Aftelier Chef’s Essences Collection at Williams-Sonoma

Perfumer and founder of Aftelier Perfumes, Mandy Aftel, is launching her Chef’s Essences® collection in collaboration with Williams-Sonoma. It’s a  a line of pure and natural essential oils, selected specifically for use by home cooks. “These unique aromatic oils simply work like magic,” says Aftel.

“All you need is one or two drops to flavor an entire recipe, and transform an everyday dish into something exciting and luxurious. Each bottle holds up to 150 uses, and adds an incredible depth of flavor and aroma – without adding additional calories or changing the texture of the dish. Working with my Chef’s Essences also allows you to add complexity and excitement, with unusual flavor combinations such as Black Pepper and Basil, or Ginger and Asian Lemon. They are incredibly versatile and can be added to any dish with delicious results.”

The Chef’s Essences® collection is launching with six essences, and plans to expand on the offerings in Fall 2012. The initial collection includes:

Sweet Basil: great with tomatoes, salads, sauces, soups, chicken, fish, seafood, and meat; add a drop to marinades and vinaigrettes. Johnny Iuzzini, the pastry chef at Jean Georges, uses it with oven roasted strawberries.

Black Pepper: a welcome addition to soups, sauces, clear broths (no flakes!), marinades, meat, chicken, salads, pastas, cocktails—almost anything.

Fresh Ginger: enlivens stir-fries, noodle salads, citrus, vinaigrettes, gingerbread, cookies, chocolate, fruit desserts, and whipped cream. For instance, chef Daniel Patterson recommends adding ginger essence to sautéed carrots.

Asian Lemon: a showstopper when added to vegetables, seafood, cocktails, tropical fruits, ice cream, and pound cake.

Spearmint: adds sweet mint notes to Thai recipes, and freshness to teas, dressings, and sauces; great with ice cream, cocktails, beverages, and noodle dishes.

Warm Nutmeg: perfect in cakes, puddings, and other desserts; also great in potato and vegetable dishes, stews, pasta sauces, poultry, and seafood.

The collection is available at Williams-Sonoma stores as well as online. Via press release

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4 Comments

  • Mandy Aftel: Thank you so much for putting this up Victoria!
    Mandy June 19, 2012 at 6:19pm Reply

    • Victoria: You’re welcome, Mandy! And congrats on your debut at W-S. June 20, 2012 at 3:45am Reply

  • Elin: These sound really delicious! The sweet basil one sounds like something I have long needed without knowing it. June 22, 2012 at 8:44pm Reply

    • Victoria: Sweet basil and ginger is what I would love the most out of this collection. I can just imagine how good sweet basil might be in strawberry sorbet or lemonade. Or in a salad dressing when you want something clear, but with an intense flavor. June 23, 2012 at 3:51pm Reply

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