{"id":1974,"date":"2011-01-20T12:11:42","date_gmt":"2011-01-20T19:11:42","guid":{"rendered":"https:\/\/www.saucydipper.com\/?p=1974"},"modified":"2023-09-10T16:08:27","modified_gmt":"2023-09-10T23:08:27","slug":"trends-in-sauce","status":"publish","type":"post","link":"https:\/\/www.saucydipper.com\/1974\/trends-in-sauce\/","title":{"rendered":"Trends in Sauce – What to Expect in 2011"},"content":{"rendered":"
The mother sauces may have made their debut in the early 1800s, but it’s going to take more than 200 years for sauce to go out of style. In today’s final post in my series of posts on sauce, I talk to the chefs about today’s trends in sauce.<\/p>\n
Is fusion food in or out? How many sauce ingredients is too many? Are sauces that take 12 hours to make worth it?<\/em><\/p>\n You’re about to find out.<\/p>\n Chef Amy Vitale\u00a0of\u00a0TABLES<\/a><\/strong>, an adorable Denver restaurant that serves fresh American dishes, said, “I feel we may see many going back to sauces a la minute; bringing things back to the basics.”<\/p>\n Others agree, including Chef Matt Selby <\/strong>of Denver\u2019s Vesta Dipping Grill<\/a><\/strong>, Chef Billy Parisi<\/a>, <\/strong>a culinary spokesperson for Lowes Foods and Heinen\u2019s Grocery Stores as well as the in-house chef and culinary face to Sears Holdings Corporations, and Chef Dennis K. Littley<\/strong>, <\/strong>the chef at Mount Saint Joseph Academy in Flourtown, Pennsylvania, and blogger at <\/strong>More than a Mount Full<\/strong><\/a>.<\/p>\n “I enjoy sauces with three to four ingredients,” said Chef Littley<\/strong>. “Like the\u00a0Italian simplistic approach…fish, olive oil, salt and pepper. It’s nice to have an adventure, but get\u00a0creative\u00a0based on the ingredients you have, not just by adding to embellish.”<\/p>\nKeep it simple, saucy<\/span><\/h2>\n