Chef Zavala in The National Culinary Review: Apricots

Blog, Press, Zavala

Chef Zavala in The National Culinary Review: Apricots

Blog, Press, Zavala

apricot-itemsApricots are a surprisingly underutilized ingredient in American cuisine, but they are in season right now and so delicious!

Chef Zavala’s use of apricots in many of our dishes at Teddy & The Bully Bar was profiled in The National Culinary Review in a spread for their July/August issue. Thanks for the press!

“For any dish to be memorable, it can’t be about just one flavor,” Zavala told the Review. Apricots are one of the unique ingredients that take his dishes for Teddy & The Bully Bar and sister restaurant LINCOLN to the next level, adding an unexpected flavor to a salad or poached fish dish. Grilled, smoked or pureed into a fruit gel, apricots are where it’s at! Add apricots to lemon and puree them, and you create a thick sauce that goes well with poached fish and a citrus olive oil.¬†Chef Zavala sometimes adds additional sweetness¬†with a simple syrup for carmelization and a honey-like burnt-sugar flavor, tosses them with maple syrup or smokes them in honey. YUM.

Shown above, our grilled apricot/melon salad has a fava bean puree base with cold watermelon and cucumber chunks. The grilled, roasted apricots add a surprising warm element.

Ice cream and apricots on a salad? It’s all about flavor layering. “We add apricots to our arugula and fennel salad with a classic mignonette sauce, then top the dish with pistachio ice cream,” Chef Zavala explained to the magazine. “As the ice cream melts with the mignonette sauce, it becomes a nice creamy dressing for the salad.”

Come in and try Chef Zavala’s unique and inspired small plates dishes today! See all of the delicious ingredients he’s put together for our summer menus here.