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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?

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.

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.

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!