“My Executive Chef (Dan Salivar) is a total rock star. He has been my right-hand man for over two years and has been the engine behind the growth of our entire food concept at Picnik. We often work together like the ‘head’ and the ‘hands’ on the culinary development of the restaurant. Since food is my biggest passion, my main job is establishing the menu and defining what I’d like to serve to our guests. Dan then takes those ideas and helps create our recipes and comes up with the best strategy to execute these dishes for our customers. It’s a perfect working relationship and we’ve been able to accomplish a lot together. He’s truly a wonderful human and has been highly influential to the ongoing satisfaction of our guests.
For the last two years, we have served Thanksgiving sides for our customers so they don’t have to cook for themselves. Being Paleo or gluten-free is hard enough, but Thanksgiving can be a real challenge for people. Dan made this recipe for us two years ago, and we’ve used it ever since. It’s tangy and zesty with just the right amount of sweetness.” — Naomi Seifter of Austin’s Picnik
- 24oz fresh cranberries (2 bags)
- 1/2 cup orange segments (remove all skin and pith: orange supremes)
- 1 1/2 cup fresh squeezed orange juice
- 1 cinnamon stick
- 1/2 cup maple syrup (if restricting sugar or prefer a tart sauce, use 1/4 cup)
- Combine all ingredients on the stovetop over high heat. When you begin hearing cranberries pop, turn heat to low-medium. Reduce sauce by 1/2 until thickened.
- Remove from heat and remove the cinnamon stick. Using a hand blender or food processor, gently pulse cranberry sauce until desired texture is achieved.
- Transfer to container and store in the fridge until ready to serve.
- Upon serving, top with orange zest.