I was introduced to the BLiS (pronounced "blees") line some years ago when I was treated by a generous friend to dinner at Alinea. Alinea features BLiS roe and barrel-aged maple syrup on their menu. After tasting the roe, I researched the line, we started carrying it in our shops, and it's become one of our best-selling lines, especially with local chefs and home cooks.
Last year, owner Steve Stallard released their Barrel-Aged Fish Sauce, a collaboration between BLiS and Red Boat, the finest Fish Sauce in the industry. It starts with Red Boat 40n, which is barrel-aged 7 months, imparting a subtle sweetness and smokiness not associated with fish sauce. While I'm generally not a fan of fish sauce, this one is a layered & complex umami bomb and I love that!
Here are some recipes to try it in. Take 10% off this product all month long at either Provenance location!
http://food52.com/blog/4857_momofukus_roasted_brussels_sprouts_with_fish_sauce_vinaigrette
http://www.cookingchanneltv.com/recipes/steamed-fish-with-scallion-soy-sauce-recipe/index.html
http://www.epicurious.com/recipes/food/views/Pad-Thai-380593
http://rasamalaysia.com/pok-pok-wings-recipe/2/
