Chefs Tap Gustare For Fresh Inspiration On Dishes
Savory vegetarian enchiladas. Fruity, chocolatey desserts. Breakfast potatoes and eggs.
As some Cape Cod chefs have exhibited, Gustare’s extra virgin olive oils and balsamic vinegars have a wide range of applications that go well beyond Italian cuisine. Frequent guests understand from years of practice: tinkering with a drizzle here, and sautéing with a splash there, unveils new methods of flavoring our favorite recipes. In the Big Leagues, that translates to finding the missing component to great menu items.
Here are just a few local friends that have put Gustare to the professional test:
Who needs chorizo and carne asada when you’ve got Cilantro-Roasted Onion EVO? Guapo’s has been perfecting its use of the cipollini/cilantro-flavored olive oil for a new root veggie enchilada recipe (left) that could become a permanent menu item.
Flavors like Cilantro-Roasted Onion and the pleasantly spicy (but very hot) Baklouti Green Chili EVO add a wonderfully complex flavor to roasted vegetables, such as those in Guapo’s delicious Root Veggie Burro.
The Mediterranean, rustic Neo-Pagan menu at Terra Luna is a natural landing spot for Gustare’s products, due largely to the emphasis on cooking with the freshest possible ingredients.
Chef Tony Pasquale has found Gustare products to work well on menu items like his Provincetown Squid (with Blood Orange EVO and white balsamic reduction). Earlier this summer, Terra Luna dazzled guests with a little “Strawberry Something Something” dessert of organic strawberries and whipped cream drizzled with Dark Chocolate Balsamic Vinegar.
Chef Brian Erskine has used Gustare products to add a flavor complexity to Hangar B’s delicious and unique brunch fare, which is some of the best on Cape Cod.
For example, spicy Harissa and White Truffle EVOs have completed Hangar B menu items like refried black beans and potatoes that accompany amazing egg dishes, such as those incorporating organic and local products. The photo at left is from a Gustare holiday party catered by Hangar B (roasted red bliss potatoes and eggs benedict on a slaw), which left our team craving more!