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Some Like It Hot

Food & Drink

Spicy Summer Delights

Blandness be gone! We think hot sauce adds a little spice to any dish, and a recent study from the NDP Group shows that the country concurs: 56% of U.S. households use the condiment. When you’re away from home, however, Thompson Hotels has you covered. At our hotels, creative chefs mix up their own batches of hot sauce for exciting summer recipes, both sweet and savory. Below, they offer their secrets for the condiment, an inspired marinade, and a zinger of a cocktail. Sample their goods, then return from vacation with some culinary tricks.

Chef Mark Caskanette, at the Thompson Diner at Thompson Toronto, reminds us that hot sauce isn’t just for an appetizer or main course. For dessert, he says, “drizzle a fruit-based hot sauce on ice cream or sprinkle chili flakes or powder on top.” Creamy and luscious—with a kick.

Chef Abisai Sanchez, Manta by Enrique Olvera, The Cape

Roasted  Habanero  Hot  Sauce  
1  ½  pounds  roasted  habanero  chili
½  cup  soy  sauce
½  cup  lime  juice
½  cup  sesame  oil
Salt  to  taste

Clean the habanero chili and roast it directly over fire. Blend it with the rest of the ingredients and serve over grilled seafood with lime.


Chef  Edder  Cisneros,  Cinco,  Thompson  Playa  del Carmen

Black  Habanero  Sauce
Charred  Habanero
Onion
Garlic
Bitter Orange
White Vinegar
Salt
Cumin

Blend  together. Make a charred habanero vinaigrette for salads or combine  habanero  with  tamarind  and  honey  for  a  marinade  on  ribs,  salmon  or  chicken skewers.  Enjoy!


Chef Derek Simcik, Scout PNW, Thompson Seattle

Scotch Bonnet Hot Sauce (for a touch of sweetness)
2 lbs diced, grilled pineapple
1 c apple cider vinegar
1/2 c pineapple juice
1 tbsp kosher salt
6 oz scotch bonnets, charred on a grill or in a broiler
1/3 c sugar

Bring all ingredients to a boil and simmer for about 35 minutes. Blend until smooth. Seal and refrigerate until ready for use.


Chef Mark Caskenette, Thompson Diner, Thompson Toronto

Sambal Oelek Bloody Mary
1.5 oz Grey Goose Vodka
Six dashes of Worcestershire
Three dashes of Hot Sauce
Tomato Juice

Rim Collins glass with kosher salt, fill glass with ice and add ingredients. Stir until mixed and garnish with salt and pepper, lemon wedge and celery stick.


Chef Nathan Duensing, Marsh House, Thompson Nashville

El Yucateco Habanero Marinade (for grilled mahi, shrimp, or summer vegetables)

1 c olive oil
2 limes, juiced
2 lemons, juiced
1 orange, juiced
2 oz green onion
2 oz basil
2 oz mint
3 oz cilantro
3 oz parsley
4 ears of garlic
3 T El Yucateco Habanero sauce (more if you would like it spicier)
4 T Salt

Place all ingredients in a blender and mix until completely pureed. Marinade spatchcock chicken, chicken breast or thighs, Mahi, shrimp or vegetables for several hours and then grill.

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