June is for grilling and chilling, and for celebrating Dad. We’ve got you covered on all fronts.
Got a dad who’s the master of the grill? Let him take the day off and grill for him! We have German Links from Mac’s Local Buys, and our Williams Brothers Andouille is 25 percent off. Top it with any of our three naturally fermented sauerkrauts from The Brinery, throw in some of Serendipity‘s new Latte Frozen Yogurt made with locally-produced Windcrest Yogurt and Stringbean Coffee for some grilled and chilled pampering.
Speaking of serendipity, Ryan Maher from Missouri Wild Edibles recently delivered more of his in-demand smoked ramp mustard. We had a huge waiting list for this mustard while it was out of stock. Get it while it’s here, and make sure to set up your dad while you’re at it. Throw in some locally-made catsup from Juniper or Zimmerman’s.
If you really want to show off your grilling chops to the old man, Bon Appetit featured a recipe for a gorgeous grilled porcini-rubbed rack of veal this month. We have Ozark Forest Porcini Powder and SaltWorks smoked sea salts to make the dish sizzle.
While Dad’s waiting for your creation, he should be sipping on a Brewed Mary. That’s a Bloody Mary with beer instead of vodka. Sound weird? Think about the extra layer of flavor a pot of chili gets when you add beer to it. We can set you up with best ingredients for it.
1 container SaltWorks Hellfire Smoked Habanero Sea Salt (It won 3rd place in last year’s Scovie Awards for Condiments)
8 lime wedges
2 cups Zimmerman’s Tomato Juice (made locally in Vandalia, Illinois)
8 tablespoons Stu’s Bloody Mary Concentrate (any flavor – we have Original, Smoked Jalapeno, and Jamaican Jerk)
8 12-ounce cans light-bodied beer (Schafly Summer Lager is a perfect match, available down the street at Bottleworks.)
8 strips of Scrumptious Pantry Heirloom Beaver Dam Peppers
Pour SaltWorks Hellfire onto a saucer. Rub the rims of eight pint glasses with the lime wedges. Dip rims in Hellfire to coat. Fill each glass with ice.
In each glass add ¼ cup Zimmerman’s Tomato Juice, 1 tablespoon Stu’s Bloody Mary Concentrate, a dash of Col. Pabst Worcestershire Sauce, and a can of beer. Garnish with Scrumptious Pantry Beaver Dam Pepper strips and the lime wedges.
If your dad loves the Hellfire rim on on the glass, give him SaltWork’s gift pack. It includes Bonfire, a sea salt smoked over 14 different woods, fiery Hellfire, and herb-infused Wildfire, packaged with three salt spoons.
Or add to his grilling supplies with our selection of Spiceologist spice rubs.
If your dad’s more into chilling than grilling, stock his bar with Dutch’s Spirits Bitters. This small New York State company makes bitters that are as fantastic as their story – they’re built on the site of a Prohibition-era distillery hidden in the Catskills.
We get a lot of questions about bitters. They’re super-concentrated flavorings with a bitter base that’s made from infusing alcohol with naturally bitter botanicals. Their bite is tempered with aromatics. Just a few drops add depth to drinks – cocktails and non-alcoholic – and they can even be used in cooking.
Dutch’s Spirits crafts their bitters to match different eras in American cocktail history, each with a unique flavor and composition. Start Dad with a three-pack of small bottles if he’s new to artisan bitters. If he’s a mixology pro, we have large bottles of Colonial, Boomtown, and Prohibitters. He’ll love ending his chilled-out day with this summery drink:
Makes 1 drink
2 ounces gin
½ ounce lemon juice
2 teaspoons Bourbon Barrel Mint Julep Sugar
5 fresh mint leaves
Dash of Dutch Spirits’ Colonial Bitters
Combine everything but the bitters in a shaker with ice and shake. Strain into an ice-filled Collins glass and add a dash of bitters.