Innovative Cuisine by Great Chefs

Sauce by: Culinarte

CulinArte’ is the only company that produces pure reductions in several species of the world, creating a glace that relies completely on reductions for flavors and depth, and never utilizing any extract, salt or artificial preservatives.

“We have designed and built a state of the art USDA/HACCP/FDA facility requiring full time USDA inspectors,” says founder and owner Ed Driscoll. “We roast 72,000 lbs of bones a week, and we concentrate on only one species per week, so as not to confuse the flavors. In fact, we have 14,300 gallon kettles going all the time. It smells great in here!”

Although located in Northern Wisconsin in order to source the pure glacial water, pure farm raised beef, lamb and pork, Ed Driscoll tours the world on a regular basis, sourcing ingredients that live up to his stringent standards. “I’ve found a type of flatfish bone for fish stock,” says Ed. “And I have found a new source for the purest water in the world in New Zealand. I would never want to have a chef ruin my product with bad water.”

Culinarte’s Corporate Executive Chef Thomas Sausen adds,”The key element of our qualities result from the utilization of our Fresh Bones Recipes, gas-fired roasted for perfect browning, slow simmerings and skimmings for up to 12 hours, natural reductions of up to nine hours, blending batches like fine wines to produce absolute consistency. We are culinary fanatics right down to our ranch direct Mire Poix, Fresh Parsley Stems, (no leaf) Fresh Bay Leaves, simmered in multiple 300 gallon centrally fired steam kettles eliminating any concerns for scorching.”

Chef David Holben
Culpeppers - Master Saucier