FROM. Signature RECIPE COLLECTION. GOLD LABEL READY-TO-USE CRAFT TOPPINGS and SAUCES

Transcription

1 FROM Signature RECIPE COLLECTION 50 GOLD LABEL READY-TO-USE CRAFT TOPPINGS and SAUCES

2 DELIVERING FlavorTO BURGERS and BEYOND! Custom Culinary Gold Label Ready-To- Use Craft Toppings and Sauces deliver the signature touch of flavor your patrons are looking for! With unprecedented versatility, these delicious artisan-inspired sauces and condiments will elevate your menu items to premium status. The chef team at Custom Culinary has created a brand-new collection of recipes featuring these delicious products, so that you can easily bring exciting flavor to dishes across all dayparts. Custom Culinary Gold Label Ready-To-Use Craft Toppings and Sauces are perfect for adding a handcrafted touch to burgers, sandwiches, side dishes and more. JALAPEÑO RELISH Finely diced jalapeño and red bell peppers, blended with tangy red wine vinegar and a hint of sugar, make for a colorful, perfectly crafted sweet and spicy relish. Click Here Click Here CUSTOM CULINARY GOLD LABEL READY-TO-USE CRAFT TOPPINGS PALE ALE CHEESE SAUCE Rich and velvety, this cheddar cheese-based sauce is accented with blue cheese and finished with pale ale beer for a slightly citrusy, hoppy tang. WILD MUSHROOM TAPENADE Portobellos, button mushrooms and shallots, sautéed in butter and finished with a Burgundy wine reduction. BACON ONION MARMALADE A sweet and savory marmalade, made with smoky diced bacon and caramelized sweet onions. HARISSA A slow reduction of roasted red bell pepper, red chilies, guajillo peppers, red onion and garlic, seasoned with cumin, coriander, caraway and habanero pepper for a bit of heat. Click Here Click Here Click Here Click Here KENTUCKY-STYLE BOURBON SAUCE Kentucky-style bourbon glaze has a great balance of brown sugar, cider vinegar, molasses, authentic Kentucky whiskey and a hint of garlic, onion and pepper. 3

3 JALAPEÑO RELISH CARIBBEAN ISLAND-STYLE TURKEY BURGER 6 OZ. TURKEY, GROUND 1 TBSP. CARIBBEAN JERK SEASONING 3 EA. BIBB LETTUCE LEAVES 1 TBSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1 TBSP. FRESH MANGO SALSA (SEE RECIPE BELOW) 1 EA. POTATO BUN 1. Preheat a flat-top griddle to 350 F. 2. In a small bowl, combine Caribbean jerk seasoning with ground turkey meat, blend thoroughly and form into a 5 round even thickness patty. 3. Place turkey patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the bun halves and place on griddle until lightly toasted. Then remove and reserve. 5. To assemble the burger, place Bibb lettuce on the bottom bun, top with cooked Caribbean seasoned burger patty. 6. Add the Custom Culinary Gold Label Jalapeño Relish, Fresh Mango Salsa and the top bun. CARIBBEAN ISLAND- STYLE TURKEY BURGER Plating Specs Menu Price: $ Total Cost: $ 2.84 Net Profit: $ 9.15 Food Cost: 23.7% FROM FRESH MANGO SALSA ½ CUP TRADITIONAL PICO DE GALLO (SMALL DICED ONION, TOMATOES, CILANTRO) ½ CUP RIPE MANGO, PEELED, SMALL DICED In a small bowl, blend all ingredients, cover and refrigerate until needed. 5

4 JALAPEÑO RELISH JALAPEÑO RELISH 6 THE RODEO BURGER 4 OZ. ANGUS BEEF BURGER 1 OZ. WHITE CHEDDAR, SLICED ¼ CUP BABY ARUGULA 1 EA. YELLOW TOMATO, ¼-INCH SLICED, GRILLED 1 EA. RED TOMATO, ¼-INCH SLICED, GRILLED 2 TBSP. JALAPEÑO MANGO RELISH (SEE RECIPE BELOW) 2 EA. RED ONION, THIN SLICED 1 EA. POTATO BUN 1. Preheat a flat-top griddle to 350 F. Place both Angus beef patties on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place arugula on the bottom bun, top with the red tomato slice, 1 slice of cheese, 1 Tbsp. of the Jalapeño Mango Relish, top with the 1st of the cooked burger patties. 4. Add the yellow tomato, red onion, 2nd cooked burger patty, 2nd slice of cheese, 2nd Tbsp. of Jalapeño Mango Relish and the top bun. JALAPEÑO MANGO RELISH ½ CUP TRADITIONAL PICO DE GALLO (SMALL DICED ONION, TOMATOES, CILANTRO) ½ CUP RIPE MANGO, PEELED, SMALL DICED ¼ CUP CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) In a small bowl, blend all ingredients, cover and refrigerate until needed. BLAZING APPLEWOOD GRILLED CHICKEN SANDWICH 5 OZ. CHICKEN BREAST, BONELESS, SKINLESS 2 TBSP. GRILLED PINEAPPLE JALAPEÑO PICO RELISH (SEE RECIPE BELOW) ¼ CUP CRISP FRIED SHAVED ONIONS ¼ OZ. FLAKE COCONUT, TOASTED 1 EA. BOJILLO ROLL 1. Grill chicken breast over applewood char grill. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the chicken is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the sandwich, place the fried onions on the bottom roll, sprinkle with the toasted flake coconut. Add the grilled chicken breast and top with the Grilled Pineapple Jalapeño Pico Relish and top bun. GRILLED PINEAPPLE JALAPEÑO PICO RELISH YIELD: 1 QT. 2 CUPS PREPARED FRESH PICO DE GALLO 1½ CUPS FRESH PINEAPPLE, GRILLED, ¼-INCH DICED ½ CUP CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) In a small bowl, blend all ingredients, cover and refrigerate until ready to serve. Grill over any preferred wood or charcoal briquettes for that smoky char flavor element. 7

5 JALAPEÑO RELISH JALAPEÑO RELISH THE CHIHUAHUA BURGER 4 OZ. PORK, GROUND 2 OZ. CHORIZO 1 TBSP. ROASTED POBLANO PEPPERS, PEELED, CHILLED, SEEDED, SMALL DICED ¾ OZ. CHIHUAHUA CHEESE 1 ½ TBSP. CHIPOTLE JALAPEÑO RELISH (SEE RECIPE BELOW) 1 EA. LEAF LETTUCE 1 EA. TELERA OR BOLILLO ROLL 1. Preheat a flat-top griddle to 350 F. 2. In a small mixing bowl, blend ground pork, chorizo and poblano peppers until evenly blended. Form into a 5 round patty. 3. Place the chorizo pork patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve. 5. To assemble the burger, place the cooked burger on the bottom roll, and top with the Chihuahua cheese (melt if desired). Top with the Chipotle Jalapeño Relish, lettuce and the top bun. DRUNKEN JALAPEÑO AVOCADO TORTA BURGER 6 OZ. GROUND BEEF BURGER 1 SLICE COLBY-JACK CHEESE 2 SLICES AVOCADO, PEELED 1 EA. RED ONION, SLICED THIN 1 EA. LEAF LETTUCE 1 TBSP. DRUNKEN JALAPEÑO RELISH (SEE RECIPE BELOW) 1 EA. TORTA ROLL 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the cooked burger patty on the bottom roll, add the Colby-Jack cheese, top with Drunken Jalapeño Relish, red onion, lettuce and the toasted top bun. 8 CHIPOTLE JALAPEÑO RELISH YIELD: 2 CUPS 2 CUPS CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH 1 TBSP. CUSTOM CULINARY MASTER S TOUCH CHIPOTLE FLAVOR CONCENTRATE (OR 1/8 CUP CHIPOTLE PEPPERS, CANNED, FINE DICED) Combine all ingredients in a bowl. Refrigerate until ready to serve. DRUNKEN JALAPEÑO RELISH YIELD: 17 OZ. 16 OZ. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1 OZ. TEQUILA 9

6 JALAPEÑO RELISH JALAPEÑO RELISH JALAPEÑO AVOCADO BURGER 6 OZ. GROUND BEEF BURGER 1 SLICE CHEDDAR CHEESE 2 SLICES AVOCADO, PEELED 1 EA. RED ONION, SLICED THIN 1 EA. LEAF LETTUCE 1 TBSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1 EA. CLASSIC POTATO BUN 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated griddle and cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the cooked burger patty on the bottom bun, add the cheddar cheese and avocado, top with Custom Culinary Gold Label Jalapeño Relish, red onion, lettuce and top bun. JIVE TURKEY BURGER 5 OZ. TURKEY, GROUND ½ TSP. CUSTOM CULINARY MASTER S TOUCH CHIPOTLE FLAVOR CONCENTRATE (5204) 1 OZ. PEPPER JACK CHEESE, SMALL DICED 2 TBSP. JALAPEÑO RELISH COLESLAW (SEE RECIPE BELOW) 1 EA. CORNMEAL BUN 1. Preheat a flat-top griddle to 350 F. 2. In a small bowl, combine Custom Culinary Master s Touch Chipotle Flavor Concentrate and diced pepper jack cheese with ground turkey meat, blend thoroughly and form into a 5 round even thickness patty. 3. Place the turkey patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the insides of the bun halves and place on preheated griddle until lightly toasted. Then remove and reserve. 5. To assemble the burger, place the cooked turkey burger patty on the bottom bun, top with the Jalapeño Relish Coleslaw and the top bun. JALAPEÑO RELISH COLESLAW YIELD: 1 QT. 3 ½ CUPS SHREDDED CABBAGE MIX ½ CUP CILANTRO, FRESH, ROUGHLY CHOPPED ½ CUP CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 10 11

7 JALAPEÑO RELISH JALAPEÑO RELISH TRIO of PULLED PORK SLIDERS SERVING SIZE: 3 EA. 6 OZ. SMOKED PORK SHOULDER COOKED, PULLED, HOT (3 EA. 2 OZ.) 3 EA. PEPPER JACK CHEESE (½ SLICES) 3 TSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 3 EA. 3 SLIDER ROLLS, TOASTED 1. Butter the inside of the roll halves and place on a hot griddle until lightly toasted then remove and reserve. 2. To assemble the sliders, place 2 oz. of hot pulled pork on each of the slider roll bottoms; top each with the pepper jack cheese, 1 tsp of the Custom Culinary Jalapeño Relish then the Top Bun. GRILLED PINEAPPLE JALAPEÑO PICO RELISH BATCH YIELD: 4 CUPS 2 CUPS PICO DE GALLO, FRESH PREPARED 1 ½ CUPS PINEAPPLE, FRESH, GRILLED, SMALL DICED ½ CUP TO TASTE CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1. In a bowl, combine all ingredients. 2. For best flavor, refrigerate for at least 1 hour before serving. Add 1 Tbsp. of Custom Culinary Gold Label Bacon Onion Marmalade to the hot pulled pork for a unique bacon onion flavor layer. Custom Culinary Gold Label Jalapeño Relish is an ideal complete seasoning for signature relishes. Variations: Substitute any grilled fresh fruit of choice (mango, papaya, strawberries, red grapefruit, etc.)

8 JALAPEÑO RELISH JALAPEÑO RELISH and HARISSA JALAPEÑO RELISH- INFUSED COLESLAW BATCH YIELD: 6 CUPS 3 ½ CUPS CABBAGE MIX, SHREDDED 1 CUP CILANTRO, FRESH, ROUGH CHOPPED ½ TSP. TO TASTE CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1. In a bowl, combine all ingredients. 2. For best flavor, refrigerate for at least 1 hour before serving. JALAPEÑO CHEESE DIP BATCH YIELD: 4 CUPS 3 ½ CUPS PREPARED CHEESE SAUCE, HOT ½ CUP TO TASTE CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) 1. In a bowl, combine all ingredients. 2. Hold warm or refrigerate until required. Variations: Add chopped green onions or cilantro. JALAPEÑO DEVILED EGGS SERVING SIZE: 24 EA. 12 EA. EGGS, HARD-BOILED, CHILLED, CUT IN HALF LENGTHWISE 1 CUP MAYONNAISE 12 EA. EGG YOLKS, RESERVED FROM EGGS ABOVE 2 TBSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) #1 1 / 16 TSP. TO TASTE SALT AND PEPPER 1 TBSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) #2, GARNISH 1 TBSP. CUSTOM CULINARY GOLD LABEL HARISSA (9678), PLATE GARNISH 1 /16 CUP APPROX. MICROGREENS, BABY ARUGULA OR WATERCRESS 1. Remove yolks from eggs and reserve. For best blending and texture, pass yolks through a fine strainer to remove lumps. 2. In a small mixing bowl, thoroughly blend mayonnaise, strained egg yolks and Custom Culinary Gold Label Jalapeño Relish (#1). Taste and add salt and pepper if desired. 3. Place mixture into a pastry bag fitted with a smooth or star tip of your choice. 4. Fill each egg half evenly with mixture. 5. Garnish the top of each filled egg with a small amount of Custom Culinary Gold Label Jalapeño Relish (#2). 6. Refrigerate until needed. SERVING Scrape the length of a dinner plate or small platter with Custom Culinary Gold Label Harissa. Sprinkle the microgreens evenly on the plate. Place the filled eggs on the plate. Serve immediately. Source: Custom Culinary Broker Chef Guild Custom Culinary Gold Label Harissa can be used for the filling seasoning. 15

9 PUB-STYLE BEER CHEESE BACON BURGER PUB-STYLE BEER CHEESE BACON BURGER Plating Specs Menu Price: $ Total Cost: $ 3.68 Net Profit: $ 9.31 Food 16 Cost: 28.3% PALE ALE CHEESE SAUCE FROM 6 OZ. ANGUS GROUND BEEF ¼ TSP. SEA SALT ¼ TSP. BLACK PEPPER, CRACKED/BUTCHER GRIND 1 OZ. GREEN LEAF LETTUCE 1 ½ OZ. BEEFSTEAK TOMATO, ¼-INCH SLICED 1 ½ OZ. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143) 1 ½ OZ. APPLEWOOD SMOKED BACON, THICK SLICED 1 EA. PRETZEL BUN 1. Preheat a flat-top griddle to 350 F. In a small bowl, combine ground beef, sea salt and cracked black pepper. Blend thoroughly and form into a 5-inch round, even thickness patty. 2. Place seasoned patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 3. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 4. To assemble the burger, place the green leaf lettuce on the bottom bun, top with the beefsteak tomato slice, and add the cooked burger patty. 5. Top with Custom Culinary Gold Label Pale Ale Cheese Sauce, bacon strips and the top bun. 17

10 PALE ALE CHEESE SAUCE PALE ALE CHEESE SAUCE and WILD MUSHROOM TAPENADE SHEBOYGAN BURGER 4 OZ. BEEF BURGER PATTY 3 OZ. SHEBOYGAN BRATWURST, GRILLED, SLICED LENGTHWISE, HOT 1 OZ. DILL PICKLES, CHIPS 1 OZ. ONIONS, SLICED THIN, CRISP FRIED 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143) 1 EA. KIMMELWECK ROLL, OR BUN OF YOUR CHOICE 1. Preheat a flat-top griddle to 350 F. Place beef patty on preheated grill. Cook for 6 8 minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the cooked burger patty on the bottom bun, add the cooked bratwurst, pickle chips and fried onions. Top with Custom Culinary Gold Label Pale Ale Cheese Sauce and top with bun. JUICY LUCY BURGER 6 OZ. BEEF BURGER PATTY 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143) 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 1 / 8 CUP MONTEREY JACK AND CHEDDAR CHEESE, SHREDDED 1 EA. PRETZEL ROLL 1. Preheat a flat-top griddle to 350 F. Place patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of the pretzel roll halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. In a small bowl, blend the warm Custom Culinary Gold Label Pale Ale Cheese Sauce with the Custom Culinary Gold Label Wild Mushroom Tapenade and then the shredded cheeses. 4. To assemble the burger, place the cooked burger patty on the bottom roll, top with the cheese sauce mixture, and top half of the pretzel roll. Source: Custom Culinary Broker Chef Guild Substitute your favorite gilled or beer-poached bratwurst for a unique twist on this classic. Add roasted garlic and sautéed mushrooms and onions for a premium update of this classic mushroom cheese burger

11 PALE ALE CHEESE SAUCE PALE ALE CHEESE SAUCE BEER CHEESE ROAST BEEF SANDWICH 5 OZ. ROAST BEEF, SHAVED, WARM 1 TBSP. APPLE HORSERADISH AIOLI (SEE RECIPE BELOW) 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM ¼ CUP WATERCRESS 1 EA. CRACKED-WHEAT HOAGIE ROLL 1. In a small bowl, blend all ingredients for the Apple Horseradish Aioli and cover until needed. 2. Butter the inside of the roll halves and place on the hot griddle until lightly toasted. Remove and reserve. 3. To assemble the sandwich, place the warm roast beef on the bottom roll and add the Apple Horseradish Aioli to the inside of the top bun. Drizzle with the warm Custom Culinary Gold Label Pale Ale Cheese Sauce over roast beef and top with watercress and the top bun. APPLE HORSERADISH AIOLI 1 CUP MAYONNAISE ¼ TSP. GARLIC, MINCED 2 TBSP. HORSERADISH, FRESH PEELED, GRATED (OR 1 TSP. JARRED HORSERADISH) 4 TBSP. GRANNY SMITH OR ANY TART-FLAVORED APPLE, PEELED, GRATED PHILLY CHEESESTEAK BURGER 3 OZ. BEEF BURGER PATTY 3 OZ. RIB EYE STEAK, GRILLED, THIN SLICED, HOT 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143) 1 / 8 CUP ONIONS, SLICED, CARAMELIZED, HOT 1 EA. CIABATTA ROLL 1. Preheat a flat-top griddle to 350 F. Place patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the patty is cooking, butter the insides of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the cooked patty on the bottom roll, toss and evenly coat the sliced, cooked rib eye with the Custom Culinary Gold Label Pale Ale Cheese Sauce and place onto the burger. 4. Add caramelized onions and the top bun. Alternative-meat variations: Substitute warm shaved corned beef, pastrami, roast turkey, or rotisserie chicken for the roast beef. The warm meat adds an additional flavor element, but the meat can be served chilled, deli style. Watercress adds a complementary peppery flavor to this sandwich Substitute arugula for another great flavor twist.

12 PALE ALE CHEESE SAUCE PALE ALE CHEESE SAUCE PALE ALE CHEESE DRUNKEN REUBEN 5 OZ. CORNED BEEF, SHAVED, WARM 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM ¼ CUP SAUERKRAUT WITH CARAWAY, CANNED, DRAINED THOROUGHLY, WARM 1 TBSP. THOUSAND ISLAND DRESSING 2 SLICES SPIRAL RYE BREAD 1. Preheat a flat-top griddle to 350 F. 2. Butter the outside of the bread slices and place one slice, buttered side down, on the hot griddle. 3. Top with the corned beef, drizzle the warm Custom Culinary Gold Label Pale Ale Cheese Sauce over the corned beef and add the sauerkraut. 4. Spread the dressing on the inside of the top slice of bread and place on top with the buttered side out. 5. Grill each side for 2 3 minutes until golden brown and toasted crisp. PALE ALE CHEDDAR PULLED-BBQ-PORK POUTINE 6 OZ. FRENCH FRIES, DEEP-FRIED, HOT 1½ OZ. CUSTOM CULINARY PANROAST BROWN GRAVY MIX (1764), PREPARED, HOT 2 TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 2 OZ. SMOKY BBQ PORK, PULLED CHUNK STYLE, HOT 2 TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM 1 TBSP. GREEN ONIONS, SLICED THIN 1. Place the hot French fries into a serving bowl or lined basket. 2. Drizzle prepared, hot Custom Culinary PanRoast Brown Gravy Mix over the fries. 3. Add hot BBQ pork. 4. Drizzle with warm Custom Culinary Gold Label Pale Ale Cheese Sauce. 5. Top with the green onions. 6. Serve immediately. 22 For alternatives to the corned beef and for interesting variations, substitute shaved turkey, pastrami, or rotisserie chicken. Use any style or cut of French fries for this updated classic. For an added flavor boost, season the Custom Culinary PanRoast Brown Gravy Mix with ½ 1 tsp. of Custom Culinary Master s Touch Chipotle Flavor Concentrate, Custom Culinary Master s Touch Ancho Flavor Concentrate, Custom Culinary Master s Touch Southwest Flavor Concentrate, Custom Culinary Master s Touch Sriracha Lime Flavor Concentrate or Custom Culinary Master s Touch Roasted Garlic Flavor Concentrate. 23

13 PALE ALE CHEESE SAUCE and HARISSA PALE ALE CHEESE SAUCE 24 HARISSA PALE ALE CHEESESTEAK HOAGIE 2 TBSP. VEGETABLE OIL 5 OZ. BEEF ROUND, RAW, SHAVED THIN 1 / 4 CUP RED AND GREEN BELL PEPPERS, SLICED STRIPS 1 / 8 CUP RED ONIONS, SLICED 1 EA. 12-INCH HOAGIE ROLL 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM 1 TBSP. CUSTOM CULINARY GOLD LABEL HARISSA (9678) 2 TBSP. GREEN ONIONS, THIN SLICED 1. Preheat a flat-top griddle to 350 F. Divide the vegetable oil into two spots on the griddle. Place the beef on one spot and the peppers and onions on the second spot on the preheated grill. Cook beef patty for 3 4 minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. If desired, season the meat and vegetables with salt and pepper to taste. 2. While the meat and vegetables are cooking, butter the insides of the hoagie roll and place on hot griddle until lightly toasted. Then remove and reserve. 3. In a small bowl, blend the warm Custom Culinary Gold Label Pale Ale Cheese Sauce with the Custom Culinary Gold Label Harissa and mix until blended evenly. 4. To assemble the sandwich, place the cooked meat on the toasted hoagie roll, and top with the cooked peppers and onions. Evenly top with the warm cheese sauce harissa mixture and garnish with the green onions. Place top half of hoagie over the onions. CHEESY BBQ BRISKET SANDWICH 6 OZ. BEEF BRISKET WITH FAVORITE DRY RUB OR BBQ SAUCE, SLOW ROASTED, SMOKED, MEDIUM-SIZE PULLED PIECES, HOT 1 / 8 CUP ONIONS, SLICED, CARAMELIZED, HOT 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM ¼ CUP WATERCRESS 1 EA. PRETZEL ROLL BUN 1. Butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 2. To assemble the sandwich, place the hot BBQ pulled beef brisket on the bottom bun, add the caramelized onions and drizzle with the warm Custom Culinary Gold Label Pale Ale Cheese Sauce. Top with watercress and top bun. For added char element, add some burnt ends from the brisket. 25

14 PALE ALE CHEESE SAUCE PALE ALE CHEESE SAUCE CHESAPEAKE STYLE SCOTCH EGGS SERVING SIZE: 6 6 EA. LARGE EGGS, HARD-BOILED, SHELLED, CHILLED 6 OZ. GROUND BEEF 6 OZ. ITALIAN SAUSAGE 1 TSP. OLD BAY SEASONING 6 OZ. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM BREADING: ¼ CUP FLOUR 2 EA. LARGE EGGS, RAW, BEATEN ½ CUP BREAD CRUMBS, PLAIN OR PANKO STYLE 1. Preheat deep-fry oil to 350 F. 2. In a small mixing bowl, hand blend ground beef, Italian sausage and Old Bay Seasoning until mixed evenly. 3. Set up a breading station with each of the flour, beaten raw eggs and bread crumbs in small pans. Lightly coat each of the hard-boiled eggs in the flour. 4. Take 2 oz. of the meat mixture in hand, and flatten into an even, 5-inch disk. Place the floured egg in the center of the disk, and then envelop the entire egg into the meat mixture, gently pressing to seal in the entire egg. 5. Bread by completely coating the enveloped egg with flour, then the eggs and finally, the bread crumbs, making sure it is coated evenly. 6. Deep-fry in preheated oil until thoroughly cooked, 4 6 minutes. 7. Serve warm, either whole or cut into quarters with a side ramekin of warm Custom Culinary Gold Label Pale Ale Cheese Sauce for dipping. PALE ALE MAC and CHEESE WITH BACON -and- PRETZEL TOPPING SERVING SIZE: 4 EA. (4 OZ.) 2 CUPS MACARONI, COOKED, WARM 1 CUP CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143), WARM 1 / 3 CUP SMOKY BACON, COOKED CRISP, SMALL DICED, WARM 1 / 2 OZ. PRETZELS, CRUSHED FOR CRUMB TOPPING 1. Preheat oven to 350 F. 2. In a medium mixing bowl, blend the warm macaroni with the Custom Culinary Gold Label Pale Ale Cheese Sauce and bacon. 3. Coat the interior surface of an oven-safe 4-cup baking dish with a small amount of butter or vegetable oil. 4. Pour the macaroni mixture into the baking dish. 5. Top evenly with the pretzel crumbs. 6. Bake for minutes, until sauce is bubbling. Source: Custom Culinary Broker Chef Guild 26 For alternative flavor seasoning, substitute Caribbean jerk or Cajun seasoning blends for the Old Bay Seasoning. 27 Add your favorite bacon, sausages, BBQ burnt ends or grilled vegetables for signature variations. 27

15 WILD MUSHROOM TAPENADE WILD MUSHROOM CHICKEN SANDWICH Plating Specs Menu Price: $ Total Cost: $ 2.75 Net Profit: $ 9.24 Food Cost: 22.9% FROM WILD MUSHROOM CHICKEN SANDWICH 5 OZ. CHICKEN BREAST, ALL NATURAL, BONELESS, SKINLESS 1 TSP. FRESH ROSEMARY, CHOPPED FINE 1 TSP. FRESH THYME LEAVES, CHOPPED FINE ½ TSP. SEA SALT ½ TSP. GROUND BLACK PEPPER 1 OZ. GOAT CHEESE, PANKO BREADED (2 EA.) 3 TBSP. MICRO-STYLE WATERCRESS GREENS 1 OZ. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 1 EA. TELERA ROLL 1. Preheat a flat-top griddle to 350 F. 2. Evenly coat the chicken breast on all sides with the rosemary, thyme, sea salt and ground black pepper. 3. Place coated chicken breast on the preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the chicken is cooking, butter the inside of the roll halves and place on the hot griddle until lightly toasted. Then remove and reserve. 5. Just before the chicken is finished, quickly fry the panko coated goat cheese for 1 2 minutes until just golden. Do not overcook. 6. To assemble the burger, place micro watercress greens on the bottom roll, and top with the herb-grilled chicken breast. Add the Custom Culinary Gold Label Mushroom Tapenade, warm fried goat cheese and the top roll. Substitute watercress with radish or chive greens. 29

16 WILD MUSHROOM TAPENADE WILD MUSHROOM TAPENADE and PALE ALE CHEESE SAUCE BACON WILD MUSHROOM SWISS ROAST TURKEY GRILLED PANINI WILD MUSHROOM PALE ALE SWEET POTATO FRIES POUTINE 4 OZ. ROAST TURKEY BREAST, COOKED, THIN SLICED 1 TBSP. BUTTER, UNSALTED ½ OZ. BACON, CRISP COOKED 1 OZ. JARLSBERG CHEESE, SLICED 2 TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 2 SLICES COUNTRY WHEAT BREAD OR HERB FOCACCIA 1. Preheat a panini press or flat-top griddle to 350 F. 2. Coat the outsides of both slices of bread with butter. 3. Place the turkey, bacon and cheese on the inside of the bottom slice of bread. 4. Spread the Custom Culinary Gold Label Wild Mushroom Tapenade evenly on the inside of the top slice of bread. 5. Place the Wild Mushroom Tapenade coated top slice of bread on the sandwich and put it into a panini press or griddle. 6. Cook for 2-3 minutes on each side until golden toasted on each side and the cheese is melting. 7. Remove and slice in half to serve. 6 OZ. SWEET POTATO FRIES, DEEP FRIED, HOT 1 ½ OZ. CUSTOM CULINARY PANROAST BROWN GRAVY MIX (1764), PREPARED, HOT 2 TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 2 OZ. MUSHROOMS, THICK SLICED, SAUTÉED, HOT 2 TBSP. CUSTOM CULINARY GOLD LABEL PALE ALE CHEESE SAUCE (7143) 1 TBSP. GREEN ONIONS, SLICED THIN 1. In a small saucepan, combine the Custom Culinary PanRoast Brown Gravy Mix with the Custom Culinary Gold Label Wild Mushroom Tapenade, and mix well. 2. Place the hot sweet potato fries into a serving bowl or lined basket. 3. Drizzle hot tapenade-infused brown gravy mix mixture over the fries. 4. Add hot mushrooms. 5. Drizzle with warm Custom Culinary Gold Label Pale Ale Cheese Sauce over the bowl or basket. 6. Top with green onions. 7. Serve immediately. 30 Substitute your favorite sliced roast meat, grilled meat or deli meat and your favorite cheese in this recipe for your unique version. Use any style or cut of French fries for this updated classic. For a signature variation, use a blend of fresh seasonal local mushrooms. 31

17 WILD MUSHROOM TAPENADE WILD MUSHROOM TAPENADE WILD MUSHROOM BACON ONION PATTY MELT STUFFED WILD MUSHROOM BURGER 32 6 OZ. ANGUS BEEF BURGER 2 TBSP. BACON, SMALL DICED ½ OZ. ONIONS, SLICED, CARAMELIZED 1 TBSP. THYME, FRESH, CHOPPED FINE 2 TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) ½ OZ. GRUYÈRE CHEESE 1 EA. SWEET CORN CAKE/PANCAKE, 4-INCH DIAMETER, WARM 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, cook the corn cake on the hot griddle until fully cooked and golden on each side, and then remove and reserve it. 3. In a separate small sauté pan over medium-high heat, sauté the bacon until crisp, and add the onions and thyme. Cook 3 4 minutes until the onions are fully cooked and caramelized. At the last minute, add the Custom Culinary Gold Label Wild Mushroom Tapenade. Remove from heat and toss all ingredients evenly. 4. To assemble the burger, place the burger patty on an ovenproof pan, top with sautéed bacon, onion, thyme, tapenade mixture and Gruyère cheese, and place under a broiler until the cheese is melted. Place on the sweet corn cake/pancake OZ. GROUND BEEF 1 TBSP. FLOUR 2 TBSP. CUSTOM CULINARY GOLD 1 EA. EGG, BEATEN LABEL WILD MUSHROOM 2 TBSP. PANKO CRUMBS TAPENADE (9677) ½ CUP SPRING SALAD MIX 2 OZ. GOAT CHEESE, CUT INTO 1 TBSP. ITALIAN-STYLE A COIN VINAIGRETTE DRESSING 1 EA. BRIOCHE BUN 1. Preheat a flat-top griddle to 350 F. 2. Place the Custom Culinary Gold Label Wild Mushroom Tapenade into the center of the ground beef, and form a sealed beef patty. 3. Place the stuffed patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 5. Set up a breading station with each of the flour, egg and panko crumbs in small pans. 6. Bread goat cheese by completely coating with flour, then eggs and finally, the panko crumbs, making sure it is evenly coated. Freeze for 10 minutes. 7. Deep-fry in preheated 350 F oil until thoroughly cooked until golden, 2 3 minutes. 8. To assemble the burger, place the patty on the bottom bun and add the hot fried panko-crusted goat cheese. Toss the salad mix with the dressing and place on the goat cheese. Place the top bun on. Substitute grass-fed ground beef, lamb, turkey or pork for unique variations of this recipe. 33 Source: Custom Culinary Broker Chef Guild

18 WILD MUSHROOM TAPENADE WILD MUSHROOM TAPENADE BEEF SHORT RIB and WILD MUSHROOM BURGER 4 OZ. ANGUS BEEF BURGER PATTY 3 OZ. TENDER BRAISED-BEEF SHORT RIBS, TRIMMED, BONELESS AND PULLED- STYLE PIECES, HOT 1½ TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 1 OZ. GREEN LEAF LETTUCE, ¼-INCH SLICED 1 OZ. ROMA TOMATOES, ¼-INCH SLICED 1 OZ. SWISS CHEESE ¼ CUP BUTTERMILK THIN-SLICED FRIED ONION STRAWS 1 EA. CLASSIC POTATO BUN OR KAISER ROLL 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. Just before assembling the burger, in a small bowl, toss hot short rib meat with the Custom Culinary Gold Label Wild Mushroom Tapenade to coat evenly. 4. To assemble the burger, place lettuce on bottom bun or roll, and top with tomato slices, burger patty, Swiss cheese and hot short rib pieces tossed with the tapenade. 5. Add the onion straws and the top bun. PARISIAN BURGER 6 OZ. GRASS-FED GROUND BEEF 3 OZ. BIBB LETTUCE LEAVES 1 OZ. BRIE CHEESE, SLICED 1 TBSP. CUSTOM CULINARY GOLD LABEL WILD MUSHROOM TAPENADE (9677) 1 EA. BRIOCHE BUN 1. Preheat a flat-top griddle to 350 F. Form the beef into a patty, and place on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the lettuce on the bottom bun, then the cooked burger and then the Brie cheese. 4. Spread the Custom Culinary Gold Label Wild Mushroom Tapenade on inside of the top bun and place on top of the burger. Add a premium indulgence to this great burger with a thin slice of prepared liver pâté. Serve with hand-cut, skin-on French fries seasoned with truffle oil. For rich added flavor depth, braise the short ribs in prepared Custom Culinary Master s Touch Herb Roasted Au Jus 34 Concentrate (8305)

19 BACON ONION MARMALADE MARKET INDULGENCE BURGER Plating Specs Menu Price: $ Total Cost: $ 5.37 Net Profit: $ 8.62 Food Cost: 38.4% FROM MARKET INDULGENCE BURGER 4 OZ. ANGUS BEEF BURGER PATTY 3 OZ. TEXAS-STYLE, SLOW-SMOKED BEEF BRISKET, PULLED-STYLE PIECES, HOT 1 OZ. GREEN LEAF LETTUCE 1 OZ. ROMA TOMATOES, ¼-INCH SLICED 1 OZ. PEPPER JACK CHEESE 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1 OZ. BUTTERMILK-BATTERED ONION STRAWS, FRIED 1 EA. ONION POPPY SEED BUN 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. Just before assembling the burger, toss hot brisket with Custom Culinary Gold Label Bacon Onion Marmalade in a small bowl and evenly coat and infuse the brisket in the marmalade. 4. To assemble the burger, place leaf lettuce on the bottom bun, top with the tomato slices and add the cooked burger patty, pepper jack cheese and hot brisket meat. 5. Add the fried onions and the top bun. 37

20 BACON ONION MARMALADE and KENTUCKY-STYLE BOURBON SAUCE BACON ONION MARMALADE BOURBON and CARAMELIZED ONION BACON BURGER 6 OZ. GROUND BEEF BURGER PATTY 1 TBSP. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 1 OZ. SWISS CHEESE ¼ OZ. LEAF LETTUCE 1 ½ OZ. TOMATO, SLICED 1 ½ OZ. RED ONIONS, SLICED THIN 1 TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1 EA. POTATO BUN 1. Preheat a flat-top griddle to 350 F. Place the beef patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the cooked patty on the bottom bun, brush the patty with Custom Culinary Gold Label Kentucky-Style Bourbon Sauce and add the Swiss cheese, lettuce, tomato and onion. 4. Spread the Custom Culinary Gold Label Bacon Onion Marmalade on inside of top bun and place on top of burger. TURKEY BREAST PANINI 4 OZ. ROAST TURKEY BREAST, HAND CARVED STYLE, THICK SLICED 2 EA. AGED SWISS CHEESE, SLICED 2 TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) ½ OZ. ARUGULA ½ OZ. PEARS, RIPE, CORED, THIN SLICED 2 SLICES CRACKED-WHEAT BREAD, THICK SLICED 1. Spread 1 Tbsp. of the Custom Culinary Gold Label Bacon Onion Marmalade on each of the bread slices. 2. Take one of the slices, marmalade side up, and top with one slice of cheese, the sliced turkey, arugula, pears and second slice of cheese. 3. With the marmalade spread facing inside, top with second slice of bread. 4. Cook in a panini press for 2 3 minutes until the bread is fully toasted and the cheese is melted. COOKING OPTION: Lightly butter the outside of the bread and cook on a 350 F preheated flat-top griddle for 2 3 minutes on each side until golden and cheese is melted

21 BACON ONION MARMALADE BACON ONION MARMALADE SOUTHERN-STYLE CHICKEN and WAFFLES with BACON ONION MAPLE SYRUP 3 OZ. SOUTHERN-STYLE COATED CHICKEN BREAST PATTY OR TENDERLOINS 2 EA. 4-INCH-SIZE WAFFLES, PREPARED, WARM 1 TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 5 TBSP. MAPLE SYRUP 1. Panfry or deep-fry chicken per instructions. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the chicken is cooking, prepare the waffles per instructions. 3. In a small saucepot over medium heat, blend the Custom Culinary Gold Label Bacon Onion Marmalade into the maple syrup. Warm for 2 3 minutes. Do not boil. 4. To assemble, top each of the warm waffles with a piece of cooked chicken. 5. Top each chicken and waffle with 3 Tbsp. of the warm marmalade syrup mixture. CRISPY BLUE CHEESE CHICKEN SANDWICH 6 OZ. CRISPY-COATED CHICKEN BREAST PATTY ¼ OZ. LETTUCE LEAF ½ OZ. BABY PORTOBELLO MUSHROOMS, THICK SLICED, COOKED, WARM ½ OZ. ARTICHOKE HEARTS, CANNED, DRAINED, QUARTERED ¼ OZ. SUN-DRIED TOMATOES, ROUGH CHOPPED ½ OZ. BLUE CHEESE, CRUMBLED 1 TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1 EA. KAISER OR HERB FOCACCIA BUN 1. Panfry or deep-fry chicken per instructions. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the chicken is cooking, butter insides of bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. Top the cooked chicken with mushrooms, artichoke, tomatoes, and blue cheese. Heat under a broiler, or place on a griddle with a cover to melt the cheese (approx. 1 2 min). 4. To assemble the sandwich, place the lettuce on the bottom bun; top with the hot chicken. Spread the Custom Culinary Gold Label Bacon Onion Marmalade on inside of top bun and place on top of burger

22 BACON ONION MARMALADE BACON ONION MARMALADE APPLE, BACON and CARAMELIZED ONION- FLAVORED COMPOTE YIELD: APPROX. 4 CUPS SERVING SIZE: 1 OZ. 3 ½ CUPS APPLE COMPOTE OR PIE FILLING, PREPARED ½ CUP CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1. In a bowl, combine all ingredients. 2. For best flavor, refrigerate for at least 1 hour before serving. BACON and CARAMELIZED ONION FLAVORED BATTERS and DOUGHS BATCH YIELD: APPROX. 4 CUPS SERVING SIZE: (32) 1 OZ. 3 ½ CUPS PANCAKE, WAFFLE, CREPE, CORN OR FRUIT MUFFIN BISCUIT BATTER, PREPARED ½ CUP TO TASTE CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1. In a bowl, combine all ingredients. 2. Cook batter or dough per package instructions. Variation: Add Custom Culinary Gold Label Bacon Onion Marmalade to your favorite batter, cookie dough or biscuit dough. Substitute your favorite fruit compote for the apple compote or pie filling. Bacon Onion Belgian Waffles Bacon Onion Buttermilk Pancakes Bacon Onion Cheddar Biscuits Bacon Onion Chocolate Chip Cookies Bacon Onion Corn Muffins Bacon Onion Cranberry Muffins Bacon Onion Macadamia Nut White Chocolate Cookies Bacon Onion Sticky Buns 42 43

23 BACON ONION MARMALADE BACON ONION MARMALADE BACON and CARAMELIZED ONION FLAVORED COMPOUND BUTTER BATCH YIELD: APPROX. 4 CUPS SERVING SIZE: (32) 1 OZ. PORK BELLY with WARM APPLE BACON COMPOTE 3½ CUPS ½ CUP BUTTER, SOFTENED CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1. In a bowl, combine all ingredients, 2. Portion into individual servings or chill in refrigerator. Can be frozen for advance-prep needs. Variation: Add fresh herbs, parsley, cilantro or chipotle of choice for additional variations. BACON and CARAMELIZED ONION FLAVORED MAPLE SYRUP BATCH YIELD: APPROX. 2 CUPS SERVING SIZE: (16) 1 OZ. 1¾ CUPS ¼ CUP MAPLE SYRUP CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1. In a bowl, combine all ingredients, 2. For best flavor, refrigerate for at least 1 hour. 3. Warm before serving. 5 OZ. PORK BELLY, ¼-INCH-THICK SLICES 1 OZ. PREPARED APPLE COMPOTE OR CANNED CHOPPED APPLE FILLING 1 TBSP. CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) ¼ OZ. WATERCRESS 1 EA. ONION KAISER ROLL 1. Preheat a flat-top griddle to 350 F. Place the pork belly slices on the grill. Cook for 6-8 minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the pork is cooking, butter the insides of the roll halves and place them on the hot griddle until lightly toasted. Then remove and reserve. 3. In a small sauté pan over medium heat, combine the apple compote or filling with the Custom Culinary Gold Label Bacon Onion Marmalade and blend evenly. Heat for 1 2 minutes until just warm. 4. To assemble, place the cooked pork on the bottom roll half and add the warm apple marmalade mixture, the watercress and the top half of the roll. 44 Variation: Substitute any agave or preferred syrup for maple syrup. Substitute a grilled boneless pork loin chop for pork belly. 45

24 BACON ONION MARMALADE BACON ONION MARMALADE BACON and CARAMELIZED ONION-FLAVORED MAYONNAISE BATCH YIELD: APPROX. 4 CUPS SERVING SIZE: (32) 1 OZ. 3 ½ CUPS MAYONNAISE ½ CUP CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) 1. In a bowl, combine all ingredients. 2. For best flavor, refrigerate for at least 1 hour before serving. NEW GERMAN POTATO SALAD YIELD: 3½ LB. SERVING SIZE: 3.7 OZ. 2 LBS. McCAIN FARMER S KITCHEN CHOPPED ROASTED REDSKIN POTATOES, DICED, FROZEN 1 LB. McCAIN HARVEST SPLENDOR SWEET POTATO CHOPPED WEDGES, FROZEN 1. Deep-fry redskin potatoes and sweet potatoes per instructions. Hold warm. 2. While the potatoes are frying, prepare the dressing. In a medium saucepan over medium heat, combine the Custom Culinary Gold Label Bacon Onion Marmalade and apple cider vinegar. Bring to a simmer. 3. To assemble the salad, in a large mixing or serving bowl, blend hot fried potatoes with bell peppers, baby spinach, and green onions. 4. Add prepared, warm Custom Culinary Gold Label Bacon Onion Marmalade dressing and toss until evenly mixed. 5. Serve immediately. DRESSING 1 CUP CUSTOM CULINARY GOLD LABEL BACON ONION MARMALADE (6548) ¼ CUP APPLE CIDER VINEGAR ½ CUP BELL PEPPERS, RED, GREEN, YELLOW, SMALL DICED 2 CUPS BABY SPINACH, FRESH ¼ CUP GREEN ONIONS, SLICED THIN Source: Custom Culinary Broker Chef Guild 46 Variation: Substitute your favorite salad dressing, plain yogurt or sour cream for the mayonnaise Use your own favorite mix of diced potatoes for a unique twist on this classic recipe. For crispest texture, do not mix until just needed. 47

25 HARISSA HAND-CUT ALASKAN SALMON BURGER FRESH CUCUMBER AND FENNEL SLAW 1 CUP CUCUMBERS, PEELED, CUT LENGTHWISE ON A MANDOLIN (SPAGHETTI STYLE) 1 CUP FENNEL BULB, FINELY SHAVED 3 TBSP. FENNEL TOP OR DILL, CHOPPED 4 TBSP. VEGETABLE OIL ¼ TSP. GROUND BLACK PEPPER 1 TBSP. FRESH LEMON JUICE 1 TBSP. CHAMPAGNE OR RICE WINE VINEGAR ¼ TSP. SEA SALT ALASKAN SALMON BURGER 4 OZ. ALASKAN SALMON, BONELESS, SKINLESS, MEDIUM DICED 2 OZ. ALASKAN SALMON, GROUND ¼ OZ. LEMON ZEST, FRESH ¼ OZ. DILL, FRESH, CHOPPED 1 OZ. VALENCIA ORANGE, SEEDLESS, ¼-INCH SLICED, GRILLED ¾ OZ. CUSTOM CULINARY GOLD LABEL HARISSA (9678) ½ OZ. PINE NUTS, TOASTED 1 EA. SOURDOUGH BUN, TOASTED HAND-CUT ALASKAN SALMON BURGER Plating Specs Menu Price: $ Total Cost: $ 6.47 Net Profit: $ 8.52 Food Cost: 43.2% FROM 1. Preheat a flat-top griddle to 350 F. In a bowl, blend all ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed. 2. In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5-inch round even thickness patty. 3. Place the seasoned salmon patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 5. To assemble burger, place the grilled orange slices on bottom bun, top with cooked salmon patty and Custom Culinary Gold Label Harissa. 6. Add the Fresh Cucumber and Fennel Slaw, toasted pine nuts and the top bun. 49

26 HARISSA HARISSA 50 MOROCCAN BLACK BEAN BURGER with HARISSA MAYO 4 OZ. SPICY BLACK BEAN VEGAN BURGER 1 LEAF LEAF LETTUCE 1 EA. OVEN-ROASTED TOMATO, THICK SLICED, PREPARED, WARM 1 OZ. CARAMELIZED ONIONS, PREPARED, WARM 1 ½ TBSP. HARISSA MAYONNAISE (SEE RECIPE BELOW) 1 EA. HERB FOCACCIA BUN 1. Prepare Harissa Mayonnaise and refrigerate until ready to use. 2. Bake the burger per instructions. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 3. While the burger is cooking, butter the insides of the bun halves and place on a hot griddle until lightly toasted. Then remove and reserve. 4. To assemble the burger, place the lettuce on the bottom bun, and top with the hot burger. Add tomato slice and onions. Spread the Harissa Mayonnaise on inside of top bun, and place on top of burger. HARISSA MAYONNAISE ¾ OZ. MAYONNAISE ½ OZ. CUSTOM CULINARY GOLD LABEL HARISSA (9678) Blend ingredients and refrigerate for minutes for best flavor. FETA SPINACH LAMB BURGER with HARISSA and MINT 5 OZ. GROUND LAMB ½ OZ. SPINACH, FROZEN, CHOPPED, THAWED, PRESSED IN A SIEVE TO DRY 1 OZ. FETA CHEESE, CRUMBLED ½ OZ. LETTUCE LEAVES 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL HARISSA (9678) ½ TBSP. MINT, FRESH, CHOPPED FINE 1 EA. YELLOW TOMATO, SLICED 1 EA. RED ONION, SLICED THIN 1 EA. CLASSIC POTATO BUN 1. In a small mixing bowl, blend lamb, spinach and feta until evenly blended. Form into a round patty. 2. Preheat a flat-top griddle to 350 F. Place patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 3. While the burger is cooking, butter the insides of the bun halves and place on hot griddle until lightly toasted. Remove and reserve. 4. Blend the Custom Culinary Gold Label Harissa with the mint and spread on the inside of the top bun. 5. To assemble the burger, place the lettuce on the bottom bun and then the burger. Top with tomato, onion and top bun. Substitute ground turkey, pork, beef or chicken for the ground lamb. 51

27 HARISSA and JALAPEÑO RELISH HARISSA 52 SPICY CRAB BURGER 5 OZ. JUMBO LUMP CRAB CAKE, PREPARED 2 TBSP. HARISSA TARTAR SAUCE (SEE RECIPE BELOW) 1 ½ TBSP. SMOKED TOMATO, MANGO, GRILLED CORN JALAPENO RELISH (SEE RECIPE BELOW) 2 TBSP. HARISSA TARTAR SAUCE 1 EA. TELERA OR BOLILLO BUN 1. Preheat a flat-top griddle to 350 F. 2. Place the crab cake on preheated grill. Cook for approx minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 3. While the crab cake is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve. 4. To assemble, place the cooked crab cake on the bottom bun, top with 1 Tbsp. of the Harissa Tartar Sauce, add the Smoked Tomato, Mango, Grilled Corn Jalapeño Relish and spread the second 1 Tbsp. of the Harissa Tartar Sauce on the top bun. SMOKED TOMATO, MANGO, GRILLED CORN JALAPEÑO RELISH (1 QT.) 1 CUP TOMATO, SLICED, SMOKED, SMALL DICED 1 CUP FRESH MANGO, PEELED, SMALL DICED 1 CUP KERNEL CORN, GRILLED/ SEARED 2 TBSP. CUSTOM CULINARY GOLD LABEL JALAPEÑO RELISH (6327) HARISSA TARTAR SAUCE (1 QT.) 3 CUPS MAYONNAISE ¼ CUP DILL PICKLE RELISH 2 TBSP. CUSTOM CULINARY GOLD LABEL HARISSA (9678) 2 TBSP. FRESH LEMON JUICE MOROCCAN HARISSA- SEASONED CHARGRILLED SHRIMP and MANGO SKEWERS SERVING SIZE: 2 EA. 6 EA. 21/25 SIZE SHRIMP, PEELED, TAIL ON, DEVEINED 6 EA. FRESH MANGO, PEELED, LARGE DICE 2 OZ. CUSTOM CULINARY GOLD LABEL HARISSA (9678), WARM 1. Place shrimp and mango pieces on each skewer. 2. Chargrill for 2 3 minutes on each side until shrimp is fully cooked. 3. Coat evenly with warm Custom Culinary Gold Label Harissa. 4. Serve with fresh salad, coleslaw or grilled pineapple pico de gallo relish. 53

28 HARISSA HARISSA MEDITERRANEAN-STYLE HARISSA-SEASONED GRILLED FRUIT SALSA BATCH YIELD: 2 QTS. SERVING SIZE: 32 (2 0Z.) ½ CUP RED ONIONS, GRILLED, SMALL DICED 1 ½ CUPS TOMATOES, SMALL DICED 1 CUP RED BELL PEPPER, GRILLED, SMALL DICED 2 CUPS PINEAPPLE, SLICED, GRILLED, SMALL DICED 1 CUP PAPAYA, SMALL DICED 1 CUP CUSTOM CULINARY GOLD LABEL HARISSA (9678) 1. In a medium mixing bowl, combine all cut vegetables and fruit. 2. Add Custom Culinary Gold Label Harissa. 3. Mix until well blended, cover and refrigerate until needed. BLUE MOON and ORANGE BEER- BATTERED FISH SANDWICH with HARISSA TARTAR SAUCE 4 OZ. COD, SKINLESS, BONELESS 1 1/2 TSP. BLUE MOON BEER AND ORANGE TEMPURA BATTER (SEE RECIPE BELOW) 2 EA. BIBB LETTUCE LEAVES 2 TBSP. HARISSA TARTAR SAUCE (SEE RECIPE BELOW) 1 EA. POTATO OR BRIOCHE BUN 1. Deep-fry Blue Moon Beer and Orange Tempura Battered cod for 4 5 minutes. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. Preheat griddle to 350 F. While the cod is frying, butter the insides of the bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the sandwich, place the lettuce on the bottom bun, and top with the hot fried cod. Spread the Harissa Tartar Sauce on inside of top bun and place bun on top of sandwich. BLUE MOON BEER AND ORANGE TEMPURA BATTER 1 CUP TEMPURA BATTER PREPARED WITH BLUE MOON BEER AND 1 TSP. CHOPPED ORANGE ZEST HARISSA TARTAR SAUCE ¾ OZ. PREPARED TARTAR SAUCE ½ OZ. CUSTOM CULINARY GOLD LABEL HARISSA (9678) 54 During colder months, use fresh prepeeled pineapple available in local grocery stores Any fin fish, grilled fish or baked fish or shrimp can substitute for the fried cod. 55

29 HARISSA HARISSA 56 MOROCCAN-STYLE HARISSA COUSCOUS or POLENTA SERVING SIZE: 1 (4.9 OZ.) 3 CUPS WATER 1 CUP CUSTOM CULINARY GOLD LABEL HARISSA (9678) ½ CUP REGULAR OR INSTANT COUSCOUS OR POLENTA 1. In a 2-quart measurer, combine water and Custom Culinary Gold Label Harissa. Blend thoroughly. 2. Use this harissa broth as the liquid with any regular or instant couscous or polenta. Follow package instructions for correct liquid requirements. Use this broth for signature harissa-infused rice, risotto, lentils or any preferred grains. Use as a colorful, full-flavored side with your favorite baked, grilled or sautéed entrée. GRILLED-FRUIT-HARISSA POWER FOOD SLAW 4 CUPS CABBAGE, GREEN, SHAVED THIN 1 CUP BRUSSELS SPROUTS, SHAVED THIN 1 CUP CARROTS, FINE JULIENNE CUT 3 TBSP. CILANTRO, FRESH, ROUGH CHOPPED ¼ CUP SCALLIONS, FINE SLICED 3 CUPS PINEAPPLE, PEELED, GRILLED, DICED 2 CUPS NECTARINES, GRILLED, DICED 2 CUPS MANGO, PEELED, GRILLED, DICED ½ CUP CUSTOM CULINARY GOLD LABEL HARISSA (9678), #1 DRESSING 1 CUP ORANGE JUICE, FRESH ¼ CUP LIME JUICE, FRESH 2 TBSP. ORANGE ZEST 1 TBSP. LIME ZEST ½ CUP CUSTOM CULINARY GOLD LABEL HARISSA (9678), #2 ¼ CUP GRANULATED SUGAR 1. In a large serving bowl, combine cabbage, Brussels sprouts, carrots, cilantro and scallions. Toss and refrigerate. 2. Grill the pineapple, nectarines and mango for 1 minute on each side. When the first sides are grilled and turned, brush each piece with Custom Culinary Gold Label Harissa (#1) to season, being careful not to burn the sauce. 3. In a separate bowl, mix all dressing ingredients. 4. Pour the dressing over the greens, and toss all to evenly coat with dressing. 5. Top with the grilled harissa-seasoned fruits. 6. Serve immediately for best crisp textures. Source: Custom Culinary Broker Chef Guild 57

30 THE CHAMPION BURGER KENTUCKY-STYLE BOURBON SAUCE 8 OZ. ANGUS BEEF BURGER PATTY ¾ OZ. BLACK FOREST HAM, SLICED 1 OZ. SWISS CHEESE, SLICED 1 ½ TBSP. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 1 ½ OZ. HICKORY-SMOKED BACON 1 EA. FRIED EGG, SUNNY SIDE UP ½ OZ. VIDALIA ONIONS, GRILLED 1 EA. CLASSIC KAISER ROLL 1. Preheat a flat-top griddle to 350 F. Place the Angus beef patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, fold Black Forest ham on the bottom bun, top with the Swiss cheese, add the cooked burger patty and evenly coat with the Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. Add the bacon, fried egg, grilled onions and the top bun. THE CHAMPION BURGER Plating Specs Menu Price: $ Total Cost: $ 4.35 Net Profit: $ Food Cost: 29.0% FROM 59

31 KENTUCKY-STYLE BOURBON SAUCE KENTUCKY-STYLE BOURBON SAUCE KENTUCKY BOURBON GLAZED TURKEY BURGER 6 OZ. GROUND TURKEY PATTY 1 TBSP. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 2 SLICES BACON, COOKED CRISP, WARM 2 SLICES AVOCADO 1 OZ. RADISH OR ALFALFA SPROUTS ¼ OZ. ONIONS, SLICED THIN, FRIED 1 EA. CIABATTA BUN 1. Preheat a flat-top griddle to 350 F. Place patty on preheated grill. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the burger is cooking, butter the insides of bun halves and place on hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place burger on bottom bun. Coat burger with the Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. Add bacon, avocado, radish or sprouts, onions and the top bun. Source: Custom Culinary Broker Chef Guild KENTUCKY BOURBON LACQUERED BRISKET BURGER 6 OZ. BEEF BRISKET, COOKED, PULLED MEAT 1 TBSP. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 1 OZ. SMOKED MOZZARELLA CHEESE 1 OZ. ONIONS, CARAMELIZED, HOT 1 EA. TOMATO, SLICED 1 EA. LEAF LETTUCE, WHOLE LEAF SIZED TO THE BUN 1 EA. RUSTIC-GRAIN BUN 1. Preheat oven to 350 F. Toss the beef brisket with the Custom Culinary Gold Label Kentucky-Style Bourbon Sauce to evenly coat. Place in oven and bake for 6 8 minutes, until the sauce creates a glaze on the meat. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 2. While the brisket is baking, butter the insides of the bun halves and place on a hot griddle until lightly toasted. Then remove and reserve. 3. To assemble the burger, place the hot lacquered brisket on the bottom bun, and add the mozzarella cheese, onions, tomato, lettuce and the top bun. Substitute ground beef, pork or chicken for the ground turkey

32 KENTUCKY-STYLE BOURBON SAUCE KENTUCKY-STYLE BOURBON SAUCE and HARISSA 62 BOURBON CHERRY SALMON BURGER 4 OZ. ALASKAN SALMON, BONELESS, SKINLESS, MEDIUM DICED 2 OZ. ALASKAN SALMON, GROUND 1 TBSP. LEMON ZEST, FRESH 1 TBSP. DILL, FRESH, CHOPPED 1 TBSP. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 1 TBSP. SWEET TART CHERRIES, COMPOTE OR CANNED 2 SLICES BLACK PEPPER BACON, COOKED, CRISP 3 EA. ROMAINE HEART LEAVES ½ OZ. CUCUMBERS, PEELED, SLICED 1 EA. BRIOCHE BUN 1. Preheat a flat-top griddle to 350 F. 2. In a small bowl, combine diced salmon and ground salmon with lemon zest and dill. Combine thoroughly and form into a 5-inch round even thickness patty. 3. Place the patty on preheated griddle. Cook for minutes, turning 3 times for even cooking. Always cook to well done: 165 F internal temperature measured by a meat thermometer. 4. While the burger is cooking, butter the insides of the bun halves and place on the hot griddle until lightly toasted. Then remove and reserve. 5. To assemble the burger, place the cooked salmon patty on the bottom bun, and top evenly with the Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. 6. Add the cherries, bacon, romaine, cucumbers and the top bun. KENTUCKY BOURBON GLAZED SALMON with Light Harissa Vinaigrette Greens Salad SERVING SIZE: 4 EA. 4 EACH ALASKAN SALMON, BONELESS, SKINLESS, 5 OZ. ½ CUP CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651), WARM ½ CUP ENGLISH CUCUMBER, PEELED, SPIRAL SLICED 3 OZ. MESCLUN FRESH GREENS MIX 1 OZ. RADISHES, THIN SLICED 2 TBSP. CILANTRO, ROUGH CHOPPED VINAIGRETTE 2 TBSP. CUSTOM CULINARY GOLD LABEL HARISSA (9678) 3 OZ. CANOLA SALAD OIL ½ OZ. GREEN ONIONS, THIN SLICED 2 TBSP. CILANTRO, ROUGH CHOPPED 1 TBSP. LIME JUICE, FRESH 1. Preheat a chargrill. 2. In a small bowl, combine salad dressing vinaigrette ingredients: Custom Culinary Gold Label Harissa, salad oil, onions, cilantro and lime juice. Blend and refrigerate. 3. Place salmon on preheated grill. Cook for minutes, turning after 5 minutes for even cooking single line or cross mark as desired. 4. When done to your preferred temperature, remove from grill and glaze the salmon pieces with the warm Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. 5. While the salmon is cooking, prepare the salad by combining cucumber, mesclun, radishes and cilantro in a mixing bowl. 6. Toss the salad with the chilled dressing to evenly coat. 7. Portion salad onto 4 serving plates, and top with the hot glazed salmon. Source: Custom Culinary Broker Chef Guild 63

33 KENTUCKY-STYLE BOURBON SAUCE and HARISSA KENTUCKY-STYLE BOURBON SAUCE KENTUCKY BOURBON PORK TENDERLOIN with Shrimp Harissa White Cheddar Grits SERVING SIZE: 8 EA. KENTUCKY BOURBON GLAZED CHICKEN WINGS SERVING SIZE: 2 EA. 64 1½ LB. PORK TENDERLOIN, RAW, TRIMMED ¼ TSP., EA. SALT AND BLACK PEPPER #1 1 LB. SHRIMP, 16/20 SIZE, PEELED AND DEVEINED, TAIL ON, RAW ¼ TSP., EA. SALT AND BLACK PEPPER #2 1 TBSP. VEGETABLE OIL 4 OZ. HARISSA WHITE CHEDDAR GRITS, PREPARED, HOT (SEE RECIPE BELOW) 6 OZ. CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651), WARM 1. Preheat oven to 350 F. 2. Season the pork tenderloin with salt and pepper #1. Bake for minutes to medium done: 145 F internal temperature measured by a meat thermometer. Remove and allow the pork to rest for 10 minutes and for internal temperature to reach 165 F. 3. While the pork is baking, season the shrimp with salt and pepper #2, and sauté seasoned shrimp in vegetable oil for 2 3 minutes, turning to evenly sear but not overcook. 4. Glaze both the cooked pork and shrimp with the warm Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. 5. For each portion, serve 3 oz. of pork tenderloin and 2 oz. of shrimp over 4 oz. of Harissa White Cheddar Grits. Source: Custom Culinary Broker Chef Guild HARISSA WHITE CHEDDAR GRITS (APPROX. 32 OZ.) 2½ CUPS WATER ½ CUP CUSTOM CULINARY GOLD LABEL HARISSA (9678) 1 CUP INSTANT GRITS ¼ CUP WHITE CHEDDAR CHEESE 1. In a medium saucepan, bring water and Gold Label Harissa to a boil, add instant grits, reduce heat to a simmer and cook per package instructions. 2. When done, fold in cheddar cheese and serve immediately. 12 EA. TRADITIONAL RAW CHICKEN WINGS, DEEP-FRIED, HOT ¼ CUP CUSTOM CULINARY GOLD LABEL KENTUCKY-STYLE BOURBON SAUCE (9651) 2 TBSP. GREEN ONIONS, THIN SLICED 1. Coat hot crisp fried chicken wings with Custom Culinary Gold Label Kentucky-Style Bourbon Sauce. 2. Toss to coat evenly. 3. Garnish with green onions and serve immediately. Substitute your favorite grilled or baked boneless wings for traditional deep-fried wings. To complement the rich Custom Culinary Gold Label Kentucky-Style Bourbon Sauce and to add a layer of flavor, smoke the wings prior to grilling or baking. 65

34 FROM Custom Culinary is focused on a single mission: creating the finest-quality, most-authentic culinary flavor systems. Our full line of bases, sauces and gravies delivers exceptional flavor, aroma and consistency for all of your signature dishes. Crafted by our team of industry-leading culinary experts, our products ensure outstanding performance in a variety of easy-to-use formats. Visit customculinary.com for recipes, tips and more. Follow us on: 2016 Custom Culinary, Inc. All rights reserved. Printed in USA. CC16009