AUTHENTIC ETHNIC FLAVORS MENUING GUIDE

GET INSPIRED WITH ON-TREND LATIN AND KOREAN DISHES MEET CONSUMER DEMAND FOR ON-TREND GLOBAL FARE with the exciting flavors of Latin and Korean cuisine

Consumer interest in globally inspired cuisine shows no signs of stopping, especially among Millennials and Gen Z. Research shows that 52% of 18- to 34-year-olds order ethnic foods at restaurants at least once a week (compared to 28% of those ages 35 and up).*

Foodservice operators in all segments of the industry are finding new ways to embrace the trend, as signature dishes featuring traditional ingredients have the potential to boost check averages. In fact, 32% of consumers say they’d be willing to pay more for authentic global cuisine.* Custom Culinary® is here to simplify the menu development process with a versatile product line: Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors. The portfolio includes marinades, sauces and concentrated pastes that bring the bold, memorable hallmarks of Latin and Korean cuisine to your menu with ease. In this guide you’ll find recipes representing a range of culinary styles and ingredients—from the regional cuisine of Mexico, the Caribbean, Central America and South America to Korean-inspired dishes with a balance of sweet, spicy, savory and tangy flavors. We’ll show you how to introduce your patrons to these unique ingredients through a mix of “safe experimentation” dishes they already know and love, along with more authentic menu concepts—depending on your operational needs.

*Technomic, “The Ethnic Food & Beverage Consumer Trend Report,” 2018. Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, AUTHENTIC ETHNIC FLAVORS frequency, draw and value. UNPARALLELED PRODUCT Out of the 24,000-plus menu items that have hit the VERSATILITY market over the past four years, only 9.8% have hit the Our Latin and Korean products combine global inspiration with benchmark we call “safe experimentation”—menu operational ease. These unique products pair with any type of concepts that perform over the 70th percentile for both protein and can be used as finishing sauces, cooking sauces, purchase intent and uniqueness. “Safe experimentation” condiments or flavor enhancers—the possibilities are truly is the intersection between broad popularity/purchase endless. Look for these icons throughout the Menuing Guide intent and a high level of uniqueness—meaning, it appeals as easy reference, and be sure to mix and match ingredients to the masses but consumers can’t get it just and techniques to create your own signature dishes, too! anywhere. This helps drive traffic and increases your brand appeal. We have scored each of the featured TH recipes provided in this menu guide,  and all have hit or come close to the “safe experimentation” threshold SAUTÉ GRILL SIMMER of 70/70. 48 50 65 68 71/72

TH COOKING METHODS COOKING  BRAISE PAN ROAST +

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73/74 78 81 86 92 COOKING GLAZE FINISHING SAUCE SAUCE

DRESSING MARINADE CONDIMENT FLAVOR ENHANCEMENT FLAVOR 73/74 78 81 86 92 +

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POULTRY BEEF PORK

95 98 99 75 21 INGREDIENT PAIRINGS SHELLFISH FISH VEGETABLES +11% MEXICAN FOUR-YEAR GROWTH CALLOUTS ON U.S. ARE ON MENUS** 23% OF U.S. * Projected to grow +7% MENUS over the next four years*** AUTHENTIC LATIN FLAVORS The tastes of Mexico, the Caribbean, Central America and South America come alive with Passport Global Flavors™ by Custom Culinary® Authentic Latin Flavors. Whether used as cooking sauces, marinades or condiments, these versatile products help you create signature dishes inspired by global cuisine.

* Datassential MenuTrends, U.S. menu penetration 2018 ** Datassential MenuTrends, U.S. menu penetration growth 2014-2018 ***Datassential Haiku, projected menu growth 2018-2022 LATIN-STYLE CITRUS CHILI SAUCE A zesty red chili and lime sauce loaded with achiote, toasted ancho, chili de arbol, fresh citrus juice and notes of roasted garlic. CITRUS CHILI SHORT RIB TOSTADAS MENU INSPIRATION YIELD: 4 SERVINGS CRISPY BAJA SHRIMP TACOS INGREDIENTS Seared short ribs braised in Crispy coconut shrimp topped with 8 ea Tostadas ½ c Onion, sliced, caramelized Passport Global Flavors™ by pickled red onion, avocado and a ® citrus slaw made with Passport Global 2 c Avocado, mashed or sliced 8 tsp Cilantro, chopped Custom Culinary Latin-Style Flavors™ by Custom Culinary® Latin- 24 oz Latin Citrus-Braised Short 8 ea Lime wedges Citrus Chili Sauce, layered Style Citrus Chili Sauce, served on Ribs, shredded (recipe warm flour tortillas. follows) on crisp tortillas with avocado, ½ c Passport Global Flavors™ caramelized onion, cilantro, ® by Custom Culinary Latin- 48 50 65 lime and an 68extra drizzle71/72 of ACHIOTE PASTA Style Citrus Chili Sauce Al dente linguine pasta tossed in Latin-Style Citrus Chili Sauce. achiote cream sauce featuring DIRECTIONS Passport Global Flavors™ by Custom 1. Place ¼ cup avocado onto each tostada. Culinary® Latin-Style Citrus Chili Sauce, along with roasted red pepper, 2. Cover each with 3 ounces shredded Latin Citrus Braised Short Ribs.

crumbled queso fresco and charred 3. Drizzle 1 tablespoon Passport Global48 Flavors™73/74 by Custom50 78 65 81 68 86 71/72 92 cherry tomatoes. Topped with a seared Culinary® Latin-Style Citrus Chili Sauce over each tostada. snapper fillet, cilantro and a lime wedge. 4. Place two tostadas on serving plate; top each with 2 tablespoons caramelized onion, 1 teaspoon cilantro and one lime wedge.  TH  TH CITRUS CHILI-GLAZED SALMON A flaky salmon fillet brushed with LATIN CITRUS-BRAISED SHORT RIBS 73/74 95 78 98 81 99 86 75 92 21 Passport Global Flavors™ by YIELD: 2 POUNDS PERCENTILE FOR PERCENTILE Custom Culinary® Latin-Style Citrus UNBRANDED FOR Chili Sauce, cooked on a wood-fire INGREDIENTS PURCHASE INTENT UNIQUENESS grill. Finished with compound butter 3 T Vegetable oil 1 qt Passport Global Flavors™ made with Latin-Style Citrus Chili 4 lb Boneless beef short ribs, by Custom Culinary® Latin- DATASSENTIAL SCORES, APRIL 2019 Sauce, sautéed potatoes and a Style Citrus Chili Sauce PERFORMANCE AGAINST ALL ITEMS FROM corn-black bean hash. trimmed JUNE 2014 TO APRIL 2019

951 qt Water or beef98 stock 99 75 21 DIRECTIONS OAXACAN BURGER 1. Add vegetable oil to heavy-bottomed pot; heat until oil begins to smoke. A beef patty seared on the comal 2. Sear short ribs until dark golden brown on all sides. (griddle) and topped with Passport 3. Remove short ribs; add Passport Global Flavors™ by Global Flavors™ by Custom Culinary® ® % Latin-Style Citrus Chili Sauce, sliced Custom Culinary Latin-Style Citrus Chili Sauce and water red onion and fresh avocado. Served or stock to deglaze. on a toasted brioche bun spread 4. When bottom of the pot is clean, add short ribs back into pot and with Latin-Style Citrus Chili bring to a simmer. +65 FOUR-YEAR MENU Sauce mayonnaise. 5. Reduce heat to low; cover pot tightly with lid or aluminum foil. GROWTH OF CHILI LIME* 6. Cook 2 to 3 hours or until short ribs are tender. FAJITA-STYLE SCRAMBLED 7. Once tender, cool in cooking liquid. EGG SKILLET Roasted potatoes, onion, bell pepper, tomato and fluffy scrambled eggs in a sizzling skillet, smothered in queso blanco and finished with a drizzle of Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce infused with hot sauce.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018 5 AL PASTOR SAUCE Sweet and tangy, with notes of charred pineapple and a blend of guajillo, pasilla, cayenne and chipotle peppers; sautéed with garlic, onion and tomato, with Mexican oregano and cumin. AL PASTOR KABOB PLATE YIELD: 4 SERVINGS MENU INSPIRATION Skewers of cubed pork INGREDIENTS OSSO BUCCO AL PASTOR TACOS tenderloin, white onion, bell 2 qt Cilantro-lime rice, warm 2 c Passport Global Flavors™ Osso bucco slowly braised in Passport ® by Custom Culinary® Global Flavors™ by Custom Culinary pepper and pineapple, grilled 12 ea Al Pastor Kabobs (recipe Al Pastor Sauce, shredded and served Al Pastor Sauce and brushed with Passport follows) over grilled corn tortillas with fresh-cut 16 ea Corn tortillas, 4-inch, grilled ™ 8 ea Lime wedges pineapple, shredded cabbage and Global Flavors by Custom red onion. 2 c Pickled red onion Culinary® Al Pastor Sauce,

48 50 65 68 71/72 served with cilantro-lime rice DIRECTIONS TACOS AL PASTOR and pickled red onion. 1. Place 2 cups cilantro-lime rice on serving plate. Corn tortillas filed with shredded 2. Layer three Al Pastor Kabobs over rice. slow-simmered pork shoulder marinated in Passport Global Flavors™ by Custom 3. Serve with two lime wedges, ½ cup pickled onion, ½ cup Passport ® ® Culinary Al Pastor Sauce, grilled Global Flavors™ by Custom Culinary Al Pastor Sauce and pineapple and fresh cilantro, finished four grilled tortillas on the side. with crispy chicken chicharrones. 48 50 65 73/74 68 78 71/72 81 86 92

AL PASTOR KABOBS TH TH TAMALES AL PASTOR   YIELD: 12 KABOBS Juicy pork shoulder braised in pineapple INGREDIENTS juice, onion, garlic, orange and Passport Global Flavors™ by Custom Culinary® 2 qt Pork tenderloin, cut into 1-inch 2 qt Red bell pepper, cut into Al Pastor Sauce, shredded and wrapped 73/74 78 81 95 86 98 92 99 75 21 PERCENTILE FOR PERCENTILE cubes (at least 36 pieces) 1-inch petals in tender masa, then steamed. UNBRANDED FOR 2 c Passport Global Flavors™ 2 qt Green bell pepper, cut into Served with fresh pineapple salsa. PURCHASE INTENT UNIQUENESS by Custom Culinary® 1-inch petals Al Pastor Sauce DATASSENTIAL SCORES, APRIL 2019 2 qt Pineapple, cut into PERFORMANCE AGAINST ALL ITEMS FROM 2 qt White onion, cut into 1-inch cubes CEVICHE AL PASTOR JUNE 2014 TO APRIL 2019 1-inch petals Shrimp, scallops and squid marinated in fresh lime juice with Passport Global 95 98 99 75 21 Flavors™ by Custom Culinary® Al Pastor DIRECTIONS Sauce. Tossed with fresh pineapple, 1. Marinate cubed pork in Passport Global Flavors™ by Custom diced avocado and red onion, and served Culinary® Al Pastor Sauce overnight. with crispy tortilla chips on the side. % 2. On wooden skewers, alternate pieces of pork, onion, red and green bell pepper and pineapple; use at least three pieces of pork per skewer. AL PASTOR PAMBAZO 3. Grill skewers until pork reaches internal temperature of 150°F. A grilled telera roll stuffed with +55 pineapple and adobo-braised pork FOUR-YEAR MENU * shoulder, pickled onion, sliced avocado GROWTH OF AL PASTOR and queso fresco, smothered in toasted chili-spiked Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce and seared until crispy.

TANDOORI AL PASTOR Chunks of juicy chicken marinated in yogurt and Passport Global Flavors™ by Custom Culinary® Al Pastor Sauce, skewered and flame-grilled. Served over garlic naan bread with cucumber raita, pineapple-tamarind chutney and a green onion garnish. *Datassential MenuTrends, U.S. menu penetration growth 2014-2018 6 HABANERO ORANGE SAUCE A sweet and spicy sauce with fruity notes from habanero and citrus; spiked with toasted spices, with a lingering heat. AL PASTOR COZUMEL KABOB PLATE CRAB CAKES MENU INSPIRATION YIELD: 4 SERVINGS Panko-crusted crab cakes served HABANERO SHRIMP TACOS INGREDIENTS with citrus pico de gallo and Grilled handmade corn tortillas stuffed 1 qt Lump crab meat 1 t Black pepper, fresh ground with crispy tempura-fried shrimp chili remoulade made with tossed in Passport Global Flavors™ by ¾ c Mayonnaise ¼ c Vegetable oil Custom Culinary® Habanero Orange 1 c Panko bread crumbs 1 c Citrus Pico de Gallo (recipe Passport Global Flavors™ by Sauce, topped with shredded cilantro, 48 follows) 50 65 68 48 ®71/72 50 65 68 71/72 cabbage slaw and pickled red onion, ½ c Red pepper, minced Custom Culinary Habanero garnished with orange segments. ½ c Poblano pepper, roasted, ¾ c Passport Global Flavors™ Orange Sauce. minced by Custom Culinary® ¼ c Red onion, minced Habanero Orange Sauce TROPICAL HABANERO 3 T Cilantro, minced ½ c Chili Remoulade (recipe follows) GRILLED SHRIMP 8 ea Lime wedges Sugarcane-skewered shrimp, char-grilled 1 T Kosher salt 73/74 78 81 86 73/74 92 78 81 86 92 and glazed with Passport Global Flavors™ DIRECTIONS by Custom Culinary® Habanero Orange Sauce, served with a chilled grilled 1. In large mixing bowl, gently fold together crab meat, mayonnaise, panko, TH TH pineapple salsa. red pepper, poblano pepper, red onion, cilantro, kosher salt and black pepper until combined.   2. Using a 3-inch ring cutter, shape into 2-ounce portions, for a total of eight 95 98 99 75 95 21 98 99 75 21 PORK MOJO SOPES crab cakes. PERCENTILE FOR PERCENTILE Bone-in pork shoulder marinated in 3. Add oil to large sauté pan over medium heat. UNBRANDED FOR roasted garlic and Passport Global PURCHASE INTENT UNIQUENESS Flavors™ by Custom Culinary® Habanero 4. When oil is hot, gently place four crab cakes in pan and cook until golden brown, 4 to 5 minutes on each side. Repeat with remaining crab cakes. Orange Sauce, then slow-roasted in a DATASSENTIAL SCORES, APRIL 2019 banana leaf. Shredded and served over 5. To serve, place two seared crab cakes on warmed plate. PERFORMANCE AGAINST ALL ITEMS FROM a crispy sope topped with fresh chopped JUNE 2014 TO APRIL 2019 cilantro and Cotija cheese. 6. Place ¼ cup Citrus Pico de Gallo on plate next to crab cakes. 7. Drizzle 3 tablespoons Passport Global Flavors™ by Custom Culinary® Habanero Orange Sauce over crab cakes. HUEVOS RANCHEROS 8. Serve with 2 tablespoons Chili Remoulade and two lime wedges on the side. BREAKFAST TOSTADAS Crispy corn tortillas topped with % cumin-spiced black beans, cilantro, CITRUS PICO DE GALLO pickled red onion, queso fresco and YIELD: 2½ CUPS fried eggs. Finished with a drizzle of INGREDIENTS Passport Global Flavors™ by Custom +57 FOUR-YEAR MENU Culinary® Habanero Orange Sauce. 1 c Tomato, small dice ½ c Orange segments, large dice ¼ c Red onion, small dice 2 T Cilantro, chopped GROWTH OF * ¼ c Pineapple, grilled, small dice 1 oz Passport Global Flavors™ HABANERO PEPPERS CHORIZO MOJO BURGER ¼ c Roasted red pepper, small dice by Custom Culinary® A hand-formed blended ground beef (or Habanero Orange Sauce turkey) and chorizo patty pan-seared and DIRECTIONS topped with queso Oaxaca, herbed mojo 1. In small mixing bowl, gently fold all ingredients until combined. mayo and shredded cabbage slaw dressed with Passport Global Flavors™ by Custom 2. Cover and refrigerate until service. Culinary® Habanero Orange Sauce, served on a toasted cemita roll. CHILI REMOULADE YIELD: 1 CUP INGREDIENTS ¼ c Passport Global Flavors™ ¾ c Mayonnaise ® 1 by Custom Culinary ⁄8 c Creole mustard Habanero Orange Sauce 2 T Cilantro, finely chopped *Datassential MenuTrends, U.S. menu penetration growth 2014-2018 DIRECTIONS 1. In small mixing bowl, whisk all ingredients together until 7 evenly combined. TOMATILLO SERRANO SAUCE A spicy and zesty green sauce with tomatillos, serrano chilies, garlic, lime, parsley, cilantro, olive oil and sea salt. MEXICAN MIGAS SKILLET YIELD: 4 SERVINGS MENU INSPIRATION A breakfast skillet with a bed of INGREDIENTS FISH STREET TACOS blue corn chips topped with 1 qt Blue corn tortilla chips ½ c Fresno peppers, sliced Crispy halibut tossed in Passport Global Flavors™ by Custom Culinary® Habanero roasted red pepper, scrambled eggs, 1 c Roasted red pepper, small 1 c Passport Global Flavors™ Orange Sauce, served on grilled corn ® quesadilla cheese, charred avocado, dice by Custom Culinary tortillas with red cabbage, cilantro, 2 c Soft scrambled eggs Tomatillo Serrano Sauce avocado and mango, then drizzled with Fresno peppers, cilantro, lime Passport Global Flavors™ by Custom 2 c Chihuahua cheese, shredded ½ c Cilantro, picked Culinary® Tomatillo Serrano Sauce. and Passport Global Flavors™ 2 c Avocado, charred, diced 12 ea Lime wedges ® by Custom48 Culinary Tomatillo50 65 68 71/72 Serrano Sauce. DIRECTIONS TOMATILLO CHIMICHURRI 1. In a cast iron skillet, place 1 cup tortilla chips, ¼ cup roasted red BUTTER-BASTED SIRLOIN pepper, ½ cup scrambled eggs and ½ cup cheese. Grilled USDA Choice 8-ounce sirloin 2. Bake in a 350°F oven for 8 to 10 minutes or until cheese is steak topped with tomatillo chimichurri compound butter featuring Passport completely melted. Global Flavors™ by Custom Culinary® 73/74 78 81 3. Remove skillet86 from oven and 92garnish with ½ cup avocado, Tomatillo Serrano Sauce. Served with 2 tablespoons Fresno peppers, ¼ cup Passport Global Flavors™ herbed rice, a side garden or Caesar by Custom Culinary® Tomatillo Serrano Sauce, 2 tablespoons salad and fried yucca.  RD  TH cilantro and three lime wedges. BLACK BEAN, CORN AND MANGO CHILAQUILES 48 50 65 95 68 98 71/72 99 75 21 PERCENTILE FOR PERCENTILE Tortilla chips tossed with Passport Global UNBRANDED FOR Flavors™ by Custom Culinary® Tomatillo PURCHASE INTENT UNIQUENESS Serrano Sauce, layered with black beans, avocado, tomato, mango, jalapeño, DATASSENTIAL SCORES, APRIL 2019 roasted corn and crumbled queso PERFORMANCE AGAINST ALL ITEMS FROM fresco. Finished with a fried egg JUNE 2014 TO APRIL 2019 and chopped cilantro.

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TAMALES VERDES Chicken braised in Passport Global Flavors™ by Custom Culinary® % Tomatillo Serrano Sauce, wrapped in fresh masa dough and steamed. 95 98 99 75 21 Smothered in additional Tomatillo Serrano Sauce, with grated Cotija +58 cheese, fresh cilantro and pickled FOUR-YEAR MENU GROWTH OF onion pico de gallo. SERRANO PEPPERS*

TOMATILLO SALMON TOSTADAS A tomatillo cream cheese made with Passport Global Flavors™ by Custom Culinary® Tomatillo Serrano Sauce, spread over a freshly fried tostada and topped with thinly sliced cured salmon belly, minced red onion, fried capers and seasoned pea tendrils.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018 8 MOLE NEGRO A traditional mole made from toasted chilies, cinnamon and clove, with notes of chocolate, molasses, banana and a slight bit of acidity. BRAISED BRISKET TACOS MENU INSPIRATION YIELD: 4 SERVINGS MOLE CHICKEN BAO SLIDERS INGREDIENTS Brisket braised in Passport Fluffy steamed bao buns filed with hand- 12 ea Flour tortillas, 4-inch, grilled ¾ c Corn, grilled, off the cob Global Flavors™ by Custom shredded chicken breast braised in ® Passport Global Flavors™ by Custom 1½ c Spicy refried beans, prepared ¾ c Cilantro-lime mayo Culinary Mole Negro, Culinary® Mole Negro, pickled cucumber, 3 c Mole-Braised Brisket ½ c Pico de gallo, prepared deep-fried and tossed in scallions and radish, garnished with black (recipe follows) and white sesame seeds and drizzled with additional Mole Negro, served creamy avocado sauce. DIRECTIONS on flour tortillas with refried 1 1. Fill each tortilla with ⁄8 cup refried beans, ¼ cup Mole-Braised Brisket and 1 tablespoon grilled corn. beans, corn, pico de gallo and a MOLE-BRAISED SHORT RIBS drizzle of cilantro-lime mayo. Bone-in short ribs seared and braised 2. Drizzle 1 tablespoon cilantro-lime mayo over each taco. in a Mexican pilsner and Passport 3. Serve three tacos to an order, with 2 tablespoons of pico de Global Flavors™ by Custom Culinary® gallo on the side. Mole Negro with sliced onions until tender. Served over elote-style grits and garnished with queso fresco, roasted MOLE-BRAISED BRISKET 48 50 65 68 71/72 corn, poblanos, radish, fresh cilantro YIELD: 1 QUART and a lime wedge. INGREDIENTS ND TH ¼ c Vegetable oil 1¼ qt Passport Global Flavors™   ® PUERCO Y MOLE NEGRO 3 lb Brisket, point cut, trimmed by Custom Culinary STREET TACOS Mole Negro 2 T Kosher salt 48 50 65 73/74 68 78 71/72 81 86 92 Pork shoulder braised in Passport 2 c Water PERCENTILE FOR PERCENTILE ® 1 T Black pepper, fresh ground Global Flavors™ by Custom Culinary UNBRANDED FOR Mole Negro and shredded. Served on DIRECTIONS PURCHASE INTENT UNIQUENESS grilled corn tortillas topped with Mole 1. In heavy-bottomed pot over high heat, heat oil until it begins to smoke. Negro, pickled red onion, shredded DATASSENTIAL SCORES, APRIL 2019 cabbage slaw and a drizzle of 2. Toss brisket in salt and pepper until evenly coated. PERFORMANCE AGAINST ALL ITEMS FROM chipotle-lime crema. 3. Sear seasoned brisket in hot oil until golden brown on all sides. JUNE 2014 TO APRIL 2019 73/74 78 81 95 86 98 92 99 75 21 4. Add Passport Global Flavors™ by Custom Culinary® Mole Negro and water. Liquid should submerge ¾ of brisket. OAXACAN CHICKEN PITA TACOS Grilled chicken sliced and tossed in 5. Cover pot tightly; cook on low for 3 hours or until tender. Passport Global Flavors™ by 6. Let brisket cool in cooking liquid. Custom Culinary® Mole Negro, 7. Cut brisket into ¾-inch dice; reserve and reheat in cooking liquid % topped with cilantro-lime quinoa, red 95 98 99 75 21 onion, Roma tomato and shredded jack for service. cheese on grilled pita bread. +10 FOUR-YEAR MENU GROWTH OF MOLE* STEAK ASADA Juicy flank or skirt steak sliced and topped with a drizzle of Passport Global Flavors™ by Custom Culinary® Mole Negro, topped with fresh diced avocado, tangy escabeche pickles, Cotija cheese and scallion curls. Served over a crispy potato pancake.

MOLE CHOCOLATE CHURROS Classic churros tossed in cinnamon sugar and served with a rich chocolate mole sauce for dipping, made with Passport *Datassential MenuTrends, U.S. menu penetration growth 2014-2018 Global Flavors™ by Custom Culinary® Mole Negro. 9 PROJECTED KOREAN % CUISINE HAS TO GROW +21 % OVER THE NEXT GROWN 46 FOUR YEARS**

OVER THE CONSUMER AFFINITY*** LAST FOUR % % * 71 29 YEARS KNOW LIKE OR IT LOVE IT

AUTHENTIC KOREAN FLAVORS Passport Global Flavors™ by Custom Culinary® Authentic Korean Flavors help you marinate, glaze, simmer and serve bold Korean-inspired dishes with ease. Create your own signature menu items and meet consumer demand for on-trend global fare.

* Datassential MenuTrends, U.S. menu penetration growth, 2014-2018 ** Datassential Haiku, projected menu growth 2018-2022 *** Datassential FLAVOR, 2019 BULGOGI MARINADE An authentic, bold, soy-based marinade with Asian pear juice and sesame oil, strong notes of garlic and a hint of sweetness. KOREAN BULGOGI BBQ SANDWICH MENU INSPIRATION YIELD: 4 SERVINGS BULGOGI-BAKED CHARRED RIBS INGREDIENTS Skirt steak marinated overnight Spare ribs marinated in Passport Global 4 ea Crusty French roll, toasted ½ c Bibimbap Mayo in Passport Global Flavors™ Flavors™ by Custom Culinary® Bulgogi ® Marinade, charred to perfection over 2 c Bulgogi-Marinated Skirt (recipe follows) by Custom Culinary Bulgogi an open grill and slow-roasted until Steak, sliced (recipe follows) ½ c Scallion, sliced Marinade, served on a crusty tender. Served over pickled shallot and ¾ c Pickled cucumber, shredded 1 qt Potato chips, hand-cut lemongrass slaw. French roll with pickled cucumber ¾ c Pickled carrot, shredded DIRECTIONS and carrot, scallions and SEOUL TACOS 1. Place ½ cup sliced Bulgogi-Marinated Skirt Steak on bottom half of Passport Global Flavors™ by Warmed corn tortillas filled with grilled French roll. 48 50 65 Custom Culinary68 ® Bibimbap71/72 ribeye marinated in Passport Global 2. Top with 3 tablespoons each pickled cucumber and carrot, along with 2 Flavors™ by Custom Culinary® Bulgogi Sauce-infused mayo. Marinade, shaved red onion, Kewpie tablespoons scallion. mayo-lime coleslaw and chopped cilantro. 3. Spread 2 tablespoons Bibimbap Mayo on top half of roll. 4. Close sandwich and serve with 1 cup chips on the side.

73/74 78 81 86 92 BULGOGI STEAK BURRITO A flour tortilla stuffed with savory beef BULGOGI-MARINATED SKIRT STEAK marinated in Passport Global Flavors™ by YIELD: 1 POUND ® ST TH Custom Culinary Bulgogi Marinade, kimchi INGREDIENTS fried rice, cheese, carrots, green onion,   wasabi and kimchi slaw. 1 lb Skirt steak, trimmed 2 c Passport Global Flavors™ by Custom Culinary® 48 50 95 65 98 68 99 71/72 75 21 Bulgogi Marinade PERCENTILE FOR PERCENTILE KOREAN CARAMELIZED UNBRANDED FOR ONION SOUP DIRECTIONS PURCHASE INTENT UNIQUENESS Deeply caramelized onion, shallots and 1. Let skirt steak marinate overnight in Passport Global Flavors™ by leeks in a rich beef broth accented with Custom Culinary® Bulgogi Marinade, in the refrigerator. DATASSENTIAL SCORES, APRIL 2019 Passport Global Flavors™ by Custom 2. Grill marinated steak until an internal temperature of 145°F is reached. PERFORMANCE AGAINST ALL ITEMS FROM Culinary® Bulgogi Marinade. JUNE 2014 TO APRIL 2019 3. Slice thin. 73/74 78 81 86 92

KOREAN COW FRIES BIBIMBAP MAYO A sharable appetizers of tender beef strips YIELD: 1 CUP marinated in Passport Global Flavors™ by Custom Culinary® Bulgogi Marinade, INGREDIENTS % tempura-battered and lightly fried, 1 c Mayonnaise 95 98 99 75 21 dressed with spicy bibimbap sauce. 3 T Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce +54 FOUR-YEAR MENU GROWTH OF BULGOGI* BULGOGI MUSHROOM BOWL DIRECTIONS Portobello mushrooms marinated in Passport Global Flavors™ by Custom 1. Whisk both ingredients together until evenly combined. Culinary® Bulgogi Marinade, seared, sliced and served over a mix of white rice and greens. Topped with pickled cucumber and carrot, with avocado, roasted broccoli and green onion.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018 11 BIBIMBAP SAUCE Rich and thick, with heavy notes of gochujang (fermented red chilies), Asian pear juice, onion, cilantro and lots of spice.

CLASSIC BIBIMBAP A bowl of warm white rice YIELD: 4 SERVINGS MENU INSPIRATION topped with pickled cucumbers INGREDIENTS DIRECTIONS DOUBLE-FRIED CHICKEN 1 qt White rice, short grain, cooked 1. Place 1 cup rice in serving bowl. FINGER BUCKET and carrots; Passport Global Juicy chicken tenders dredged in corn 6 T Pickled cucumber 2. Top with 1½ tablespoons starch and double-fried for extra crispiness, ® Flavors™ by Custom Culinary ½ c Kimchi (recipe follows) each pickled cucumber and garnished with toasted sesame seeds and sliced scallion. Served with a fiery Kimchi Prep-dressed napa ½ c Spinach, sautéed carrot, 2 tablespoons each kimchi and sautéed spinach, Passport Global Flavors™ by Custom 1 c Bulgogi-Marinated Skirt ® Bibimbap Sauce aioli. cabbage; spinach; grilled Bulgogi ¼ cup sliced Bulgogi-Marinated Culinary Steak, sliced (recipe follows) Marinade-seasoned skirt steak; Skirt Steak, 3 slices pork belly, pork belly roasted in Bulgogi 1 c Pork Belly, sliced (recipe follows) 2 tablespoons edamame, one ½ c Edamame fried egg and ½ teaspoon each BIBIMBAP BLENDED BURGER Marinade; edamame; a fried egg A juicy burger made from a 70/30 blend 4 ea Fried egg, sunny-side up black and white sesame seeds. of beef and roasted shiitakes, with 48 50 65 and toasted sesame68 seeds; served71/72 2 t White sesame seeds, toasted 3. Serve with 2 tablespoons Passport Global Flavors™ by Custom ® with a side of Bibimbap Sauce. 2 t Black sesame seeds, toasted Passport Global Flavors™ Culinary Bibimbap Sauce for an extra kick ® of umami. Seared in a cast iron pan and ½ c Passport Global Flavors™ by Custom Culinary Bibimbap Sauce on the side. topped with cheddar cheese, shredded by Custom Culinary® lettuce, tomato and kimchi. Bibimbap Sauce

73/74 78 81 86 92 KIMCHI YIELD: 3 CUPS BIBIMBAP BUFFALO WINGS INGREDIENTS DIRECTIONS Crispy buffalo wings tossed in Passport 2 qt Napa cabbage, chopped 1. Massage Passport Global Global Flavors™ by Custom Culinary® ND TH ¼ c Passport Global Flavors™ Flavors™ by Custom Bibimbap Sauce blended with rice wine   by Custom Culinary® Culinary® Kimchi Prep into vinegar and butter. Served with green chopped cabbage. onion ranch, pickled radish and a toasted Kimchi Prep sesame seed garnish. 95 98 99 48 75 50 21 65 68 71/72 2. Let mixture sit for 12 hours or PERCENTILE FOR PERCENTILE UNBRANDED FOR overnight in a sealed container PURCHASE INTENT UNIQUENESS before use. KOREAN TURKEY TACOS Seared ground turkey tossed with DATASSENTIAL SCORES, APRIL 2019 BULGOGI-MARINATED SKIRT STEAK Passport Global Flavors™ by Custom PERFORMANCE AGAINST ALL ITEMS FROM See page 11 for recipe. Culinary® Bibimbap Sauce, served on JUNE 2014 TO APRIL 2019 grilled corn tortillas with cilantro, kimchi, 73/74 78 81 86 92 MARINATED PORK BELLY YIELD: 2 POUNDS Cotija cheese and lime. INGREDIENTS 3 lb Pork belly, skin off, cut into 4. Bring mixture to a simmer; let reduce 2”x4” pieces for 30 minutes over low heat. KOREAN PORK BÁNH MÌ 2 T Kosher salt 5. Brush marinade over rested pork Pork shoulder slowly braised in Passport % ® Global Flavors™ by Custom Culinary belly; reserve remainder of mixture. 95 98 99 1 T Black 75pepper, fresh ground21 Bibimbap Sauce, shredded and served 1 qt Passport Global Flavors™ 6. Cook pork belly in a 325°F oven for with pickled vegetables, herb salad +34 by Custom Culinary® 2½ hours or until tender. Brush pork and Bibimbap Sauce-infused mayo FOUR-YEAR MENU * on a French baguette. GROWTH OF BIBIMBAP Bulgogi Marinade belly with marinade every 15-20 1 c Brown sugar, dark minutes while cooking. 7. Once cooked, wrap each piece KOREAN MEATLOAF DIRECTIONS Ground beef and pork meatloaf tightly with plastic wrap and allow with charred scallions and shiitake 1. Liberally season pork belly to cool overnight in refrigerator. mushrooms, glazed with Passport with salt and pepper. ® 8. Cut cooled pork belly against the Global Flavors™ by Custom Culinary 2. Place on a sheet tray with a rack; Bibimbap Sauce and served over let rest in refrigerator 2-3 hours. grain into ½-inch slices before use. sticky rice. 3. In small sauce pot, whisk together Passport Global Flavors™ by 12 Custom Culinary® Bulgogi Marinade and brown sugar. *Datassential MenuTrends, U.S. menu penetration growth 2014-2018 KOREAN-STYLE BARBECUE SAUCE A rich, slightly sweet sauce full of sesame and toasted chili inclusions, with notes of star anise, smoke and umami. KOREAN BBQ BURGER MENU INSPIRATION YIELD: 4 SERVINGS KOREAN SESAME BBQ SHORT RIBS INGREDIENTS A burger patty glazed with Flanken-cut short ribs glazed in Passport 4 ea Brioche bun, toasted 1 c Shiitake Mushroom Global Flavors™ by Custom Culinary® Passport Global Flavors™ by Korean-Style Barbecue Sauce, charred 4 ea Burger patty, 6 ounce and Cabbage Slaw Custom Culinary® Korean- (recipe follows) over an open flame and garnished with ½ c Passport Global Flavors™ Style Barbecue Sauce, nestled thinly sliced scallions. Served with by Custom Culinary® Korean- 1 c Kimchi Ketchup traditional banchan and lettuce wraps. Style Barbecue Sauce (recipe follows) on a toasted brioche bun, topped with fried shiitake mushroom DIRECTIONS KOREAN UMAMI BBQ BURGER 1. While cooking burger patties, glaze each with 2 tablespoons and cabbage slaw. Served with Classic steakburger patty basted with Passport Global Flavors™ by Custom Culinary® Korean-Style fries and kimchi ketchup made Passport Global Flavors™ by Custom 48 50 65 68 71/72 Culinary® Korean-Style Barbecue Sauce, Barbecue Sauce. with Passport Global Flavors™ topped with kimchi slaw and served on a 2. Spread 2 tablespoons of Kimchi Ketchup on each top bun. by Custom Culinary® Kimchi Prep. steamed bao dough bun. 3. Build each burger in the following order: bottom bun, glazed burger patty, ¼ cup Shiitake Mushroom and Cabbage Slaw and top bun. 4. Serve with fries and 2 additional tablespoons Kimchi Ketchup for dipping. SPICY KOREAN BBQ SHRIMP SKEWERS 73/74 48 78 50 81 65 86 68 92 71/72 Tender shrimp marinated in Passport SHIITAKE MUSHROOM AND CABBAGE SLAW Global Flavors™ by Custom Culinary® YIELD: 1 CUP Korean-Style Barbecue Sauce, INGREDIENTS TH TH skewered, grilled and served on green 1 c Shiitake mushrooms, ½ t Kosher salt   onion pancakes. Garnished with toasted destemmed, ¼-inch slices sesame seeds and fresh lime. 1 t Granulated sugar ½ c Napa cabbage, shredded 1 ⁄8 c 95 Rice wine73/74 vinegar98 78 99 81 75 86 21 92 PERCENTILE FOR PERCENTILE UNBRANDED FOR KALBI WRAPS DIRECTIONS PURCHASE INTENT UNIQUENESS Shaved boneless beef short ribs charred 1. In a 350°F fryer, fry sliced mushrooms until golden brown, approximately over an open flame and brushed with 30 seconds. DATASSENTIAL SCORES, APRIL 2019 Passport Global Flavors™ by Custom PERFORMANCE AGAINST ALL ITEMS FROM ® 2. Transfer to wire rack to cool. Culinary Korean-Style Barbecue Sauce. JUNE 2014 TO APRIL 2019 Served on crisp lettuce wraps with kimchi 3. Once cool, toss fried mushrooms with shredded cabbage.95 98 99 75 21 and white rice, finished with a drizzle of 4. In separate bowl, whisk together salt, sugar and vinegar until sesame oil and touch of sea salt. salt and sugar are dissolved. 5. Gently toss dressing into mushroom and cabbage mixture; KOREAN DAK-KKOCHI use immediately. Skewered chicken tenders basted in % Passport Global Flavors™ by Custom KIMCHI KETCHUP Culinary® Korean-Style Barbecue YIELD: 1 CUP Sauce, topped with sesame INGREDIENTS DIRECTIONS +66 FOUR-YEAR MENU seeds and scallions. 1 c Ketchup 1. Whisk both ingredients t GROWTH OF KOREAN BBQ* 2 T Passport Global Flavors™ ogether until evenly combined. by Custom Culinary® Use immediately. KOREAN BBQ CHICKEN TACOS Sliced grilled chicken breast with a Kimchi Prep drizzle of Passport Global Flavors™ by Custom Culinary® Korean-Style Barbecue Sauce, diced mango, Cotija cheese and fresh-picked cilantro, served on grilled flour tortillas with lime. *Datassential MenuTrends, U.S. menu penetration growth 2014-2018

13 KOREAN-STYLE SWEET HEAT SAUCE A sweet and sticky sauce typically used on Korean fried chicken—with notes of gochujang, soy, ginger, garlic and scallions, finished with a refreshing kick of heat. SWEET ‘N’ SPICY KOREAN FRIED CHICKEN YIELD: 4 SERVINGS MENU INSPIRATION Crispy chicken wings dressed INGREDIENTS KOREAN BEEF FLATBREAD in Passport Global Flavors™ 24 ea Chicken wings with tips ¼ c White sesame seeds, toasted Sliced grilled sirloin, crisp shiitake mushrooms, charred scallions and dry ® by Custom Culinary Korean- 2 c Corn starch ¼ c Scallion, sliced tofu served on an oven-crisped flatbread 1 c Flour, AP 2 c Pickled cucumbers drizzled with Passport Global Flavors™ Style Sweet Heat Sauce, by Custom Culinary® Korean-Style Sweet garnished with toasted sesame – Vegetable oil, as needed Heat Sauce. 3 c Passport Global Flavors™ seeds and scallions. 48 50 by Custom65 Culinary® 68 71/72 Korean-Style Sweet Heat KOREAN SALMON WITH MISO Sauce BROTH BOWL Seared salmon fillet glazed with DIRECTIONS Passport Global Flavors™ by Custom 1. Pat chicken wings dry. Culinary® Korean-Style Sweet Heat Sauce, served atop a pile of Asian 73/74 2.78 Combine corn 81starch and AP flour86 in shallow bowl. Toss92 dried wings in mixture to coat. greens and sticky rice accented with miso dashi broth. Garnished with crisp 3. In deep fryer or heavy-bottom pot on stove, bring oil to 350°F. shiitake mushrooms. RD TH 4. In batches of six, fry wings until they just turn pale golden brown,   approximately 5 minutes. Transfer to wire rack. 5. Once all wings are fried, increase oil temperature to 375°F and KOREAN FRIED CHICKEN SANDWICH 48 50 65 68 95 71/72 98 fry again in batches99 of six until wings75 turn deep golden21 brown, PERCENTILE FOR PERCENTILE approximately 5 minutes. A juicy boneless fried chicken thigh UNBRANDED FOR glazed in Passport Global Flavors™ by PURCHASE INTENT UNIQUENESS 6. Immediately toss double-cooked wings in Passport Global Flavors™ Custom Culinary® Korean-Style Sweet by Custom Culinary® Korean-Style Sweet Heat Sauce. Heat Sauce, topped with seared kimchi, DATASSENTIAL SCORES, APRIL 2019 7. Garnish each plate of six wings with 1 tablespoon toasted sesame seeds shredded cabbage slaw and pickled radish on a toasted brioche bun. PERFORMANCE AGAINST ALL ITEMS FROM and 1 tablespoon sliced scallions; serve with ½ cup pickled cucumbers. JUNE 2014 TO APRIL 2019

73/74 78 81 86 92

KOREAN CHICKEN AND WAFFLES Double-fried bone-in chicken thigh served over a classic waffle, with a drizzle of Passport Global Flavors™ by % Custom Culinary® Korean-Style Sweet Heat Sauce. Finished with sliced green 95 98 99 75 21 onion and toasted sesame seeds; served +493 with a side of pickled daikon. FOUR-YEAR MENU GROWTH OF GOCHUJANG* KOREAN FRIED SNAPPER A whole snapper dredged in corn starch and wok-fried until crispy, tender and flaky. Drizzled with chili-studded Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce and finished with kimchi slaw and fresh chilies.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018 14 KIMCHI PREP A traditional fermented-style paste concentrate featuring garlic, sesame oil and chili pepper that can be massaged into cabbage or other vegetables for quick fermentation. LOADED KIMCHI FRIES MENU INSPIRATION YIELD: 4 SERVINGS KIMCHI MAC AND CHEESE INGREDIENTS Hand-cut french fries topped Four-cheese macaroni and cheese studded 3 qt French fries, hand-cut, cooked ½ c Scallion, sliced with a spicy kimchi and peanut with fiery kimchi made with Passport Global Flavors™ by Custom Culinary® 2 c Spicy Kimchi and Peanut ½ c Bibimbap Mayo slaw featuring Passport Global Kimchi Prep, topped with gochujaru- Slaw (recipe follows) (recipe follows) ® seasoned breadcrumbs and finished Flavors™ by Custom Culinary with green onion curls and toasted DIRECTIONS Kimchi Prep, garnished with sesame seeds. 1. Place 3 cups french fries on serving plate. scallions and a drizzle of bibimbap 2. Top with ½ cup Spicy Kimchi and Peanut Slaw and 2 tablespoons scallions. mayo made with Passport Global 3. Served with 2 tablespoons Bibimbap Mayo48 on the side for dipping.50 65 68 71/72 SHRIMP PO’ BOY Flavors™ by Custom Culinary® WITH KIMCHI AIOLI Crispy panko-crusted shrimp, sliced SPICY KIMCHI AND PEANUT SLAW Bibimbap Sauce. tomato and shaved lettuce, served on YIELD: 2 CUPS a crispy baguette slathered with zesty kimchi aioli featuring Passport Global INGREDIENTS ® Flavors™ by Custom Culinary 1 c Kimchi (recipe follows) Kimchi Prep. 73/74 78 81 86 92 ½ c Carrots, shredded ¼ c Peanuts, roasted TH SEOUL SHINE FISH TACOS 2 T Red bell pepper, julienned TH Tempura-battered sea bass fried to 2 T White sesame seeds, toasted   perfection and served in flour tortillas. Topped with kimchi made with Passport DIRECTIONS Global Flavors™ by Custom Culinary® 95 98 99 58 75 50 21 65 68 71/72 1. Gently fold all ingredients together until evenly combined. PERCENTILE FOR PERCENTILE Kimchi Prep, sliced mango, cilantro, UNBRANDED FOR fresh scallion and a drizzle of Passport PURCHASE INTENT UNIQUENESS Global Flavors™ by Custom Culinary® KIMCHI Bibimbap Sauce crema. YIELD: 3 CUPS DATASSENTIAL SCORES, APRIL 2019 PERFORMANCE AGAINST ALL ITEMS FROM INGREDIENTS JUNE 2014 TO APRIL 2019 73/74 78 81 86 92 KIMCHI-SPICED 2 qt Napa cabbage, chopped CRAB CAKE SLIDERS ¼ c Passport Global Flavors™ by Custom Culinary® Kimchi Prep Lump crab meat cakes seasoned with Passport Global Flavors™ by Custom DIRECTIONS ® Culinary Kimchi Prep, served on slider 1. Massage Passport Global Flavors™ by Custom Culinary® buns, topped with pickled chayote % squash and pepper slaw. Kimchi Prep into chopped cabbage. 95 98 99 75 21 2. Let mixture sit for 12 hours or overnight in a sealed container before use. +59 FOUR-YEAR MENU SOUTHERN PORK BAO * Slow-smoked pork shoulder, pulled and BIBIMBAP MAYO GROWTH OF KIMCHI stuffed into fluffy bao buns with scallion YIELD: 1 CUP and a sweet and sour peach kimchi made with Passport Global Flavors™ INGREDIENTS by Custom Culinary® Kimchi Prep. 1 c Mayonnaise Finished with toasted sesame seeds. 3 T Passport Global Flavors™ by Custom Culinary® Bibimbap Sauce DIRECTIONS 1. Whisk both ingredients together until evenly combined.

*Datassential MenuTrends, U.S. menu penetration growth 2014-2018

15 Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors feature authentic flavor profiles inspired by Korean and Latin cuisines. Meet consumer demand for on-trend global fare with these versatile products, which can be used as finishing sauces, marinades, condiments, glazes and more. Our Latin products range from mild to bold, with balanced flavor and spice levels, and our Korean lineup is ideal for fusion dishes or signature takes on popular favorites.

LATIN

LATIN-STYLE CITRUS AL PASTOR HABANERO TOMATILLO MOLE CHILI SAUCE SAUCE ORANGE SAUCE SERRANO SAUCE NEGRO

KOREAN

BULGOGI BIBIMBAP KOREAN-STYLE KOREAN-STYLE KIMCHI MARINADE SAUCE BARBECUE SAUCE SWEET HEAT SAUCE PREP

▲ No MSG Added l Clean Label  No Gluten Ingredients1 ® Gluten Free2  Vegan ITEM CASE YIELD PER CODE PRODUCT DESCRIPTION PACK CONTAINER WHOLESOME ATTRIBUTES

PASSPORT GLOBAL FLAVORS™ BY CUSTOM CULINARY® AUTHENTIC ETHNIC FLAVORS LATIN 9667 Latin-Style Citrus Chili Sauce 8/2 lb bag 32 oz ▲  9900 Al Pastor Sauce 8/2 lb bag 32 oz ▲ l ®  9901 Habanero Orange Sauce 8/2 lb bag 32 oz ▲ l ® 9902 Tomatillo Serrano Sauce 8/2 lb bag 32 oz ▲ l ®  6571 Mole Negro 6/2 lb bag 32 oz ▲ l ® KOREAN 6568 Bulgogi Marinade 6/2 lb bag 32 oz ▲ l  6569 Bibimbap Sauce 6/2 lb bag 32 oz ▲ l  9903 Korean-Style Barbecue Sauce 8/2 lb bag 32 oz ▲ l ®  9904 Korean-Style Sweet Heat Sauce 8/2 lb bag 32 oz ▲  5226 Kimchi Prep 6/14 oz jar 14 oz ▲ ® 

1 Although manufactured in a facility that uses gluten-containing ingredients, based on information available from ingredient manufacturers this product has been formulated to not contain gluten ingredients. 2 Tested at less than 20 ppm gluten.

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