SFQ - The Original San Francisco-Style Barbecue Sauce

SFQ Goes Back to the Future at Whole Foods Market

noreply@blogger.com (Michele Manfredi) — Tue, 09 Apr 2013 22:40:00 +0000

The original S.F. Whole Foods.

It feels as if I’ve come full circle and traveled through time. When I worked in the specialty foods department at the original San Francisco Whole Foods back in the 90's, I never thought that one day I’d actually have my very own product on their shelves, but that's exactly what just happened.

That's right, SFQ is now carried by this country's premier natural foods supermarket chain! We are currently on the San Francisco shelves in the Franklin; Noe Valley; Haight Street; Ocean Ave. and SoMa stores and very much hope to eventually be stocked in all of the Northern California locations.

Whole Foods field trip to a local
goat cheese vendor!

While working for Whole Foods, one of my favorite parts of the job was helping people put together interesting menus using unique, artisan products not typically available in other grocery stores. I also enjoyed meeting new, local and original producers who would bring in their own goods for us to sample.

I find it a happy coincidence that one of those early producers was Michael Recchiuti, who had brought his newly created pate des fruits for our department to taste. I can still remember the excitement in his eyes when he brought in this special confection.

Years later, with as much excitement in my eyes, I asked him to taste our sauce. In its earliest stages, I knew I wanted to pay tribute to San Francisco’s love and history with chocolate, and include it as an ingredient in the sauce.

Chocolatier, Michael Recchiuti,
was an early inspiration.

So it was fortuitous to be able to have some one of Michael's palette give me his trusted opinion. I wanted to reveal hints of chocolate in the final recipe, but still wanted it easily identified as a classic American BBQ sauce.

I "heart" Christine's truffles!

Adding yet another chocolate layer to this story, Christine Doerr, of Neo Cocoa, was my neighbor at the first farmer’s market I ever attended, and introduced me to Harv Singh, Whole Foods Markets Local Forager. Under his guidance, SFQ has gained approval to be carried in Whole Foods Northern California region of stores.

On the shelf at the
Whole Foods in Noe Valley!

I feel very excited and fortunate to be working with Whole Foods again. I still smile remembering Christine’s words of encouragement after I thanked her for the introduction, telling me to just “pay it forward.” Now, to think I’ll be that artisan producer that gets to do tastings with the Whole Foods employees, gives me a very special feeling of pride and satisfaction.

I wish to extend heartfelt thanks to everyone involved with our sauce getting into Whole Foods, and maybe one day I can help someone who is launching a new product of their own. As long as it's not another San Francisco-style barbecue sauce, that is. ;)

Meeting Mezcal

noreply@blogger.com (Michele Manfredi) — Mon, 04 Mar 2013 06:42:00 +0000

He leaned across the table and whispered, have you ever tasted mezcal? “He” being the aptly named Cocktail Whisperer, Warren Bobrow.

I had been invited to join John and travel to Portland where he and Andrew Scrivani, were teaching a class at the International Food Bloggers Conference. Warren was also attending and teaching a freestyle mixology class, and that evening found the four of us dining together at OX.

We had walked several blocks from the hotel, so by the time we were seated, we were ready to eat; appetites made a bit more aggressive by the heady smells of smoky grilling meats sizzling in the open, wood-fired kitchen.

After some very satisfying appetizers paired with lively conversation and a full-bodied red Argentine wine, I was presented with a perfectly charred, beautifully marbled, rib-eye steak. It did not disappoint. Mid-way through the meal, Warren leaned in and asked if I’d ever had mezcal, and then seemed rather delighted to hear I had not.

With noticeable excitement, he had merely to turn around and with one step was at the bar and speaking to the barman, and with another, returning with a shot glass and a bottle of Del Maguey’s Chichicapa in hand. Smiling, he gave me a quick crash course on the spirit’s background and its industrious founder, Ron Cooper. Warren reveled in revealing a treasure trove of great stories he’d amassed during his adventurous, drinking-related travels. Needless to say, the mezcal and ensuing conversation were a perfect pairing with the rest of my steak.

As I sipped, I remember gazing past his shoulder to a well-stocked, very inviting bar, filled with the usual array of different colored bottles. And for whatever reason, the image shifted slightly, and it made me think of having just opened a large box of crayons for the first time. Each one a different color, with hues both familiar and new, sharp and ready, just waiting to be plucked and drawn out. A spontaneous observation of something familiar, but never seen through mezcal eyes before. This was a magical elixir.

I’ve since read, mezcal is a spirit made from the fire-roasted heart (piña) of the maguey, an agave plant native to Mexico. By roasting them underground, the Piñas give mezcal its distinctive smoky properties. As my one and only experience with mezcal, all I can say was Ron Cooper’s Del Maguey Chichicapa was spectacular and must be sipped again soon.

My curiosity has been peaked by this, new to me spirit, and I look forward to buying a bottle to try with barbecue. In viewing Ron’s site, I learned of his passion for highlighting specific and single village varieties of mezcal, and that like wine, the terroir imparts its stamp. Same is true for mole, as each region of Mexico is known for its own specialized recipe; the flavors and characteristics reflecting the area where they are produced.

His Chichicapa, produced in the village of Chichicapa, is about two hours south of Oaxaca and the resulting mezcal has elements of smoke enhanced by definitive notes of chocolate on the finish. Which then got me thinking about similar notes of chocolate found in SFQ, and how much fun it would be to pair different mezcals with smoky barbecued meats. Similarities further overlapping in that barbecue also has distinctive regional varieties, so the possibilities are endless.

I’m pulling a quote from Ron’s site, “You don’t find mezcal, mezcal finds you.” And because of that chance meeting, I may find myself seated across from a certain someone, eating a certain smoky piece of meat, and I’ll be the one leaning over and whispering, “have you ever tried mezcal?”

For more of Warren’s writing, check out “Buffalo Trace and Ribs | On Whiskey” in OKRA, the online magazine of the Southern Food and Beverage Museum. His post recounts his pairing of SFQ sauced ribs with a smoky bourbon, among other things.

Being in the Right Place at the Bi-Rite Time

noreply@blogger.com (Michele Manfredi) — Thu, 13 Sep 2012 04:47:00 +0000

Photo by p200Eric via Flickr

Imagine you just started producing a brand new artisan barbecue sauce. You have no customers, let alone any stores that carry it. What would be your ultimate fantasy scenario for being “discovered?” Maybe it would go a little something like this…

You get invited by a friend to sell your sauce at something called the New Taste Market. It’s held once a month in a church on Potrero Hill, and features a collection of local food producers.

A buyer named Alli from Bi-Rite Market, considered San Francisco’s premier neighborhood grocery store, happens to be there and tries your sauce. She loves it, and invites you to bring some by the store for the rest of the staff to taste. You do. They love it.

Before you know it, it’s not only on the shelves, but they’ve put a sign next to it to promote it for you! Yep, that sure would be like the dream scenario. Well, that’s what happened! That’s exactly how SFQ made it into it’s first store, and we’ve been riding that wave of good fortune ever since.

One of the great things about Bi-Rite, besides the amazing selection, is the incredibly knowledgeable and passionate staff. They really take pride in learning about each product, how it’s made, as well as how it’s best enjoyed.

It’s been a great relationship, and one that continues to flourish to this day. So, thanks again to Alli, Sam the owner, and the rest of their incredible staff. Remember, dreams do come true…sometimes literally.

Please enjoy this beautiful video, which was shot to promote Bi-Rite’s cookbook, Eat Good Food. It does a way better job than I ever could of explaining why Bi-Rite is such a unique and special place. Enjoy!

Fresh Meat! SFQ Now Available at San Francisco’s Salumeria

noreply@blogger.com (Michele Manfredi) — Sat, 08 Sep 2012 05:26:00 +0000

We are proud to announce that SFQ will now be available at Salumeria, a new deli and specialty food shop in the Mission. Salumeriawas opened by the same team that operates Flour + Water and Central Kitchen, and features a wide array of take-out/eat-in gourmet goodness.

Chef Thomas McNaughton's newest venture is quickly gaining a loyal following by serving some impressive sandwiches, as well as housemade pates, cheese plates, and salads. For more info on this exciting new addition to San Francisco’s food scene, please check out their website here, or better yet, stop in and pick up something delicious, and of course, a jar or two of SFQ. Enjoy!

Photo courtesy of Salumeria

Somewhere Over at Rainbow

noreply@blogger.com (Michele Manfredi) — Fri, 17 Aug 2012 18:11:00 +0000

We’re always telling people what a great sauce SFQ is for non-traditional barbecues, so it was a great validation of that boast when we found out that one of San Francisco’s original alternative markets, Rainbow Grocery, was going to begin carrying the sauce.

Hey, when it comes to barbecue sauce, it doesn’t get any more non-traditional than meat-free! That’s right, Rainbow Grocery doesn’t sell any meat at all, and yet they still realized the potential for this unique condiment for use with their extensive selection of vegetables and soy products. Spicy grilled tofu anyone?

Anyway, if you’re in the Bay Area and have never shopped at this worker-owned grocery store, be sure to head over and take a look. They also have a great selection of health and home products, and the staff is great. Check out their website for more information. Enjoy!

Barbecue Vinaigrette! As Easy as 1, 2, 4!

noreply@blogger.com (Michele Manfredi) — Wed, 28 Mar 2012 05:47:00 +0000

And by 1, 2, 4, I’m referring to combining one part barbecue sauce with two parts vinegar and four parts oil, which are the magical proportions for mixing up a batch of what I think will be the most delicious salad dressing you’ve tasted in a while.

Next time you’re thinking salad, why not change it up a bit? This recipe could not be any easier. Forget the blender, forget the drizzling and the whisking... all you need is to pour those three ingredients into a mason jar.

Hopefully, you’re already a fan of SFQ, and its traditional applications, but this recipe offers another great way to enjoy this versatile sauce.

Barbecue Vinaigrette Recipe

(makes about 1 3/4 cups)

1/4 cup SFQ

1/2 cup rice wine vinegar

1 cup vegetable oil

Add ingredients to a mason jar, screw the top on tightly, shake vigorously for one minute and viola!

Serving Suggestions: Use this for literally any recipe or dish that calls for vinaigrette. Above you can see this dressing a raw corn salad. Another easy salad idea is to toss it with baby spinach and crumbled bacon, and if you'd like, topping it with a few chicharrones makes for a great and surprising crouton idea. I hope you give this delicious dressing a try soon. Enjoy!

SFQ Selected as Semi-Finalist in The Next Big Small Brand Contest!

noreply@blogger.com (Michele Manfredi) — Sun, 12 Feb 2012 09:40:00 +0000

Big News! This past Thursday, I found out that SFQ was a chosen as a semi-finalist in “The Next Big Small Brand Contest!”

This is the third year of the contest, but the first time San Francisco and the Bay Area have been invited to face off with other New York culinary entrepreneurs in what is being described as a friendly food fight!

If you'd like to follow our progress, I’ll be posting updates on twitter. If you're not already following @SFQsauce, please do. Stay tuned!

UPDATE!

Just wanted to inform you, that we were not chosen as finalists. While we were honored to be selected as semi-finalists, the ultimate winner will be announced on March 27th. Thank you for rooting for us and for your continued support! And best of luck to all those still in the running!

Welcome to SFQ

noreply@blogger.com (Michele Manfredi) — Mon, 16 Aug 2010 20:04:00 +0000

It was July 2009, and the conversation began in the kitchen. John and I were talking BBQ and the fact that San Francisco didn't have a signature barbecue sauce.

That led to a long debate as to what could, should, and would be in a "San Francisco-style" barbecue sauce, and the first batch of SFQ was created. We ultimately decided it must include three of San Francisco's favorite things: the finest chocolate, coffee and red wine (in the form of an oak-aged wine vinegar.)

Using those ingredients as our inspiration, we took our favorite Kansas City style sauce recipe and added spices from Southeast Asia, China, India, Latin America, and the Mediterranean and created what we think is a great barbecue sauce!

*This sauce is made with all natural, mostly local ingredients including CA. organic, vine-ripened tomatoes and CA. organic, oak-aged red wine vinegar, CA. chocolate, coffee, molasses, chilies and spices. Contains NO high fructose corn syrup.

Orders may be placed using the PayPal "Buy Now" Button below:

Orders include: 4 (9-oz jars) $28.00 plus $15.00 shipping and handling

Please allow 2 weeks for your shipment. Available only in the U.S.

Our Latest Recipe Using SFQ