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I'm completely thrilled to be in the New York Times, in this terrific article written by the very talented Alice Feiring
[click image to see full article].
Aftelier Chef's Essences®
at Williams-Sonoma Nationwide & Online
I'm also so excited to announce the launch
of my Chef’s Essences® collection; produced in collaboration
with Williams-Sonoma, the essences are sold in select retail stores and available online (http://bit.ly/chefs-ws). I
developed them as a line of pure and natural essential oils, sourced from the finest growers in the world, selected specifically
for use by home cooks. As co-author of the cookbook, Aroma: The Magic of Essential Oils
in Food, I recognized that simply
adding a single drop of essential oil to just about any recipe or food -- everything
from soups and salads to ice cream, cakes, and cocktails -- infuses it with intense aromas and
flavors. Here are some highlights from the press announcement:
“We were delighted to be
able to partner with Mandy Aftel to bring these unique ingredients to our
customers,” stated Allyson Holt, Buyer for Williams-Sonoma’s food division. “There
is truly nothing else like it on the market. Not only are they incredibly fun
and easy to use, they also give the home chef some new inspiration in
developing unique flavors and aromas in their dishes. I know that our customers will be inspired to create even
more incredible flavors, using just one drop at a time.”
Already in use by a
number of prominent chefs and mixologists, these essences
allow cooks to heighten flavors of other ingredients, and to develop exciting
flavor combinations. Chef Daniel Patterson, my co-author on the Aroma cookbook, and founder of
the 2 Michelin-star restaurant Coi in
San Francisco said, "I
started working with Mandy Aftel over 10 years ago, and I have been continually
amazed at the quality of the oils she sources. I love using Aftelier Chef’s
Essences in my cooking because of the way they heighten the flavor of other
ingredients, and allow me to develop exciting flavor combinations. Try adding a
drop of black pepper to potato soup, or ginger to sautéed carrots, or spearmint
to lemonade."
Johnny Iuzzini is the pastry chef at
the 3 Michelin-star restaurant Jean
Georges in New York; he was named by the James Beard Foundation as Outstanding
Pastry Chef of the Year, and by Forbes.com as one of the 10 most influential
chefs in America. "What Mandy Aftel and Aftelier
Chef’s Essences bring to the table & kitchen,” says Iuzzini, “is pure
unadulterated powerful flavor and aroma. The flavors are so pure that they
truly heighten the experience of the food and bring out notes of ingredients
that normally would have gone unnoticed. I am especially in love with her sweet
basil and lemon essences. After I oven roast some strawberries, I toss with a
couple drops of sweet basil and serve with fresh whipped cream. I also love to
step up my lemon sorbet with a dash of her Asian lemon essence. You have never
tasted a more fragrant and refreshing lemon sorbet."
Mixologist Audrey
Saunders, owner of the acclaimed Pegu Club and a legend in the world of modern
mixology, is also a longtime fan: "I have been working with Mandy's Chef’s
Essences for the last number of years, and to say that they are ‘completely
stunning’ and ‘of the highest quality’ would be understatements. They truly capture the quinta essentia, the life force, that
lies within each botanical ingredient, and I've found that their mysterious
beauty adds a certain je ne sais quoi to my cocktail
work. A simple way to start is to
dip a toothpick into Mandy’s ginger essence and then spear a piece of candied
ginger onto it. The benefit is
twofold -- not only do you now have an edible garnish, but you'll also be
gently seduced by the soft, lingering waft of ginger aroma every time you pick
up the glass to sip."
Rose Levy Beranbaum is
the author of many classic baking cookbooks, including The Cake Bible, now in its 49th
printing and listed by the James Beard Foundation as one of the top 13 baking
books. "Aftelier Chef’s Essences are so exquisite,” says Beranbaum, “they
elevate baking to a new realm. I like to put a drop or two on a sugar cube, set
it near the frosted cake, cover the cake with a dome, and allow the cake to
absorb the heavenly aroma throughout.
For more information on
the Chef’s Essences line from Aftelier Perfumes, please contact Mandy Aftel,
Aftelier Perfumes at 510-841-2111, mandy@aftelier.com. To purchase the collection, visit your
nearby Williams-Sonoma store, or order online at (http://bit.ly/chefs-ws)
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Thank you for all of the ways that you make our business such a pleasure!
Mandy and Foster
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