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  • Sweet and Spicy Snack Mix Assortment

    Feridies Sweet and Spicy Snack Mix Assortment

    5 O’Clock Crunch  A favorite among many, Feridies 5 O’Clock Crunch gets eaten quickly every time it's served. This delicious honey cheddar mix contains honey-roasted peanuts, cheddar cheese crackers, chili-lemon corn sticks, honey roasted sesame sticks, honey mustard pretzel sticks, and salted corn chips with flax seeds.  Happy Hour Heat  Sit back, relax and enjoy this mix of hot and spicy Virginia Peanuts, roasted pepper sesame sticks, cheddar cheese crackers, and honey-roasted Virginia Peanuts.  Campfire Crunch  This Feridies mix includes hickory-smoked Virginia peanuts, Hickory smoked almonds, honey-roasted Virginia peanuts, honey-roasted cashews, and sesame wheat sticks.  Rt. 58 Trail Mix  This Feridies fruit and nut mix includes extra-large salted Virginia peanuts, sweet almonds, crunchy pepitas, succulent raisins, sweet dried cranberries and bright fruity papaya

  • Pumpkin Spice Infused Raw Honey

    Edisto Gold Honey Pumpkin Spice Infused Raw Honey

    Edisto Gold Honey celebrates the fall season with pumpkin spice flavored honey. Each jar is harvested straight from hives on the shores the Lowcountry of the Edisto River. Available in 8-ounce jar. Ingredients: raw honey and organic pumpkin spice. Put on biscuits, put it in coffee, or eat it by the spoonful. Do not feed honey products to infants under 1 year of age.

  • Buffalo Ranch

    Ella's Popcorn Buffalo Ranch

    A secret blend of cool ranch spices intertwined with spicy buffalo makes this selection by Ella's a go to choice for any watch party, game day, or celebration.

  • The Local Palate Magazine | Winter 2023

    The Local Palate Magazine | Winter 2023

    A tradition I’ll be borrowing for a big holiday meal is dueling turkeys. Chef Steven Satterfield of Miller Union in Atlanta goes head-to-head with his brother-in-law to prepare two turkeys for their crowd of nearly 20 each Thanksgiving. One smoked, one deep fried—both brilliant since they’re done outdoors, leaving the oven free for everything else. Speaking of big meals, I loved learning about writer and cookbook author Yvette Jemison’s annual tamalada gathering. She breaks down the process for us in “Assembling Tradition.” And because it’s the holidays, there’s bound to be leftovers. I talked to Joe Kindred, of his eponymous restaurant in Davidson, North Carolina, about a scrumptious way to put leftover turkey to work in a sugo that goes over gnocchi. And for just general winter coziness, there’s a fantastic shiitake mushroom spoonbread recipe from chef William Dissen’s new cookbook.   There are endless ways to fill your plate inside this winter issue—here’s hoping it adds plenty of good cheer to your holiday table. 

  • The Local Palate Magazine Insider's Guide to Charleston 2023

    The Local Palate Magazine | Charleston Insider's Guide 2023

    "In our annual magazine dedicated to Charleston food, drink, and fun, we’ve organized our restaurant listings alphabetically into New and Noteworthy and Tried and True, so you can see what’s opened in roughly the last year or seek out an established spot you haven’t tried before. We’ve also decided to bring the magazine formerly known as Tableaux fully under the Local Palate umbrella as our first city guide issue that will give you insider’s recommendations for what to eat, drink, and do in Charleston’s many neighborhoods." Emily Havener - Managing Editor of The Local Palate Magazine

  • The Local Palate Magazine | Winter 2022-23

    The Local Palate Magazine | Winter 2022-23

    "This is one of our favorite cooking seasons at The Local Palate. Cassoulet, that hearty, rustic dish, shows up two different ways. There are dishes to celebrate Kwanzaa, as well as a very personal history of the holiday from the 'chefarmer' Matthew Raiford in 'Why We Gather'." Erin Byers Murray - Editor in Chief

  • Watermelon Hot Sauce

    Still There Shine Sauce Watermelon Hot Sauce

    Fresh North Carolina watermelon is pureed with aged scorpion peppers, fresh onion, garlic, and some of the best shine that Appalachia has to offer to create this new hot sauce that is heavy on flavor with just the right amount of spice. 

  • Southern Starter Kit

    Sam Jones BBQ Southern Starter Kit

    Sam Jones Southern Starter Kit includes their Rub Potion No. Swine, Fish Out of Water Rub, For Goodness Steak Rub, and Salt of the Earth Rub so you are prepared for any dish imaginable.

  • Candied Jalapeno Cocktail Mix

    Gesus Palomino Candied Jalapeno Cocktail Mix

    Genus Palomino Candied Jalapeno Marinade and Cocktail Mix is perfect for marinating your favorite meats and salads or for use in cocktails or anything you desire.

  • Chesapeake Bloody Mary Mix

    Clark + Hopkins Chesapeake Bloody Mary Mix

    Clark + Hopkins Chesapeake Bloody Mary Mix is a flavorful overload to take your Bloody Mary game to the next level, you can't miss it.

  • Salted Caramel Ground Coffee

    Oliver Pluff and Co Salted Caramel Ground Coffee

    Colombian beans yield a bold brew that serves as a rich coffee base for a wide variety of flavored coffee blends

  • A jar of "Raven's Nest Blackberry Jalapeño Jam" with a white label and featuring the brand logo

    Raven's Nest Blackberry Jalapeno Jam

    An irresistible blend of handpicked, ripe blackberries with a touch of jalapeno heat. Enjoy this timeless classic over cream cheese, baked brie, vanilla ice cream, steak and salmon - or swirl into lemonades or cocktails.

  • Sakhar Jams Brown Sugar Bourbon Jam in 8oz Glass Jar

    Sakhar Jams Sakhar Brown Sugar Peach Bourbon Jam

    Shuler Farm peaches with brown sugar made in-house & High Cotton Bourbon. Peaches & bourbon simply belong together! Perfect as a topping on Waffles, Pancakes, Ice cream! 

  • The Local Palate Magazine Cover for The Best New Restaurants 2024 Issue

    The Local Palate Magazine | New Restaurants 2024

    "This issue includes not only standout new restaurants in each southeastern state but also those that have stood the test of time and become foundations in their community."  - Emily Havener, Managing Editor of The Local Palate

  • BlackJack BBQ Mustard Sauce (2-Pack)

    Food for the Southern Soul BlackJack BBQ Mustard Sauce (2-Pack)

    Looking for the perfect sauce to top your BBQ masterpiece? Look no further than the Food for the Southern Soul Blackjack BBQ Mustard Sauce! This tangy, mustard-based sauce is the perfect condiment for any grilled meal. It's also great for dipping chicken fingers or ribs into. With this 2-pack, you'll have plenty of sauce to last through all your backyard barbecues!

  • Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Martin, Melissa M.

    Marketplace Books Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

    Author: Melissa M. MartinWinner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 "Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book." --Epicurious, The 10 Restaurant Cookbooks to Buy Now "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes." --Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.About the AuthorMartin, Melissa M.: - Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.

  • Carolina Dry Rub

    Carolina Brewery Carolina Dry Rub

    Now they have broadened their creations from the beverage world to that of another Southern favorite: BBQ. Drawing influence from the renowned Eastern North Carolina style BBQ, these masterminds have found the sweet spot for dry rubs. Combining salts, spices, heat, and produced right at home in North Carolina, the Carolina Brewery team has mastered yet another delicacy. Carolina Brewery’s Carolina-Style Rub is great to massage into your meet before you cook it and after it comes off the heat. Don’t limit yourself to pork, though. Cover your seafood, beef, and chicken with the dry rub to add a sweet and spicy flavor that not every seasoning can bring to the table. Transform your chicken wings with the gritty texture and savory flavor of the rub. Get creative and rim your next bloody mary glass with the rub to set your cocktail game apart from all the rest.Be sure to pair the Carolina-Style Rub with the Carolina Style BBQ Sauce as the winning gift for any home chef or pitmaster. The rub is packaged in an 8.4 fluid ounce shaker – more than enough to last you, but we suggest stocking up in advance.

  • Hot & Spicy Virginia Peanuts

    Feridies Hot & Spicy Virginia Peanuts

    OU Kosher Certified  No Additives  No preservatives  Description: Seasoned with a hand-picked assortment of the finest pepper-based spices, these Virginia Peanuts pack a punch but will leave you wanting more! 

  • Sweet's Elderberry All Natural Elderberry Syrup Kit

    Sweet's Elderberry Sweet's Elderberry | DIY Elderberry Syrup Kit

      Make your own organic elderberry syrup at home. Each economical and versatile DIY Kit includes dried organic elderberries from Europe, plus Sweet's signature organic spice blend of cinnamon, clove, and ginger. Simply simmer in filtered water according to package directions. Allow syrup to cool, then add the sweetener of your choice to create up to 32 ounces of syrup. Comes with easy-to-follow visual instructions!  Notes: Kits should be stored in a cool, dry place. Finished product must be refrigerated and consumed within 3 months, or may be frozen for longer storage.  DIY Kits are shipped Monday through Thursday. 

  • state fair fried pickle

    Lowcountry Kettle Chips State Fair Fried Pickle Chips

    These delicious kettle chips pack a subtle dill pickle flavor with a Southern twist—just like you remember from the state fair. Lowcountry Kettle Chips are made in Charleston.

  • Bourbon Smoked Chili Powder

    Bourbon Barrel Foods Bourbon Smoked Chili Powder

    Bourbon Smoked Chili Powder from Bourbon Barrel Foods is a fiery way to shake up a dish. The smoked chili powder uses chili peppers that are domestically harvested and handpicked from Rio Valley in Las Cruces, New Mexico. Bourbon Barrel Foods takes the milled chili peppers to their facility in Louisville, Kentucky, and adds bourbon and smoke flavors to the powder resulting in a spice blend that adds a robust flavor to any dish. But don’t worry. It’s not too spicy. Heat up the grill by using Bourbon Smoked Chili Powder to add flavorful smoke notes. Or, use it on some homemade fries for a dash for spice and salt. One of the best ways to use it, of course, is chili. Add a twist on chili with the taste of some of the finest Kentucky bourbons. Throw a dash in your cocktails and dust the glass rims with salt and chili powder. Chili peppers used in Bourbon Smoked Chili Powder come from the family-owned farm Rio Valley. The farm is a recent partner of Bourbon Barrel Foods and promotes the company’s mission of encouraging the use of as many domestic products as possible. The farmers are hands on from start to finish from growing their peppers to the dehydration process. The peppers are washed and sorted by hand before being placed on long wooden trays to be pushed into a gas-fired, dehydration oven. The peppers are then dried and put through a mill to be crushed. With such quality, it's no wonder why Bourbon Barrel Foods uses them for the Hot & Spicy Kentuckyaki too.

  • Salt Free Almond Butter

    Georgia Grinders Salt Free Almond Butter

    Georgia Grinders' Salt Free Almond Butter is our Original Almond Butter recipe without the sea salt. The only ingredient in this product is slow roasted almonds sourced from California.

  • Maple Caramel Almond Butter

    Georgia Grinders Maple Caramel Almond Butter

    Georgia Grinders' Maple Caramel Almond Butter is an infusion of ever-so-sweet amber and maple added to their Original Almond Butter recipe. The maple flavoring comes from a caramelized and dehydrated maple syrup which creates a naturally flavored powder.

  • A jar of "Raven's Nest Peach Habanero Jam" with a black lid and a white label featuring the brand logo

    Raven's Nest Peach Habanero Jam

    (A milder version of Raven's Nest Gourmet's Hot Peach Jam) Raven's Nest Habanero Jam is an unforgettable blend of peach sweetness and habanero heat. Made in small batches and simmered to perfection, this jam pairs beautifully with goat cheese and turns grilled pork chops or chicken wings into something truly special.


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