DC: Describe your Flash Sauce and why it became a fan favorite at the South Beach Food & Wine Festival.
ChefRLI: That was amazing! Dwyane was doing The Best Thing I Ever Ate at the SOBE Food & Wine Festival. A month before the event he wanted some wings, but I wanted to create a different type of sauce. I looked online at different recipes, mashed some things together and added my own influence. Because Dwayne’s nickname is Flash, I decided to name the sauce after him. Both he and his friends loved it and we decided to debut the sauce at the festival. It was a hit and during the event we ran out of the sauce. Every festival we’ve done since people have been requesting the Flash Sauce and wings. I started experimenting with the product by using the sauce in different recipes just to determine its true versatility. It is very, very versatile because it’s a butter-based sauce with Thai curry paste, honey, cilantro, fresh garlic and couple other things. You can actually use the sauce as a compound butter to finish steaks, put it under the skin of your turkey or chicken and roast it off which will give it a great unique flavor, and use it in vegetables or pasta.
We’ve partnered with former NBA All Star Ray Allen and his wife Shannon Allen. Once a month I fly back to Miami and host a dinner with the executive chef at Grown, their organic fast-food restaurant. At least two of the dishes that we present during that dinner has the Flash Sauce incorporated within the dish. That allows me to get it out to the masses, show the versatility of the sauce, and gain some traction with repeat customers.
DC: What would be a simple go to dish that you make for Dwyane and Gabriel when they want a hearty snack?
ChefRLI: It’s a little difficult to put them in the same box, because Dwyane can eat anything, but Gabrielle is gluten and dairy free. For Gabriel I’ve done vegan cheese straws, energy balls with dates, peanut butter and dairy free chocolate chips, curry deviled egg using vegan mayonnaise and of course the pumpkin spiced gluten and dairy free muffins.
DC: What’s next with Chef Richard Ingraham in the culinary world?
ChefRLI: Since we’re just getting into LA I’m looking to establish my footing here. I am looking forward to writing a
second book. I’ve been approached about doing some consultant work which might be something that wouldn’t require a lot of my time. Of course, I’m trying to get the Flash Sauce out on shelves and we’re now looking for manufacturers that will help with production. So, promoting the Flash Sauce, consulting, and working on another book is my current focus.
To learn more about recipes and to purchase Chef Richard Ingraham’s Flash Sauce visit https://www.shopchefrli.com/
Andrew Zimmern and Richard Ingraham