Blog

Our Thoughts

Thoughts For Food.

We like to share what we discover about new tastes and technologies in food and flavors. And we’d love to know what you’re thinking about what we’re saying! 

2017 Q1 TasteLab by Illes Chefs

Jan 01, 2017

As we kick off 2017, we are into holiday shrub, citrus heat and an Argentinian-fusion rub.


A Cherry-Blueberry Shrub Syrup creates a sweet, fruity and tart mixture of cane sugar, red wine vinegar and fruit purée. This health-focused syrup takes making a shrub at home easy as adding carbonated water and ice. As an alternative you can use this syrup as a creative vinaigrette on your salad, or as a cocktail mixer with vodka or tequila.

As the cool weather sticks around, a Chili Pepper Lemon Glaze can give you the warmth you need as a taste of spring citrus reminds you of warmer months to come. With red pepper, brown sugar, honey and lemon notes you can glaze pork, toss wings or even sauté shrimp and fish. 

The idea of fusion cuisine has exploded, and we've combined flavors for a Chipotle Chimichurri Rojo Rub. Bold chipotle pepper blended with red wine vinegar, black pepper and paprika make the ideal rub for steaks, chicken and lamb. 

--> Click HERE for the Q1 2017 TasteLab trend sheet by the Illes Chefs! <--

Leave a comment