Our June Staff Selection was chosen by Staffer Nicole Benjamin. Read more about these amazing products!
I remember the day when I first laid eyes on a bottle of BLiS Bourbon Barrel Pure Maple Syrup. Simply beautiful. And the price? Well, a wee bit more than I've spent on syrup in the past, but, as I learned soon after, this was no ordinary syrup.
I went the traditional route at first: BLiS (pronounced "Bleese" drizzled atop pancakes with sausage links on the side. The purity of the maple syrup was evident in each bite with a rich, nuanced complexity that complemented the lemon notes in my golden Dutch baby pancakes. I knew then that there was a variety of ways I would utilize this syrup in my kitchen.
When I'm intrigued by something, I'm curious to know more. While I wasn't surprised to learn BLiS products were a chef's creation, (Chef Steven Stallard), I was fascinated by his story of how a trained chef chose to focus his passion on handcrafting naturally-sourced gourmet foods. It seemed like the ultimate evolution for someone truly interested in the process of creating unadulterated ingredients from the earth to the table. I enjoyed reading about Stallard as the first chef Grant Achatz worked for, and how Achatz still views him as an inspiration.
While his products previously were sold directly to chefs, they're now available at specialty shops like ours. We stock a number of BLiS products, and are offering them at 10% off throughout June.
Here are a few recipes to try:
http://blisgourmet.com/home/recipes/stewed-fruit.html
http://www.kbuxton.com/recipes/dutch.html
http://www.seriouseats.com/recipes/2011/05/salade-nicoise-tuna-egg-brunch-salad-recipe.html
http://www.epicurious.com/recipes/food/views/Cedar-Plank-Salmon-354516
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