From tomato to jalapeno, chefs at Centro, Django, Bistro Montage and Sbrocco know the value of jam far exceeds its traditional pairing with peanut butter and bread. —Emily Genco
Sbrocco: Jalapeno jam Executive Chef Aaron Holt, 30, plans to add a dish containing jam each time his menu changes seasonally. Currently he’s featur ing grilled blue prawns with chorizo- wine-herb sauce and homemade jalapeno jam for $13. To make the jam, diced jala peno peppers are cooked down for two to three hours in white wine, sugar and apple cider vinegar (one cup sugar for each 12 jalapenos) The jam adds sweet ness to counter the heat created by the Maras chili used in cooking the prawns. The jam variety on Holt plans to feature on his spring menu will be tomato bacon. Find it: Sbrocco, 208 Court Ave. Info: 282-3663, sbroccowine.com
