National Mango Board + Tesse Restaurant
By Eliza Amari
May 12, 2022
Originally created for a theme night at a University of Connecticut dining hall, the Blueberry Bourbon Chipotle BBQ Sauce had customers hooked after a single bite, thanks to the inherent appeal of blueberries, says Rob Landolphi, Associate Director of Culinary Development at the University, who created the recipe in collaboration with the U.S. Highbush Blueberry Council. The signature sauce has since become a menu workhorse, inspiring a series of delicious sandwiches across the university’s retail and catering menus, including a slow-roasted pulled pork with fresh cilantro and a shaved steak with caramelized onions. For each menu item, the sauce delivers great eye appeal and big flavors.
“This sauce has all the components you look for: sweet from brown sugar and blueberries, acidic from balsamic vinegar, spicy from mustard and chipotles, and a touch of bourbon,” says Landolphi. Its versatility is an added bonus, as is the easy prep with either fresh or frozen blueberries. “It is a very simple recipe that can be made in a large batch and stored in a walk-in refrigerator or freezer until needed,” he notes.
National Honey Board + Garden Bar PHX
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Mister Mao | New Orleans
Jack & Charlie’s No. 118 | New York
Intero Restaurant | Austin, Texas
Indo | St. Louis, Mo.
Layering for the Season: Chilled Summer Idaho Potato Lasagna Idaho Potato Commission + Oakleys Bistro
Idaho Potato Commission + Oakleys Bistro
From the July/August 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.