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Rub’a dub dub, 3 shrubs in a tub…

No, no, no! We’re talking about salad dressing!

So what comes to those crafty minds when you think of garlic, basil, and oregano, thyme, and rosemary?

For me, it’s Italian food and oil and vinegar salad dressings.

Which is why we make garlic, basil, and oregano/thyme/rosemary shrubs!

But get this you Cuencan adventurers – we also offer these flavors unsweetened – just pure naturally fermented vinegar infused with the abundance of Ecuador!

So what’s that mean for you in the kitchen laboratory?

You can now adjust the sweetness of anything you create by using just the right amount of sweet-and-tart shrubs combined with our unsweetened infused vinegars!

Okay, like this lads and lasses:

Andean Blackberry Shrub Vinaigrette

2 tbsp. Bonobo Bob’s Mora Shrub
3 tbsp. Extra virgin olive oil
2 tsp. Bonobo Bob’s Garlic Shrub
1tsp. Bonobo Bob’s unsweetened Basil Infused Vinegar
1tsp. Bonobo Bob’s unsweetened Oregano/Thyme/Rosemary Infused Vinegar
½ tsp. Dijon mustard
Pinch of salt
Pinch of black pepper

Wisk, serve, and enjoy!

Order from Gourmetcito.com (098.716.5474), or pick up your shrub at Ambrosia on Simon Bolivar.

Bob Kezer
Bonobo Bob’s: Tribu de Amor (formerly Sharon’s Alaskan Style)
www.bonobobobs.com
097-952-3937

Name: Bob Kezer
Email: bobkezer@yahoo.com