Duck rillettes, pint:
Shredded duck confit with our favorite sherry vinegar, mustard and lots of black pepper. Great for serving at a party, eating on toast with chutney, or giving as the best host gift ever.
The vegetarian version will be a lemony Italian butter bean puree (vegan), with garlic and a layer of herbs and olive oil.
Citron syrup, half pint:
A rare and special treat: the Buddha’s hand, preserved! Great for cocktails, punch, or to glaze a pound cake.
Squash chutney, half pint:
A surprising chutney with squash, apples, and dried fruit, tart and sweet, perfect with leftover turkey, duck rillettes, grilled vegetables, any sandwich.
Citrus or heirloom apples: a bag of whatever we love best at the market.
Espelette chile, half an ounce:
This fruity, spicy chile is our favorite warming finish to nearly any dish.
Mulling spice blend, 3 oz:
Hand-chosen spices in a muslin bag; these can be reused 3-4 times to spice cider or wine.
Nutmeg, 2 oz:
Because everyone should have whole nutmeg to grate on things at this time of year.
Fruitcake, 6" round:
Our own white version with dried and hand-preserved fruit and nuts, soaked in fig liqueur and brandy. Singular. Contains eggs, butter, wheat, tree nuts and alcohol.
Bay salt, 4 oz:
Wild foraged leaves from California bay laurel trees, infused and crushed into unrefined sea salt. Aromatic, resinous, bright: wonderful for any soup, and for seasoning any meat or root vegetable or squash.
Onion jam, half pint:
Cooked forever with thyme and dark honey, until it becomes a magical thing somewhere between sweet and savory.
Apple cider syrup, 17 oz:
The list of things we use Bates and Schmidt’s beautiful apple cider syrup for is very long, and ranges from eating on yogurt to salad dressing to apple pie to putting into stews. It’s balanced, apple-y and deep; we love it, and we think you will, too.
Rosemary walnuts, pint:
A savory snack good enough to stand up to any cookie, these are lovely as an ingredient in stuffing or sweets, too.
A limited number will be available for pickup on Wednesday, December 19
in San Francisco (Castro) from 4:30pm to 7:30pm and in Oakland (Temescal) from 6:30pm to 8:30pm. To reserve yours, send an email to firstname.lastname@example.org
with your name, phone number, pickup spot, and whether you’d like an omni or vegetarian kit. If you want to request a substitution, we’ll do our best to accommodate you. You can pay at pickup, by cash or check (bear with us, more payment options will be available soon!)
Renewing: a nourishing and energizing menu for starting your year anew; offerings from the woods and sea to support your best existence.
Thanks for supporting Potliquor! We hope to see you soon.
jennifer & laura