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Fueling Flavor Innovation with Kitchen Collaborative

At the crossroads of culinary innovation and collaboration stands the Kitchen Collaborative, a pioneering recipe-development initiative brought to life by Flavor & The Menu and Summit F&B. Designed to fuel the flames of flavor innovation and to highlight the limitless potential of our industry, Kitchen Collaborative has quickly established itself as a nexus for chefs to create, inspire, and collaborate. Custom Culinary is thrilled to step into the limelight as a first-time sponsor this year, proudly backing this unparalleled platform that brings together some of the best in the culinary world.

The Kitchen Collaborative initiatives have seen some of the most illustrious chefs showcase their craft, blending tradition with avant-garde techniques. As we journey through the flavors and stories of these extraordinary creations, it's evident that this collaborative effort is setting new benchmarks in the culinary landscape.


Latin Pork Flatbreads with Rum-Soaked Pineapple and Black Garlic Butter

Latin Pork Flatbreads with Rum-Soaked Pineapple and Black Garlic Butter

Featuring True Foundations® Latin-Style Citrus Chili Sauce.

“The pork is tender and flavorful, infused with the savory richness and subtle sweetness of the Custom Culinary sauce in the adobo marinade. The flatbread provides a neutral base to slather the earthy sweetness of the black garlic butter, complementing but not overpowering the other components. The pineapple adds bright freshness, with its acidity and additional sweetness balancing the richness of the meat,” says creator Chef Christian Hallowell.

Check out the full story in Flavor & the Menu.


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Feijoada

Feijoada

"From the jump I need to clarify that I am not Brazilian and this is my take on Brazil’s National Dish. But living in Southern California I have been lucky enough to meet so many incredible Brazilians and even luckier to have them cook for me. I fell in love with Feijoada the first time I tasted it.

I have heard that this dish is traditionally pork only, but I love the flavor you get by combining beef and pork. Custom Culinary’s Beef Base makes this relatively easy to make dish feel like it’s been made with a stock that took days to cook, reduce etc. It adds depth and richness that tastes like I used a homemade demi-glace instead of just water.

The beans and braised meat are the ultimate in comfort food. And the Farofa on top gives the warming stew a lovely texture and crunch on top
", says concept creator Chef Katy Velazquez.


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Harissa Roasted Squash

Harissa Roasted Squash with Labneh

"The combination of the roasted squash glazed in the Custom Culinary® Harissa produces a bold on-trend flavor combination. This entree features vegetarian ingredients unabashedly seasoned for full flavor, texture, color and aroma along with being rich in nutrients", says creator Chef Leyla Wheelhouse.

Check out her full story in Flavor & the Menu.

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West African Equsi Soup

West African Egusi Soup

I have always been a fan of West African cooking. The flavors are so complex for seemingly simple comfort foods,” says Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe. This soup is traditionally made with meat or seafood, but Alger used a vegetable stock concentrate along with a mirepoix base—both from Custom Culinary®—which provided rich flavor while keeping it vegetarian. Alger found the tomato-centric vegetable stock added depth and brightness, while the mirepoix base brought vegetable notes that enhanced the overall flavor build. “You can use one or the other,” she says. “But I found the combination of the two is what gave the finished dish so much flavor.”

For the full story, visit Chef Alger's feature on Flavor & The Menu.


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Carne en Su Jugo

Carne en Su Jugo

Chef Katy Velazquez says, "Carne en Su Jugo translates to beef in its own juices. Not the sexiest of titles, but the dish is so delicious and so comforting, and the addition of the Beef Base from Custom Culinary just takes it over the edge and transforms it into something really delicious.

This dish is fantastic because you can really use nearly any tough cut of beef, shoulder, clod, etc.

The first time I had this was in Jalisco and I absolutely fell in love. The beef is cooked until tender, paired with perfectly cooked beans in a rich beef and tomatillo broth. It’s a guisado, meaning it’s a stew that’s meant to be eaten with tortillas. I love making tacos using the filling and all of the delicious garnishes and then using tortillas to just soak up all of the delicious broth. The fresh squeeze of lime and an acidic and spicy salsa balance the dish perfectly. It’s a comforting, warm dish that I crave year-round
." 

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Ancho Roasted Mushroom Toast

Ancho Roasted Mushroom Toast

Sweet, salty heat. People are loving that right now and looking for the next hot honey,” says Foust, of her choice to lean into Custom Culinary® Master’s Touch® Ancho Flavor Concentrate. In fact, she doubles down on its subtle, smoky flavor and touch of heat and uses it two ways in her Ancho Roasted Mushroom Toast.

The dish also reflects the abundant opportunity for further growth and exploration of toasts and other open-faced sandwiches, she notes. “I also wanted to keep this dish plant-forward, showcasing how to prepare, season and cook mushrooms for the meatiness you’d find in an animal protein.”

"The smoky flavor of ancho chilies pairs beautifully with the sweetness of Cara Cara Oranges and hot honey," says creator Chef Jessica Foust. Check out her full story on Flavor & the Menu.

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Butternut Squash Dumplings with Truffled Pho Broth

Butternut Squash Dumplings with Truffled Pho Broth

Chef Chandon Clenard is on a mission to shift our culinary perspectives. At the heart of this quest is his love for experimenting with vegetables, aiming not solely to appeal to vegetarians but to thrill meat lovers seeking diversity. His Butternut Squash Dumplings with Truffled Pho Broth exemplify this ethos, blending tradition with innovation.

Speaking to the allure of pho, Clenard exclaims, “It’s chicken soup, man... It’s simple but complex, with banging flavor. It’s a unique taste experience.” Impressed by Custom Culinary®’s Beef Pho Broth for its authentic taste and depth, Clenard transformed a dish concept from edamame dumplings in dashi broth to this delightful butternut squash variation in pho. The dumpling shines as the homemade element in this "speed scratch" dish, complemented brilliantly by the rich pho.

For an immersive experience of Clenard's creative approach, delve deeper with his Flavor & The Menu feature.

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Carne Asada Grilled Cheese with Birria Hollandaise

Carne Asada Grilled Cheese with Birria Hollandaise

Chef David Bolosan’s Carne Asada Grilled Cheese with Birria Hollandaise is a culinary innovation that bridges classic comfort with modern flair. Intent crafting a dish that compels diners to say, “Order me!” Bolosan reinvents the beloved grilled cheese by infusing it with the trending essence of birria.

Toasted brioche, Pepper Jack and American cheeses, with a hint of jalapeño make up the sandwich, which is complemented by a birria hollandaise enriched with Custom Culinary® Gold Label Beef Base and Ancho Flavor Concentrate. This dip retains the buttery allure of hollandaise while capturing the vibrant essence of birria. Garnished with onions and cilantro and paired with a lime wedge and grilled jalapeño, it's a dish that promises to be both familiar and refreshingly new.

For a deeper dive into this delectable creation, visit Chef Bolosan's feature on Flavor & The Menu.

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Chimichurri New York Strip Steak

Chimichurri New York Strip Steak

In a culinary world that's constantly evolving, Chef Haim Asher takes a unique approach to the beloved New York Strip Steak. While beef has historically been a symbol of luxury on the plate, Asher chooses to reinvent the dish with a chimichurri twist. Opting for a blend of cilantro, parsley, and an unexpected mint, he delivers a vibrant herbaceous edge to the decadent steak indulgence. Drawing on Master's Touch® Roasted Garlic Flavor Concentrate and Gold Label Beef Base, Asher infuses his creation with profound flavor while offering innovative solutions to kitchen challenges.

Dive deeper into his inventive methodology and flavor prowess in the full article at Flavor & The Menu. Discover why the classics, when reimagined, can offer an exciting new dining experience.

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Pambazo Chorizo Al Pastor Torta

Pambazo Chorizo Al Pastor Torta

Venture into flavorful sandwiches with Chef Walter Rivas' Pambazo Chorizo Al Pastor Torta. This dish beautifully encapsulates Rivas' unique culinary influences, drawn from a myriad of sources, including global cooking trends on social media.

Echoing his passion, Rivas remarks, “Ninety-five percent of my TikTok feed is cooking videos from all over the globe. It’s opened my eyes to a whole world of food!” Infused with the aromatic Custom Culinary® Master’s Touch® Ancho Flavor Concentrate and the rich Custom Culinary® Al Pastor Sauce, this torta promises a symphony of flavors in every bite.

Check out Flavor & The Menu to delve deeper into Chef Rivas' culinary inspirations and the story behind his Kitchen Collaborative creations.

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Stuffed Chicken Pimento Cheese Jalapeños

Stuffed Chicken Pimento Cheese Jalapeños

Chef "Jay Z" Ziobrowski turns a family dinner conversation into a culinary innovation with his Stuffed Chicken Pimento Cheese Jalapeños. Inspired by his wife's favorite ingredients and the latest social media food trends, Ziobrowski crafts a dish that's both comforting and unexpected. Utilizing Custom Culinary® bases and concentrates, he elevates the flavors to create a unique twist on the traditional popper.

"Social media influences a lot of what's perceived as hot in the culinary world," Ziobrowski remarks, acknowledging the impact platforms like TikTok have on recipe ideation. By infusing his dish with Custom Culinary® Gold Label Savory Roasted® Chicken Base and Custom Culinary® True Foundations® Liquid Chicken Stock Concentrate, he ensures each bite is rich with nuanced flavors.

Check out the full article on Flavor & The Menu and see how Chef Ziobrowski brings his innovative spirit to the table.

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