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. And the retro cuisine trend doesn’t just reflect meals that came from your grandmother’s house. On the flip side, upscale steakhouse-style dishes that were in danger of disappearing from menus forever have inspired chefs to adapt classic recipes in a more contemporary way. Consider the current popularity of raclette—shaping up to be the fondue of the 21st century. Whimsical, cheeky and craveworthy, retro-inspired dishes are truly of the moment!
Jalapeño Deviled Eggs
These nostalgic appetizers bring the heat, as egg yolks are combined with mayonnaise and Custom Culinary® Gold Label Jalapeño Relish. Dress the serving plate with Gold Label Harissa for even more color and spice.
Food Truck Poutine
Serve up this Canadian-inspired classic with a base of french fries or tater tots topped with cheddar cheese and Bourbon gravy, made with Custom Culinary® PanRoast® Brown Gravy and Gold Label Kentucky-Style Bourbon Sauce.
Triple Play Grilled Cheese
Upgrade a childhood favorite with layers of Custom Culinary® Bacon Onion Marmalade spread on sourdough, topped with provolone, blue cheese and pale ale macaroni and cheese made with Gold Label Pale Ale Cheese Sauce, along with pepper Jack and sharp cheddar.
Hearty Chicken Soup with Ancient Grains
A colorful, appealing assortment of vegetables and grains elevates this chicken soup beyond expectation, featuring Custom Culinary® Gold Label True Foundations™ Chicken Base.
Macaroni con Queso
For an unbeatably rich and creamy spin on mac ‘n’ cheese, combine Custom Culinary® Master’s Touch® Southwest Flavor Concentrate, Gold Label Chicken Base, half-and-half, cheddar cheese, green chilies and onion and fold into elbow pasta with chopped tomatoes and cilantro—then top with Monterey Jack and crushed tortilla chips and bake to perfection.
Deviled Crab Benedict
Lump blue crab mixed with creamy Custom Culinary® Pimento Cheese, stuffed back into two crab shells and topped with buttery cornbread crumbs, then baked until golden brown. Topped with poached eggs and Custom Culinary® Gold Label Hollandaise Sauce; served with flaky biscuits.
Peking Duck Skillet
Savory confit duck served in a sizzling skillet with scallions, soy-marinated shiitakes and Chinese broccoli, topped with a fried egg, crispy duck skin and a rich, tangy Custom Culinary® Orange Demi-Glace.
Cherry-Glazed Pork Chop
Double-cut pork chop, pan-roasted in brown butter, rosemary and sage, finished with a sweet and sour cherry gastrique made with Custom Culinary® Brandy Cherries Jubilee Sauce and cider vinegar. Served with roasted chestnut and dried cherry wild rice pilaf and fire-roasted glazed carrots.
Steak & Fromage
Thinly sliced ribeye steak smothered in buttery Custom Culinary® Raclette Cheese Sauce and broiled to a golden brown. Served on a crusty toasted French baguette with Custom Culinary® Gold Label Wild Mushroom Tapenade.
Chicken Pot Pie Fritters
Homestyle Custom Culinary® Chicken Pot Pie Filling studded with juicy pulled chicken, carrots, peas and onion, breaded in cracker crust and fried to a golden brown. Finished with fresh sliced chives.
Carly Fisher, “Cheese to Please,” Flavor & The Menu, October 25, 2018.
Dan Myers, “Cheese Balls and Other Retro Foods That are Primed for a Comeback,” The Daily Meal, January 4, 2017.
Dan Myers, “No More Crab Louie? 11 Menu Classics That Have Almost Disappeared,” The Daily Meal, May 4, 2017.
Heather Lalley, “Newcomers to the Retro Luncheonette,” Restaurant Business, August 15, 2017.
Mike Desimone and Jeff Jenssen, “Classic Comfort Food Makeovers,” Wine Enthusiast, accessed January 2019.