WELCOME TO CUSTOM-MADE!

 

YOU WANT SOMETHING YOU CAN RELY ON FOR YEARS,
AND COOK LIKE A DREAM?

WE SELL UNIQUE BACKYARD COOKING EQUIPMENT, HAND-
CRAFTED BY AMERICAN ARTISANS. IF YOU HAVE A DREAM, WE
HELP THEM COME TRUE.

CHECK US OUT.

SMOKED GOUDA MUSHROOM BURGER

 

MY ENTRY INTO THE 2024 SUTTER HOME, BUILD A BETTER BURGER CONTEST.

MAKE IT YOURSELF!

WASABI DEVILED EGGS

 

WITH SEARED YELLOW-FIN TUNA.  A DELICACY WORTH CREATING.
IT TAKES A LITTLE TIME AND EFFORT, BUT YOU WILL BE THE
UNDISPUTED CULINARY OF YOUR WORLD.

 

DISCATA

 

SOMETIME IN THE 20TH CENTURY, FARMERS WORKING IN THE
FIELDS OF NORTHERN MEXICO, PARTICULARLY IN THE COMARCA
LAGUNERA (LAGOON REGION), IN THE STATES OF COAHUILA AND
DURANGO, STARTED USING ONE OF THOSE OLD PLOW DISCS AS A
COMAL (MEXICAN GRIDDLE) OVER A WOOD FIRE.

SPRINGFIELD-STYLE CASHEW CHICKEN

 

DON’T KNOCK IT TILL YOU TRY IT, MILLIONS OF PEOPLE COULDN’T
POSSIBLY BE WRONG.  AN ICONIC DISH FROM THE HEART OF THE
OZARK MOUNTAINS.

 

WHAT’S KOBE ROUX?

KOBE ROUX is an idea.  Over the years, I’ve been infatuated with cooking, and some of my culinary obsessions have been Asian and Cajun-style dishes. Pizza is right up there too, but that’s a different story.

The term Kobe Roux arose while trying to develop a restaurant concept.  I was a partner in a nightclub and we wanted to expand and do lunch and dinner before the late-night crowd.  My idea was to call it “Roux” and focus on Louisiana-style cuisine, specifically Cajun…

JEFF WHITE, FOUNDER OF KOBE ROUX. 

LO MEIN

SEAFOOD GUMBO