Culinary Director Wes Martin invited us into his backyard this summer to show us how he makes a simple, versatile sauce for dressing grilled meats, poultry or fish while also utilizing late summer herbs. It’s basically a chimichurri— with capers, and anchovies providing a robust, savory backbone. The almonds and rosemary are an unexpected pair, combining the nutty, rich flavors of the almonds with the bright, herbaceous notes of the rosemary. We loved it on a perfectly tender grilled pork loin,
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Culinary Director Wes Martin invited us into his backyard this summer to show us how he makes a simple, versatile sauce for dressing grilled meats, poultry or fish while also utilizing late summer herbs. It’s basically a chimichurri— with capers, and anchovies providing a robust, savory backbone. The almonds and rosemary are an unexpected pair, combining the nutty, rich flavors of the almonds with the bright, herbaceous notes of the rosemary. We loved it on a perfectly tender grilled pork loin,
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