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US Regional BBQ

As Memorial Day weekend kicks off the barbecue season, let's get specific about what it means to barbeque in the US.

There are generally 4 main barbecue styles--with dozens of variations. Differences are never set in stone, and even vary inside regions, family traditions, and restaurants.

The Carolinas can be broken down further into smaller regional styles. They are most famous for pulled pork (and sometimes a whole hog) that has been cooked over hickory wood. Their sauce styles range from vinegar-based in the East to tomato-based in the West. A mustard-based sauce is also served in South Carolina and Georgia. A staff favorite for Western North Carolina style is Bone Suckin' Sauce.

In Kansas City they like a mix of all meats due to the influences from all other regions because of their geographic location. They are especially fond of BBQ ribs and chicken. Their signature sauce has a tomato base and is sweetened with molasses. Our favorite Kansas City style sauce is Rufus Teague.

Texans' meat of choice is beef grilled over oak. Their style of sauce is spicy and tangy with a tomato base and some sweetness. Our staff pick for Texas style BBQ sauce is Stubbs, and we carry the full line.

Memphis is generally known for their dry rub, often on pork ribs, and cooked over hickory wood. We find dry rubs easy to make at home. Try this delicious version of Memphis Dry Rub Ribs from Dave's Diner.

And of course, there is a lot more to grillin' than meat!

We are great advocates of placing the bounty of your garden on the grill--see our June 2013 newsletter.

And check out this Pioneer Woman recipe for Grilled Peaches and Pecans, and these Five Tips to Make a Better Grilled Veggie Salad from Food 52.

By Steve Raichlen

If you only own one Barbecue cookbook, this is the one. The Barbecue Bible is a huge, fantastic collection of recipes for the grill. It has more than 500 of the best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world.

The latest edition has an FAQ section along with photographs illustrating food preparation and grilling techniques,

"For aspiring gourmets of the grill...there is only one book: The Barbecue! Bible"
-The New Yorker

"The most extensive collection of recipes and techniques...ever published."

Unique, gourmet, hand-crafted ice cream sandwiches

Coolhaus is passionate about food, and they push the boundaries of traditional dessert by creating unique, sweet-savory flavors you can't find anywhere else. They offer flavors like the Frank Behry (sugar cookie with strawberry ice cream), Mintimalism (chocolate cookie and mint chip ice cream), Mies Vanilla Rohe (chocolate chip cookie and vanilla ice cream), Richard Meyer Lemon Ginger (ginger cookie and lemon ice cream), and Oatmeal Cinnamoneo (oatmeal cookie and cinnamon ice cream).



This is a fun little number you can order from any savvy bartender, or whip up at home. Besides gin, the drink has three crucial ingredients that are handy to have around your bar at home: Lillet Blanc, Cointreau, and Absinthe.

It's worth noting that in the near future we will feature drinks requiring these ingredients.

Casa Chicas

Local, Organic, Fresh!

Our staff pick for Mexican restaurant-quality chips, salsa and guac!

Casa Chicas is addictive...they make the best chips you can get in a bag, plus spicy and delicious guacamole and salsas. They are local-they have a restaurant in Richmond, and only deliver to the Bay Area.


Read More... 

It's time to celebrate the season.

If delicious, local, corn on the cob has arrived in the market, then summer is upon us. And what does this really mean? More delicious things to eat!

Brent�wood corn is picked each day, so it arrives at our market fresh, without loosing sweet�ness. Now is the time to indulge-straight off the grill or stove top with plenty of butter and salt, or try one of our favorite recipes:


Cornmeal-Crusted Crayfish Pies
Crab and Corn Pies with Corn Crab Sauce   

Corn Pie
Or toss some fresh corn in this winning cornbread recipe.



Peach Cobbler
From Amy and our "What's For Dinner Wednesday" recipe blog 

Baby, it's Cold Outside

Memorial Day Weekend is upon us, and I gotta say, I can't quite wrap my head around the fact that the official start to Summer and the Summer grilling season is here. Perhaps it's because it feels more like February than May. ( Seriously? Can we shut the fan off now? Thanks.) This time last year, I was at a baseball tournament melting into the bleachers. Fast forward to the tournament this weekend and we'll be wrapped up like we're at an outdoor hockey game.


It goes without saying that I just can't get excited about firing up the BBQ. I look outside and think braised short ribs not baby back ribs. I can, however, get behind dessert. Weather doesn't matter when it comes to dessert, and if you look really close, you will notice that the peaches and nectarines are in the market. We've received some of the first loads of Fitzgerald Peaches in the store, which is always a happy day. I'm dying to make something with 'em.

My plan for Memorial Day is: figure out what sort of dinner we are going to have once we know the baseball schedule, and make a peach cobbler.  


Whether you BBQ or not, anytime is a good time for peach cobbler...or peach crisp...or peach tart...or peach pie...you get my drift. Nothing goes better with peach cobbler than a Memorial Day BBQ except maybe some good vanilla ice cream-although you won't hear me say no to peach cobbler for breakfast either (ice cream included).


Peach Cobbler 

Get the recipe...


In This Issue
This Month's Cookbook pick
Featured Product
The Cocktail Post
Vendor of the Month
News & Events
Roasted Rhubarb


Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.

Canal House's Chicken Thighs with Lemon

Spicy Beer Marinated Flank Steak

Grilled Pork Chops with Sweet Lemongrass Marinade

Mexican Bulldog Margarita

Classic Ensenada Fish Tacos

Amy's Roast Chicken

Old Fashioned Chocolate Layer Cake
Crispy, Crackly Apple-Almond Tart

Cashel Blue, Spinach and Smoked Salmon Tartlets

Easy Self-Rising Biscuits

Classic Chicken Chow Mein

Julie & Julia's Bruschetta

Spicy Mushroom Tamales

Mush�room and Shallot Quiche

Amy's Gua�camole

Roasted Cauli�flower & Hazelnut Salad

Bach�elor Beef Stew

Crock Pot Oats & Amish Style Baked Oat�meal

Champagne Cocktail

Irish Coffee

Holiday Cookie Basket

Anise Cakes

Roasted Fresh Ham with Citrus and Rye

Christmas Butter Cookies

Gam's Apple Chutney

Pie Month

Autumn Salad with Apples, Comt�, and Hazelnuts

Deconstructed Holiday Turkey with Sage Gravy

Cornmeal-Crusted Crayfish Pies

Old-Fashioned Apple Cake with Brown Sugar Frosting

Three Soups!
Bonus Recipes

Apple, Onion and Cheddar Soup

Traditional French Cassoulet

Endive & Fuyu Persimmon Salad with Pecans

Double Cut pork Chops with Garlic Butter

Inside Out Pumpkin Muffins

Cock-A-Leekie Soup

Crab and Corn Pies with Corn Crab Sauce

Amy's Hummus





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