Eat Well Blog - CulinArt Group

Eat Well Blog

The Carbohydrate Controversy

It's May and this month we will be talking all about the Superfood: Whole Grains! Over the years, carbohydrates have gotten bad press. You may have heard that carbs lead to...

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  • May 6, 2020

Stop Food Waste Day 2020!!

April 29th, 2020 is Stop Food Waste Day! A global issue, food waste has negative implications on our environment, society, and economies. Did you know 33% of all food produced...

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  • April 29, 2020

RECIPE: Asparagus Stem Pesto

For Stop Food Waste Month we want to emphasize Root to Stem recipes! Only like the asparagus spears? Then, this is the recipe you need. Save those stems and make...

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  • April 22, 2020

Eggsited About Eggs!

For decades, eggs were all but banished from breakfast!  Starting in the 1960s, a link between high cholesterol and heart disease was discovered. Well intentioned doctors and researchers began to...

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  • April 15, 2020

A Series of Sweeteners

  What is the difference between the various sweeteners out there? What does it mean when sugars are “naturally occurring” or “added”? See below for our sweet review of sweeteners. Starting with...

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  • April 8, 2020

Root to Stem Cooking

  April is Stop Food Waste Month and one important way to reduce waste is utilizing root to stem cooking techniques. This way of cooking utilizes every part of the fruits...

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  • April 1, 2020

Working from Home – Find your Groove

2020 has really been off to a strong start – presenting a lot of changes, adjustments, and “new normal” to our lives. Some of us may find that we are...

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  • March 31, 2020

Spring Clean Your Shopping List

A new season is here and with it comes longer days, warmer weather, and a greater variety of available produce. Spring is the season of new life; now is the...

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  • March 25, 2020

Eating for Immunity

As the world battles the COVID-19 pandemic, it is important to maintain and strengthen our immune system.  Focusing on nutrient-rich foods and healthy lifestyle behaviors can help you and your...

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  • March 24, 2020

RECIPE: Kale, Farro, and Sweet Potato Salad with Sunflower Seeds

In honor of National Nutrition Month, we are also highlighting the health and nutritional benefits of the Mediterranean Diet with the theme: "Make Every Day Mediterranean." If you are looking...

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  • March 18, 2020
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What our clients are saying

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“Greetings from Washington International School! We have been so happy to have CulinArt with us this year!  The students are raving about the food!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I just want to commend you and your staff on always providing dining options for people with food allergies/sensitivities. Not only do you provide options, but they are thoughtful and delicious. As someone who cannot consume dairy, I am always grateful and touched to have amazing meals to accommodate my dietary restrictions. THANK YOU!!! Keep up the amazing work.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

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