McQuade's Celtic Chutneys
537 Jones Street
San Francisco, CA 94105
Phone (415) 749-0912
Available through:
Cowgirl Creamery
at the Ferry Building,
Harvest Urban Market
at 191 8th Street,
Irish Castle Gift Shop
on Geary and Jones,
Cheese Plus
2001 Polk Street,
Say Cheese
856 Cole Street,
Fanny's Market
985 Bush Street,
San Francisco;
Ruby Wine
1419 18th St,
San Francisco
Healthy Spirits
2299 15th Street,
San Francisco
(15th & Castro)
Sonoma Fine Wine
3625 Main Street
Occidental;
Tomales Bay Food Co.
in Point Reyes;
The Cheese Store
in Silverlake;
Woodlands Market
in Kentfield;
Aniata Cheese Co.
in Del Mar.
The Cheese Shop
423 Center St.
Healdsberg.
Cowgirl Creamery
919 F St., N.W.
Washington, D.C.
Gourment Enhancements
12206 Cooper Way Charlotte,
North Carolina
Charcuterie
120 W. Sierra Madre ,
Sierra Madre
On the Menu at:
Cafe Royale
800 Post Street,
The Hidden Vine
620 Post Street,
San Francisco
Alameda Wine Company
62315 Central Avenue
Alameda
Bin 239,
Prescott, Arizona
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McQuade's Celtic Chutneys offers you an exquisite limited edition of gourmet Chutneys, prepared by the finest chutney chef this side of the Atlantic.
Once you try them, you will find it difficult to sit down to a meal without a good dollop of your
favourite tasty chutney!
An interview about my passion for food on KQED website.... a quote from one of the city's coolest wine bar owners... Find out what's being said about McQuade's Chutney by the food press.... bloggers and customers.
"Cheese just doesn't taste the same without it!"
-
Quote from Angela Cahill of The Hidden Vine
Naja and Mel, Sugar Café
From Cooking With Amy - Habanero Chutney Cornbread
Habanero Chutney Cornbread (makes 12 servings)
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup lowfat milk
- 2 Tablespoons vegetable or olive oil
- 1/2 cup Habanero chutney
Preheat 425 degrees. Whisk together all the dry ingredients in a medium bowl. In a small bowl beat the egg and stir in milk and oil. Combine the wet ingredients with the cornmeal mixture until dry ingredients are just moistened. Fold in chutney. Grease an 8 inch square baking pan. Add the batter to pan and transfer to the oven. Bake for 20-25 minutes, until a wooden skewer inserted in the center comes out clean and top is golden brown.
- By Amy Sherman from Cooking with Amy
Becks & Posh's - My 7x7 San Francisco Favorite Food Things
“McQuade's Celtic Chutneys are a great accompaniment to the petit jambon in particular.”
- Read the complete blog entry on the becksposhnosh.blogspot.com
Take 5 with Alison McQuade
"1. How did you get started selling chutney?
One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery . My first paying customer, she said she wanted 60 of each flavor."
- Read the complete foodblog interview from Wednesday December 14, 2005 KQED foodblog interview with Amy Sherman
Currently we are not accepting orders on website but
invite our customers to shop at the stores located on
this page at the bottom left ! |
