Good Taste: Firenectar is a chef’s secret weapon

Good Taste tells you where to stick your fork in the Bay. This week, I’m putting Firenectar on everything. Chef Emari Stevens sent me a bottle of his new hot honey the other day. It’s called Firenectar, and it’s disappearing quickly in my kitchen because it has paired well with everything I’ve put it on, including fall fruit, yogurt, and fresh mozzarella cheese. The best experiment so far: using Firenectar instead of sugar in a rice vinegar solution added to the freshly-cooked sushi rice that had plans to be rolled up with a can of tuna mixed with Japanese Kewpie mayo. Firenectar’s blend of California wildflower honey, Champagne vinegar, aged black garlic, and spicy-fruity Peruvian aji charapita peppers results in the versatile condiment. Stevens adds Firenectar to chicken wings at Tony’s Pizza Napoletana “My friends are gonna make fun of me, but I’ve always been a bougie guy,” Stevens laughs over a plate of Firenectar-dipped chicken wings at Tony’s Pizza Napoletana in Nort