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 memorable and balanced. Kimchi, pickle brines, preserved fruits and infused vinegars also tell a story, lending lend house-made touches to a dish and increasing value in the eyes of the patron. And with current consumer interest surrounding gut health and the human microbiome (especially among millennials), fermented foods offer the intriguing possibility of wellness benefits, too.
Miso Salmon Bowl
This umami-rich entrée features a bowl of soba noodles, vegetables and salmon topped with shiro miso gravy made with Custom Culinary® PanRoast® Peppered Biscuit Gravy Mix.
Tonkotsu-Style Ramen Bowl
A bowl of Custom Culinary® Tonkotsu Ramen Pork Broth filled with vegetables, noodles, chashu pork and a mirin egg truly warms up your menu offerings.
Thai Roasted Peanut Turkey Burger with Broccoli Slaw
Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce brings mouthwatering flavor to a turkey burger patty and enlivens broccoli slaw when added to rice wine vinaigrette.
Vietnamese Pho Glazed Grilled Beef Skewers
Bring the complex flavors of pho to a tasty appetizer by glazing flank steak with a Custom Culinary® Beef Pho Broth reduction.
Asian Breakfast Porridge
For global breakfast inspiration, consider this savory porridge made with Custom Culinary® Thai Style Vegetable Broth, rice, ground pork, Thai chilies, fish sauce and lime.
Dill-Pickled Avocado Fries
Rich, buttery avocado wedges pickled in Custom Culinary® Garlic and Dill Brine, beer-battered and fried to a golden brown perfection.
Hot Dog Bánh Mì
A split, char-grilled hot dog served on a crispy hoagie roll with Custom Culinary® Kimchi Seasoning slaw, scallion curls, jalapeños and togarashi-spiked chicharrón crisps.
Black Garlic Snapper
Wok-fried whole red snapper doused in Custom Culinary® Balsamic Vinegar and Black Garlic Sauce and topped with fresh chilies, Szechuan peppercorns, cilantro and crispy black garlic chips.
Two slices of pain de mie stuffed with seared ribeye steak and a generous amount of Custom Culinary® Miso, Mustard and Caramelized Onion Chutney, pressed and toasted to serve.
Maitake Mushroom Wings
Maitake mushroom pieces fried and tossed in Custom Culinary® Fermented Korean Pepper Sauce, served with pickled daikon, scallions and toasted sesame seeds.
Provide a cool counterpart to the punch of fermented ingredients with sauces, broths and other products from Custom Culinary®.
“8 menu trends that prove the power of pickling,” Flavor & The Menu, March-April 2018.
Cathy Siegner, “A bubbling market for fermented ingredients shows no sign of popping,” Food Dive, February 8, 2018.
Jonathan Deutsch, “How Restaurants Can Introduce Fermented Foods Safely,” Restaurant Business, July 26, 2018.
Katy Askew, “'There is a mega-trend around fermentation': The rising star of fermented foods,” Food Navigator, May 8, 2018.
Lorri Mealey, “Fermentation-Themed Food Trends on Restaurant Menus,” The Balance Small Business, January 4, 2019.