A new Southern subscription gift box service hasn’t yet revealed which items it plans to include in its Charleston-themed shipment, but the five “locally-made goods (which) define a sense of place” are selling for $40.
Batch, based in Nashville, monthly sends out a box of “food, drink, and other hand-crafted items” from a Southern city. The six-month schedule starts in April with Nashville, followed by Charleston; Atlanta; New Orleans; Birmingham and Austin.
Previous boxes, which circulated locally in Nashville, included honey, oatmeal and laundry products.
Each box is $40; a six-month subscription costs $240.
Gertrude Sassard, who for more than half a century presided over the production of Mrs. Sassard’s jellies, pickles, relishes and preserves, died Monday. She was 87.
Sassard in 1962 inherited the Mt. Pleasant condiment company – and the closely-guarded recipes which were critical to its success — from her mother-in-law, Edna. Although Sassard was faithful to the popular Jerusalem artichoke preparation which in 1917 inspired the commercialization of Edna Sassard’s canning hobby, she added a number of products to the line, including iced tomato pickles, iced cucumber pickles and sweet onion relish.
Under Sassard’s leadership, Mrs. Sassard’s artichoke relish maintained its status as a revered Charleston symbol, eventually showing up in television host Stephen Colbert’s standard gift basket for guests. “We have memories of eating it on hot dogs at Pitt Street Pharmacy,” food writer Matt Lee told a Sandlapper Magazine writer; Lee and his brother, Ted, sell nine Mrs. Sassard’s products through their online food catalog. Continue reading
Two Charleston products this week received recognition from the Good Food Awards, an annual competition for artisan edibles.
Cypress’ culatello (salumi made the from the rear portion of a pig’s hind leg) and Christophe Artisan Chocolatier’s Dark Chocolate Espresso were both named finalists in the contest, along with another 198 items divided into categories such as beer, cheese, coffees, preserves and pickles. The list will be whittled down to 100 winners at a San Francisco gala in January.
According to the San Francisco Chronicle, this year’s competition received a record 1450 entries.