Shop our curated collection of premium Virginia products.
Clark + Hopkins Assam
Clark + Hopkins Assam Sauce was featured on the famous show Hot Ones and also the 2019 Sofi Award Winner of Best New Hot Sauce. It's composed of a fragrant curry with a depth of flavor which perfectly balances the warmth of the ghost pepper and the added heat of the 7-pot primo for a sauce unmatched by most.
$10.00
Catbird Sauce Co. Catbird Modern Worcestershire Sauce
Catbird's Modern Worcestershire Sauce has a concentrated richness and flavor-boosting potential in a plant-based, gluten free elixir. Try it mixed in salad dressing, butter on your steak, or on your favorite greens for maximum flavor boosting effectiveness.
$12.00
Marketplace Books The Taste of Country Cooking: The 30th Anniversary Edition of a Great Southern Classic Cookbook
Author: Edna LewisIn this classic Southern cookbook, the "first lady of Southern cooking" (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens--using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring--the first wild mushrooms and field greens--to the feasts of summer--garden-ripe vegetables and fresh blackberry cobbler--and from the harvest of fall--baked country ham and roasted newly dug sweet potatoes--to the hearty fare of winter--stews, soups, and baked beans--Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.About the AuthorEdna Lewis was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of The Edna Lewis Cookbook, In Pursuit of Flavor, and, with Scott Peacock, The Gift of Southern Cooking. She died in February 2006.
$29.00
Marketplace Books In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of the Taste of Country Cooking
Author: Edna LewisThe classic cookbook from "the first lady of Southern cooking" (NPR), featuring a new foreword by the James Beard Award-winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters--From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts--encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.About the AuthorEdna Lewis was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of The Edna Lewis Cookbook, The Taste of Country Cooking, and, with Scott Peacock, The Gift of Southern Cooking. She died in February 2006.
$32.00
Marketplace Books Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery
Author: Brian Noyes, Nevin MartellA charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious--from breakfast to dessert. Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please "I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack ObamaAbout the AuthorBrian Noyes is the founder of Red Truck Bakery in Marshall, Virginia. He is the former art director of several national magazines including Smithsonian, Preservation, and House & Garden.
$27.00
Blanc Creatives 9 Inch Pro Roaster
A lightweight roaster with a small footprint. Great for baking, stove-top eggs, frittatas, small roasts, and for dishes served tableside.
$240.00
Rappahannock Oyster Co. Smoky Chipotle BBQ Butter
*Only available as an add-on to Rappahannock Oyster Co. oyster and clam orders.
$12.00
Rappahannock Oyster Co. TLPM x RRO Fry pack
Rappahannock Oyster Co.'s TLPM x RRO Fry Pack includes their Barcat Shucks, spicy flour mix, cocktail sauce, and Remoulade for the ultimate low country get together.
$60.00
Feridies Feridies Salted Pistachios 9oz
OU Kosher Certified Non-GMO Project Verified Feridies California Pistachios are gently roasted and salted then naturally split open so you can enjoy these delicious treats straight out of the can with minimal effort.
$25.00
Feridies Feridies Tasty Trio
Feridies Tasty Trio is a wonderful combo of their famous Salted, Honey Cheddar, and Honey Roasted Peanuts for a snacking paradise anytime you desire.
$60.00
Feridies Feridies Unsalted Virginia Peanuts
OU Kosher Certified Non-GMO Project Verified No additives or preservatives The same delicious Virginia Peanuts without the salt for a healthier snacking option.
$22.00
Clark + Hopkins Chesapeake Bay
Clark + Hopkins Chesapeake Bay Sauce is a zesty pepper sauce using a myriad of spices, apple cider vinegar, bay leaves, jalapeños, mustard, and ginger. Delicious!
$8.00
Catbird Sauce Co. Catbird Sriracha Hot Sauce
Catbird's Sriracha Hot Sauce is crafted with habaneros and jalapenos then put into mash with pure vinegar and a small amount of organic sugar, garlic and sea salt before fermenting and aging to sriracha perfection. It is also low in calories, gluten free, preservative free, and vegan/vegetarian.
$12.00
Birdies Pimento Cheese Exclusive TLP Marketplace Gift Set
Build your own custom Pimento Cheese four-pack and receive an elegant soft cheese spreader with your order. Makes the perfect gift for any occasion.
$50.00
Marketplace Books The Edna Lewis Cookbook
Author: Edna Lewis, Evangeline PetersonEdna Lewis was recently honored with the issuance of a postal stamp by the US Post Office. She is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking. Another celebrated American chef, James Beard, remarked: "Edna Lewis makes me want to go right into the kitchen and start cooking." Lewis won many industry awards and was often referred to as "the Grande Dame of Southern Cooking" and the "South's answer to Julia Child." Lewis (1916-2006) also had a remarkable life story. She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved. The Edna Lewis Cookbook, Lewis's first book, published in 1972, contains over 100 recipes, arranged in menu form and organized according to the season of the year: Spring, Summer, Autumn, and Christmas. With its focus mostly although not exclusively on Southern food, it began the revival of true Southern cooking. Lewis went on to publish three more books: The Taste of Country Cooking (1976), In Pursuit of Flavor (1988), and The Gift of Southern Cooking, co-authored with Scott Peacock (2003). Her menus and recipes were featured in a variety of publications, including the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food & Wine, Cook's, House & Garden, and Redbook, among others. This edition of The Edna Lewis Cookbook marks the 100th Anniversary of Miss Lewis's birth. Evangeline Peterson studied with Edna Lewis and assisted her in compiling The Edna Lewis Cookbook. Normal 0 false false false EN-US JA X-NONEAbout the AuthorEdna Lewis (1916-2006) cooked for the elite of Manhattan over many decades and published four cookbooks that put Southern cooking back on the map. Her recipes were also published in the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food & Wine, Cook's, House & Garden, and Redbook, among other publications. Normal 0 false false false EN-US JA X-NONE
$22.00
Marketplace Books Whiskey: A Spirited Story with 75 Classic and Original Cocktails
Author: Michael DietschAfter decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn, and triticale. Cocktail lovers, moving away from sweet and fruity flavor profiles, have embraced the earthy, bitter, savory notes that come from the "brown" spirits. In this collection, Shrubs author Michael Dietsch reaches out to those cocktail drinkers with recipes both classic and original, in historical order. He begins with colonial-era drinks such as Cherry Bounce and the Stone Fence, moving to early whiskey drinks like the Toddy and Julep, and then into the cocktail explosion of the Jerry Thomas era circa 1880s. This leads to the drinks of pre-Prohibition, Prohibition, and post-Repeal, and then to a section on the cocktail renaissance of the last 15 years.Author Michael Dietsch writes, Whiskey is a spirit with a story, and he includes an overview and some history without losing sight of the pleasures in drinking the stuff. His cocktail recipes are also infused with stories, making this book a joy to both read and use. About the AuthorDietsch, Michael: - Michael Dietsch is a writer, editor, and accidental bartender in Brooklyn. He is a contributor at SeriousEats.com and writes about spirits and cocktails at the website A Dash of Bitters. When he's not mixing drinks, he's smoking huge chunks of meat, grilling vegetables, bicycling, or enjoying a fine cigar. The author of Shrubs, he lives in Reston, Virginia, with his family.
$27.00
Marketplace Books Mrs. Rowe's Little Book of Southern Pies
Author: Mollie Cox Bryan, Mrs Rowe's Family RestaurantLegendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as the Pie Lady by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my --plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.About the AuthorMollie Cox Bryan is an award-winning writer, essayist, and columnist. She has written for GRIT magazine, Relish magazine, Taste of the South magazine, NPR's Kitchen Window, the Christian Science Monitor, the Chicago Sun-Times, and parenting magazines across the country. The author of Mrs. Rowe's Restaurant Cookbook, she is also a family life columnist for the Daily News Leader in Staunton, Virginia. She lives with her husband and two daughters in Waynesboro, Virginia.
$19.00
Marketplace Books Seasoned in the South: Recipes from Crook's Corner and from Home
Author: Bill SmithThis expanded edition of Bill Smith's acclaimed cookbook features seasonal menus, like Supper at the Beach, Fourth of July Picnic, A Christmas Eve Supper, New Year's Day Brunch, along with twenty tantalizing new recipes. Crook's Corner has gained national renown since it opened its doors in 1982. The New York Times called it "sacred ground for Southern foodies." Bon App tit called it "a legend." Travel & Leisure described it as " country cookin' gone cool." A reviewer for the Washington Post said, "the food is consistently outstanding, sort of nouvelle down home." And Delta Sky magazine declared it "the best place to eat in Chapel Hill, in North Carolina and possibly on Earth." For more than a decade, Bill Smith has brought his intuitive and inspired approach to cooking to one of the South's liveliest and most innovative kitchens. Structured around the seasons and the freshest seasonal foods, Seasoned in the South offers up Smith's marvelously uncomplicated recipes-- Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, and his signature dish, Honeysuckle Sorbet--the new bistro food of the South.About the AuthorSmith, Lee: - Born in the small coal-mining town of Grundy, Virginia, Lee Smith began writing stories at the age of nine and selling them for a nickel apiece. Since then, she has written seventeen works of fiction, including Fair and Tender Ladies, Oral History, and, most recently, Guests on Earth. She has received many awards, including the North Carolina Award for Literature and an Academy Award in Fiction from the American Academy of Arts and Letters; her novel The Last Girls was a New York Times bestseller as well as winner of the Southern Book Critics Circle Award. She lives in Hillsborough, North Carolina, with her husband, the writer Hal Crowther. Visit her at www.leesmith.com.Smith, Bill: - Bill Smith has served as chef at Crook's Corner for more than a decade. His essays have been featured in newspapers and on radio and television, and his recipes have been selected for 150 Best American Recipes and Food & Wine Magazine's Best of the Best.
$19.00
Marketplace Books Edna Lewis: At the Table with an American Original
Author: Sara B. FranklinEdna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream, she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation.The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue. About the AuthorFranklin, Sara B.: - Sara B. Franklin is a writer and food studies scholar teaching at New York University's Gallatin School of Individualized Study.
$21.00
Marketplace Books The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery
Author: Brian Noyes95+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia's Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen "Original and highly personal, The Red Truck Bakery Farmhouse Cookbook is a joyful love story to many comfort foods."--Jacques Pépin, chef and author "If a cookbook could be a page-turner, this is the one! Brian not only knows how to create comfort in spades, but he writes both the sweet and savory recipes in such a way that you feel like you're part of those five generations who inspired these vittles."--Carla Hall, chef and author Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakery's home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, The Red Truck Bakery Farmhouse Cookbook features Brian's favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakery's thousands of customers nationwide--plus recipes for favorite Red Truck Bakery dishes that have not been shared before. From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called the perfect Southern dessert), the recipes in The Red Truck Bakery Farmhouse Cookbook are what we are all craving--unfussy, homey, Southern-leaning dishes that focus on local produce but don't shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakery's beloved "Beetloaf" Sandwiches. True to the spirit of the Red Truck Bakery, the recipes in the Red Truck Bakery Farmhouse Cookbook deliver unfailingly delicious comfort all year round.
$30.00
Blanc Creatives 11 Inch Pro Saucier | Loop Handles
The deep sidewalls are great for higher volume dishes. Perfect for braising, frying, and keeping the food splatter contained. The two loop handles save space on the stove and in the oven and help lighten the overall load.
$360.00
Rappahannock Oyster Co. The Grill pack
Rappahannock Oyster Co.'s The Grill Pack includes 50 Rappahannock Oysters, the new Smoky Chipotle BBQ Butter, and a bottle of cocktail sauce and hot sauce.
$75.00
Rappahannock Oyster Co. TLPM x RRO Starter pack
Rappahannock Oyster Co.'s TLPM x RRO Starter Pack includes their Oyster Gloves and Shucker, cocktail sauce, river oysters, and Smoky Chipotle BBQ Butter.
$125.00
Feridies Feridies Salted Cashews
OU Kosher Certified Non-GMO Project Verified No additives No preservatives Lightly roasted and salted Feridies cashews make for a great snack! These whole cashews are packed with flavor and plump in size.
$25.00
