About Us

Heritage Culinary was started out of a passion for not only food but also history. 

Years ago I came to the conclusion that the food we were eating didn’t have the same flavors they had when I was growing up. While the ingredients were the same, the depth of flavor and the richness of the mouth feel I remembered just weren’t there.

What I discovered in looking at the true history of recipes there was very little waste. Rather than grabbing an unflavored oil to fry something, the original fat was actually something that had flavor like bacon fat or beef tallow. Families of our past didn’t eat a chicken until it had stopped producing eggs giving it a real chance to develop some deep flavor and almost more importantly great flavored chicken fat or ‘Schmalz’. 

A great chef, Emeril Lagasse, used to say on one of his shows ‘I don’t know where you get your water but mine doesn’t come seasoned’. The same is true for other ingredients. Our families never passed up a chance to add flavor and use every bit of each and every ingredient.

History was the key. It was the techniques that had been lost, ingredients that are not only fresh but also flavorful, and using each ingredient to its fullest extent.