Food Styling

Spicy Holiday Sliders

By | Consumption, Dining, Food for thought, Food Styling, Food Trends, Holidays, Photography, Recipes | No Comments

Yes, it’s here, the wonderful and magical holiday season! This year, don’t let that scare you when it comes to cooking…everything else…maybe. It’s cold outside so spice up your holidays with this awesome recipe coming to you straight from the KOR Kitchen!
We suggest an awesome pork slider, like no other, to serve as an appetizer while everyone is waiting for his or her big meal. Give those pork tenderloins a good rub and prepare for your house to smell like deliciousness. Pair with any of your favorite toppings; we suggest using arugula instead of lettuce for that peppery bite!
Check out UnKORked on Friday for a wonderful sweet pairing to this spicy slider.

Chipotle Pork Sliders- Serves four adults / 12 Sliders


1 ea.                     Pork Tenderloin Trimmed (16 oz. approx.)
½ Tbsp.                Chipotle seasoning, dry
½ Tbsp.                Onion Powder
½ Tbsp.                 Garlic Powder
1 tsp.                     Salt
2 tsp.                     Canola or Olive Oil for rubbing the tenderloin
1 cup                     Arugula, washed and spun dry
12 ea.                    Slider Buns
24 ea.                    Dill Pickle Slices (Optional for garnish)


Rub the tenderloin with the oil. Combine the chipotle seasoning, salt, onion powder and season the tenderloin evenly. Marinate for one hour or overnight for more intense flavor.

Adjust an oven rack to the middle position; heat the oven to 400 degrees. Heat the skillet over medium-high flame. Place the tenderloin in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloin 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloin to a rimmed baking sheet and place in the oven; roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, around 10 to 15 minutes.

Transfer the tenderloin to a cutting board and let it rest 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices.

Assemble the sliders with the buns,arugula and dill pickle slices.

Let us know if you try our recipe and how it goes. Enjoy!


Food Photography: A Team Effort!

By | Design, Food Styling, Photography | No Comments

IMG_3631_EDITEver look at a magazine or recipe book and wonder how the food looks so angelic and pristine, yet realistic at the same time? Here at KOR, we are well-versed in everything revolving around food, especially photography. In fact, we host professional photo shoots for our clients on a regular basis. Our culinary staff takes food styling to the next level — and when combined with great photography; it makes for one-of-a-kind photos. To pull off a successful photo shoot KOR-style, we follow the process below.

1) Shoot In Stages: Always, always remember to shoot in stages. Although it may be more time-consuming during the shoot, it can significantly reduce the time spent on back-and-forth post-production edits. At the shoot, we start with the most basic set-up and gradually add more elements into the shot. First, start with just a shot of the surface you are using. Then, take a shot of a clean plate on your surface. Next, shoot your product on your plate without any garnish. Proceed by taking rounds of photos where you are adding in items one at a time — like a mint garnish, a sprinkle of parmesan cheese, a light layer of sauce, or background props. By shooting in stages, you give your design team the ability to more easily create composite photos so they can easily add or remove items based on client and buyer feedback.

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KOR Visits and Presents at Johnson & Wales

By | Design, Food Styling, Product Development | No Comments

JW_GroupOn November 14th and 15th, the KOR Culinary Team — including Chef John Csukor, Chef Spencer Cole, and Chef Seeratt Dutt — set out for Providence to visit Johnson & Wales. On Thursday, they presented a case study to the product design and development class to introduce real world culinary challenges and show how KOR supports clients from the start to finish of each project. Food science and culinary students weighed in on the discussion and learned about the entire product development process — from ideation to culinary development to nutrition to design.

The KOR team was also fortunate to present at the E-Center’s “Fearless” Event, where CEO John Csukor spoke on the obstacles of owning a business in the culinary industry. His speech included encouraging words on the importance of taking risks in your career in order to become successful. The next day, the KOR team led a food styling presentation, which featured items like a pretzel bun burger and a pineapple mojito.

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Aloha Vegan Salad

By | Food Styling, Food Trends, Food Versatility, Recipes | No Comments

SALAD FINALWith the summer upon us KOR has been inspired once again to create a unique trend-worthy vegan recipe. This fresh and light summer salad is a great replacement for a normally high-calorie, high-fat macaroni salad you may see at any summer barbecue. Keeping health in mind, this salad features fruit, greens, nuts and protein all-in-one. Packed with tropical flavors and Hawaiian inspired ingredients this salad is a meat-less option sure to please all diners. So please enjoy this KOR created vegan recipe made by our culinary team and in-house vegan…you won’t be disappointed!

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Vegan Cauliflower Crust GF Pizza

By | Food Styling, Food Trends, Food Versatility, Recipes | No Comments

RICOTTA PIZZA FINALHere at KOR, we value the benefits of eating a heart-healthy diet. Avoiding saturated fats and high cholesterol foods can be difficult at times, but replacing one of your daily meals with a plant-based entree can make all the difference. Given that more families are starting to participate in meatless Mondays, we have been inspired to create a completely vegan (dairy-, meat-, and egg-free) recipe that is heart-healthy, nutritious, and delicious. Although pizza is normally not gluten-free, we have decided that all diners should be able to have a slice of this popular dish. Please enjoy this one-of-a-kind pizza created by the KOR culinary team and their in-house vegan!

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Behind-the-Scenes: Tazza Kitchen

By | Food Styling, Food Trends, Food Versatility | No Comments

Seared endive and escarole salad, topped with spicy pan-seared shrimp and lemon dijon vinaigrette.

This past Tuesday, our good friends from Tazza Kitchen dropped by the KOR studio to taste some menu concepts we have been working on. KOR’s Owner and Chef John Csukor teamed up with Executive Chef Jared Dalby to serve four different menu items for their new restaurant, which will be opening early this summer.

For the first item, Chef Jared Dalby created a fresh salad featuring seared endive and escarole, topped with spicy pan-seared shrimp and lemon Dijon vinaigrette. Since escarole is a seasonal produce item, Chef Jared also presented the option of an endive and chicory salad, so that dish can be available to diners all year long.


KOR Chefs welcome Tazza Kitchen team.

Along with the salad, Chef put together a non-traditional, wood-oven-roasted chicken salad using an ajillo sauce made from garlic, olive oil, and citrus. Topped with avocado and cotija cheese, this dish was a big hit, even when tasted during breakfast. No menu is complete without a hearty, hot pasta dish, so Chef Jared created a garganelli pasta with locally-made sausage by Sausage Craft, combined with toasted garlic and tomato. To round out the menu, Jared also presented an Italian budino dessert. This delicious chocolate “pudding” featured toasted almonds, olive oil, and sea salt.

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