Author
Yelena Caputo
A Drink For Dad: The Tony Negroni
by Yelena Caputo on
Caputo’s Cheese Caves Week just wrapped and we’re celebrating with a very special cocktail dedicated to our founder (and my dad-in-law) Tony Caputo. A fun fact about Tony is that he wasn’t a big drinker, but when celebrating or traveling, his drink of choice was always the same; a classic Italian aperitivo – Campari and soda. This drink is a simple combination of soda water...
READ MOREBarnacles: They’re What’s for Dinner
by Yelena Caputo on
Gooseneck barnacles, renowned as “the delicacy of the sea,” are a hidden treasure found clinging to rugged coastal rocks in the most remote corners of the world. These extraordinary creatures have captivated culinary enthusiasts for generations with their exquisite flavor and unique appearance – Wild food aficionado and diver, Evan O’Brian and Chef Mathew Scaletta ...
READ MOREThe Importance of Conserva Culture
by Yelena Caputo on
The conservas industry, although very trendy as of late, has historically been guided by conglomerates that sacrifice quality and the environment to drive down price as quickly as possible, resulting in the regrettable “Chicken of the Sea” reputation that the industry is trying to shake today.
Several years ago we started noticing a shift in the worl...
READ MORENew Spice from Mama Africa
by Yelena Caputo on
Mama Africa is Back!
Cathy Tshilombo-Lokemba, affectionately known as “Mama Africa,” produces intensely spicy, yet disarmingly tasty Pili-Pili sauce. A refugee, former clothing designer, and restaurateur, “Mama Africa” creates the best authentic African hot sauce we’ve tried. Utah based and beloved by local folks, her family recipe is as hot as they come.
Mama Afri...
READ MOREBooks are for (Food) Nerds
by Yelena Caputo on
Here at Caputo’s, we’re proudly self-proclaimed food nerds. We care about the food on our shelves and want to share every detail of where it comes from, why it’s special, and how you can best put it to use. Our education program provides opportunities for you to dive deep, this blog has troves of treasure for you to explore, and our mongers are always eager to chat the day ...
READ MOREFor a Perfect Negroni, Bitters are Not Optional
by Yelena Caputo on
When an entire week is dedicated to a single cocktail, one can’t help but appreciate the gravity of the Negroni. What is it about this red hued cocktail that makes it so esteemed?
One thing that is immediately obvious is the perfect trinity of its equal parts. With a 1:1:1 ratio of booze components, this is actually one of the easiest cocktails to...
READ MOREDrink Your Cheese: Oh-Ssau-Boozy Cocktail
by Yelena Caputo on
In anticipation of Caputo’s Cheese Caves Week, I was tasked with preparing a “cheese cocktail,” which in modern food-speak usually refers to pairing cheeses with cocktails, or more specifically, garnishing a cocktail with cheese. More on both below!
As I marinated on the task at hand, I couldn’t help but think of how to marry two of my favorite categories: cheese a...
READ MORENew & Now: Workhorse Rye Bitters
by Yelena Caputo on
In 2011, two free-spirited distillers, Rob Easter & David Gordon, founded Workhorse Rye. Their vision: lower overhead by hopping around established distilleries, funneling all capital into product quality. This allows Workhorse to distill whiskeys from all organic grains utilizing established equipment, a rare approach centered on impact and sustainability.
So — what’s whi...
READ MOREHappy Thanksgiving From Our Family To Yours
by Yelena Caputo on
Eating well and eating often is at the core of our values—not just as a business, but as a family. We’ll me enjoying the holiday, and we hope you have a foodtastic Thanksgiving with yours as well!
Please note: All locations of Caputo’s Market & Deli will be closed on Thanksgiving.
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