Jordan Harvey, Culinary Director, Hearth and Hill, Park City, Utah

“Because a number of citrus fruits are in season during the winter, we’ve been playing around with different versions of yuzu kosho, the fermented green chile and yuzu condiment. Currently, we’re looking at green Thai chiles and Meyer lemon combos. Later in the season, we will be looking at kumquats and some other kind of chile. We want to create this punch of flavor that causes one to pause and think, ‘What was that?’—but in a good way, of course. Those little flavor touches help us stand out from the crowd.”