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The following Executive Chefs in Aspen, Colorado use Nekutli in a wide variety of applications including marinades, salsas, sauces, BBQ sauce, chutneys, meat glazes, desserts, lemonade, iced tea, baked goods, vinaigrettes, margaritas and, of course, as a table top sweetener to complement tea and coffee.
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Chefs and Restaurants |
Recipes using Agave Nectar |
Nekutli Agave Nectar Specials
Jeanette Kappeli Sullivant, Private Chef
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| Ken Bartle, Private
Brewer |
Agave Amber Ale |
Thomas W. Colosi, Executive Chef
The Blue Maize
308 S. Hunter Street
Aspen, Colorado 81612
Tel: 970-925-6698 |
Orange Agave Chipotle Sauce |
Charles Dale, Executive Chef
RANGE Restaurant
304 E. Hopkins Ave.
Aspen, Colorado 81611
Tel: 970-925-8256 |
Agave Nectar Spiced Carrot Soup |
Kip Feight, Executive Chef
700 E. Bleeker Street
Aspen, Colorado 81611
Conundrum Catering
Tel: 970-948-6204 |
Asian Ribs Recipe |
Jason Frydl, Executive Chef
Iguana's Bar & Grille
The Highlands
133 Prospector Road
Aspen, Colorado 81611
Tel: 970-920-9449 |
Chili Rubbed Beef Tenderloin and Sweet Agave Nectar Tomato Sauce |
Carlos Salcedo, Executive Chef
Jimmy's - An American Restaurant & Bar
205 S. Mill Street
Aspen, CO 81611
Tel: 970-925-6020 |
Simple Mixed Greens with Champagne Vinaigrette and Duck |
| Anton Uhl, Private
Chef |
Kaiser Schmarren
Ultra-light Waffles
Glazed Pork Roast
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Vincenzo,
Bartender
Providence (Nominated "Best New Restaurant" in US by James
Beard Foundation!)
5955 Melrose Ave.
Los Angeles, CA 90038
Tel: (323) 460-4170
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Coming soon... |
Matthew
Zubrod, Executive Chef
Dish Aspen Restaurant
430 E. Hyman Ave.
Aspen, Colorado 81611
Tel: 970-925-7119 |
MZ Margarita
Oatmeal
Pancakes |
Zhena, Chef |
East Indian Agave Sweet Treat |
| Chloe Conger, Private Chef |
Coconut Ginger Tapioca Pudding |
| Ania Catalano, Chef, Author |
Cookbook: Baking With Agave Nectar:
80 Recipes Using Nature's Ultimate Sweetener |
What the Chefs have to say about Nekutli Agave Nectar:
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"It has a beautiful pureness and clarity to it and doesn't cover the flavor like other sweeteners, allowing the meat's flavor to come through," says Chef Kip Feight of Conundrum Catering who uses Nekutli Agave Nectar for his showstopping mesquite-smoked, Agave glazed Wild Boar specialty.
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"We use it in place of refined sugar, " says Ryan Healey, Sous Chef at Range. "It's a wholer product than sugar. It hasn't been processed and processed. And it suits the theme of our restaurant - the New West. Agave comes from the same plant that makes Tequila. We use Agave all the time, from salad dressings to balance out the tartness to meat glazings. One of our specialties is antelope with macademia nuts. After searing, we brush on the Agave and the nuts for the crust-like glaze."
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"Nekutli Agave Nectar is a fantastic cooking ingredient because it is sweet but not as overpowering as honey," says Chef Thomas Colosi of The Blue Maize. "The flavor profile has a woody, oaky quality, an authentic quality that conveys the flavors of Tequila. We use it in so many recipes including flank steak marinade; it is great in marinades because it doesn't coagulate."
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Colosi also uses Nekutli Agave Nectar in dishes such as Habanero Carrot Salad, Spicy Cilantro Jalapeno Puree served on Masa Flatbread, Orange Chipotle Chicken Sauce, Avocado Lime Dressing served with Southwestern Chopped Salad. It's also his choice for the Blue Maize's Strawberry Shortcake. "We use ancho chiles and Agave Nectar in the strawberries," he says.
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"Vinaigrettes hold better with Agave Nectar - it doesn't get too thick. And Agave is superb for marinating. I marinate duck breast overnight with herbs like rosemary and thyme and I use the amber Agave. It never gets too sweet," said Chef Carlos Salcedo of Jimmy's Restaurant.
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