Farmers Market in Charleston
We all get by with a little help from our friends. That includes Slather Brand Foods. We extend a feeling of friendship to each and every one of our customers. Your support has helped us grow solidly over the past three years.
Growing our business
We have a chance to grow some more. What’s happening? We’re headed to Charleston’s Costco this weekend for the Costco Road Show to demo Slatherin’ Sauce. We hope you’ll come out either Thursday, Friday, Saturday or Sunday for the event. If we reach our goal, Slatherin’ Sauce will be sold in Costco. So, please plan to turn out this weekend for great deals.
Helping our friends
Charleston has many super food entrepreneurs. We’re lucky to partner with a number of them in promoting each other’s products. This weekend we’ll be partnered with Charleston Pickle Company and offering tastes of Slatherin’ Sauce at their Pickle Party in Columbia, SC. Get more details about this local food products event at the Devine Street Piggly Wiggly.
Judith Moore of the Charleston Cookie Company is also a long time friend and maker of some of the most scrumptious cookies ever. She’s a competitor in the MissionSmallBusiness.com competition sponsored by Chase. The competition according to Chase allows you to, “Vote for your favorite small businesses in your community. Each business needs at least 250 votes to be considered for a $250,000 grant. Eligible small business applicants will then be judged by a panel of business experts.” With our votes, Judith has the chance to win a grant of $250,000. We ask that you go vote for her. Follow the link , type in Charleston Cookie Company, click “Search”, then “Vote” for Charleston Cookie Company. Click the image below to go vote.
“You haven’t lived the barbecue life until you Slather It On with this amazing sauce,”
in his article on Foodista.com titled “Slatherin’ Sauce from Charleston, SC- The BEST BBQ Sauce in America!”
It makes me shiver with delight to be called “the best!” Warren visited me at The BB&T Charleston Wine & Food Festival and we had a wonderful time—and you can bet we were licking our fingers! Want to know what he said?
“As I [Warren writes] said… I love Slatherin’ Sauce, especially the spicy version- for the tangy, tomato driven aroma and sweet hit of the spices- along with pineapple and honey. (This sauce just ROCKS!)
“This “anything but traditional” barbeque sauce is a natural for all kinds of foods that need a bit of perking up.
“Charleston has become a veritable Mecca for barbecue heads of all ages. I think that Robin Rhea’s sauce (Robin owns the company) is just marvelous.”
Thank you Warren for these wonderful thoughts and for your recipe using Slatherin’ Sauce in a smoky sweet cocktail.
Take a stroll on over to Foodista.com and read the glowing words from Warren.
Helen Legare invited me to participate in Legare Farms Fall Harvest Dinner. I’ll be using Legare Farms beef to create “Slather Burger Sliders.” This great event is one that’s close to my heart. Helen and I both are John’s Island girls who care deeply about teaching children about where their food comes from. Her Foundation will be using the proceeds from this dinner to do just that.
According to Helen’s information, “Legare Farms Education Foundation is celebrating the fall harvest with a “Meet the Farmer” social followed by dinner on November 6, 2011. The social will start at 4:00 pm followed by dinner at 5:00 pm.”
Farmers participating include:
Chef Fred Nueville from The Fat Hen
Chef Micah Garrison from the Middleton Place Restaurant
Chef Craig Deihl from Cypress Restaurant
Chef Jacques Larson from Wild Olive Restaurant
Chef John Ondo from Lana Restaurant
Chef Craig and Stephanie Bente from Main Street Restaurant
Chef Nathan Thurston from The Ocean Room at Kiawah
Sarah O’kelley from the Glass Onion
Chef Nico Romo from Fish Restaurant
Chef Robin Rhea from Slather Brand Foods
Chef Drew Hedlund from Fleet Restaurant
Chef Andy Harris from Funky Little Kitchen Restaurant
“This dinner will consist of dishes prepared from Legare Farms’ beef, pork and fall harvest vegetables. The dishes will be prepared by some of Charleston’s finest chefs. The proceeds from this event will go to Legare Farms Education Foundation. The foundation is a non-profit initiative whose mission is to help raise awareness and educate Lowcountry communities and school children on the agricultural history and heritage of this region and the need to maintain this heritage for future generations.”
“Legare Farms was established in 1725 and has been continuously operated as a working family farm. Linda, Helen, and Thomas Legare are the ninth generation of Legares to farm on Johns Island.”
“The event will be held at Legare Farms picnic area under a large tent. Dress is casual. Local beer and wine will be available, but guests can bring a favorite wine to have with dinner.”
“Tickets for the dinner may be purchased by calling Legare Farms at 843-559-0788. The cost of the event is $60.00 per person. For more information contact Legare Farms at 843-559-0788.”
Y’all, the word is out among so many food bloggers that Slatherin’ Sauce is great for just about all your cooking. Charleston Food Bloggers’ Scott Wink authored an awesome post about how he used Slatherin’ Sauce to spice up his cookout. Scott, we want some of those ribs! Click this link to read Scott’s blog about how he cooked ribs using Slatherin’ Sauce.
Ever get up in the morning and have your day made just by something someone says? Well, that’s how my day is today! Thanks to Charleston Post and Courier Columnist Ken Burger.
Ken interviewed me on Monday this week just as I was about to hit the tarmac and fly to London for the International Food and Drink Exhibition in London. His interview has become a wonderful story about how we’ve taken my ideas and turned them into Slatherin’ Sauce.
This makes an elegant, individually plated entrée, but can also be served platter style. A cherry pitter makes fast work of the pitting process, or simply half the cherries with a paring knife and pluck out the pits. The compote can be made a day ahead, refrigerated, and re-heated while the duck cooks. Simple and delicious!
For the cherry compote:
1 – 2 tablespoons olive oil
½ small onion, peeled and finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
¼ cup red wine (suggest Pinot Noir or Cabernet)
1 tablespoon chopped, fresh thyme leaves
2 cups fresh Bing (or another dark variety) cherries, rinsed, pitted and halved
1 cup good quality, low sodium beef stock
2 tablespoons Slather Brand Slatherin’ Sauce Spicy Recipe
Salt and freshly ground pepper to taste
For the duck:
6 medium large (6 to 8 ounces each) duck breasts, skin-on
Salt and freshly ground black pepper
For the garnish:
Several sprigs fresh thyme
6 thick slices triple cream cheese brie (or substitute generous dollops fresh goat cheese)
Begin with the compote. In a medium sauce pan, heat the olive oil over medium heat. When warm, add the onion and garlic and season generously with salt and pepper. Cook, stirring, until just softened, about 5 minutes. Increase heat to high, and add the red wine. Reduce by half. Add the fresh thyme, cherries, beef stock, and Slather Brand Slatherin’ Sauce Spicy Recipe. Stir to combine. Season lightly with salt and fresh ground pepper. Bring up to a boil and reduce to a simmer, over medium-low heat. Cook un-covered for 20 – 25 minutes or until the sauce has reduced by at least half and the cherries are chunky and tender. Set aside for a moment.
Meanwhile, prepare the duck. Remove from packaging and pat dry. Score the skin side by cutting through the skin (but not all the way through) in an “X” pattern. Season, skin side up, liberally with salt and freshly ground pepper. Heat a large, heavy-bottomed skillet over high heat. When very hot, add the duck, in a single layer, skin side down. (Do not crowd, do in batches if necessary). Reduce the heat to medium high. Cook the duck for about three minutes without moving. You’re looking to get a nice crispy/crunch on the skin and pretty golden color. Gently pour out any excess rendered fat. Reduce heat to medium and turn the duck. Season the second side with salt and freshly ground pepper. Cook another 4 to 5 minutes, for medium rare (155 degrees F, internal temperature). This can be tested with a thermometer or just touch the duck, it should be firm but yielding to the touch. Remove the duck from the pan and arrange on a plate. Cover with aluminum foil and rest for 10 minutes.
Meanwhile, return to the compote. Re-heat it and reduce further if needed. Ideally, there should be about ¼ cup of pure liquid in the pan, the rest should be fruit solids. Taste and adjust seasoning if needed. When the duck is rested, cut each breast into three pieces, at an angle. To plate, place a slice (or dollop) of cheese in the center of a plate. Top with a fan of three pieces of breast and dress with the warm compote. Garnish each with several sprigs of fresh thyme if desired. Serve immediately.
My Momma and Daddy kept a garden at our house on John’s Island, SC. Momma grew the very best ‘maters in all of the area. As a child, I’d stand in the garden, eating them warm from the vine, juice dripping down my chest! While, it’s not yet tomato season in South Carolina, it is time to think about supporting your local farmers.
One way you can do this is to subscribe to a local CSA, or Community Supported Agriculture program. What used to be a unique concept years ago is now a standard way to make sure your local farmer’s crops are sold and to have freshly harvested, local produce on your table. Some areas even have CSAs that offer grass-fed beef, free range chickens and eggs and locally made sausages.
Early spring in South Carolina means we’ll soon begin seeing lettuces, and berries in our CSA boxes. Then come the peaches, and soft stone fruits, followed by tomatoes and summer corn. In South Carolina, you can find your local CSA listed with the South Carolina Department of Agriculture.
One of the benefits of living in Charleston, is that our winters are mild, our growing season long and we have many incredible farmers who carefully plant, tend and harvest food for our tables. With the recent spate of mild days, I can feel the earth waking up, getting ready for spring.
As a child on John’s Island, February made us get our garden plowed, and ready to be seeded as soon as the nights began staying warm and ground temperatures were at the right point of germination. Charleston’s Parks Conservancy offers recommendations and says you should have your seeds now.
Want to learn how to plant your own garden? The Parks Conservancy has classes coming up this weekend.
If you don’t like to get dirt under your fingernails, you can rely on our farmers who bring their produce to market. One of my favorite stops in-season is the Charleston Farmer’s Market. The City of Charleston Office of Cultural Affairs is in charge of the market which takes place alongside Marion Square. The market opens for the 2011 season on April 9th.
And I can’t wait!