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Summer Entertaining Essentials

This Week
in The Savory Pantry

This week will find Team Savory keeping a VERY busy schedule in New York City! We'll be attending Brooklyn Eats, the Good Food Mercantile, and The Fancy Food Show, seeing old friends, meeting new ones, and of course on the hunt for delicious new finds to stock the Pantry! We've already started shopping....

New this week: Exciting new flavors from The Potlicker. Jam crafter extraordinaire Nancy Warner has whipped up two new creations that are a must for your summer pantry. Cucumber Jalapeno Jam is fresh, spicy, summery and sweet. You'll go crazy when you taste it atop a juicy burger or slather it on a grilled chicken sandwich. You can have your Margarita and eat it, too, with the booze-y Margarita Marmalade. With a tart bite from juicy limes, a hint of orange, tequila and a hint of sea salt, it provides a delicious and unexpected glaze for grilled shrimp and salmon. Of course, you can always create an inspirational cheese and charcuterie tray with any of The Potlicker's savory flavors!

The excitement is building in Saratoga with the upcoming opening of the racing season and the 50th anniversary celebration of the Saratoga Performing Arts Center. We've got you covered when it comes to entertaining, whether at the track, a concert on the lawn at SPAC, or on your own Saratoga porch! Stop by and take a look at our new engraved cheese boards, beautifully handcrafted by a local artisan from exquisite maple....a stunning addition to your kitchen or a gift to be treasured for years to come. Our Saratoga Horse Picks, with whimsical gold horseshoes and jockeys are ideal for spearing any number of appetizers, and chocolate horse shoes from our friends at EMVI provide a delectable nibble for any gathering.

Have an upcoming party to attend? Don't get caught empty-handed! Check out our unique selection of carefully curated host and hostess gifts - we guarantee you'll be invited back, and often!

Our Featured Producer:
J.Q. Dickinson Saltworks



When J.Q. Dickinson Salt Works labels their products “heirloom,” this phrase isn’t simply plucked from the popular foodie lexicon for the purpose of turning a profit—it is the real deal. For owner siblings Nancy Bruns and Lewis Payne, drilling a well into the soil of the Kanawha Valley at their farm in Malden, West Virginia, also meant reviving family heritage and accessing ancient history.

The salt now considered indispensible by celebrity chefs like Thomas Keller (The French Laundry, Napa Valley, CA), Sean Brock (Husk, Charleston, SC and Nashville, TN), and Spike Gjerde (Woodberry Kitchen, Baltimore, MD), flows up from the 400+ million year old Iapetus Ocean, whose salty remnants lie 350 feet beneath this seventh generation family farm.

The siblings accessed the ancient sea bed and revived a nearly 200-year-old, shuttered family business by referencing maps and documents discovered in the “old salt office” when they laid plans to give it another go in 2012. Since 2013 when the brine first shot from the ground and into their tasting cups, the J.Q. Dickinson team has been evaporating the ancient brine in onsite “sunhouses” with temperatures reaching 150 degrees Fahrenheit. The result is one of America’s top culinary salts, lauded from our nation’s premier restaurants to home kitchens.

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