We're right on the heels of the Food & Wine Classic in Aspen and there's been a sudden call to overnight some bottles of Minus 8 Vinegar by some chef's who's names we won't mention. But alongside of participating chef's such as Tom Colicchio, Mario Batali and Jacques Pepin, you can bet your bottom dollar that every chef on hand is pulling out their best stops at this event. Just what is it about Minus 8 Vinegar that makes it such a coveted ingredient? Adored by Jean-Georges Vongerichten (Jean-Georges restaurant in NY), Minus 8 Vinegar has a variety of uses. It can be drizzled over entrees, sipped as a digestive, incorporated into a marinade or used as an ingredient in sauces, dressings and reductions. It works with meat, fish, duck, chicken, cheeses and even deserts! Everything about the way Minus 8 is harvested is kept secret. But we can tell you one reason it stands out is that frozen grapes are harvested by hand once the temperature has reached -8. A blend of juices from select grape varieties is made into wine and then aged in oak barrels. It develops into a deep, complex and sweet ingredient that makes any dish pop with a distinct and warm flavor. Imported from Canada, this heavily sought out vinegar is rare because each batch is limited in production and dependant upon specific weather conditions each year. Tap into a bottle and see for yourself. We're pretty sure you'll never go back to using standard vinegars again.
Monday, June 13, 2011
Why Top Chef's In Aspen Are Overnighting It!
We're right on the heels of the Food & Wine Classic in Aspen and there's been a sudden call to overnight some bottles of Minus 8 Vinegar by some chef's who's names we won't mention. But alongside of participating chef's such as Tom Colicchio, Mario Batali and Jacques Pepin, you can bet your bottom dollar that every chef on hand is pulling out their best stops at this event. Just what is it about Minus 8 Vinegar that makes it such a coveted ingredient? Adored by Jean-Georges Vongerichten (Jean-Georges restaurant in NY), Minus 8 Vinegar has a variety of uses. It can be drizzled over entrees, sipped as a digestive, incorporated into a marinade or used as an ingredient in sauces, dressings and reductions. It works with meat, fish, duck, chicken, cheeses and even deserts! Everything about the way Minus 8 is harvested is kept secret. But we can tell you one reason it stands out is that frozen grapes are harvested by hand once the temperature has reached -8. A blend of juices from select grape varieties is made into wine and then aged in oak barrels. It develops into a deep, complex and sweet ingredient that makes any dish pop with a distinct and warm flavor. Imported from Canada, this heavily sought out vinegar is rare because each batch is limited in production and dependant upon specific weather conditions each year. Tap into a bottle and see for yourself. We're pretty sure you'll never go back to using standard vinegars again.
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