Lo­cally made small-batch condi­ments and snacks to spice up your next pic­nic

Ottawa Magazine - - TOO HOT TO COOK - — Sarah Brown

Kim­chi The Heir­loom Kitchen The­heir­loomk­

For­get sauer­kraut! Kim­chi is fi­nally get­ting its due as the fer­mented condi­ment of choice to add kick to sum­mer sand­wiches, hot dogs, and burg­ers. Healthy, colour­ful, and crunchy. What’s not to love? About $10/500 mL.

Dill Pick­les Low­er­town Can­ning Com­pany Low­er­town­can­

Noth­ing beats the clas­sic dill pickle, and Low­er­town Can­ning Com­pany — the brain­child of The Court­yard’s head chef, Si­mon Brière-Audet, and his part­ner, Beth Evans — makes a doozy. Slice it on a burger or en­joy as a stand-alone pic­nic snack. These ba­bies are tangy, crunchy, drippy, and dense, with just the right amount of mus­tard and dill. Pickle nir­vana. $7/500 mL.

To­matillo Salsa Top Shelf Pre­serves Top­shelf­p­re­

Kick up your salsa game with Top Shelf’s spicyc­itrusy ver­sion, made with lo­cally grown tomatil­los, ser­rano pep­pers, cilantro, and gar­lic. Pair with corn chips and get dip­ping. Bonus: Since there’s no added sugar, clas­sify this salsa as health food. About $10/270 mL.

Spicy Nuts Beer Snacks In­ter­na­tional Beer­

Think of it as a drink­ingsnack up­grade, the per­fect com­ple­ment to a cold beer or fizzy lemon­ade. The lineup by this lo­cal duo in­cludes S& S (that’d stand for sweet and spicy) Malay Mix, and “fiercely hot” Sichuan Peanuts. For tra­di­tion­al­ists, clas­sic Beer Nuts round out the of­fer­ings. $7/145 g.

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