Nothing on your menu should be taken for granted. Consider, for example, the philosophy of Chef Christopher Tunnell from The Dolce Group. At Ketchup in West Hollywood, he makes five flavors of homemade ketchup daily, as well as peanut butter and jelly served in sandwiches at lunch. Check out his recipe for Mango Ketchup.
Executive Chef John Brand of Charles Court at The Broadmoor in Colorado Springs, CO, draws on his Midwestern farm roots to create a series of sauces that draw on seasonal ingredients. Specialties for grilling season include Coffee Molasses Glaze (served with buffalo and bacon), an Orange Honey Barbecue Sauce (paired with salmon, chicken or grilled turkey), and a Blueberry Bourbon Barbeue Sauce for pork, grilled salmon and quail. We're providing the recipe for the latter.
At Element 116 in New Haven, CT, Chef Erik Osol has lightened up the classic Bearnaise by creating a version using avocado as a fat substitute which maintains the creamy balance that the sauce adds to steak. You'll find his recipe herein.
Fresh seafood is the focus at Tampa-based casual dining chain, Bonefish Grill, where customers can order a specialty sauce to complement their fresh fish. The sauces draw on the flavors of international cuisines, and are made daily. During February and March, the Caribbean-inspired choices included Macadamia Nut Topped Dorado with Pineapple Rum Sauce. The recipe for Yellow Coconut Curry Sauce we're offering is suggested for a mild fish such as snapper.