Executive Chef Demetrio Zavala has been coming up with some amazing dishes this summer featuring the finest our local producers, suppliers and farms have to offer. His addition of savory jams – similar to the sweet ones you use on your breakfast biscuit – was recently profiled in the Washington Post’s article, Jam With Dinner.
The smoked carrot jam made with gooseberries or seasonal tomato jam gives our Summer Salad (pictured above) an extra kick. The salad currently features thinly shaved zucchini and carrots with a light lemon and vanilla dressing. “The jam’s consistency is reminiscent of apple butter,” says the Post.
Thanks for the press!
“The jams are an enhancement, a flavoring element,” chef Zavala says. “They’re not added for color or just put there to look pretty. They actually make the dish.”
At Teddy & The Bully Bar, our seasonal menus feature quality, locality and simplicity. We pay attention to our local producers, bringing you the freshest fare available and representing President Roosevelt’s belief to …
“do what you can, with what you have, where you are.”