Eat Well Blog - CulinArt Group

Eat Well Blog

Myth Busting: The Carbohydrate Controversy

In honor of National Diabetes Month we are here to bust the myth surrounding carbohydrates. Over the years, carbohydrates have gotten bad press. You may have heard that carbs lead...

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  • November 13, 2019

FNCE Recap 2019

Where can you go to hear the latest in nutrition research, sample the newest food products on the market, and even meet Bob of Bob’s Red Mill? The Food and...

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  • November 11, 2019

Balance Your Bowls

So, we actually don't mean for you to "balance your bowls" on your shelves or in your cabinets. This month we are all about balance as it relates to nutrition. November...

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  • November 4, 2019

Game Changing Tailgate Tips

As the colors change and the days get breezier, it becomes clear that everyone’s favorite season is approaching….football season! Tailgating is a must for every football lover but that does...

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  • October 30, 2019

It’s a Revolution!

It's a Revolution! From plant based proteins, meat alternatives, and blended burgers, the options of joining the vegetable revolution are endless. The Menus of Change initiative is another way to band...

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  • October 23, 2019

RECIPE: Mushroom and Lentil Sloppy Joes

It is National Vegetarian Month, and after last week's blog post, we are all about the plant based protein sources! This "sloppy Joe" recipe is a tasty vegan swap for...

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  • October 16, 2019

Myth Busting: Vegetarian & Vegan Protein Sources

When people think protein they think MEAT! But when did these two words become synonymous? And how can someone consume enough protein, without getting anywhere near meat? It’s time to...

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  • October 9, 2019

Celebrating National Vegetarian Month

Happy October! It's time to celebrate National Vegetarian Month and discuss the many benefits of a plant based diet. While there are many misconceptions about this dietary pattern, vegetarianism benefits...

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  • October 1, 2019

Sustainable Whole Grains

With an increased focus on preserving invaluable natural resources and ensuring the future health of the environment, many consumers are paying closer attention to their dietary choices and how they...

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  • September 25, 2019

RECIPE: Freekeh Fruit Salad with Cinnamon Cider Vinaigrette

A fruit salad with grains, who would have thought? To go along with our Wellness Wednesday theme Whole Grain Goodness and National Cholesterol Month - here is a recipe that...

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  • September 18, 2019
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What our clients are saying

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

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“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.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“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!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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