Derby Days: The Kentucky Derby

The Savory Pantry on the Road to the Triple Crown!  We love any excuse to throw a party and as far as we're concerned, there is nothing better than the excitement surrounding The Kentucky Derby, The Preakness Stakes, and The Belmont.  There are so many traditions surrounding these great races, and this week we'll introduce you to two of our favorites: The cocktails and the fashion!  Mix up a signature race day drink and don a gorgeous hat from our friend and noted milliner Christine A. Moore...you're already a winner!

Stay tuned...at the end of the week we'll provide some great recipes and fun tips for throwing an exceptional Kentucky Derby party at home! ~Keeley

The 140th running of The Kentucky Derby is coming up May 3rd and, horse racing fans that we are, we've been preparing for weeks!  We love the traditions surrounding the greatest two minutes in sports....a well-made Mint Julep, a slice of Derby Pie, the singing of My Old Kentucky Home, not to mention the extraordinary hats...

Join us as we celebrate this year's Run for the Roses in great taste... and great style!   

THE HAT

"Black Beauty" Hat from Christine A. Moore Millinery - The Official Milliner of The Breeder's Cup! CLICK HERE to visit Christine's website and view her stunning collection of extraordinary race day hats!

THE COCKTAIL 

No Derby Day celebration is complete without a traditional Mint Julep.  While there are many variations on Kentucky's most famous drink, we prefer a tried and true recipe from long-time family friend Bob McFarland.

Bob and his wife Myra Jo were known on the Dallas cocktail circuit for their annual Kentucky Derby party, often lasting into the wee small hours of the morning... long after the Run for the Roses was over!  Bob is no longer with us, but his spirit (pun intended!) lives on in his legendary Mint Juleps.  The secret to this intoxicating julep is time.  Allow the mint, bourbon and sugar to steep for 3 days prior to serving.  

Bob McFarland's Mint Julep

You will need:

• 1 cup fresh mint
• 1 pint bourbon (we like Woodford Reserve)
• 1 cup sugar

In an airtight container, gently muddle mint with sugar.  Add bourbon, cover, and allow flavors to meld for 3 days.

When ready to serve strain mint mixture through cheesecloth into a serving pitcher, squeezing the cloth as you go to release as much of the mint mixture as possible. 

Fill julep cups with crushed ice.  Add 1 part mint mixture to 2 parts bourbon.  Garnish with a sprig of fresh mint.  Serve with a straw.  If desired, rim julep cups with mint julep sugar prior to filling.

From the Maker's Mouth: Green Mountain Mustard

After talking to Michael the man in charge at the Green Mountain Mustard company, I knew our customers would love his “different” mustard (his words).  This is not your regular grocery store mustard, the mustard is unique and made in small batches.  The magic of the the mustards happens after combining mustard seeds and mustard powder.   The ingredients that come next is what makes these mustards stand out, such as sriracha, maple syrup, and garlic & oregano. I mean who would have thought of putting all the spices, seeds and salt that come on an Everything Bagel in a jar of Mustard?!? It is quite amazing! Green Mountain Mustard is located in Vermont and run by a family of three, Michael, Ed & Jeanne Adams.  They started out selling at farmers markets and when they kept selling out, they decide it was time to expand - Thank goodness they did - because we are truly lucky to carry it.  Try every flavor or just pick one, you won’t be disappointed.  Read below to get to know Michael and his company a bit more…

What makes your Green Mountain Mustards different from others? Our mustards are different for a couple of reasons: The first is texture. Our mustards are thick, rich, and creamy. We wanted to make something that was a lot more spreadable than something that comes out of a squeeze bottle. The second reason is flavors. We really try to push the envelope of condiment creation when it comes to our new flavors.

Who comes up with the recipes and flavors?  It's a combination of customers, myself, and my Dad, Ed. We always write down customer suggestions and give it at least one go. If we think we've got something, then we test it like crazy with anyone who wants to give it a try.

What’s your biggest challenge working in a small family business?  My biggest challenge is remembering that the two people I work with are also my parents. I rely on them for a lot - and it's often for sweat equity. It's important for me to constantly remind them how much they are helping me build my little mustard company.

What's your favorite food or food trend?  Man, this is tough. I'm not going to pick a favorite food because the list would be a mile long. For a food trend, I appreciate how there are many companies emerging with clean products. There's no reason for half the garbage to be in food today - clean, simple ingredients is a trend I'm happy to support.

How do you most often use your product?  What was the most unexpected way of using your product? I use it in my omelet every morning. And grilled cheese. Oh, man - it's SO good on grilled cheese. And I make a lot of salad dressing and potatoes, too. As for strange uses, we have a lot of customers who dip microwave popcorn in our mustard. I've never tried it, but my customers swear by it!

What's next for your business?  We're looking to grow into New England more and start moving our way down the East Coast the next few years. It's an exciting time because we're finding our place in the market, making it known, and having a lot of fun doing it.

What’s the one key thing you would tell a person who wants to start a small business in the food industry?  I'd tell them two things: 1. Get your numbers right from the beginning. and 2. It takes longer to build a successful business than you think.

What is your most memorable meal?  When I tried sea urchin and squid ink at Anchor & Hope in San Francisco. While, it wasn't my favorite meal of all time, it was a time I tried something new. And I'll forever remember trying sea urchin and squid ink - both tasty, by the way.

What is your (food) guilty pleasure?  Trail Mix. I know - it's weird. But there's nothing like going to a bulk bin in the grocery store and getting some trail mix.

Recipe: The Savory Pantry’s Arkansas Ham Reuben Sandwich

Along with the delectable joys of an Easter feast, inevitably comes the mounds of Easter leftovers. Don't waste a sliver of that Arkansas Ham.  Instead, make and share this irresistible Reuben sandwich and let the celebration continue...  Toasted to perfection and layered with a simple coleslaw, this tasty stack will have your family begging for more leftovers!

The Savory Pantry’s Arkansas Ham Reuben Sandwich

DOWNLOAD PRINTABLE PDF RECIPE >

• Leftover Arkansas Peppered ham or regular smoked ham
• Swiss Cheese
• Butter at room temperature
• Rye Bread (or any bread you would like)
• Creamy Slaw (Recipe Adapted by Martha Stewart)
  • 1/4 cup white-wine vinegar
  • 1/4 teaspoon celery seeds
  • 1 tablespoon Deli Dirt Mustard from Green Mountain
  • 1 tablespoon of mayo
  • 1 teaspoon coarse salt
  • 1 bag of coleslaw mix
  • Mix all ingredients together
• Your favorite Russian Dressing or make it using this recipe

Preheat a cast iron pan over med-high heat.  Butter the bread, making sure to cover the entire piece.

On the unbuttered side, spread russian dressing. Place one piece of swiss cheese, then pile a few slices of ham, place another piece of swiss, top cheese with creamy slaw, top with swiss cheese. Place the remaining piece of bread on top, to complete the sandwich stack.

Let the bottom slice brown slightly and then flip, pressing the sandwich down using a flat spatula, flip back over once the bottom half is brown (3 minutes) until first side is a little darker.  

DOWNLOAD PRINTABLE PDF RECIPE >

Roundup: Easter Table Settings & Decor

Celebrate the arrival of spring with beautiful Easter table settings.  While it may not feel like spring has arrived in some areas of the country, at least you can set the mood with fresh flowers and bright spring colors.  We've gathered our favorite inspirations to help you get started!

1.  Easter Brunch in Blue and White  2. Easter Egg Table Setting with Daffodils  3. Springtime Carrot Cutlery  4. Free Printable Leaf Place Cards  5. Succulent Tabletop Decor  6. Jelly Bean Branches

Gourmet Giving: Easter Hostess Gifts

Even if you aren't tasked with bringing a dish to your Easter gathering, hostess gifts can be a great way to show gratitude.  We've gathered our favorite selections for the season.  From unique olive oils to small batch fruit preserves, these hostess gifts will be enjoyed long after the holiday has passed.  (links below image)

1. A L'Olivier Basil Infused Olive Oil  2. Esperidia Agrumato Lemon Olive Oil  3. Elizabethan Pantry Lemon Curd 4. Early Glow Strawberry Preserves from American Spoon Foods  5. Island Bakery Lemon Melts  6. Rosebud Farms Mint Jelly  7. Elki Artichoke Lemon Pesto  8. Edmond Fallot Seed Style Dijon Mustard  9. Rustichella d'Abruzzo Lemon Fettuccine