Why We Do What We Do: Teen On The Spectrum Finds Culinary Success
Editor’s Note: After reading this article, I googled to find out more about Julen’s products and found his website. Check out: http://julensausomesauce.com/ Be sure to read his “Ausome Story” No question that the therapists and special educators in his life were instrumental in his success!
[Source: Disability Scoop]
Julen Ucar carefully measures the ingredients for his special “Non-verbal Herbal” marinade in the cozy confines of the Ways & Means Oyster House at Pacific City. The sauce, with just the right proportions of extra virgin olive oil, two kinds of vinegar, basil and other spices, has become a popular complement to the restaurant’s steak, fingerling potatoes and spinach dish.
After finishing the first sauce, he starts combining soy sauce, ketchup, brown sugar and enough red chili flakes to give it a little zing. At the restaurant, the sauce, called “Off the Charts,” is paired with an in-house aioli to flavor a tricolor cauliflower entree.
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