McQuade's Celtic Chutneys Press Blurbs

Slow Food: November 2011 Issue Regional Bay Area

"From the small beginnings of making jars of chutney as Christmas presents for friends, , McQuade's Chutney has grown beyond anything I could have dreamed in those early days. We've grown from a very small-scale artisan chutney company selling through a few delis and local stores to having our products feature on some of the best restaurant and sandwich menus in the city as well as further afield. ....."

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Bear At Home: Talking Chutney With McQuades Chutneys

"I was recently at a wine tasting and had the pleasure of sitting next to Alison McQuade of McQuade’s Chutney. One of the food pairings just happened to be her Fig & Ginger Chutney. I am not sure I remember the wines from that evening, but I do remember the Fig & Ginger Chutney. I can honestly say I am not well versed in the world of chutney. Alison set out to make that right....."

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The Perfect Spot...Your San Francisco Revealed, May 2011

“Mission Cheese is my new go-to cheese bar. Wine and cheese is fine at any of a dozen wine bars, but this bar puts cheese, rather than wine, first. Mix-and-match cheese platters in various themes and styles keeps it fun, while hard-to-find Swiss favorites like raclette make an appearance. But call off the search for one of the best grilled cheese sandwiches in the city with last week’s special of two fabulous cheddars: Dunbarton Blue and Cabot Clothbound smeared with McQuade’s delightful apple and ale chutney (a whole range of the elegant but playful chutneys here)...” Mission Cheese, 736 Valencia Street between 18th & 19th, 415-553-8667; Tue-Sun 11am-8pm).

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KQED Bay Area Bites, April 2011

“Local Food+Drink Secrets of Chutney Chef Alison McQuade…McQuade’s Celtic Chutneys are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor Amy Sherman reported in 2005 how McQuade got her start:”

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SFoodie, August 2010

“...Three hard-boiled halves, perched on slices of whole-wheat baguette and showered in Alison McQuade's curry-gold habanero chutney, fine threads of radish, mild feta cheese, and peppercress microgreens. Hard-boiled eggs can suck the flavor out of any fragile-flavored ingredient, but the toppings were sweet-savory, spicy, and three kinds of peppery. I normally hate hard-boiled eggs. I finished the plate. ”

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KQED Bay Area Bites, December 2009

“What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people…”

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Cooking with Amy, October 2009

“Alison's chutney is for chutney haters because it is nothing like the glop you get at the supermarket. It's fresh, chunky and always with a hit of spice and tang. Current tongue tingling varieties include Plum & Black Pepper, Fig & Ginger, Habanero, and Pineapple Red Chili…her chutney is addictive.”

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Hedonia, March 2007

“Alongside our plates of charcuterie, cheese and chocolate were little glass bowls of glistening Gaelic goodness. Now, I wasn't aware of Scotland's place in chutney culinaria, but I shall never doubt again. From my first taste, it was true love.”

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An Open Cupboard, February 2007

“These are complex chutneys brimming with taste and texture. You can’t pick out any one individual flavor–there’s the zing of vinegar, a ginger kick, and a warm, brown sugar sweetness. But there’s so much more, and damned if you can figure out exactly what else is in that chutney. All you know is it tastes fresh and alive, and goes very well with cheese and bread…”

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Bellingham by the Bay, February 2010
“…Through Alison I have learned that chutney is not merely a condiment, it’s a way of life. From the Ferry Building food boutiques to the cooler retail outlets around town, many seem to agree.”

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Gluten Free Girl and The Chef, July 2008

"...But one of the bites I remember best was a gluten-free cracker and soft cheese, topped with a dollop of McQuade's moray fig and ginger chutney. This chutney was snappy with spicy ginger, a dreamy sweetness with the fig, and so many spices and flavors that we couldn't even name them all, not all three food-loving people combined. That says something."

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Whiskies of the World, December 2009

These are addicting so watch out folks !!

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