Business and Operations
Sales of Sortilège Maple Whisky Sauce made by Vancouver chef support the BC Hospitality Foundation
November 5, 2021 By Bakers Journal
Vancouver – The BC Hospitality Foundation will receive proceeds from sales of a new gourmet sauce created by Vancouver-area chef Ann Kirsebom using Sortilège Maple Whisky donated by Station 22 for the project.
The foundation will receive $2 per bottle of Sortilège Maple Whisky Sauce sold both online and in local retail shops.
Chef Ann’s Sortilège Maple Whisky Sauce will arrive in local marketplaces just in time for the upcoming holiday season. The condiment combines premium Sortilège Whisky with several spices, citrus, tomatoes, vinegar, and sugar. According to a news release, it is an excellent accompaniment for everything needed when barbecuing, grilling, marinating and stir-frying. It will retail for $10 a bottle.
BCHF executive director Dana Harris said, “The BCHF is grateful to both Chef Ann and Sortilège for their generosity. Our charity is based on the idea that we in the hospitality industry work together to help our own, and programs like this one, while supporting our organization, also help get amazing products from our local food and beverage folks into the hands of local consumers, so it’s a win-win.”
A portion of the funds raised by Chef Ann’s sauce will be allocated to scholarships that will be awarded to local individuals furthering their education in the culinary field.
The sauce may be purchased through the following channels:
Direct from Chef Ann or by calling 604-946-5463
Must be ordered by the case
Two case minimum
Delivery fees may apply
Langley – Well Seasoned (online sales across B.C.) – https://wellseasoned.ca/
Vancouver – The Nooks – Kitsilano Location 1929 W. 4th Ave. https://thenooks.ca/
Check back regularly to see a list of who is carrying it.
Chef Ann’s Sortilège Maple Whisky Sauce Donation to BCHF
By the case – 12 x 375 ml glass bottles
Vegan, fat-free and all natural
Four-litre food-service jugs available for restaurants as well
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