Details
Everything you need for the perfect get together. Throw some spice and zest into your brunch with our best of the best bloody mary collection— featuring a bloody mary mix crafted by Pastoral alum Stu Waters. Small batch pickles from Brooklyn, NY and Andalucian olives make a garnish that stands on its own. Snack on sharply flavorful six year old cheddar and smoked cumin gouda from Wisconsin alongside handcrafted salame from California’s famed P.G. Molinari and Sons. Or combine it all to make the most elaborate brunch concoction of your dreams!
Marieke Smoked Cumin Gouda
Holland’s Family Cheese, Thorp, Wisconsin, Raw Cow’s Milk
Marieke and Rolf Penterman both grew up on small dairy farms in the Netherlands. Local restrictions about land and animals had them thinking bigger, so they moved to the United States to achieve their dairying dreams. After studying and training stateside and back in Holland they began making cheese in 2006. Within their first year their cheeses began receiving accolades- this gouda is aged four to six months, and smoked over natural wood. The addition of cumin seeds offers a traditional Dutch flavor profile with their creamy, slightly sweet gouda.
Widmer’s Six Year Cheddar
Widmer’s Cheese Cellars, Theresa, Wisconsin, Cow’s Milk
Joe Widmer is the third generation of master cheesemakers to craft traditional American cheddars at this cheesemaking facility in Southeast Wisconsin. His grandfather immigrated from Switzerland and bought the plant in 1922, where Joe has been living all his life. At the age of six he began helping out in the make rooms and today he proudly produces a wide range of delicious aged cheddars. This selection is six years old, with pleasant crystallization and a tangy, assertive flavor profile that longs for charcuterie.
Stu’s Bloody Mary Mix
Stu’s Sour Pickles, Chicago, IL
Former Pastoral employee Stu Waters found himself pining for the classic, flavorful Bloody Mary he had enjoyed in days past. To that end, Stu’s Sour Pickles has conjured the essence of a perfect Bloody Mary in this spicy concentrate (enough for 4 pints), delivering straightforward preparation and solid ingredients. No tomato juice or vodka here, just pure concentrated spice and enough punch to make your garnish run for cover.
DEQUMANA Olives
Andalucia, Spain
Historically Spain provided many of the olives and olive oils used by the Romans. Traders used Decumana road between Carmona, Spain and Rome, Italy to transport product to the empire. In homage to their traditional roots these olives are cured with nothing but water and salt. Small batches spend anywhere from three to fourteen months in barrels, depending on the varietal, developing rich, luscious flavor that allows them to shine.
Pickled Carrots
Brooklyn, New York
Chris Forbes and Evelyn Evers founded this award-winning small batch pickling company in 2009 with a goal of distinguishing themselves from a myriad of other local picklers. They succeed by sourcing seasonal veggies from farms in New York, Pennsylvania, New Jersey and Connecticut to get produce at its peak and pickling them in local vinegars. These carrots marinate in a bath of apple-cider vinegar with ginger, cumin, coriander and mustard seed, giving a savory and pleasant spice.
Salametti
P.G. Molinari & Sons, San Francisco, California
From the historical hands of a four-generation salumeria comes this classic salame of minced pork and garlic. Their founder arrived in San Francisco in 1896, bringing the family recipe with him from the Piemonte region of northern Italy to open his own shop. Now the oldest salame maker in the area, this “little salami” showcases classic notes of pepper, garlic and a hint of smoke.
Marieke Smoked Cumin Gouda
Holland’s Family Cheese, Thorp, Wisconsin, Raw Cow’s Milk
Marieke and Rolf Penterman both grew up on small dairy farms in the Netherlands. Local restrictions about land and animals had them thinking bigger, so they moved to the United States to achieve their dairying dreams. After studying and training stateside and back in Holland they began making cheese in 2006. Within their first year their cheeses began receiving accolades- this gouda is aged four to six months, and smoked over natural wood. The addition of cumin seeds offers a traditional Dutch flavor profile with their creamy, slightly sweet gouda.
Widmer’s Six Year Cheddar
Widmer’s Cheese Cellars, Theresa, Wisconsin, Cow’s Milk
Joe Widmer is the third generation of master cheesemakers to craft traditional American cheddars at this cheesemaking facility in Southeast Wisconsin. His grandfather immigrated from Switzerland and bought the plant in 1922, where Joe has been living all his life. At the age of six he began helping out in the make rooms and today he proudly produces a wide range of delicious aged cheddars. This selection is six years old, with pleasant crystallization and a tangy, assertive flavor profile that longs for charcuterie.
Stu’s Bloody Mary Mix
Stu’s Sour Pickles, Chicago, IL
Former Pastoral employee Stu Waters found himself pining for the classic, flavorful Bloody Mary he had enjoyed in days past. To that end, Stu’s Sour Pickles has conjured the essence of a perfect Bloody Mary in this spicy concentrate (enough for 4 pints), delivering straightforward preparation and solid ingredients. No tomato juice or vodka here, just pure concentrated spice and enough punch to make your garnish run for cover.
DEQUMANA Olives
Andalucia, Spain
Historically Spain provided many of the olives and olive oils used by the Romans. Traders used Decumana road between Carmona, Spain and Rome, Italy to transport product to the empire. In homage to their traditional roots these olives are cured with nothing but water and salt. Small batches spend anywhere from three to fourteen months in barrels, depending on the varietal, developing rich, luscious flavor that allows them to shine.
Pickled Carrots
Brooklyn, New York
Chris Forbes and Evelyn Evers founded this award-winning small batch pickling company in 2009 with a goal of distinguishing themselves from a myriad of other local picklers. They succeed by sourcing seasonal veggies from farms in New York, Pennsylvania, New Jersey and Connecticut to get produce at its peak and pickling them in local vinegars. These carrots marinate in a bath of apple-cider vinegar with ginger, cumin, coriander and mustard seed, giving a savory and pleasant spice.
Salametti
P.G. Molinari & Sons, San Francisco, California
From the historical hands of a four-generation salumeria comes this classic salame of minced pork and garlic. Their founder arrived in San Francisco in 1896, bringing the family recipe with him from the Piemonte region of northern Italy to open his own shop. Now the oldest salame maker in the area, this “little salami” showcases classic notes of pepper, garlic and a hint of smoke.