Condiments

The number one choice when you're in the mood for a Manhattan...or an Old Fashioned ...or even a Trinidad Sour.  Or just when you're in the mood...

Bliss.  Pure, unadulterated bliss.  Yes, we're talking about a butter, but the RLM Beurre de Baratte is a butter like no other.  Smooth, creamy and sweet with big chunks to salt.  It's a cheat code to melt into pasta, atop grilled proteins or in popcorn, but seriously, all you really need is a spoon.  

Pair it with a Jura Chardonnay (yeah, really!)

Martin Johnson, Cheesemonger 

Cornichons are baby gherkins with a crispy and soft texture. These traditional Indian gherkins are pickled in vinegar, herbs, and spices, including mustard seed, coriander seeds, and black pepper.

These gherkin pickles come in a 12.4-ounce resealable jar with a plastic basket, an innovative design which allows you to easily take out a pickle to enjoy without having to dig around in the brine to do so.

If you're looking for a reason to go nuts, this could be it.

Producer Description 

Homemade in New Orleans, Peychaud's Aromatic Cocktail Bitters are a must-have for the home bartender. Peychaud’s bitters pack a licorice flavored punch yet are lighter and sweeter than Angostura bitters.

Use Peychaud's bitters to make classic cocktail recipes such as the Sazerac and Vieux Carré. Add these aromatic bitters to an ice-cold glass of club soda for a low-alcohol drink that makes a great alternative to cocktails. You can even experiment with these bitters in baked dessert recipes. 

These slightly sweet bitters have notes of anise, cinnamon, nutmeg, and other spices. A key ingredient in a traditional Sazerac cocktail, try these flavorful bitters in a variety of mixed drink recipes.

Sweet cherry tomatoes are harvested at the height of summer then given the Armato treatment — semi-sundried and packed in olive oil, these bite-sized treats are bursting with flavor. A sweet, delicious addition to flatbreads, pizzas, and salads; a revelation.

The Producers

The Armato family has been involved in the olive trade and production of olive oil for multiple generations. It was over three decades ago in 1982 that we were first introduced to Aldo Armato — small in stature and modest in nature, but fiercely proud of his long family tradition of producing olive oil from the ancient Taggiasca groves planted in the hills above Alassio on the Ligurian coast.

Aldo and Laura’s legacy has been handed down to their daughter Alessandra and her husband Giordano Mazzariol. Together they have extended the use of their locally renowned olive oil into a series of products that are devastatingly delicious.