June 2011Vol 1, Issue 2
Tickle Sauce Logo

Tickle Sauce Times

Where Brooklyn Meets New Orleans

 
 

This issue lets us share updates on our progress with highlights of upcoming events, past events and information about the positive individuals we work with on our sauce.

 

Heidi Tickle and Sari Surkis

www.ticklesauce.com

Brooklyn Botanical Gardens Event - June 11th

Join us on Saturday, June 11th from 12-5 PM at the Brooklyn Botanical Gardens for their event, Home Grown.

 

Home Grown celebrates native Brooklyn talent from local bands and artisans to small batch, local food producers like us.

 

Termed "June in a Jar", each hour throughout the day will feature local chefs showing the crowds how to make tomorrow's treats with today's harvest.  There will also be book signings by local authors and Brooklyn bands performing.
  
We'll be selling Tickle Sauce along side other Brooklyn-based food purveyors.

Fried Catfish, Growlers & Tickle Sauce - June 19th

We're celebrating Father's Day on Sunday, June 19th by BeerTable Logoparticipating in the 7th Heaven Street Festival in Park Slope, Brooklyn.

 

We're pairing up with Justin Philips of BeerTable and Nathan Aldridge.  Nathan, our Fry-Master, will be frying up catfish and hush puppies served with sides of coleslaw, Tickle Sauce and BEER.  Pre-orders are being taken now at 718-965-1196.  A complete menu with pricing details will be available at www.beertable.com.

 

In addition to the food bonanza, BeerTable will be selling growlers while Tickle & Surkis will be selling our sauce.

 

We'll be located on the street in front of 427 7th Avenue between 14th & 15th Streets in Park Slope (in front of BeerTable).
In This Issue
Brooklyn Botanical Gardens
Fried Catfish, Growlers & Sauce
Andaz Market on Wall Street
New Website with E-Commerce
In the Works. . .

Special Thanks:

We look forward to making Tickle Sauce a household name.

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Buy It Now

Tickle Sauce on white

Andaz Market on Wall Street - Saturdays 8-3

Thanks to Beth Linskey of Beth's Farm Kitchen, we're able to be
sold at the Andaz Farmer's Market.  Visit them Saturdays in front of the 
Andaz Hotel on Wall Street from 8 AM to 3 PM. 


Stop by to purchase Tickle Sauce and Beth's deliciously natural jams and chutneys. 

 

Beth is also now a published author of a fantastic new cookbook titled "Cooking with Jams and Chutneys."  Get your copy online or at the markets.

 

Thank you to both Beth and Liz Beals for being smart business women and a pleasure to work with on Tickle Sauce.

We Now Have E-Commerce

The Tickle Sauce website, www.ticklesauce.com, has a new look and feel.  Best of all, we now have e-commerce!  You can buy bottles and hats online, stay informed of upcoming events and see the latest store locations where our product is sold.

  
Stephanie Yancone of Peachy Swell Web Design has done an incredible job designing and implementing the newest version of our website.  Thank you.

Peachy Swell

 

 

 

 

 

 

Peachy Swell's mission is to create exceptional websites that are beautiful, user-friendly and all around awesome. Go to their website or reach out to Stephanie directly.

Tickle Sauce Tastings

On Saturday, May 28th we participated in our second tasting event at GRAB Specialty Foods in Park Slope (7th Ave between 14th & 15th Streets).  Tickle Sauce on the Shelf at GRAB 

 

You're actually able to taste the sauce anytime.  They Keep a bottle 

behind the counter for sampling.  Just ask for a taste.

 

A special thank you goes to Founders Brewing Company (Michigan brewers) for sharing space at GRAB for this tasting event.

Bellevue Hospital's "Toast to the Children"

We've been extremely fortunate to be included in events sponsored by meaningful organizations.  Special thanks go to Barbara Paxton and Judy Keating, whose efforts allowed us to donate to Bellevue Hospital's annual fundraiser, "Toast to the Children".

In the Works

  • Distribution - Help us make connections with small scale distributors to broaden the number of stores that carry our sauce.
  • Tiny Tickle - We've developed a second flavor where we raise the garlic and lower the heat.  It's super flavorful with less intense spicy hotness.  It's not in production yet, but stay tuned for it's roll out in the coming months.