Just a few of the items that can only be found at Straub’s in the St. Louis area!
Some stores have categories for products that go well with cream cheese and Earth & Vine’s Red Bell Pepper & Ancho Chili Jam tops the list. If you are unfamiliar with the easy-to-prepare party favorite, basically you just take a block of Kraft Philadelphia cream cheese, Neufchâtel cheese, or better still, warm brie cheese or Crave Brothers Mascarpone, then top with a full jar of E & V Ancho chili jam. You may want to shape the cheese and have some crackers on hand to scoop up every last bit of the gooey treat! This bold, yet mild jam is also excellent on smoked turkey or a grilled chicken sandwich.
Serve along side lamb, pork or poultry. Top salmon mousse, or spread over meat loaf stuffed bell peppers and bake. A great item to have in the pantry if you need to add some pizzazz to a dish or make a quick appetizer.
Barbecue, barbeque, bar-b-q, BBQ, barbacoa, or the backyard slang “que,” all are ways to identify a condiment usually used on smoked chicken, pork and beef. One thing for certain that is that there are a lot more varieties of BBQ than there are ways to pronounce it. We have 14 different brands and 17 unique styles that cover the most popular BBQ regions in the southern and central United States. Sauces styles from regions like Texas, Alabama, Tennessee, the Carolinas, Kansas City, and, of course, St. Louis are all available for you to test out. Our favorite rib recipe starts with a vinegar based sauce, cooked “low and slow” and ends with a thicker style higher heat for a tender on the bone. Our variety is selected for unique flavor profiles that range from sweet, spicy, vinegar and mustard styles. Almost all of the sauces have been award winners, including a local favorite Blues Hog that captured 2011 American Royal “Best Sauce on the Planet” award.
Kathleen King, founder and owner of Tate’s Bake Shop, began baking when she was just eleven years old, selling small batches of her crisp, buttery, chocolate chip cookies off of a fold-out card table on North Sea Farm, her parents’ Long Island farmstead. In 1980, when she was only 21, Kathleen rented a space her mother spotted and opened her ‑first bake shop. She developed a full line of traditional American baked goods, perfecting every recipe herself and baking each dessert from scratch. Named after her father, Tate’s Bake Shop is the result of Kathleen’s love of baking and keen eye for quality. Voted the “Best Bakery in the Hamptons” for many years, Tate’s Bake Shop is a destination for locals and tourists alike. Kathleen’s personality is in every inch of the store, from the fresh flowers to the carved wooden tables. “People feel very comfortable coming here,” Kathleen says, “and that’s part of the experience of coming to Tate’s Bake Shop. It just goes with chocolate chip cookies and apple pie.” With a community of loyal customers and lines that stretch out the door, Tate’s Bake Shop is, as the New York Times noted, “worth putting miles on the odometer.”
Kathleen’s cookies have won numerous awards including the 2011 NASFT Gold top award for Outstanding Cookie.
Combining the best of ingredients and a passion for baking, Kathleen King’s desserts are truly an American tradition. We hope you enjoy.
Bonnie’s Jams are made from original recipes inspired by the fruits of the season. The most fragrant and freshest fruits are the basis for the intense taste that makes the jams truly remarkable. And, to ensure that each jam reflects the true flavor of the fruit, Bonnie uses no pectin in any of the fruit-based jams and less than half the sugar of commercial jams. Bonnie Shershow grew up in Southern California in a house surrounded by acres of citrus trees and an incredible assortment of other fruit trees and berry bushes: pomegranates, persimmons, saucer peaches, macadamia nuts, kumquats and loquats, avocados, tangerines, black mission and kadota figs and more. She helped her mother gather fruit when it was ripe and fragrant for the extraordinarily tasty jam that she would carefully cook to fill jars that would serve the family for the year, or until the next batch of perfectly ripe fruit was ready to pick.
When she began traveling, her search and discovery of jams of other countries became a preoccupation. Following the scent of raspberries in a hill-town in Southern France, she found a small group of women stirring fruit in large copper pots and ladling exquisite, deep crimson, steaming “confiture” into lovely little jars with hinged lids; in Shanghai, she had the most delectable shiny bright orange apricot jam made by a transplant from the Netherlands; and in Cuzco, Peru, she enjoyed a fruit jam that is still a mystery today – but lingers in her mind as simply delicious! She likes to get creative and use the jams for more than toast. She suggests using as an intensely flavored glaze for chicken, duck and ribs from the Apricot Orange and Peach Ginger jams, and especially pairing them with cheese.
Straub’s is the first company in the United States to offer this Spanish import! This unique new product combines the healthy qualities of extra virgin olive oil with lycopene extracted directly from tomato flesh without the use of solvents. Oil is extracted from 2 varieties of olives, Cornezuelo and Arbequina for a balanced fruity taste that is very delicious. Lycopene is a very potent natural antioxidant that belongs to the family of carotenoids that gives that characteristic red color to tomatoes, watermelons and, in lesser quantities, to other fruits and vegetables. It provides very beneficial properties to our health as it acts by protecting the body cells from oxidative stress. The healthy product obtained is the combination of the two basic components in the Mediterranean diet. By eating raw and rich vegetables human bodies could only absorb 5% of lycopene, yet when associated with oil, 90% can be digested. The aroma is reminiscent of ripe tomato and dried fruits like walnut and pistachio. It is very smooth and delicate in the mouth with hints of tomato but without the characteristic acidity of some tomatoes. Use the way you would use any other olive oil, in pasta salads, risotto, or base for a bread dip. The lycopene imparts a wonderful orange coloring that is beautiful when plating cheese, steaks, seafood or vegetables.
Dulce de Leche is a caramel sauce with a smooth, milky taste and our favorite is La Salamandra which is made by blending simple ingredients; fresh warm milk, sugar, and vanilla. La Salamandra is a small dairy farm outside of Buenos Aires, Argentina that combines artisan tradition and modern technology to create this exceptionally flavorful Dulce de Leche that is smoother and creamier than other brands. La Salamandra is made from top quality raw ingredients and only uses milk from their own cows. The cows are milked daily to avoid the milk passing through tanks, trucks, or storage areas where it could spoil. It is extremely popular in Latin America where it is used as a filling for cookies, crepes and cakes, an ice cream topping or spread on bread and apples for an afternoon snack.
La Salamandra Dulce de Leche is consistently ranked first in comparative taste tests where it is prized for its depth of caramel flavor and luscious texture. In July 2000, La Salamandra Dulce de Leche won first place at the Fancy Food Show at New York in the category of Outstanding Jam, Preserve, Spreads or Sweet Topping.
This is the authentic dulce de leche you’ve been dreaming of! La Salamandra Dulce de Leche is certified Kosher.
Serving Suggestions: Wonderful spread on fresh fruit like apples or bananas! It should be used like a spread for bread, waffles, or crepes. It can also be used in baking and pairs well with pumpkin pie, cheesecake and brownies.
This classic Tuscan extra virgin oil was the first ultra premium oil introduced to the US over 33 years ago! With its strong fruity flavor and fierce peppery finish, Badia a Coltibuono remains the industry standard for excellence in its category and is beloved by chefs, food critics and consumers for depth and nuance it brings to dishes.
Badia a Coltibuono, or the Abbey of the Good Harvest, has been producing oil since 1058, but it was only 50 years ago under the leadership of Piero Stucchi Prinetti that the estate first began to bottle their premium oil for sale. Until that time, the majority of oils, even extra virgin, were rancid or adulterated from old production techniques or simply fraud. Piero was the first Italian to believe that quality was more important than any other attribute and went about educating his customers in Italy and then the US. He believed that the 3 most important guarantees to a good oil were quickly harvesting the green olives off the trees and pressing them immediately, separating the different varietals so that each could be harvested at its peak maturation, and that every bottle must be printed with the date of production to ensure only the freshest product reaches the shelf.
Today Badia’s oil is a blend of 3 olive varietals, Frantoio, Moriaolo, and Leccino and is harvested in early November. The olives are hand harvested from the trees to prevent bruising and are pressed within hours of collection. The end result is a balanced and fruity blend of flavors with a distinctly bitter green edge and a peppery finish. Bitterness is a positive attribute in an olive, since it heightens and enhances the flavors of the food it is paired with and a peppery finish is characteristic of only extremely fresh olive oils.
Did you know we have FREE off-the-shelf samples,
for the asking? If there is anything you are really interested in,
just let us know and we will let you try before you buy!* Limitations exist.
17 hours ago @StraubsMarkets Celebrate #Easter this Sunday with these #Sweets from @bissingers @LoveGhirardelli @mmsyellow all avail. @ #Straubs http://t.co/akY8C23Ct1
17 hours ago @StraubsMarkets RT @STLcwescene: Looking for #easter chocolates? Stop by @bissingers or @StraubsMarkets to snag a delectable assortment! #cwe #foodie #para…
1 day ago @StraubsMarkets Hosting your 1st #Passover this Friday? Let us help w/ the #Cooking! Order online at: http://t.co/qsRNhPuNFS http://t.co/uEVYDpCOKR