Osburn Acres Osburn Acres Mint Jelly
$9.00
Osburn Acres Osburn Acres Pink Grapefruit Habanero Jelly
$9.00
Marble and Steel Craft Chocolates 9 Piece Bonbon Gift Box
Experience an assortment of hand crafted Marble & Steel bonbons in one of their signature 9 piece gift boxes. Their chocolates are made fresh without preservatives, and are best enjoyed within 14 days of purchase. Chocolate boxes are best stored in a cool dry place away from direct sunlight.
$30.00
Marble and Steel Craft Chocolates 6 Piece Bonbon Gift Box
Experience an assortment of hand crafted Marble & Steel bonbons in one of their signature 6 piece gift boxes. Their chocolates are made fresh without preservatives, and are best enjoyed within 14 days of purchase. Chocolate boxes are best stored in a cool dry place away from direct sunlight.
$20.00
Everling Coastal Farm Cherry Dark Balsamic Vinegar
Wow, it is rich, tart and dense and if you love cherries, you will love this Balsamic. It is amazing when added to cheeses and salads and works beautifully as a glaze for duck, turkey, pork and lamb. It is particularly yummy when used with Feta, Goat, Blue or on warm Brie cheeses. We love it when paired with Everling Coastal Farm's Chocolate Dark Balsamic on desserts or fruit salads.
$22.00
Everling Coastal Farm Balsamic Vinegar Gift Box (3-Pack)
Introducing the Balsamic Vinegar Gift Box! Featuring Champagne White Balsamic Vinegar, Fig Dark Balsamic Vinegar and Lemon Cucumber White Balsamic Vinegar. Champagne White Balsamic Vinegar: The perfect pairing of champagne flavoring added to their aged White Balsamic Vinegar providing a clean, tart and crisp flavored vinegar blends the traditional French with Italian flavors of the Mediterranean. This balsamic is excellent for use in vinaigrettes, particularly when paired with Pecan or Sunflower oils, mix vinegar with a teaspoon of Dijon mustard and either oil, salt and pepper for a sweet, balanced dressing for salads of mixed greens, grilled peaches, strawberries and luscious cheeses. You will be the star of your kitchen when you use these beautiful vinegars. Fig Dark Balsamic Vinegar: Fig trees, heavy with fruit are the signature of mid-summer in the Mediterranean. Sunny ripe figs, sweet and fruity that provide a sweetness to the tangy caramel profile of their dark balsamic vinegar. Delicious when paired with sweet or savory dishes, fruit, meats, cheeses. This balsamic is fantastic on a charcuterie board for dipping and is wonderful when drizzled on roasted Brussell sprouts roasted in their Pecan Oil! Lemon Cucumber White Balsamic Vinegar: their most popular Balsamic! A well-balanced white balsamic, with the flavors and aromas of fresh lemon zest and crisp refreshing and grassy cucumber. Great flavor combination which adds freshness, sweetness and tang to any dish from steamed or braised greens to grilled tuna, salmon or chicken…. wonderful on a salad of chopped cucumbers, red onion and cherry tomatoes- add chick peas and feta for a real taste treat! It’s also refreshing when added to your water bottle or sparkling water.
$52.00
Everling Coastal Farm Chocolate Dark Balsamic Vinegar
If you love chocolate, then this balsamic is for you! It is exceptional over desserts, in fruit salads over apples, bananas and strawberries as well as drizzled or brushed over steak or pork after grilling. Apple pie or pound cake a-la-mode with vanilla ice cream and Chocolate Dark Balsamic drizzled over is extraordinary.
$22.00
Everling Coastal Farm Champagne White Balsamic Vinegar
The perfect pairing of champagne flavoring added to Everling Coastal's aged White Balsamic Vinegar providing a clean, tart and crisp flavored vinegar blends the traditional French with Italian flavors of the Mediterranean. This balsamic is excellent for use in vinaigrettes, particularly when paired with Everling Coastal Farm's Pecan or Sunflower oils, mix vinegar with a teaspoon of Dijon mustard and either oil, salt and pepper for a sweet, balanced dressing for salads of mixed greens, grilled peaches, strawberries and luscious cheeses. You will be the star of your kitchen when you use these beautiful vinegars.
$22.00
Cat Cora's Classics with a Twist & Subscription to The Local Palate Magazine
Relive the magic of Jackson, Mississippi's first-ever Food and Wine festival, hosted by Chef Cat Cora, with this special offer! Receive a copy of Cat Cora's Classics With a Twist: Fresh Takes on Favorite Dishes and a 1-year Subscription to The Local Palate Magazine for an exclusive price of $49.50.
$55.00$49.50
Marketplace Books Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes
Author: Cat Cora, Ann Kruegar SpivackOn the wildly popular show Iron Chef America, Cat Cora uses her instincts to transform random ingredients into exciting creations on a moment's notice. In this book, she turns her eye to some of our most popular dishes to make them faster, fresher, and lighter. These are the swift meals that Cat relies on when she comes home from work to cook for her own family: Greek-Style Nachos, Grilled Chili-Lime Flank Steak Soft Tacos, Crispy Baked Fish Stix with Mustard Dipping Sauce, Quick Chicken Curry with Peas, and Sour-Cherry-Filled Chocolate Cupcakes. In dishes like Baked "Fried" Calamari with Marinara Dipping Sauce and Tex-Mex Tuna Casserole, Cat puts a new spin on old favorites. She updates others, tossing chipotle-spiced croutons into a Caesar salad, or replacing the usual beef in stroganoff with chicken and adding fresh tarragon. Each recipe illustrates Cat's motto: just because a dish is a classic doesn't mean it can't be improved upon.About the AuthorCAT CORA made television history when she became the first female Iron Chefon the Food Network in 2005. In 2006 she received the Teacher of the Year Awardfrom Bon Appétit and was named executive chef of the magazine. She is thepresident and founder of Chefs for Humanity, which raises funds for emergency- andhunger-related causes. The mother of four boys, she is the author of Cookingfrom the Hip, and she recently launched the restaurants CCQ at Macy's in CostaMesa, California, and Kouzzina at Walt Disney World.
$30.00
Matchbox City Prints Atlanta Matchbox Framed Print
Make a statement in any room with this framed poster featuring iconic bars and restaurants in Atlanta, Georgia. Printed on high-quality paper, with a partly glossy, partly matte finish. Printed and assembled in the USA.
$125.00
Matchbox City Prints Charleston Matchbox Framed Print
Make a statement in any room with this framed poster featuring iconic bars and restaurants in Charleston, South Carolina. Printed on high-quality paper, with a partly glossy, partly matte finish. Printed and assembled in the USA.
$125.00
Marketplace Books Soul: A Chef's Culinary Evolution in 150 Recipes
Author: Todd RichardsAmazon's Best Cookbooks of 2018 Publishers Weekly Best Books of 2018 Food52 Favorite Cookbooks of 2018 The Atlantic Best Cookbooks of 2018 Grub Street (New York Magazine) Best Cookbooks of 2018 James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. About the AuthorTodd Richards is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard nominations for Best Chef in the Southeast, was an Iron Chef competitor, and was named one of "Four New Chefs to Watch" by Esquire magazine. He is the owner/chef of Richards' Southern Fried at Krog Street Market in Atlanta.
$38.00
Marketplace Books The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy
Author: Ryan BoudreauxTake a bite out of the Big Easy with this Cajun cookbookJust like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.What sets this cookbook apart: 50 iconic recipes-Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes-A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks-Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.About the AuthorBoudreaux, Ryan: - RYAN BOUDREAUX was born in Lafayette, Louisiana, and raised in Algiers on the West Bank of New Orleans. He has more than 36 years of professional culinary experience in and around the New Orleans area. Ryan lives with his wife, Monique, their 3 dogs, and 12 egg-laying hens in Carriere, Mississippi.
$18.00
Marketplace Books The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South
Author: Robert F. MossIn recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call "fine dining" flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title "chef," as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.About the AuthorROBERT F. MOSS is a writer and independent scholar based in Charleston, South Carolina. He is the author of Southern Spirits: Four Hundred Years of Drinking in the American South and Barbecue: The History of an American Institution. He is currently the contributing barbecue editor for Southern Living and the southern food correspondent for Serious Eats.
$30.00
Marketplace Books Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets
Author: Nathaniel Burton, Rudy LombardBefore there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.About the AuthorBurton, Nathaniel: - Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter.Lombard, Rudy: - Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook.Chase, Leah: - Known as the "Queen of Creole Cuisine," Leah Chase is a New Orleans chef, author, and television personality. Chase has been the recipient of a multitude of awards and honors, including a lifetime achievement award from the Southern Foodways Alliance in 2000 and the James Beard Lifetime Achievement in 2016 for her lifetime's body of work that has had a positive and the long lasting impact on the way people ate, cooked and thought about food in New Orleans.
$21.00
Marketplace Books The Kentucky Bourbon Cookbook
Author: Albert W. a. SchmidAbout the AuthorAlbert Schmid has worked as an executive chef and currently teaches at Sullivan University's National Center for Hospitality Studies. He lives in Louisville, Kentucky and is the author of The Hospitality Manager's Guide to Wines, Beers and Spirits, which is now in its second edition.
$32.00
Marketplace Books Secrets of the Southern Table: A Food Lover's Tour of the Global South
Author: Virginia WillisRecipes and stories of the modern South In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South--a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.About the AuthorVIRGINIA WILLIS is a French-trained chef. She is the author of the James Beard Award-winning Lighten Up, Y'all. She's a contributing editor for Southern Living and writes for national publications.
$38.00
Marketplace Books The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
Author: Adrian MillerAn NAACP Image Award Finalist for Outstanding Literary Work--Non FictionJames Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, He never ate that souffle, but it never fell until the minute he died. A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's onions done in the Brazilian way for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story. About the AuthorMiller, Adrian: - Adrian Miller--author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, which won a James Beard Foundation book award--worked as a special assistant to President Bill Clinton. He is a certified Kansas City Barbecue Society judge and former Southern Foodways Alliance board member. He lives in Denver, Colorado.
$24.00
DaySol Coffee Lab Wanderlust Cold Brew Cans (6-Pack)
Daysol Coffee brings you the most refreshing and delicious cold coffee experience yet! Created using their handcrafted Wanderlust Blend, this coffee was brewed hot and instantly chilled locking in the flavors and aroma that make this blend so unique and special. Whether you’re running late to a Monday meeting or relaxing on the porch with friends, you can sip assured that Daysol has your caffeine needs covered with a canned coffee that will exceed your expectations.
$27.00
Billie's Pecans Billie's Original Duo
Experience the timeless flavors of Billie's most famous treats with Billie's Original Duo. Delight in a 1 lb. assortment that includes the classic Cinnamon Spiced Pecans paired with Billie's savory Toasted Pecans. It's a perfect combination of sweet and savory that can be enjoyed anytime.
$53.00
Billie's Pecans Signature Assortment
$80.00
Murhelvic Woodworks Pecan Wood Charcuterie Board no.32 - 7x25
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$195.00
Murhelvic Woodworks Pecan Wood Cutting Board no.31 - 8x22
This handmade live-edge cutting and charcuterie board is made of wood from felled Southern pecan trees that maker, Murry Thompson's, recovered from his family farm after a South Carolina tropical storm. After recovery, the wood was stored for several years to allow the spalting process to produce the intricate lines and vibrant colors that you see in the board. Each Murhelvic Woodworks board is reversible with grooves cut in the cutting board side to reduce mess and is finished with at least 6 layers of food-safe coating for preservation.
$135.00
