An early morning meeting of the minds over freshly brewed coffee…
Stories were told…laughs were shared…ideas were plentiful.
When Blue Smoke Salsa’s founder, Robin Hildebrand Hannigan, and West Virginia’s first James Beard Award finalist Chef Paul Smith sat down to discuss ideas for some new, small batch, gourmet recipes to add to the Blue Smoke lineup, it was a given that this collaboration would be exciting.
Over the next few days, we will be giving you a sneak preview of these exciting new flavor profiles before they make their official debut…you know, to kind of whet your appetite so to say.
Today, we announce the first of the three recipe collaborations with the Mountain State’s “celebrity chef” — Cherry Chipotle.
It’s smoky and spicy and has just the perfect touch of sweet for a flavor combination that borders on haunting. Prepare to have your mind — and taste buds — blown away.
And, don’t forget, we have two other flavors that are just as creative and exciting to announce soon.