AMERICAN SPOON, Since 1982, have been preserving fruit in their Petoskey, Michigan kitchen. After all these years, their crew of skilled cooks still prepare fruits by hand and cook them with care in small-batch copper kettles. They work directly with a dedicated group of Michigan farmers who grow the varieties of fruits that they love, varieties bred over generations specifically for their unparalleled taste and unique character. American Spoon's small company exists to find, capture, and preserve flavors you won’t find anywhere else.
The Whole Seed Mustard, sophisticated, features whole yellow and black mustard seeds soaked in vinegar and Michigan sparkling wine. The seeds become plump, tender and toothsome as they’re infused with the wine’s complexity and then burst with every taste, releasing their flavor in a perfect balance of sweet and heat. This delicious elemental specialty pairs beautifully with a range of foods, especially robust fare like burgers, steak and cured meats.
Ingredients: White wine vinegar (contains sulfites), sparkling wine (contains sulfites), yellow mustard seed, vinegar, black mustard seed, water, sugar, oil blend (may contain olive and/or canola oil), salt, spices.
CAHOOTS started in 2014 with the simple idea of creating and sharing good food. Operating from a kitchen in Vancouver, B.C., they make simple syrups from a blend of whole, natural ingredients. Their think of their syrups as collaborative flavours for cocktails and cooking. You can mix them in drinks, pour them over desserts, or use them in salad dressings or marinades. However they’re used, Cahoots syrups make it easy for people to be adventurous in the bar or kitchen.
These delicious syrups are available in 3 flavors.
HIBISCUS | Bright, brilliant hibiscus flowers are a feast for the eyes... and the taste buds, with an equally vibrant flavour that shines in Cahoots Hibiscus. It’s a veritable bloom of taste, rounded out by tangy notes of ginger and a hint of star anise.
Ingredients: Sugar, Water, Hibiscus, Star Anise, Lemon, Ginger
CHAI | An organic blend of tea and spices perfect for those cold winter months. We love it in a Hot Toddy or mixed into a classic Old Fashioned.
Ingredients: Sugar, Water, Black Tea, Cardamom, Ginger, Star Anise, Cinnamon, Pepper, Ginger, Cloves, Nutmeg, Citric Acid
OLD FASHIONED | In Cahoots with Three Feet of Wood Cocktail Company, bringing you their signature Old Fashioned. Make the perfect cocktail by stirring 1/2oz of Cahoots Old Fashioned syrup with 2oz of your favourite spirit over ice. Strain into a rocks glass with fresh ice and garnish with an orange twist.
Ingredients: Cane sugar, water, aromatic bitters, citric acid.
The Everyday Art of Gluten-Free; 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends
by Karen Morgan of the Blackbird Bakery with photographs by Knoxy Knox
In her second cookbook, Blackbird Bakery’s Karen Morgan tackles the fundamental secrets to gluten-free delicious recipes: the six flour blends and getting them right. The Everyday Art of Gluten-Free is divided by flour blends—Biscuit, Donut and Fritter, Pie and Pasta, Bread and Pizza, Cake and Muffin, and Cookie Jar—with each chapter offering easy-to-follow recipes that demonstrate the versatility of blends and debunk the notion of an “all-purpose” flour. Morgan transforms more than 100 favorite comfort foods into gluten-free delights, including jelly donuts, chicken and dumplings, red velvet cupcakes, challah, and more. These treats boast the same taste, texture, and appearance as their gluten-based inspiration, and some—like the lemon-raspberry pop tart—are even better than the original. Packed with more than 100 photographs, The Everyday Art of Gluten-Free empowers its readers to make virtually any recipe into a delicious, gluten-free version.
Oyster; A gastronomic history (with recipes)
by Drew Smith
Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.”