Our Newest Additions to the Chef Myron's Line

March 11, 2011

CHEF MYRON'S FINISHING SAUCES:    

Smokey BBQ: A Southwestern classic with a sweet, smoky tomato & spicey piquancy.

Szechuan Shiitake: Spicy & sweet, full of succulent shiitake mushroom pieces, crushed Szechuan peppercorn & a strong hit of fresh ginger.

Cantonese Sweet n Sour:  A Hong Kong classic combining rice wine vinegar, tomato, pineapple, garlic and rice vinegar. (Everything but the red food dye!)

Island Jerk: This stuff is hot. Habanero peppers, onions, lime juice and traditional Caribbean spices marry to liven up your food.

Porcini Chasseur: Porcini mushrooms give it earthiness. A robust beef stock base speaks meat. A touch of Sweet Marsala Wine, a hint of black pepper, thyme, tarragon and a "beurre monte" of sweet butter round it off.

Thai Red Curry: Voluptuos creamy coconut milk married with lime juice, spicy, with lots of traditional ingredients including, lime leaf, lemon grass, ginger root, lime juice, shrimp paste & Chilis.  

The above are all packed in 4X64 oz half gallon pouches, weight 20 lbs each case. They are currently only available thru select distributors or on LTL truckloads to the customer. We hope to be showcasing them at several distributors' shows this spring. More information and applications with recipes are in the works. Check back for more updates on these fantastic new sauces which will make your job substantially easier!