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June 20, 2013: Meet Celebrity Chef Sharone Hakman
Join us at Mollie Stone’s Burlingame on Thursday, June 20, 2013, to meet Chef Sharone Hakman of Master Chef fame!
Sharone Hakman as always been the guy behind the grill, and now he’s the man behind the sauce. His goal? To redefine BBQ and elevate it with real body, developed flavor and sophistication.
In 2010, Sharone earned a spot on the FOX Network’s MasterChef - a reality cooking show which sought to find America’s most promising amateur chef - and stole the show when he crafted a BBQ sauce that judges declared his “secret weapon.”
He tested his creation, feeding BBQ sauce-smothered steak to 500 Marines at Camp Pendleton, and satisfying America’s road warriors with gourmet BBQ burgers during a truck stop challenge. When TV’s toughest food critics and chefs were blown away, Sharone knew it was time to share. Gordon Ramsay called Hak’s sauce the “best BBQ sauce ever made” and Oprah Winfrey recently hailed it as an “updated take on barbecue sauce” with “depth and complexity to burn.”
Mark your calendar to get Sharone’s tips and secrets to elevating your BBQ with his award-winning sauces:
12pm on Thursday, June 20, 2013
Mollie Stone’s Burlingame
1477 Chapin Avenue, Burlingame, CALearn more about Hak’s BBQ Sauce and get recipes here. We hope to see you on June 20!
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Amp up your BBQ with Hak’s BBQ Sauce (Recipes for Hak’s Ribs & Backyard Burger)
Master Chef Sharone Hakman’s line of gourmet BBQ sauces can add excitement to any dish from burgers to Brussels sprouts. They are fantastic for grilled meats, but they also shine as a marinade, with veggies or even in cocktails!
Whether you choose Chipotle Bourbon, Habanero Pineapple or Thai Chile Tamarind, each sauce is handcrafted to perfection with a complexity of layers and counterbalanced flavors. Try one of Hak’s recipes that follow, or substitute Hak’s BBQ Sauce next time you fire up the grill!
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Zola 100% Natural Coconut Water (plus a green smoothie recipe!)
Zola travels straight to the source to experience firsthand how world fruits are grown. Whether it’s climbing an acai tree in Brazil or cracking open a young green coconut in Thailand, Zola values being present in that process from the time the fruit is sourced until the moment it is passed along to you, ready to drink. Zola aims to provide you with fresh, nutritious, and delicious fruits of the world so that you can “Live Life to the Fullest.”
Zola 100% Natural Coconut Water is not only a tasty way to stay hydrated, but it is also an excellent source of natural energy, for it consists of five essential electrolytes: potassium, sodium, calcium, phosphorous and magnesium. In fact, there is more potassium in each can than one whole banana! This natural form of energy is what will keep you hydrated and keep your body firing on all cylinders pre-, during, and post-workout, or simply throughout your day as an alternative to caffeine.
One of our favorite methods of enjoying Zola Coconut Water is to incorporate it into a smoothie. Blogger Natalie Torres, of This Mommy Runs Blog, swears by a Zola-infused Green Smoothie recipe. Keep reading for the recipe!
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All About Black Beldi Olives
Dry-cured black olives of the Beldi variety are harvested late in the season at their fullest ripeness, developing a dense, rich, fruit flavor and dramatically dark color. They are sundried to perfection, and this dry cure creates the delicate, wrinkled, shiny skin with a meaty texture.
One of the best ways to serve Black Beldi olives is as a component to a grain salad. The deep flavors of the olive pair nicely with the subtlety of grains such as couscous or bulgur wheat. Additional ingredients such as orange segments, slivered almonds and feta cheese make a wonderfully refreshing side dish.
Keep reading for additional serving suggestions!
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All About Red Peppadew Peppers
The red peppadew is a sweet piquante pepper cured in a sweet and sour brine. The result is an adventurous combination of sweet, sharp, savory and spicy flavors. Peppadews are available in both mild and hot varieties, both of which have the crisp texture of the familiar hot pepper. However, the flavor profile is entirely different than a hot pepper and the seeds are always removed.
One of the best ways to serve peppadews is as a quick appetizer. Simply leave them whole and stuff them with goat or feta cheese. They are very versatile and will add a punch of flavor to many types of dishes, too:
- Egg entrees such as omelets, scrambled eggs or quiche
- Sandwiches or burgers
- Pizza
- Pasta
- Chicken or seafood entrees
- With potato or rice side dishes
These unique peppers have not been around for very long. Keep reading to learn how they were discovered!
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Welcome to Mollie’s Kitchen, a forum for anything and everything related to FOOD! We created this blog because we are passionate about what we do; Mollie Stone's team of experienced buyers and employees are enthusiastic to share their specialized knowledge. Artisan specialties, locally produced goods, special diets, organic products, recipes, new trends, behind the scenes information about our vendors…you'll find it all on Mollie's Kitchen.
