Ask a Chef: Timothy Hollingsworth, What are Your Favorite Flavor Combinations?

Timothy Hollingsworth
This year’s JBF Rising Star Award winner, Timothy Hollingsworth of the French Laundry, gives us some great seasonal ingredient match-ups to make the most of late summer’s incredible bounty.

1.  Eggplant, Mint, and Tamarind
“The sweetness of the tamarind complements the earthy flavor of the eggplant, and both are balanced by the freshness of the mint. At the French Laundry we like to apply this flavor combination to sautéed big fin squid from Japan. At home any light seafood dish would carry the flavors well.”

2.  Tomato, Squash, Olives, and Basil
“This combination is the epitome of late summer, when the garden is producing amazing squash, tomatoes, and basil. At the restaurant I like to confit the tomatoes, brunoise the squash, olives, and basil, and serve it all over a piece of olive oil-poached cod.”

3.  Grilled Bread with

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Ask a Chef: Holly Smith, What are Your Favorite Flavor Combinations?

Holly Smith Holly Smith, who won the JBF medal for Best Chef: Northwest in 2008, tells us her favorite flavor combinations.

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Ask a Chef: Gina DePalma

Gina DePalma JBF Award–winning pastry chef Gina DePalma certainly has a way with flavor, be it bold or subtle. We asked her for the best combinations—check them out here.

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The Bookshelf: The Flavor Bible

The Flavor Bible Karen Page and Andrew Dornenburg, authors of the JBF Award–winning cookbook, The Flavor Bible, give us some exciting flavor combinations and tell us why they work. Bacon and chocolate Why it works: The balance of tastes. Bacon provides the saltiness and the crunch, while chocolate adds a bittersweet quality and creaminess. Blueberries and mushrooms Why it works: Tradition. You can almost imagine the Italians as they foraged for blueberries and mushrooms, deciding that “if they grow together, they go together” before tossing them both into risotto. Vanilla with shellfish Why it works: It brings out sweet undertones. Vanilla enhances the savory-sweetness of lobster, scallops, and other shellfish. Miso and steak Why it works: Umami. Umami, the fifth taste, is

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