Courtesy Matt Glazer, general manager, Deetjen’s Big Sur Inn
It takes a while for Matt Glazer to pause long enough to compose his recipe. So it goes for the general manager of a storied property experiencing a rebirth—one minute he’s delivering signature Benedicts to a three top of diners, ecstatic breakfast service has returned, next he’s fielding a printer delivery, then he’s directing guests to check-in and free coffee.
But once he finds a moment, the recipe flows like the Little Sur after a rain. He scribbles it with a Sharpie on a piece of cardboard in less than two minutes. It’s a reminder that even as he lives several lives—dad (“That’s definitely first on the list,” he says), community servant (“Lots of boards!”) and general manager of Deetjen’s Big Sur Inn (“Hospitality management isn’t as sexy as cheffing, but it’s my passion”)—he’s still a chef who loves playing with fire.
“Barbecue sauce recipes are a very intimate thing,” Glazer says. “I’m totally willing to talk about methods and general proportion and use the term ‘two tablespoons of spice blend,’ but that’s as much as you get.” Fortunately, as Edible stayed after him, he relented with the details of the blend. —Mark C. Anderson
1 pint ketchup
2 ounces brown sugar
1 ounce apple cider vinegar
2 ounces spice blend*
*Blend paprika, smoked paprika, mustard powder, garlic powder, onion powder, cayenne, chili powder, dried thyme and smoked salt.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
