AUTHENTIC ETHNIC FLAVORS - Custom Culinary

AUTHENTIC ETHNIC FLAVORS

M E N U I N G G U I D E

GET INSP IRED WITH ON-TREND LATIN AND KOREAN DISHES

MEET CONSUMER DEMAND FOR ON-TREND GLOBAL FARE with the exciting flavors of Latin and Korean cuisine

Consumer interest in globally inspired cuisine shows no signs of stopping,

especially among Millennials and Gen Z. Research shows that 52% of

18- to 34-year-olds order ethnic foods at restaurants at least once a

week (compared to 28% of those ages 35 and up).*

Foodservice operators in all segments of the industry are finding new ways to embrace the trend, as signature dishes featuring traditional ingredients have the potential to boost check averages. In fact, 32% of consumers say they’d be willing to pay more for authentic global cuisine.* Custom Culinary® is here to simplify the menu development process with a versatile product line: Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors. The portfolio includes marinades, sauces and concentrated pastes that bring the bold, memorable hallmarks of Latin and Korean cuisine to your menu with ease.

In this guide you’ll find recipes representing a range of culinary styles and ingredients—from the regional cuisine of Mexico, the Caribbean, Central America and South America to Korean-inspired dishes with a balance of sweet, spicy, savory and tangy flavors. We’ll show you how to introduce your patrons to these unique ingredients through a mix of “safe experimentation” dishes they already know and love, along with more authentic menu concepts—depending on your operational needs.

*Technomic, “The Ethnic Food & Beverage Consumer Trend Report,” 2018.

18- to 34-year-olds order ethnic foods at restaurants at least once a

week (compared to 28% of those ages 35 and up).*

Foodservice operators in all segments of the industry are finding new ways to embrace the trend, as signature dishes featuring traditional ingredients have the potential to boost check averages. In fact, 32% of consumers say they’d be willing to pay more for authentic global cuisine.* Custom

is here to simplify the menu development process with Passport Global Flavors™ by Custom

Authentic Ethnic Flavors. The portfolio includes marinades, sauces and concentrated pastes that bring the bold, memorable hallmarks of Latin and Korean cuisine to

In this guide you’ll find recipes representing a range of culinary styles and ingredients—from the regional cuisine of Mexico, the Caribbean, Central America and South America to Korean-inspired dishes with a balance of sweet, spicy, savory and tangy flavors. We’ll show you how to introduce your patrons to these unique ingredients through a mix of “safe experimentation” dishes they already know and love, along with more authentic menu concepts—depending on your operational needs.

*Technomic, “The Ethnic Food & Beverage Consumer Trend Report,” 2018.

Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.

Out of the 24,000-plus menu items that have hit the market over the past four years, only 9.8% have hit the benchmark we call “safe experimentation”—menu concepts that perform over the 70th percentile for both purchase intent and uniqueness. “Safe experimentation” is the intersection between broad popularity/purchase intent and a high level of uniqueness—meaning, it appeals to the masses but consumers can’t get it just anywhere. This helps drive traffic and increases your brand appeal.

We have scored each of the featured recipes provided in this menu guide, and all have hit or come close to the “safe experimentation” threshold of 70/70.

Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added every month. Each item is evaluated by 500 consumers, concept test, with hundreds of new menu items added every month. Each item is evaluated by 500 consumers, every month. Each item is evaluated by 500 consumers,

Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added

providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.providing feedback on purchase intent, appeal, uniqueness, providing feedback on purchase intent, appeal, uniqueness,

Out of the 24,000-plus menu items that have hit the Out of the 24,000-plus menu items that have hit the Out of the 24,000-plus menu items that have hit the market over the past four years, only 9.8% have hit the benchmark we call “safe experimentation”—menu concepts that perform over the 70th percentile for both purchase intent and uniqueness. “Safe experimentation” is the intersection between broad popularity/purchase intent and a high level of uniqueness—meaning, it appeals

Out of the 24,000-plus menu items that have hit the

intent and a high level of uniqueness—meaning, it appeals to the masses but consumers can’t get it just anywhere. This helps drive traffic andto the masses but consumers can’t get it just

Out of the 24,000-plus menu items that have hit the market over the past four years, only 9.8% have hit the benchmark we call “safe experimentation”—menu concepts that perform over the 70th percentile for both purchase intent and uniqueness. “Safe experimentation” is the intersection between broad popularity/purchase intent and a high level of uniqueness—meaning, it appeals

Out of the 24,000-plus menu items that have hit the

intent and a high level of uniqueness—meaning, it appeals to the masses but consumers can’t get it just anywhere. This helps drive traffic and

intent and a high level of uniqueness—meaning, it appeals intent and a high level of uniqueness—meaning, it appeals

market over the past four years, only 9.8% have hit the market over the past four years, only 9.8% have hit the market over the past four years, only 9.8% have hit the market over the past four years, only 9.8% have hit the benchmark we call “safe experimentation”—menu benchmark we call “safe experimentation”—menu

providing feedback on purchase intent, appeal, uniqueness, every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, every month. Each item is evaluated by 500 consumers, every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.

every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.providing feedback on purchase intent, appeal, uniqueness, providing feedback on purchase intent, appeal, uniqueness, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.

every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, every month. Each item is evaluated by 500 consumers, every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.providing feedback on purchase intent, appeal, uniqueness, providing feedback on purchase intent, appeal, uniqueness, providing feedback on purchase intent, appeal, uniqueness, frequency, draw and value.

COOKING SAUCE

DRESSING

GLAZE

MARINADE

FINISHING SAUCE

SAUTÉ

BRAISE

GRILL

PAN ROAST

SIMMER

SHELLFISH FISH

POULTRY BEEF PORK

VEGETABLES

CONDIMENT

CO

OK

ING

ME

TH

OD

SF

LAV

OR

EN

HA

NC

EM

EN

TIN

GR

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IEN

T P

AIR

ING

Srecipes provided in this menu guide, and all have hit or come close to the “safe experimentation” threshold of 70/70.

Our Latin and Korean products combine global inspiration with operational ease. These unique products pair with any type of protein and can be used as finishing sauces, cooking sauces, condiments or flavor enhancers—the possibilities are truly endless. Look for these icons throughout the Menuing Guide as easy reference, and be sure to mix and match ingredients and techniques to create your own signature dishes, too!

+

+

AUTHENTIC ETHNIC FLAVORS UNPARALLELED PRODUCT

VERSATILITY

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

70TH

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

70TH

AUTHENTIC LATIN FLAVORS The tastes of Mexico, the Caribbean, Central America and

South America come alive with Passport Global Flavors™ by Custom Culinary® Authentic Latin Flavors. Whether

used as cooking sauces, marinades or condiments, these

versatile products help you create signature dishes inspired

by global cuisine.

MEXICAN CALLOUTS ARE ON23% OF U.S. MENUS*

+11%

FOUR-YEAR GROWTH ON U.S. MENUS**

Projected to grow +7%

over the next four years***

* Datassential MenuTrends, U.S. menu penetration 2018** Datassential MenuTrends, U.S. menu penetration growth 2014-2018***Datassential Haiku, projected menu growth 2018-2022

CITRUS CHILI SHORT RIB TOSTADAS

LATIN-STYLE CITRUS CHILI SAUCE A zesty red chili and lime sauce loaded with achiote, toasted ancho, chili de arbol, fresh citrus juice and notes of roasted garlic.

+65% FOUR-YEAR MENU

GROWTH OF CHILI LIME*

5

CRISPY BAJA SHRIMP TACOS Crispy coconut shrimp topped with

pickled red onion, avocado and a citrus slaw made with Passport Global

Flavors™ by Custom Culinary® Latin- Style Citrus Chili Sauce, served on

warm flour tortillas.

ACHIOTE PASTA Al dente linguine pasta tossed in

achiote cream sauce featuring Passport Global Flavors™ by Custom

Culinary® Latin-Style Citrus Chili Sauce, along with roasted red pepper,

crumbled queso fresco and charred cherry tomatoes. Topped with a seared snapper fillet, cilantro and a lime wedge.

CITRUS CHILI-GLAZED SALMON A flaky salmon fillet brushed with

Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce, cooked on a wood-fire

grill. Finished with compound butter made with Latin-Style Citrus Chili

Sauce, sautéed potatoes and a corn-black bean hash.

OAXACAN BURGER A beef patty seared on the comal

(griddle) and topped with Passport Global Flavors™ by Custom Culinary®

Latin-Style Citrus Chili Sauce, sliced red onion and fresh avocado. Served

on a toasted brioche bun spread with Latin-Style Citrus Chili

Sauce mayonnaise.

FAJITA-STYLE SCRAMBLED EGG SKILLET

Roasted potatoes, onion, bell pepper, tomato and fluffy scrambled eggs in

a sizzling skillet, smothered in queso blanco and finished with a drizzle of Passport Global Flavors™ by Custom

Culinary® Latin-Style Citrus Chili Sauce infused with hot sauce.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018

8 ea Tostadas2 c Avocado, mashed or sliced24 oz Latin Citrus-Braised Short

Ribs, shredded (recipe follows)

½ c Passport Global Flavors™ by Custom Culinary® Latin- Style Citrus Chili Sauce

½ c Onion, sliced, caramelized8 tsp Cilantro, chopped8 ea Lime wedges

1. Place ¼ cup avocado onto each tostada. 2. Cover each with 3 ounces shredded Latin Citrus Braised Short Ribs.3. Drizzle 1 tablespoon Passport Global Flavors™ by Custom

Culinary® Latin-Style Citrus Chili Sauce over each tostada.4. Place two tostadas on serving plate; top each with 2 tablespoons

caramelized onion, 1 teaspoon cilantro and one lime wedge.

INGREDIENTSMENU INSPIRATION

3 T Vegetable oil4 lb Boneless beef short ribs,

trimmed

1 qt Passport Global Flavors™ by Custom Culinary® Latin- Style Citrus Chili Sauce

1 qt Water or beef stock

1. Add vegetable oil to heavy-bottomed pot; heat until oil begins to smoke.2. Sear short ribs until dark golden brown on all sides.3. Remove short ribs; add Passport Global Flavors™ by

Custom Culinary® Latin-Style Citrus Chili Sauce and water or stock to deglaze.

4. When bottom of the pot is clean, add short ribs back into pot and bring to a simmer.

5. Reduce heat to low; cover pot tightly with lid or aluminum foil.6. Cook 2 to 3 hours or until short ribs are tender.7. Once tender, cool in cooking liquid.

INGREDIENTS

DIRECTIONS

LATIN CITRUS-BRAISED SHORT RIBS YIELD: 2 POUNDS

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

87TH

YIELD: 4 SERVINGS

DIRECTIONS

Seared short ribs braised in Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce, layered on crisp tortillas with avocado, caramelized onion, cilantro, lime and an extra drizzle of Latin-Style Citrus Chili Sauce.

GROWTH OF CHILI LIME


48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

100TH

PERCENTILE FOR UNBRANDED

PURCHASE INTENT

DATASSENTIAL SCORES, APRIL 2019 PERFORMANCE AGAINST ALL ITEMS FROM

JUNE 2014 TO APRIL 2019

PERCENTILE FOR

UNIQUENESS

AL PASTOR KABOB PLATE

AL PASTOR SAUCE Sweet and tangy, with notes of charred pineapple and a blend of guajillo, pasilla, cayenne and chipotle peppers; sautéed with garlic, onion and tomato, with Mexican oregano and cumin.

6

OSSO BUCCO AL PASTOR TACOS Osso bucco slowly braised in Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, shredded and served over grilled corn tortillas with fresh-cut pineapple, shredded cabbage and red onion.

TACOS AL PASTOR Corn tortillas filed with shredded slow-simmered pork shoulder marinated in Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, grilled pineapple and fresh cilantro, finished with crispy chicken chicharrones.

TAMALES AL PASTOR Juicy pork shoulder braised in pineapple juice, onion, garlic, orange and Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, shredded and wrapped in tender masa, then steamed. Served with fresh pineapple salsa.

CEVICHE AL PASTOR Shrimp, scallops and squid marinated in fresh lime juice with Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce. Tossed with fresh pineapple, diced avocado and red onion, and served with crispy tortilla chips on the side.

AL PASTOR PAMBAZO A grilled telera roll stuffed with pineapple and adobo-braised pork shoulder, pickled onion, sliced avocado and queso fresco, smothered in toasted chili-spiked Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce and seared until crispy.

TANDOORI AL PASTOR Chunks of juicy chicken marinated in yogurt and Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, skewered and flame-grilled. Served over garlic naan bread with cucumber raita, pineapple-tamarind chutney and a green onion garnish.

2 qt Cilantro-lime rice, warm 12 ea Al Pastor Kabobs (recipe

follows)8 ea Lime wedges2 c Pickled red onion

2 c Passport Global Flavors™ by Custom Culinary®

Al Pastor Sauce 16 ea Corn tortillas, 4-inch, grilled

1. Place 2 cups cilantro-lime rice on serving plate.2. Layer three Al Pastor Kabobs over rice. 3. Serve with two lime wedges, ½ cup pickled onion, ½ cup Passport

Global Flavors™ by Custom Culinary® Al Pastor Sauce and four grilled tortillas on the side.

INGREDIENTS

2 qt Pork tenderloin, cut into 1-inch cubes (at least 36 pieces)

2 c Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce

2 qt White onion, cut into 1-inch petals

2 qt Red bell pepper, cut into 1-inch petals

2 qt Green bell pepper, cut into 1-inch petals

2 qt Pineapple, cut into 1-inch cubes

1. Marinate cubed pork in Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce overnight.

2. On wooden skewers, alternate pieces of pork, onion, red and green bell pepper and pineapple; use at least three pieces of pork per skewer.

3. Grill skewers until pork reaches internal temperature of 150°F.

INGREDIENTS

DIRECTIONS

AL PASTOR KABOBS YIELD: 12 KABOBS

YIELD: 4 SERVINGS

DIRECTIONS

+55% FOUR-YEAR MENU

GROWTH OF AL PASTOR*

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

87TH

Skewers of cubed pork tenderloin, white onion, bell pepper and pineapple, grilled and brushed with Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, served with cilantro-lime rice and pickled red onion.

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

99TH



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

AL PASTOR KABOB PLATE

COZUMEL CRAB CAKES

HABANERO ORANGE SAUCE A sweet and spicy sauce with fruity notes from habanero and citrus; spiked with toasted spices, with a lingering heat.

7

HABANERO SHRIMP TACOS Grilled handmade corn tortillas stuffed

with crispy tempura-fried shrimp tossed in Passport Global Flavors™ by

Custom Culinary® Habanero Orange Sauce, topped with shredded cilantro,

cabbage slaw and pickled red onion, garnished with orange segments.

TROPICAL HABANEROGRILLED SHRIMP

Sugarcane-skewered shrimp, char-grilled and glazed with Passport Global Flavors™

by Custom Culinary® Habanero Orange Sauce, served with a chilled grilled

pineapple salsa.

PORK MOJO SOPES Bone-in pork shoulder marinated in roasted garlic and Passport Global

Flavors™ by Custom Culinary® Habanero Orange Sauce, then slow-roasted in a

banana leaf. Shredded and served over a crispy sope topped with fresh chopped

cilantro and Cotija cheese.

HUEVOS RANCHEROS BREAKFAST TOSTADAS

Crispy corn tortillas topped with cumin-spiced black beans, cilantro, pickled red onion, queso fresco and fried eggs. Finished with a drizzle of Passport Global Flavors™ by Custom

Culinary® Habanero Orange Sauce.

CHORIZO MOJO BURGER A hand-formed blended ground beef (or

turkey) and chorizo patty pan-seared and topped with queso Oaxaca, herbed mojo

mayo and shredded cabbage slaw dressed with Passport Global Flavors™ by Custom

Culinary® Habanero Orange Sauce, served on a toasted cemita roll.

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

98TH

1 qt Lump crab meat ¾ c Mayonnaise1 c Panko bread crumbs½ c Red pepper, minced½ c Poblano pepper, roasted,

minced¼ c Red onion, minced3 T Cilantro, minced1 T Kosher salt

1 t Black pepper, fresh ground¼ c Vegetable oil 1 c Citrus Pico de Gallo (recipe

follows)¾ c Passport Global Flavors™

by Custom Culinary® Habanero Orange Sauce

½ c Chili Remoulade (recipe follows)8 ea Lime wedges

1. In large mixing bowl, gently fold together crab meat, mayonnaise, panko, red pepper, poblano pepper, red onion, cilantro, kosher salt and black pepper until combined.

2. Using a 3-inch ring cutter, shape into 2-ounce portions, for a total of eight crab cakes.

3. Add oil to large sauté pan over medium heat. 4. When oil is hot, gently place four crab cakes in pan and cook until golden

brown, 4 to 5 minutes on each side. Repeat with remaining crab cakes. 5. To serve, place two seared crab cakes on warmed plate. 6. Place ¼ cup Citrus Pico de Gallo on plate next to crab cakes. 7. Drizzle 3 tablespoons Passport Global Flavors™ by Custom Culinary®

Habanero Orange Sauce over crab cakes.8. Serve with 2 tablespoons Chili Remoulade and two lime wedges on the side.

INGREDIENTS

1 c Tomato, small dice¼ c Red onion, small dice ¼ c Pineapple, grilled, small dice¼ c Roasted red pepper, small dice

½ c Orange segments, large dice 2 T Cilantro, chopped1 oz Passport Global Flavors™

by Custom Culinary® Habanero Orange Sauce

1. In small mixing bowl, gently fold all ingredients until combined.2. Cover and refrigerate until service.

INGREDIENTS

DIRECTIONS

CITRUS PICO DE GALLO YIELD: 2½ CUPS

¼ c Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce

¾ c Mayonnaise1⁄8 c Creole mustard2 T Cilantro, finely chopped

1. In small mixing bowl, whisk all ingredients together until evenly combined.

INGREDIENTS

DIRECTIONS

CHILI REMOULADE YIELD: 1 CUP

YIELD: 4 SERVINGS

DIRECTIONS

Panko-crusted crab cakes served with citrus pico de gallo and chili remoulade made with Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce.

Orange segments, large dice

Passport Global Flavors™

+57% FOUR-YEAR MENU

GROWTH OF HABANERO PEPPERS*

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

75TH



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

MEXICAN MIGAS SKILLET

TOMATILLO SERRANO SAUCE A spicy and zesty green sauce with tomatillos, serrano chilies, garlic, lime, parsley, cilantro, olive oil and sea salt.

8

FISH STREET TACOS Crispy halibut tossed in Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce, served on grilled corn tortillas with red cabbage, cilantro, avocado and mango, then drizzled with Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce.

TOMATILLO CHIMICHURRI BUTTER-BASTED SIRLOIN Grilled USDA Choice 8-ounce sirloin steak topped with tomatillo chimichurri compound butter featuring Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce. Served with herbed rice, a side garden or Caesar salad and fried yucca.

BLACK BEAN, CORN AND MANGO CHILAQUILES Tortilla chips tossed with Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, layered with black beans, avocado, tomato, mango, jalapeño, roasted corn and crumbled queso fresco. Finished with a fried egg and chopped cilantro.

TAMALES VERDES Chicken braised in Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, wrapped in fresh masa dough and steamed. Smothered in additional Tomatillo Serrano Sauce, with grated Cotija cheese, fresh cilantro and pickled onion pico de gallo.

TOMATILLO SALMON TOSTADAS A tomatillo cream cheese made with Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, spread over a freshly fried tostada and topped with thinly sliced cured salmon belly, minced red onion, fried capers and seasoned pea tendrils.

1 qt Blue corn tortilla chips1 c Roasted red pepper, small

dice2 c Soft scrambled eggs2 c Chihuahua cheese, shredded2 c Avocado, charred, diced

½ c Fresno peppers, sliced1 c Passport Global Flavors™

by Custom Culinary® Tomatillo Serrano Sauce

½ c Cilantro, picked12 ea Lime wedges

1. In a cast iron skillet, place 1 cup tortilla chips, ¼ cup roasted red pepper, ½ cup scrambled eggs and ½ cup cheese.

2. Bake in a 350°F oven for 8 to 10 minutes or until cheese is completely melted.

3. Remove skillet from oven and garnish with ½ cup avocado, 2 tablespoons Fresno peppers, ¼ cup Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, 2 tablespoons cilantro and three lime wedges.

INGREDIENTS

YIELD: 4 SERVINGS

DIRECTIONS48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

98TH

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

63RD

+58% FOUR-YEAR MENU

GROWTH OF SERRANO PEPPERS*

A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce.

+58FOUR-YEAR MENU

GROWTH OFSERRANO PEPPERS*



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

BRAISED BRISKET TACOS

MOLE NEGRO A traditional mole made from toasted chilies, cinnamon and clove, with notes of chocolate, molasses, banana and a slight bit of acidity.

9

MOLE CHICKEN BAO SLIDERS Fluffy steamed bao buns filed with hand-

shredded chicken breast braised in Passport Global Flavors™ by Custom

Culinary® Mole Negro, pickled cucumber, scallions and radish, garnished with black and white sesame seeds and drizzled with

creamy avocado sauce.

MOLE-BRAISED SHORT RIBS Bone-in short ribs seared and braised

in a Mexican pilsner and Passport Global Flavors™ by Custom Culinary®

Mole Negro with sliced onions until tender. Served over elote-style grits and

garnished with queso fresco, roasted corn, poblanos, radish, fresh cilantro

and a lime wedge.

PUERCO Y MOLE NEGRO STREET TACOS

Pork shoulder braised in Passport Global Flavors™ by Custom Culinary®

Mole Negro and shredded. Served on grilled corn tortillas topped with Mole

Negro, pickled red onion, shredded cabbage slaw and a drizzle of

chipotle-lime crema.

OAXACAN CHICKEN PITA TACOSGrilled chicken sliced and tossed in

Passport Global Flavors™ by Custom Culinary® Mole Negro,

topped with cilantro-lime quinoa, red onion, Roma tomato and shredded jack

cheese on grilled pita bread.

STEAK ASADAJuicy flank or skirt steak sliced and topped with a drizzle of Passport Global Flavors™

by Custom Culinary® Mole Negro, topped with fresh diced avocado, tangy

escabeche pickles, Cotija cheese and scallion curls. Served over a crispy

potato pancake.

MOLE CHOCOLATE CHURROSClassic churros tossed in cinnamon sugar

and served with a rich chocolate mole sauce for dipping, made with Passport Global Flavors™ by Custom Culinary®

Mole Negro.

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

88TH

48 50 65 68 71/72

73/74 78 81 86 92

95 98 99 75 21

72ND

12 ea Flour tortillas, 4-inch, grilled1½ c Spicy refried beans, prepared3 c Mole-Braised Brisket

(recipe follows)

¾ c Corn, grilled, off the cob¾ c Cilantro-lime mayo½ c Pico de gallo, prepared

1. Fill each tortilla with 1⁄8 cup refried beans, ¼ cup Mole-Braised Brisket and 1 tablespoon grilled corn.

2. Drizzle 1 tablespoon cilantro-lime mayo over each taco. 3. Serve three tacos to an order, with 2 tablespoons of pico de

gallo on the side.

INGREDIENTS

¼ c Vegetable oil3 lb Brisket, point cut, trimmed2 T Kosher salt1 T Black pepper, fresh ground

1¼ qt Passport Global Flavors™ by Custom Culinary® Mole Negro

2 c Water

1. In heavy-bottomed pot over high heat, heat oil until it begins to smoke.2. Toss brisket in salt and pepper until evenly coated.3. Sear seasoned brisket in hot oil until golden brown on all sides.4. Add Passport Global Flavors™ by Custom Culinary® Mole Negro

and water. Liquid should submerge ¾ of brisket.5. Cover pot tightly; cook on low for 3 hours or until tender.6. Let brisket cool in cooking liquid.7. Cut brisket into ¾-inch dice; reserve and reheat in cooking liquid

for service.

INGREDIENTS

DIRECTIONS

MOLE-BRAISED BRISKETYIELD: 1 QUART

YIELD: 4 SERVINGS

DIRECTIONS

+10% FOUR-YEAR MENU GROWTH OF MOLE*

Brisket braised in Passport Global Flavors™ by Custom Culinary® Mole Negro, deep-fried and tossed in additional Mole Negro, served on flour tortillas with refried beans, corn, pico de gallo and a drizzle of cilantro-lime mayo.

FOUR-YEAR MENU GROWTH OF MOLE*



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

AUTHENTIC KOREAN FLAVORS Passport Global Flavors™ by Custom Culinary® Authentic Korean Flavors help you marinate, glaze, simmer and serve

bold Korean-inspired dishes with ease. Create your own

signature menu items and meet consumer demand for

on-trend global fare.

KOREAN CUISINE HAS GROWN 46%

OVER THE LAST FOUR YEARS*

PROJECTED TO GROW +21PROJECTED TO GROW +21PROJECTED

%

OVER THE NEXT FOUR YEARS**

CONSUMER AFFINITY***

71% KNOW

IT

29% LIKE OR LOVE IT

* Datassential MenuTrends, U.S. menu penetration growth, 2014-2018 ** Datassential Haiku, projected menu growth 2018-2022*** Datassential FLAVOR, 2019

KOREAN BULGOGI BBQ SANDWICH

BULGOGI MARINADE An authentic, bold, soy-based marinade with Asian pear juice and sesame oil, strong notes of garlic and a hint of sweetness.

11

BULGOGI-BAKED CHARRED RIBS Spare ribs marinated in Passport Global Flavors™ by Custom Culinary® Bulgogi

Marinade, charred to perfection over an open grill and slow-roasted until

tender. Served over pickled shallot and lemongrass slaw.

SEOUL TACOS Warmed corn tortillas filled with grilled

ribeye marinated in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, shaved red onion, Kewpie

mayo-lime coleslaw and chopped cilantro.

BULGOGI STEAK BURRITO A flour tortilla stuffed with savory beef

marinated in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, kimchi

fried rice, cheese, carrots, green onion, wasabi and kimchi slaw.

KOREAN CARAMELIZED ONION SOUP

Deeply caramelized onion, shallots and leeks in a rich beef broth accented with

Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade.

KOREAN COW FRIES A sharable appetizers of tender beef strips

marinated in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade,

tempura-battered and lightly fried, dressed with spicy bibimbap sauce.

BULGOGI MUSHROOM BOWL Portobello mushrooms marinated in

Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, seared,

sliced and served over a mix of white rice and greens. Topped with pickled cucumber and carrot, with avocado,

roasted broccoli and green onion.

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71ST

4 ea Crusty French roll, toasted2 c Bulgogi-Marinated Skirt

Steak, sliced (recipe follows)¾ c Pickled cucumber, shredded¾ c Pickled carrot, shredded

½ c Bibimbap Mayo (recipe follows)

½ c Scallion, sliced1 qt Potato chips, hand-cut

1. Place ½ cup sliced Bulgogi-Marinated Skirt Steak on bottom half of French roll.

2. Top with 3 tablespoons each pickled cucumber and carrot, along with 2 tablespoons scallion.

3. Spread 2 tablespoons Bibimbap Mayo on top half of roll.4. Close sandwich and serve with 1 cup chips on the side.

INGREDIENTS

1 lb Skirt steak, trimmed2 c Passport Global Flavors™ by Custom Culinary®

Bulgogi Marinade

1 c Mayonnaise 3 T Passport Global Flavors™ by Custom Culinary®

Bibimbap Sauce

DIRECTIONS1. Whisk both ingredients together until evenly combined.

1. Let skirt steak marinate overnight in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, in the refrigerator.

2. Grill marinated steak until an internal temperature of 145°F is reached. 3. Slice thin.

INGREDIENTS

INGREDIENTS

DIRECTIONS

BULGOGI-MARINATED SKIRT STEAKYIELD: 1 POUND

BIBIMBAP MAYOYIELD: 1 CUP

YIELD: 4 SERVINGS

DIRECTIONS

+54% FOUR-YEAR MENU

GROWTH OF BULGOGI*

Skirt steak marinated overnight in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, served on a crusty French roll with pickled cucumber and carrot, scallions and Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce-infused mayo.

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100TH

FOUR-YEAR MENU GROWTH OF BULGOGI*



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

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100TH2 qt Napa cabbage, chopped¼ c Passport Global Flavors™

by Custom Culinary® Kimchi Prep

1. Massage Passport Global Flavors™ by Custom Culinary® Kimchi Prep into chopped cabbage.

2. Let mixture sit for 12 hours or overnight in a sealed container before use.

3 lb Pork belly, skin off, cut into 2”x4” pieces

2 T Kosher salt1 T Black pepper, fresh ground1 qt Passport Global Flavors™

by Custom Culinary® Bulgogi Marinade

1 c Brown sugar, dark

DIRECTIONS1. Liberally season pork belly

with salt and pepper. 2. Place on a sheet tray with a rack;

let rest in refrigerator 2-3 hours.3. In small sauce pot, whisk together

Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade and brown sugar.

4. Bring mixture to a simmer; let reduce for 30 minutes over low heat.

5. Brush marinade over rested pork belly; reserve remainder of mixture.

6. Cook pork belly in a 325°F oven for 2½ hours or until tender. Brush pork belly with marinade every 15-20 minutes while cooking.

7. Once cooked, wrap each piece tightly with plastic wrap and allow to cool overnight in refrigerator.

8. Cut cooled pork belly against the grain into ½-inch slices before use.

INGREDIENTS

INGREDIENTS

KIMCHI YIELD: 3 CUPS

BULGOGI-MARINATED SKIRT STEAKSee page 11 for recipe.

MARINATED PORK BELLY YIELD: 2 POUNDS

CLASSIC BIBIMBAP

BIBIMBAP SAUCE Rich and thick, with heavy notes of gochujang (fermented red chilies), Asian pear juice, onion, cilantro and lots of spice.

12

DOUBLE-FRIED CHICKEN FINGER BUCKET Juicy chicken tenders dredged in corn starch and double-fried for extra crispiness, garnished with toasted sesame seeds and sliced scallion. Served with a fiery Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce aioli.

BIBIMBAP BLENDED BURGER A juicy burger made from a 70/30 blend of beef and roasted shiitakes, with Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce for an extra kick of umami. Seared in a cast iron pan and topped with cheddar cheese, shredded lettuce, tomato and kimchi.

BIBIMBAP BUFFALO WINGS Crispy buffalo wings tossed in Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce blended with rice wine vinegar and butter. Served with green onion ranch, pickled radish and a toasted sesame seed garnish.

KOREAN TURKEY TACOS Seared ground turkey tossed with Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce, served on grilled corn tortillas with cilantro, kimchi, Cotija cheese and lime.

KOREAN PORK BÁNH MÌ Pork shoulder slowly braised in Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce, shredded and served with pickled vegetables, herb salad and Bibimbap Sauce-infused mayo on a French baguette.

KOREAN MEATLOAF Ground beef and pork meatloaf with charred scallions and shiitake mushrooms, glazed with Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce and served over sticky rice.

1 qt White rice, short grain, cooked6 T Pickled cucumber½ c Kimchi (recipe follows)½ c Spinach, sautéed1 c Bulgogi-Marinated Skirt

Steak, sliced (recipe follows)1 c Pork Belly, sliced (recipe follows)½ c Edamame4 ea Fried egg, sunny-side up 2 t White sesame seeds, toasted2 t Black sesame seeds, toasted½ c Passport Global Flavors™

by Custom Culinary® Bibimbap Sauce

1. Place 1 cup rice in serving bowl.2. Top with 1½ tablespoons

each pickled cucumber and carrot, 2 tablespoons each kimchi and sautéed spinach, ¼ cup sliced Bulgogi-Marinated Skirt Steak, 3 slices pork belly, 2 tablespoons edamame, one fried egg and ½ teaspoon each black and white sesame seeds.

3. Serve with 2 tablespoons Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce on the side.

INGREDIENTS

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42ND

YIELD: 4 SERVINGSDIRECTIONS

DIRECTIONS

+34% FOUR-YEAR MENU

GROWTH OF BIBIMBAP*

A bowl of warm white rice topped with pickled cucumbers and carrots; Passport Global Flavors™ by Custom Culinary® Kimchi Prep-dressed napa cabbage; spinach; grilled Bulgogi Marinade-seasoned skirt steak; pork belly roasted in Bulgogi Marinade; edamame; a fried egg and toasted sesame seeds; served with a side of Bibimbap Sauce.

12

GROWTH OF BIBIMBAP



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

KOREAN BBQ BURGER

KOREAN-STYLE BARBECUE SAUCE A rich, slightly sweet sauce full of sesame and toasted chili inclusions, with notes of star anise, smoke and umami.

13

KOREAN SESAME BBQ SHORT RIBSFlanken-cut short ribs glazed in Passport

Global Flavors™ by Custom Culinary®

Korean-Style Barbecue Sauce, charred over an open flame and garnished with

thinly sliced scallions. Served with traditional banchan and lettuce wraps.

KOREAN UMAMI BBQ BURGERClassic steakburger patty basted with Passport Global Flavors™ by Custom

Culinary® Korean-Style Barbecue Sauce, topped with kimchi slaw and served on a

steamed bao dough bun.

SPICY KOREAN BBQSHRIMP SKEWERS

Tender shrimp marinated in Passport Global Flavors™ by Custom Culinary®

Korean-Style Barbecue Sauce, skewered, grilled and served on green

onion pancakes. Garnished with toasted sesame seeds and fresh lime.

KALBI WRAPSShaved boneless beef short ribs charred

over an open flame and brushed with Passport Global Flavors™ by Custom

Culinary® Korean-Style Barbecue Sauce. Served on crisp lettuce wraps with kimchi

and white rice, finished with a drizzle of sesame oil and touch of sea salt.

KOREAN DAK-KKOCHISkewered chicken tenders basted in Passport Global Flavors™ by Custom

Culinary® Korean-Style Barbecue Sauce, topped with sesame

seeds and scallions.

KOREAN BBQ CHICKEN TACOSSliced grilled chicken breast with a drizzle of Passport Global Flavors™ by Custom Culinary® Korean-Style

Barbecue Sauce, diced mango, Cotija cheese and fresh-picked cilantro, served on grilled flour

tortillas with lime.

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100TH

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79 TH

4 ea Brioche bun, toasted4 ea Burger patty, 6 ounce½ c Passport Global Flavors™

by Custom Culinary® Korean- Style Barbecue Sauce

1 c Shiitake Mushroom and Cabbage Slaw (recipe follows)

1 c Kimchi Ketchup (recipe follows)

1. While cooking burger patties, glaze each with 2 tablespoons Passport Global Flavors™ by Custom Culinary® Korean-Style Barbecue Sauce.

2. Spread 2 tablespoons of Kimchi Ketchup on each top bun. 3. Build each burger in the following order: bottom bun, glazed burger patty,

¼ cup Shiitake Mushroom and Cabbage Slaw and top bun.4. Serve with fries and 2 additional tablespoons Kimchi Ketchup for dipping.

INGREDIENTS

YIELD: 4 SERVINGS

DIRECTIONS

+66% FOUR-YEAR MENU

GROWTH OF KOREAN BBQ*

A burger patty glazed with Passport Global Flavors™ by Custom Culinary® Korean- Style Barbecue Sauce, nestled on a toasted brioche bun, topped with fried shiitake mushroom and cabbage slaw. Served with fries and kimchi ketchup made with Passport Global Flavors™ by Custom Culinary® Kimchi Prep.

FOUR-YEAR MENU GROWTH OF KOREAN BBQ*



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

1 c Shiitake mushrooms, destemmed, ¼-inch slices

½ c Napa cabbage, shredded

½ t Kosher salt1 t Granulated sugar1⁄8 c Rice wine vinegar

1 c Ketchup2 T Passport Global Flavors™

by Custom Culinary® Kimchi Prep

1. Whisk both ingredients t ogether until evenly combined. Use immediately.

INGREDIENTS

INGREDIENTS

SHIITAKE MUSHROOM AND CABBAGE SLAW YIELD: 1 CUP

KIMCHI KETCHUP YIELD: 1 CUP

DIRECTIONS

DIRECTIONS

1. In a 350°F fryer, fry sliced mushrooms until golden brown, approximately 30 seconds.

2. Transfer to wire rack to cool.3. Once cool, toss fried mushrooms with shredded cabbage.4. In separate bowl, whisk together salt, sugar and vinegar until

salt and sugar are dissolved.5. Gently toss dressing into mushroom and cabbage mixture;

use immediately.

MENU INSPIRATION

SWEET ‘N’ SPICY KOREAN FRIED CHICKEN

KOREAN-STYLE SWEET HEAT SAUCE A sweet and sticky sauce typically used on Korean fried chicken—with notes of gochujang, soy, ginger, garlic and scallions, finished with a refreshing kick of heat.

14

KOREAN BEEF FLATBREAD Sliced grilled sirloin, crisp shiitake mushrooms, charred scallions and dry tofu served on an oven-crisped flatbread drizzled with Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce.

KOREAN SALMON WITH MISO BROTH BOWL Seared salmon fillet glazed with Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce, served atop a pile of Asian greens and sticky rice accented with miso dashi broth. Garnished with crisp shiitake mushrooms.

KOREAN FRIED CHICKEN SANDWICH A juicy boneless fried chicken thigh glazed in Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce, topped with seared kimchi, shredded cabbage slaw and pickled radish on a toasted brioche bun.

KOREAN CHICKEN AND WAFFLES Double-fried bone-in chicken thigh served over a classic waffle, with a drizzle of Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce. Finished with sliced green onion and toasted sesame seeds; served with a side of pickled daikon.

KOREAN FRIED SNAPPER A whole snapper dredged in corn starch and wok-fried until crispy, tender and flaky. Drizzled with chili-studded Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce and finished with kimchi slaw and fresh chilies.

24 ea Chicken wings with tips2 c Corn starch1 c Flour, AP– Vegetable oil, as needed 3 c Passport Global Flavors™

by Custom Culinary® Korean-Style Sweet Heat Sauce

¼ c White sesame seeds, toasted¼ c Scallion, sliced2 c Pickled cucumbers

1. Pat chicken wings dry.2. Combine corn starch and AP flour in shallow bowl. Toss dried wings

in mixture to coat.3. In deep fryer or heavy-bottom pot on stove, bring oil to 350°F.4. In batches of six, fry wings until they just turn pale golden brown,

approximately 5 minutes. Transfer to wire rack.5. Once all wings are fried, increase oil temperature to 375°F and

fry again in batches of six until wings turn deep golden brown, approximately 5 minutes.

6. Immediately toss double-cooked wings in Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce.

7. Garnish each plate of six wings with 1 tablespoon toasted sesame seeds and 1 tablespoon sliced scallions; serve with ½ cup pickled cucumbers.

INGREDIENTS

YIELD: 4 SERVINGS

DIRECTIONS

+493% FOUR-YEAR MENU

GROWTH OF GOCHUJANG*

Crispy chicken wings dressed in Passport Global Flavors™ by Custom Culinary® Korean- Style Sweet Heat Sauce, garnished with toasted sesame seeds and scallions.

FOUR-YEAR MENU GROWTH OF GOCHUJANG*

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94TH

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63RD



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

LOADED KIMCHI FRIES

KIMCHI PREP A traditional fermented-style paste concentrate featuring garlic, sesame oil and chili pepper that can be massaged into cabbage or other vegetables for quick fermentation.

15

KIMCHI MAC AND CHEESE Four-cheese macaroni and cheese studded

with fiery kimchi made with Passport Global Flavors™ by Custom Culinary®

Kimchi Prep, topped with gochujaru- seasoned breadcrumbs and finished with green onion curls and toasted

sesame seeds.

SHRIMP PO’ BOY WITH KIMCHI AIOLI

Crispy panko-crusted shrimp, sliced tomato and shaved lettuce, served on a crispy baguette slathered with zesty kimchi aioli featuring Passport Global

Flavors™ by Custom Culinary®

Kimchi Prep.

SEOUL SHINE FISH TACOS Tempura-battered sea bass fried to

perfection and served in flour tortillas. Topped with kimchi made with Passport

Global Flavors™ by Custom Culinary®

Kimchi Prep, sliced mango, cilantro, fresh scallion and a drizzle of Passport Global Flavors™ by Custom Culinary®

Bibimbap Sauce crema.

KIMCHI-SPICED CRAB CAKE SLIDERS

Lump crab meat cakes seasoned with Passport Global Flavors™ by Custom

Culinary® Kimchi Prep, served on slider buns, topped with pickled chayote

squash and pepper slaw.

SOUTHERN PORK BAO Slow-smoked pork shoulder, pulled and

stuffed into fluffy bao buns with scallion and a sweet and sour peach kimchi

made with Passport Global Flavors™ by Custom Culinary® Kimchi Prep.

Finished with toasted sesame seeds.

3 qt French fries, hand-cut, cooked2 c Spicy Kimchi and Peanut

Slaw (recipe follows)

½ c Scallion, sliced½ c Bibimbap Mayo

(recipe follows)

1. Place 3 cups french fries on serving plate.2. Top with ½ cup Spicy Kimchi and Peanut Slaw and 2 tablespoons scallions.3. Served with 2 tablespoons Bibimbap Mayo on the side for dipping.

INGREDIENTS

YIELD: 4 SERVINGS

DIRECTIONS

1 c Kimchi (recipe follows)½ c Carrots, shredded¼ c Peanuts, roasted2 T Red bell pepper, julienned2 T White sesame seeds, toasted

DIRECTIONS1. Gently fold all ingredients together until evenly combined.

2 qt Napa cabbage, chopped¼ c Passport Global Flavors™ by Custom Culinary® Kimchi Prep

DIRECTIONS1. Massage Passport Global Flavors™ by Custom Culinary®

Kimchi Prep into chopped cabbage.

2. Let mixture sit for 12 hours or overnight in a sealed container before use.

1 c Mayonnaise 3 T Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce

DIRECTIONS

1. Whisk both ingredients together until evenly combined.

INGREDIENTS

INGREDIENTS

INGREDIENTS

SPICY KIMCHI AND PEANUT SLAW YIELD: 2 CUPS

KIMCHIYIELD: 3 CUPS

BIBIMBAP MAYOYIELD: 1 CUP

+59% FOUR-YEAR MENU

GROWTH OF KIMCHI*

Hand-cut french fries topped with a spicy kimchi and peanut slaw featuring Passport Global Flavors™ by Custom Culinary® Kimchi Prep, garnished with scallions and a drizzle of bibimbap mayo made with Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce.

Hand-cut french fries topped with a spicy kimchi and peanut slaw featuring Passport Global Flavors™ by Custom Culinary®

Kimchi Prep, garnished with Kimchi Prep, garnished with Kimchi Prepscallions and a drizzle of bibimbap mayo made with Passport Global Flavors™ by Custom Culinary®

Bibimbap Sauce.Bibimbap Sauce.Bibimbap Sauce

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58TH

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100TH

+59FOUR-YEAR MENU

GROWTH OF KIMCHI*



PURCHASE INTENT



PERCENTILE FOR

UNIQUENESS

MENU INSPIRATION

Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors feature authentic

flavor profiles inspired by Korean and Latin cuisines. Meet consumer demand for on-trend global fare

with these versatile products, which can be used as finishing sauces, marinades, condiments, glazes and

more. Our Latin products range from mild to bold, with balanced flavor and spice levels, and our

Korean lineup is ideal for fusion dishes or signature takes on popular favorites.

BULGOGI MARINADE

BIBIMBAP SAUCE

KOREAN-STYLE BARBECUE SAUCE

KOREAN-STYLE SWEET HEAT SAUCE

KIMCHI PREP

LATIN-STYLE CITRUS CHILI SAUCE

AL PASTOR SAUCE

HABANERO ORANGE SAUCE

TOMATILLO SERRANO SAUCE

MOLE NEGRO

ITEM CODE PRODUCT DESCRIPTION CASE

PACKYIELD PER

CONTAINER WHOLESOME ATTRIBUTES

PASSPORT GLOBAL FLAVORS™ BY CUSTOM CULINARY® AUTHENTIC ETHNIC FLAVORS LATIN

9667 Latin-Style Citrus Chili Sauce 8/2 lb bag 32 oz ▲ 9900 Al Pastor Sauce 8/2 lb bag 32 oz ▲ l ® 9901 Habanero Orange Sauce 8/2 lb bag 32 oz ▲ l ®9902 Tomatillo Serrano Sauce 8/2 lb bag 32 oz ▲ l ® 6571 Mole Negro 6/2 lb bag 32 oz ▲ l ®

KOREAN

6568 Bulgogi Marinade 6/2 lb bag 32 oz ▲ l 6569 Bibimbap Sauce 6/2 lb bag 32 oz ▲ l 9903 Korean-Style Barbecue Sauce 8/2 lb bag 32 oz ▲ l ® 9904 Korean-Style Sweet Heat Sauce 8/2 lb bag 32 oz ▲ 5226 Kimchi Prep 6/14 oz jar 14 oz ▲ ®

1 Although manufactured in a facility that uses gluten-containing ingredients, based on information available from ingredient manufacturers this product has been formulated to not contain gluten ingredients.

2 Tested at less than 20 ppm gluten.

▲ No MSG Added l Clean Label No Gluten Ingredients1 ® Gluten Free2 Vegan

KOREAN

LATIN

At Custom Culinary® we’re dedicated to providing exceptional bases, sauces and gravies to enhance any menu and every daypart. Our flavor-forward solutions are rooted in culinary expertise and a thoughtful, innovative approach to product development, centered on clean, simple and wholesome ingredients. We bring profitable trends to life with items that meet your needs, delight your customers and exceed your expectations.

Learn how we can help you Be True To The Food® by visiting CUSTOMCULINARY.COM.

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AUTHENTIC ETHNIC FLAVORS - Custom Culinary