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Best Selling Father's Day Gifts

This Week
in The Savory Pantry

With Memorial Day upon us, summer is officially here! The Savory Pantry has everything you need to make your summer entertaining easy and delicious!

New this week: ROOTZ Sweet & Spicy Table Sauce and Pineapple BBQ Sauce - full bodied, full flavored sauces made with great, FRESH ingredients. This small LA-based company has roots in Kentucky, and the sauces pay homage to both regions. Be sure to try the recipe for Roasted Cauliflower with Sweet & Spicy Table Sauce - it's a keeper. We're also thrilled we discovered FABULOUS condiments from Tin Mustard aptly named after creator Tin Dizdarevic. Tin, a classically trained chef, cooked at NYC'S popular CraftBar and rose to the occasion one evening when the bar ran out of mustard to accompany the charcuterie. How to solve a dilemma? When life gives you lemons - make mustard! Tin's recipe became so popular, he launched his company in 2011. Hailed by critics and fans alike as "the caviar of mustard", these flavorful condiments are must-haves for your pantry.

Our ever-popular grilling sauces and rubs from Stuart & Co. are once again in store, and with a new look! Pair a sauce with a rub for a great Father's Day gift! It's never too early to start shopping for dad - after all, he's been a good boy all year! Take a peek at our thoughtfully curated selection of gifts for the man who has everything....or call us for assistance with a custom gift, created just for him!

Our Featured Producer:
Dancing Ewe Farm

When you taste Dancing Ewe’s olio d’ olive you’ll know its quality is owed to olives grown under the Tuscan sun and pressed using time-honored traditions perfected over centuries. When every step of the oil producing process is done slowly and methodically with care and attention, as it has been for generations of Italians, there is no need to resort to anything complicated.

Not far from Saratoga Springs, Luisa and Jody Somers run Dancing Ewe Farm, “La Fattoria,” as a working farm with sheep and pigs, producing sheepsmilk cheeses, salumi, and imported olive oils. Each fall, the couple travels to Italy to harvest olives on the family farms from which their oil is produced, using the traditions that Luisa’s farming family has relied upon for generations. The couple works directly with family estates growing plentiful olives, but not wishing to do their own harvesting. After using a “Rastrello”—a telescoping arm with a gently clapping hand at one end that gently knocks the olives from their sometimes 100-year-old branches—the olives are taken within hours to the “Frantoio,” the olive mill, to be cold pressed before their chemical makeup is transformed, impacting the taste. Read more about how Dancing Ewe’s oils make their way from Tuscany to your kitchen in an interview with Luisa Somers on our Taste.Savor.Share. Blog, where we also share recipes and tasting tips.