5 Ways to Cut the Fat

Oven-fry potatoes instead of making or buying French fries. Use herbs, spices, fruits and salsas to flavor your food. Substitute reduced fat cheeses for full-fat ones, and cut the amount you use. Choose Canadian bacon or turkey bacon instead of regular bacon. Coat chicken and fish in breadcrumbs rather than batter, and bake them instead of frying.

Grilled Salmon

Ingredients: ¼ cup butter, melted ¼ cup brown sugar 1 tablespoon soy sauce 2 tablespoons lemon juice 2 tablespoons white wine 1¼ pounds salmon fillets Directions: In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade. Place salmon fillets in a large resealable plastic bag. Pour in m...

Food Presentation Is Key

One of the keys to good cooking is to understand the role of all our five senses in helping us to enjoy food. One sense often ignored, however, is sight. A pleasing food presentation will help your other senses start to anticipate that something enjoyable is about to happen. Here are some tips you can use to please the eye at your dinner table: Any edible garnish should be compatible with  the underlying food Do not decorate with anything inedible Complex dishes require simple garnis...

Michigan Minority Supplier Development Council

We have used Chef Brooks on a number of occasions including the welcome reception for the MMSDC’s new President & CEO, Michelle Sourie Robinson. The level of service from Culinary Associates has been EXCELLENT and the food SUPURB! I am in love with the soul food stir fry; it is exquisitely delicious (I would love the recipe). Bonita Gaston, Executive Assistant to the President & CEO Michigan Minority Supplier Development Council

Shrimp Scampi Recipe

As seen on Fox 2 News' Cooking School Ingredients: ¼ cup olive oil 1 lb peeled and deveined large shrimp(raw; 20 to 25 per lb) 4 large garlic cloves, minced fine ¼ cup capers ½ cup dry white wine or sherry 1 teaspoon salt ½ teaspoon black pepper 5 tablespoons unsalted butter ¾ lb capellini (angel-hair pasta) ½ cup Pear or Cherry Tomatoes ½ cup chopped fresh flat-leaf parsley ¼ cup fresh lemon juice ¼ cup Shredded Parmsean Directions: Bring a 6- to...

Chocolate Fondue Recipe

Utensils: 1 saucepan 1 mixing bowl (that will sit on top of saucepan) Measuring cup Measuring spoons Whisk Fondue serving set Fondue skewers Handy fuel or denatured alcohol Ingredients: 2 cups heavy cream 1 pound premium semisweet chocolate(chocolate chips if you want) 1 tablespoon pure vanilla extract 1 tablespoon brandy Strawberries, bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice Directions: Put approximately 4 inches of w...

Culinary Associates in the News

Fox 2 News Cooking School Shrimp Scampi Recipe Culinary Associates is “in the house” for Fox 2 News' Cooking School. Frankie Brooks, owner and Head Chef, prepares a scrumptious shrimp scampi from scratch. Frankie shows how to prepare the dish and he also gives some inside tips such as why you should never buy thawed shrimp, and using canola oil versus olive oil. Fox 2 News Cooking School 13th Annual Taste of Southfield Event Channel 7 News WXYZ 13th Annual Taste of Southfie...

Michigan Chronicle, Small-Business Spotlight

Culinary Associates creating a legacy for family and great business By Patreice Massey The Michigan Chronicle is profiling small businesses that have participated in the Pure Michigan Business Connect (PMBC) program. This is another article in a series aimed at increasing African-American awareness and participation in programs that can aid in the expansion of their businesses. Pure Michigan Business Connect (PMBC), a public-private initiative developed by the Michigan Economic Development Cor...

Detroit Regional Chamber, Signature Events

I enjoy working with Culinary Associates which is why they are a repeat vendor of ours. Their professionalism, food presentation and style are unmatched! If you haven't had a chance to work with them, I recommend you give them a call to book them for your next meeting or event! You'll be very happy you did! Thank you so much! Beverly F. Maddox, CMP Director, Signature Events Detroit Regional Chamber

The Kitch Law Firm

Our Firm has acquired the services of Culinary Associates several times over the years. Each and every time, their service is impeccable. For starters, the customer service is exceptional and the level of professionalism of their staff is top quality. Now for the important part!....the food is absolutely delicious. We have requested their services for just about every occasion imaginable ---small events- breakfast or evening hors d’oeuvres to large employee celebrations (over 100 people). W...