Artisan Biodynamic Vinegar

Of the three vinegars we’re featuring, the tomato is our favorite to use in savory fare. Our suggestion is to use it to enhance the flavors of ripe, summer tomatoes, or to bring tomato freshness into dishes after the season has passed. Supplement a sauce vierge, add a tomato punch to your next pan con tomate, spike a caprese, or splash into an aioli for a BLT. 

The complexity, acidity, and subtle sweetness of the vinegar makes it a fabulous addition to tomato-based simmering sauces like a pomodoro, or onion tomato masala-based Indian fare like Sag Paneer, Chicken Tikka Masala, or Red Lentil Dal. For a fabulous addition to any seafood or white meat plate, create a tomato-spiked hollandaise known as Sauce Choron

Although almost universally thought of as an ingredient in sweet dishes, vanilla offers a surprising complement to savory applications. One of our favorite ways to use the vanilla vinegar is in a classic beurre blanc served alongside richer seafoods. A grilled or broiled lobster tail (or vanilla-spiked bisque), sautéed diver scallops, or even salmon or halibut will all be spectacular. Try it in a classic vinaigrette, too, especially in a salad with bitter greens, citrus suprème, and seafood.

The acidity and complexity of the vinegar makes it a star for desserts, spritzes, and zero-proof beverages too. An iced black tea will offer guests something new and distinguished, a dash of vanilla will transform a sparkling wine into a more refined cream soda, or an aperol spritz into a creamsicle - if ever topping a dessert with whipped cream or crème fraiche, vie for a splash of vanilla vinegar along with vanilla pods for a flavor that will leave your guests speechless.

Likely the most versatile of the three, the raspberry will elegantly span every course of a meal. An ideal vinegar to be used in a classic vinaigrette, especially one that will use some berries in the mix, the Raspberry will also offer an undeniable addition to any fruit or vegetable salad where greens are not the star, think beets, strawberries, tomatoes, the like. Along with a main course of duck, squab, quail, venison, or even pork, combine the Raspberry into a sweet reduction, gastrique, or old-fashioned barbecue sauce.

Finally, swirl the Raspberry into homemade gelato, into pastry creams destined for choux, croissant, or éclair, into soufflés or any other sweet treat you can dream up. It will be a lovely addition to zero-proof beverages like iced teas, or a complement to white or sparkling wine à la Crème de Cassis.