We asked local chefs their favorite winter ingredients
Chef’s favorite things
Charbar Co.
“I love using grapefruit wherever I can because I can pick them locally.”
– Chef Tim Nelson
Poseidon
“Black Arkansas apples play a pivotal role in the winter season whether you’re making apple strudel, stuffed french toast or a warm spiced wassail.”
– Chef Alan Ford
Skull Creek Dockside
“I really like using blood oranges from Sicily. They have a sweet flavor that is perfect for salads, as well as paired with winter gamey meats such as duck and lamb. Because they have a high juice content, they are easy to use when making dressings or even when cooked into sauces.”
– Chef Alecia Angioletti
Signature Catering & Events
“Freshly ground nutmeg is my spice of choice for winter. It adds life to butternut squash bisque, it’s the perfect scent to warm pumpkin bread, and you can’t go wrong with a dash of freshly ground nutmeg on top of hot cocoa.”
– Chef Andy Borgmeier
WiseGuys
“Butternut squash is my favorite vegetable of all time. I use it roasted with honey or maple as a standalone side, a purée for pork, as a base for chicken curry or my favorite shrimp and champagne butternut bisque with roasted nuts; there are loads of applications.”
– Chef Craig de Villiers
One Hot Mama’s
“Cranberries. They have a bright color and nice tart acidity balanced by slight sweetness if simmered with sugar and can be used in so many applications like relish, preserves, chutney and craft cocktail garnishes.”
– Chef Orchid Paulmeier
Frankie Bones
“The height of blood orange season is the winter. I love the brightness and color they bring to a dish, and a fresh citrus pop is welcome in a season known for heavy foods.”
– Chef Matt Fedun
