Today was the Culinary Showcase of IACP. Like any trade show, you have your big ass sponsors whose money subsidizes the whole shebang and get to fete the attendees, thus solidifying their market share, and you get little gems like…

Gourmet Sardinia: These products make my heart race. Imported by chef Elfisio Farris who wrote the cookbook Sweet Myrtle & Bitter Honey, these various bottles and jars contain the pure joy that is Sardinia.

Bitter honey, or miele amaro, will change your life. There is nothing like a shortbread or polenta cookie topped with fresh whipped ricotta and drizzled with this stuff. Then there’s grated bottarga, flakes of dried mullet roe. Oh I know, I had you at mullet, right? It’s amazing added to simple pasta alla olio along with a little salty cheese. The flavor? It’s a little bit fish sauce, a little bit tobiko, a LOT delicious. THey should call it umami flake.

When you eat Sardinian, drink responsibly–Vermentino. It’s my go to summer wine, more fruit than your average Pinot Grigio, but stil dry, light, crisp like a good little Italian white should be. There’s also Cannonau (an island stowaway that tastes like Grenache on holiday), look for brands Argiolas and Sella & Mosca.

Above: The best thing that ever happened to bartenders. Perfect Puree is a wonderful crutch for creating a cocktail with true fruit flavor that’s not too sweet nor too fruity. My new favorite is tamarind–choice when aded by the teaspoon to a margarita. There’s also blood orange, cherry (WA! Bing!), and a pretty mean mango, the flavor that was responsible for over half of my bar customers when I worked for Wolfie’s (well, more Wolfie’s, er, colorful wife) Pan Asian foray back in the day. You can order from their website direct. I suggest divvying up one of their 30oz jars into an ice cube tray, so there’s no waste.

1 1/2 ounces Sauza tequila
3/4 red pepper Perfect Puree
a huge squeeze of lime
a few dashes tobasco

What’s it called? You know how I hate naming things…a Capsicum? Hey I calls ‘em likes I sees ‘em.