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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.

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.

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.

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.

BRINGING THE HEAT

BRINGING THE HEAT

Nov 05, 2018

It’s not just about Tabasco any more. Utilizing some unfamiliar methods and peppers, hot sauces have expanded into a plethora of unique infusions!

BEYOND TRADITIONAL FRIED CHICKEN

BEYOND TRADITIONAL FRIED CHICKEN

Oct 03, 2018

Patriotic as this all sounds, fried chicken, as with any food, has evolved and even become global. I have seen many delicious adaptations of our focus in question in the last few years.

CHEERS, TO TOAST!

CHEERS, TO TOAST!

Sep 04, 2018

One of the hottest trends to hit the menu since sliced bread is…well… sliced bread!

A “Reel” Opportunity to Innovate

A “Reel” Opportunity to Innovate

Aug 06, 2018

Consumers are demonstrating a real affinity for seafood, willing to shell out a premium for quality when dining out. And, they’re hungry for seafood dishes that they wouldn’t necessarily make for themselves at home. But that doesn’t mean your menu items need to be overly complex.

SAVOR THE MEDITERRANEAN

SAVOR THE MEDITERRANEAN

Jul 09, 2018

Expect to see Mediterranean flavors on menus this Summer, as chefs use ingredients from this sunny climate to create healthy and flavorful dishes.

Half of U.S. Diners Just Ate an Asian-Inspired Meal

Half of U.S. Diners Just Ate an Asian-Inspired Meal

Jul 03, 2018

51% of U.S consumers share that their most recent globally-inspired meal was an Asian food, flavor, or restaurant concept and that they're already thinking about their next chance to have this favorite cuisine again.