Menu Concepts

February 26, 2013

Vermillion Dessert

from Chef Christopher Britton

I had a fantastic Valentine’s meal at Vermillion Restaurant in Old Town Alexandria, VA. Naturally, they saved the best for last with a dessert that played on iconic flavors with their version of a Hostess cupcake, Snicker bar, and chocolate fudge pop. The highlight of the dish was a popcorn ice cream made by infusing the Crème Anglaise with pop corn before placing it in the ice cream maker. It had a sweet, salty, and almost caramel flavor reminiscent of kettle corn at the fair. Did you know you could easily make a savory “ice cream” by infusing your own creams with our Minor’s Bases or Flavor Concentrates? How cool would it be to serve a lobster salad in a martini glass with micro greens, sourdough toast points, and a dollop of chervil and lobster ice cream?

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November 8, 2012

Bourbon Caramel Sauce

from Chef Christopher Britton

Dissolve brown sugar into MINOR’S Bourbon RTU Sauce over low heat. Slowly add some heavy cream until it reaches the desired color and then you’re done. This is a fast and easy way to make caramel without the worry of scorching it. Plus, the bourbon caramel lends itself to multiple applications. Try it over an apple bread pudding, as the base for a vanilla bean crème caramel or as a glaze over roast pork loin.

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