Kirk Holmes of the Canoe Club demonstrates a chipotle aiioli that'll knock your socks off. Make it as hot as you like, with or without the seeds of the chipotle pepper, kick in some anchovies and fresh citrus juice and you have just about the best sauce ever for Maine Shrimp Fritters.
Kirk Holmes is the Executive Chef at the Canoe Club in Hanover, NH. A New England Culinary Institute graduate, he previously served as Executive Chef at Café Buon Gustaio in Hanover, and prior to that, was a key member of the Culinary Team at the Barona Valley Ranch Resort in San Diego, California. Kirk’s bias to fresh, local farm products has deep roots. He grew up on an active dairy farm, tending the herd and the family vegetable garden. We feel fortunate to have such a talented, experienced leader at the helm.
Make this aioli a day in advance to allow the chipotle pepper to reach full flavor.
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