch)

How Healthy Trends have Evolved (with 3 Trends to Watch)

Jan 31, 2019

Mindfulness, Probiotics, Plant “Meat”, and the Keto Diet are on this year’s trends lists, but are they really about healthy eating?

Ghost Restaurants are Not Hiding

Ghost Restaurants are Not Hiding

Jan 24, 2019

As restaurants work to solve for the surge in delivery, some are seeking new ways to meet the need without adding the costs. Enter the Ghost Restaurant.

Is 2019 the Year of the Pegan?

Is 2019 the Year of the Pegan?

Jan 16, 2019

Part-vegan, part-paleo, the Pegan diet is catching some buzz and finding a spot on many top trend lists. Is it a fad, or for real?

Cheers to 2019 (and the trend predictions)!

Cheers to 2019 (and the trend predictions)!

Jan 02, 2019

Tahini desserts, the explosion of Za’atar, the rise of turmeric and ghost restaurants are on our watch list. What’s on yours for 2019?

Soup is on!

Soup is on!

Dec 26, 2018

79% of consumers love a hot bowl of soup, and in the middle of holiday festivities, there’s nothing that ushers in a simpler, more comforting meal.

Korean with ‘Cue

Korean with ‘Cue

Dec 21, 2018

Korean BBQ hit the marketplace with a flurry of flavor and has since skyrocketed into a mainstream contender. What’s happening with this flavor profile now, and what can we expect next?