Charles Robinson’s Gourmet Slathered Burger
Holly Herrick develops new recipes
Slather Brand Foods is pleased to say that we’ve partnered with a celebrated author and chef to develop a series of new recipes using Slatherin’ Sauces. Who is it? Why, Holly Herrick, that’s who!
Cookbook author and Chef Holly Herrick is a Cordon Bleu graduate and an intrepid foodie. Her knowledge of food has guided many to new horizons. Her cookbooks,
- The Charleston Chef’s Table – Extraordinary Recipes from the Heart of the Old South, (Three Forks Press, December 2009)
- Southern Farmers Market Cookbook, (Gibbs Smith, June, 2009)
- Tart Love – Sassy, Savory, Sweet and Southern, (Gibbs-Smith, New Book Available 9/1/2011)
are widely respected as touchstones for innovative ideas mixing classical abilities, local knowledge and regional flavors.
In the coming months, we’ll be sharing Holly’s inspirations for Slatherin’ Sauce. Her first recipe for us debuts in our recipe section. It’s her take (using Slatherin’ Sauce) on everybody’s favorite snack, chicken wings. Holly’s “Super Slathered Sweet ‘n Hot Pepper Wings” recipe will deliver wonderful flavors and delight!
Holly said about her preparation, “I browned, braised and broiled. Reduced the braising liquid to a virtual glaze and folded it into the sour cream. It is sweet, so I used the hot version and added some onion and poblano in the sauté, after the browning…also some white wine and later, lime juice. I’m very pleased with them.”
Holly, we’re so pleased to be working with you!
Tasting Slatherin’ Sauce for the First Time
Remember your first time? No, not that! We mean tasting Slatherin’ Sauce! See why we always say, “Don’t Rub it In, Slather It On! (®)”
We had fun at AmericasMart sharing tastes of Slatherin’ Sauce with all the new friends we met and made.
Welcome to All Our New Retailers
So far, our days in Atlanta at AmericasMart have been amazing! We had a “standing-room-only” crowd at our cooking demo on Friday and we’re finding so many new folks who love Slatherin’ Sauce and are going to share it with their customers.
Join me in welcoming our new retailers:
Becker Florist
1335 1st Ave. North
Fort Dodge, Iowa 50501
515-576-1113
www.beckerflorist.com
Acute Angle
210 N. 8th St.
Manitowoc, WI 54220
920-686-1330
The Finishing Touch
633 Brookway Blvd
Brookhaven, MS 39601
601-835-5004
www.shopthefinishingtouch.com
Marsh Harbor Studio
110 Marsh Harbor Drive
Havelock, NC 28532
252-652-6573
www.create-your-style.com
The Coastal Cupboard
644-J Long Point Road
Mt. Pleasant, SC 29464
843-856-0245
www.thecoastalcupboard.com
Possibilities of NY
585 Moseley Rd.
Fairport, NY 14450
585-223-9690
Carolina Health Centers
577 Bypass 72 NW
Greenwood, SC 29649
864-889-9300
www.rxcarolina.com
Culinary D’Lites
4833 B NW Nash St
Wilson, NC 27896
252-991-2468
That Kitchen Place
975 Hilltop Dr.
Redding, CA 96003
530-222-1160
www.ThatKitchenPlaceRedding.com
The Hen House / Speckled Hen
488 E. Main St.
Highlands, NC 28741
828-787-2473
Urban Accents
1086 Washington Square
Washington, MO 63090
636-239-1887
www.urbanaccentsofwashington.com
We’re at the AmericasMart in Atlanta
Look what I found when we got here to set up our booth! I’m lifesize on the elevator! This the poster promoting my cooking demonstration on Friday at 4 p.m. I’m so excited to be here!
Whole Foods Donates to Children’s Garden Project
There are so many wonderful projects that are teaching children about nutrition and food. Across the nation people are becoming aware of the great opportunity to teach children how to grow their own vegetables allowing they to gain passion for gardening.
In a recent article, “2011: The Year of the Vegetable; Children can learn to enjoy healthier foods if they grow them with their parents. It’s easier than you think.” By George Ball, comes his note, “We cannot expect children to make the right food choices when healthy foods are out of reach and nutrition-smart role models are not in evidence.”
That’s why we applaud the Children’s Garden Project in Charleston and Whole Foods Market who is donating 5% today, Jan. 11, 2011 to the organization.
5% Day at Whole Foods Market in Mt. Pleasant
The Charleston Area Children’s Garden Project has been selected by Whole Foods Market in Mt. Pleasant as a recipient of 5%-Day, Tuesday, January 11, 2011. 5% of net sales will be donated to the Garden Project.
This would be a great way for you to make a little donation to the Children’s Garden Project while stocking up on some good food. Whole Foods will donate 5% of the net sales on Tuesday to help support us. Overall for the day, that could add up to a nice donation from an unexpect place. The Children’s Garden Project is glad to have been selected by Whole Foods Market to be a recipient of their Community Giving Program.
Head on over to Whole Foods Market in Mt. Pleasant and stock up on some Slatherin’ Sauce or get the ingredients to make our famous Slather Burger or Slather Meatloaf for supper.
Just in Time for Christmas!
Slatherin’ Sauce makes a tasty gift for business associates, friends and family. Our 2010 gifts are wrapped and ready to go. So, not only is Slatherin’ Sauce “The cure for boring food,” but we’re the cure for boring gifts too.
You can find our Gift Pack of Slatherin’ Sauces and our Slatherin’ Sauce in a Sweetgrass Basket at these Charleston area merchants (list follows.) Not in Charleston? You can purchase these gifts online. Or buy individual bottles at these merchants.
Charleston Merchants Selling Gift Packs and Slatherin’ Sauce in a Sweetgrass Basket:
Thornhill Farms
10882 Highway 17 North
McClellanville, SC 29458
(843) 887-3500
Boone Hall Farms
2521 US 17
Mt. Pleasant, SC 29466
(843) 856-8154
DOIN’ the Charleston
Bohicket Marina Island, SC 29455
(843) 243-9292
Jakes
19 Broad St.
Charleston, SC
(843) 577-9797
Remedy Market
162 C Spring St.
Charleston, SC 29403
(843) 793-3003
They love Slatherin’ Sauce in Maryland!
Part of my northeast tour has included stops and demos at Graul’s Markets in Maryland. Saturday, Nov. 20 was an incredible day! By 4:00 pm there was not a bottle of Slatherin’ Sauce to be found at Graul’s Market -Ruxton….60 bottles sold in 5 hours. Both of our demos there resulted in a complete sell out!
I am delighted and humbled with the kindness of all that I met!
Taste of Home Event in Pennsylvania with Pa Pree Kah
Pa Pree Kah owner and chef, Craig Kravitz and Chef Robin slathered it on at the Taste of Home event at University of PA Johnstown campus November 18, 2010. About 400 people attended the event.Chef Craig sold and showcased many of his wonderful products and sold out three cases of Slatherin’ Sauce and had to turn people away who came back to purchase at the end of the show. The great news is that folks can visit Chef Craig at Pa Pree Kah, his wonderful Specialty Food store, in the Moxum community of Johnstown.
To date Pa Pree Kah is the only store on Western PA where Slathering Sauce is sold.
Folks in Washington Get Slathered
We have a great time at the 2010 Metropolitan Cooking & Entertaining show as you can see from our video.
Charles Robinson’s Gourmet Slathered Burger
Chef in training Charles Robinson participated in our Slathered Burger Competition and won recognition with this gourmet burger recipe that is worthy of an Iron Chef competition.
Slathered Sliders with Elderflower Mushrooms – Charles Robinson **Burger Contest Winner
4lb 80% lean ground chuck
6 peeled garlic cloves
1/2 C Spicy Slatherin’ Sauce
1 lb crimini or baby portobello mushrooms
Grate the garlic on a Microplane grater or crush with a garlic press. Add the garlic and Spicy Slatherin’ Sauce to the beef and mix well. Shape into small patties, about 2oz each. You should get about 30 sliders. Grill or pan sear to desired doneness. Top with a dollop of Spicy Slatherin’ Sauce and Elderflower Mushrooms (recipe below).
Remove the stems from the mushrooms and slice the caps thinly. Heat a 12″ sauté pan over medium-high heat and add enough olive oil to coat the bottom. Add the mushrooms and stir occasionally until the mushrooms have released all their liquid and it has evaporated, about 10 to 15 minutes. Add the St. Germaine. Stir the mushrooms around the pan and scrape up the glaze that’s on the bottom. Allow the liqueur to almost completely evaporate. Season with salt and pepper.