Ingredient Highlight: Smokey Sherry Onion Spread

Gaudet-247
Gaudet-247

May's basket features The Gracious Gourmet's Smokey Sherry Onion Spread.  Helmed by creator Nancy Wekselbaum from Bridgewater, CT, this spread is a product that we at The FareTrade find ourselves coming back to again and again.  Nancy is killing it at The Gracious Gourmet with award winning creations that span a multitude of flavor profiles.  We had the opportunity to connect with Nancy to discuss all things TGG.  Check out the interview below:

Company Name: The Gracious Gourmet

Founder/Creator: Nancy Wekselbaum

Location: Bridgewater, CT

Company Launch: 2006

What Inspired You To Start Your Company?

My Love of food

Tell us about your products.

Delicious, all natural, sophisticated and easy to use condiments. The line was created for people who love good food but have no time to cook. All one has to do is use our products with a couple of other ingredients and you have fabulous food with no effort – easy entertaining, even if you are only entertaining yourself! We help the consumer too by listing many suggested uses on the jars and offering very simple recipes on the website.

What Does “Artisan” Mean To You?

Small batch production, products prepared as if I were making them at home.

What Drew You To Food?

It has been an obsession since I was 9 years old – my husband says that food instead of blood runs through my veins!

Where Does Your Food Inspiration Come From?

My paternal grandmother was a fabulous cook – she did everything from “feel”, never with recipes. When I was a child, she inspired me.

What Products Are You Working On Now?

We just launched a new line called “The Essentials”. The basis of this line is to offer products which are tedious and time consuming to prepare but which are universal in their uses. The first two in this collection are: Sweet Caramelized Onions and Sauteed Mixed Mushrooms.

Do You Have a Favorite Product?

Since I created every product from scratch, they are all my favorites. I invest a lot of time, effort and money in each new development, so it has to be a favorite, otherwise, I would not launch the product.

Latest Ingredient Obsession?

I am experimenting with some interesting spices.

What Did You Have For Dinner Last Night?

Grilled lamb, asparagus with a vinaigrette made with balsamic vinegar mixed with TGG chile red pepper tapenade and mashed potatoes whipped with some of the sweet caramelized onions.

What Person, Living Or Dead, Would You Most Like To Have Try Your Product?

I would like food lovers the world over to try my products because I believe they are delicious and real treats for everyone!

What Advice Would You Give Other Artisans?

Stay with what you are doing; there will be ups and downs. Be committed 24/7!

What Other Local Food Artisans or Chefs Do You Admire?

There are too many to name!

Favorite Restaurant or Food Experience?

Back in 1976 (I am dating myself!), I did a week long “stage” at Les Freres Troisgros in Roanne France. I worked everyday in the kitchen alongside world famous chefs (this restaurant was one of the first 3 star Michelin restaurants in France) and I learned so much!

What’s Do You Enjoy Doing Outside of the Kitchen?

Gardening, reading, being with my family and our dog, traveling

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