Yearly Archives:

/2014

CSG’s Chef Walter Published in Prepared Foods

We are happy to share that our own, Chef Walter Zuromski, has been recently published in the Jun 2014 Issue of Prepared Foods Magazine. It is well worth the read. He shares some great ideas and insight on appetizers. Read on the Prepared Foods site Download the PDF - A Little of This and That [...]

CSG’s Chef Walter Published in Prepared Foods

Roasted Poblano Corn Chowder

1tbsp butter 2tbsp olive oil 1 large onion 3tbsp of flour 5 cups of vegetable broth 2 russet potatoes 4 cups fresh kernels 1/2 cup red bell pepper 1/2 cup green bell pepper 1/2 cup roasted poblano pepper 2tbsp taco seasoning Salt and pepper as needed 1 cup half and half 1.       heat oil and [...]

Roasted Poblano Corn Chowder

Saratoga Dressings

Situation: The Saratoga team was looking for help with new product research & development, that would highlight their commitment to quality while utilizing in house inventory. They were looking for a full flavored products that would provide the target consistency and price points for varies food service applications (sauce, glaze, marinade, dressing).  The idea was [...]

Saratoga Dressings

Preppy Pig

Situation: Preppy Pig is a successful BBQ catering company in the Northeast region that is outgrowing their production. Currently, their need for bbq and spice rub is greater than their commissary production.  The idea is to bring their local, all natural BBQ sauce to a Manufactured co-packer for foodservice and retail sale. Focusing on  the [...]

Preppy Pig

Harbar Foods

Situation: The Harbar team was trying to create a Baked Flour Tortilla Snack Chip for retail sale, that would bind provide a crisp flakey texture without providing high fat or dry product. They were looking for a bold and innovated flavor  (Sweet & Savory) that would appeal to a range of consumers plain and with [...]

Harbar Foods

Food Innovation Nexus

Situation: The Food Innovation Nexus partnership was created to help provide a collaboration of culinary support, marketing, food science and medical professionals.  As a unified work force the combined teams each bring individual insight to each new product creation. Focusing on new product ideation the role of culinary support is to utilize natural food systems [...]

Food Innovation Nexus

Time Machine to the Twenties

The retro classic movement has begun again this time with the prohibition 20's era classics. With emphasis on spirits and classic cocktail creations, bar Chef's are emerging to create speakeasies and libraries alike. These locations from decor to music and menus are like walking through a portal into the past. It is all about the [...]

Time Machine to the Twenties

Lemon Squares

2014 year of the yolk is focused on the positive benefits of egg yolks both functionally and nutritionally. Lemon squares are an indulgent dessert that is full flavor with small bites. In combination of the growing popularity of egg yolks, citrus fruit are being utilized in 2014 to provide fresh bold flavors with fewer calories. [...]

Lemon Squares

Meat Loaf – it’s back

Meatloaf was once viewed as a home cooked comfort food but has come back to restaurant and bar food menus with the increased popularity of gastro pub settings. Meat loafs are now become more complex than ever with combinations of pork, beef, duck etc and varies cuts (ground, liver, etc) and are being wrapped in [...]

Meat Loaf – it’s back

Mushroom Ragout

With the growing popularity of dips and sociable foods the standard spinach and artichoke dip for hot and hummus for cold is getting a bit redundant. Twists like a forgers best mushroom ragout is similar texturally to the beloved fan favorite spin dip but utilizes an array of mushrooms roasted with onions and hearty spices [...]

Mushroom Ragout