Passion for Food

Meet Yuleika Martinez, a production manager at Baylor Scott and White Surgical Hospital, Fort Worth in Texas, who enhances dining services –  from retail to patient food and hospital special events! Yuleika graduated Magna Cum Laude from Johnson & Wales University with a Baking and Fine Arts/Food Service Management Degree.   She credits her grandmother as […]

Cura offers ways to enhance your picnic experience with a Seafood Salad on Croissant and a refreshing Chickpea, Green Bean, and Tomato Salad.  The Seafood Salad on Croissant combines the best of the ocean’s flavors with the buttery goodness of a fresh croissant. Made with a mix of shrimp, crabmeat, and a hint of lemon

Cura observes Independence Day by indulging in a favorite dessert – ice cream!  As the summer reaches peak temperatures, we are celebrating National Ice Cream Month in July to cool off and enjoy the nation’s favorite frozen treat with friends and family… The average American eats roughly 4 gallons (20 pounds) of ice cream each

Join us as we celebrate National Culinary Arts Month in July.  We are proud of our culinarians’ accomplishments! Meet Joyce Fisher, the food service director at Topeka Presbyterian Manor in Topeka, Kansas, who plays a very important role in the absence of her executive chef. With her passion for food, and baking specifically, she literally

As plant forward eating becomes more popular, people are looking for healthier options for food to eat.  Cura chefs provide a play on the  classic Nashville Fried Chicken Sandwich which had its humble beginnings nearly a century ago. Now, the specialty chicken style is a national phenomenon! The origins of the dish are unofficially traced

As grilling season kicks off and summer approaches, anticipation builds for the tantalizing aroma of fat sizzling on the grill and the savory, smoky essence that fills the air. Amidst the Covid era, an influencer sparked a culinary revolution with a vegan carrot hot dog recipe, igniting a digital wave of inspiration that continues to

Spring brings renewal to the earth, with blossoms and fresh shoots emerging as temperatures rise. This freshness extends to our meals, where the vibrant greens of spring produce take center stage. Eating seasonally means enjoying ingredients at their freshest and most flavorful, while also supporting local farmers and sustainability efforts.  During spring, lighter dishes like

Cura’s March food blog entry is brought to you by Corporate Executive Chef Lance Franklin who creates this delicious shrimp bisque! As winter transitions into spring during March, it’s the perfect time to explore the world of refined soups. Among the myriad options, one standout is shrimp bisque. This soup has a fascinating history dating