Say Hello to Our New Team Members

DANA CAGLE
DANA CAGLE is a creative account executive and special events planner with over 20 years of experience in event sales, catering, wedding planning and event design.

Dana is passionate about creating excellent client experiences and building lasting relationships. She brings her love of food, eye for detail and creative event design to the CULINAIRE team. 
HEATH DEATHERAGE
HEATH DEATHERAGE previously worked as General Manager for a high-end, celebrity clientele catering company in Los Angeles.

Heath brings nearly 25 years of catering industry experience to his role at CULINAIRE. He is excited to bring his skills, experience, and new ideas to the Houston market.

Celebrate With CULINAIRE

Try our Holiday Ginger Cookie Recipe

GINGER COOKIE RECIPE BY CULINAIRE

PREHEAT OVEN TO 325F CONVECTION
MAKES ABOUT 52 X 3" COOKIES                                                                          SHEET PANS WITH PARCHMENT –
12 COOKIES PER HALF SHEET PAN

DRY INGREDIENTS
  • WHISK TOGETHER IN BOWL AND SET ASIDE:
  • 5 ½ C AP FLOUR                                                                                                                 
  • 4 TEASPOONS DRY GINGER POWDER                                                                                              
  • 2 TEASPOONS BAKING SODA                                                                                                      
  • 2 TEASPOONS SAIGON CINNAMON                                                                                                
  • 1 TEASPOON CLOVES                                                                                                         
  • DASH CAYENNE                                                                                                              
  • DASH FRESHLY GROUND BLACK PEPPER                                                                                           
  • ½ TEASPOON FINE SEA SALT

WET INGREDIENTS
  • IN MIXER WITH PADDLE, BEAT TOGETHER UNTIL FLUFFY:
  • 1 ½ C SOFT UNSALTED BUTTER                                                                                                    
  • 1 C WHITE SUGAR                                                                                                               
  • 1 C LIGHT BROWN SUGAR
  • ADD GRADUALLY:
  • 2 WHOLE EGGS                                                                                                                  
  • ½ C “GRANDMA’S” BRAND MOLASSES
  • SLOWLY BEAT IN DRY INGREDIENTS. TURN OFF MIXER, REMOVE BOWL, SCRAPE DOWN SIDES OF BOWL WITH SPATULA AND MIX WELL BY HAND. 
  • TURN DOUGH INTO A SMALL HOTEL PAN (1/2 OR 1/3), COVER, AND CHILL FOR JUST A FEW MINUTES. THE DOUGH WILL BE SOFT BUT NOT STICKY.

TOPPING
  • 1 C “SUGAR IN THE RAW” TURBINADO SUGAR, IN SMALL BOWL

TO BAKE:
  • SCOOP COOKIE DOUGH, LEVELING OFF THE SCOOP AGAINST THE SIDE OF THE PAN.                                                 
  • EJECT THE COOKIE DOUGH AND ROLL THE ROUNDED PART (TOP) IN THE SUGAR.                                                   
  • PLACE DOUGH BALLS ON PAN WITH THE FLAT, UNSUGARED SIDE DOWN. FLATTEN A BIT.                                            
  • BAKE 5 MIN., THEN TURN PANS 180 DEG. AND BAKE FOR 2 TO 3 MIN. MORE.                                                       
  • THEY SHOULD BE BROWNING AT THE EDGES, PUFFY AND A LITTLE SOFT IN THEW MIDDLE WITH A NETWORK OF FINE CRACKS.

Contact us to discuss how your vision
can become a reality this holiday season
and all year through.