You know it’s gifting crunch time, we know it too. You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell. Here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year to serve as gifting inspiration.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and ask them for their personal recommendations. We’re certainly never lacking in opinions around here.

So, here you have it: each of our gift picks for 2016:

Matt Caputo
President and residing ulitmate boss-man

Scaldaferro Torrone – Scaldaferro is the perfect nexus of heirloom ingredients and outlier in skill. No other nougat on Earth will taste like this. In my somewhat expansive nougat experience, it is the best out there. With our modern day food system continuously degrading what people are willing to pay for food, it is a treasure that will likely be lost to history some day. I am giving Scaldaferro as a gift, because it is a perfect example what Caputo’s is trying to achieve. We fight to protect these traditional foods by sharing our passion for them with our friends, family, and customers.

Yelena Caputo
VP and ultimatest boss who oversees said boss-man

Pump Street Bakery Father Christmas – Is there anything better than a chocolate figurine of Saint Nick stuffed into your stocking on Christmas morning. There is – said Saint Nick made out of really, really good chocolate. Father Christmas is hand poured 60% dark milk chocolate from HCP protected Ecuador cacao beans. This is one I’ll be gifting both family and friends this season. The best part – Father Christmas is a whopping $8.99!

Adri Pachelli
Director of Education and expert gift wrapper

Holiday Chocolate Trio – I know exactly how much time went in to procuring the selection for all of our gift collections this year because I got to help! This collection is my favorite, it’s a taste of each holiday flavor we all know and love, but each is encased in chocolate. Who says no to something like this?! Scrooge, that’s who. Unless you’re searching for a Scrooge gift, this is perfect for stuffing individually into stockings or gifting bundled in adorable, festive gift wrap.

Mason Mostoller
Downtown Deli Manager and widely regarded happiest deli elf

Royal Rose Naughty or Nice Moscow Mule Duo – Moscow Mule’s gained their popularity in the 50’s and 60’s. Traditionally served with Vodka and ginger beer in a copper mug, this drink has become a regularly sought after item in most drinking establishments. Royal Rose’s Naughty or Nice Moscow Mule kit adds a twist to the mix in the “Naughty” mixer with the addition of fresh jalapeno peppers. I chose to gift this to my Mother because she has always been interested in Moscow Mules and the culture surrounding the drink.

Austin Shimada
Holladay General Manager and jolliest smiler

Utah Craft Chocolate Collection – What’s better than a bar of chocolate? A whole crate of local chocolates. Our local chocolate crate is a great way to introduce someone into the world of fine chocolate. I will be gifting our local chocolate crate to not only show my love for chocolate but also to support small local companies that strive to do such an amazing job.

Sean Rorke
University Deli Manager and avid hat wearer

Fee Brother’s Grapefruit Bitters – I’ll take a hefty dose of citrus any way I can get it in these cold winter months, why not incorporate it into cocktails?! I’ll be adding to gin & tonics at gatherings all season, but these make for a great gift for anyone interested in starting a home bar.

Antonia Horne
Affineuse and general cheese whisperer

The Silver Spoon cookbook – available at our Downtown location

The Silver Spoon is an elegant book brimming with recipes for classical Italian dishes, accompanied by striking photos. There is a recipe for practically any Italian ingredient you can think of, as well as many that may be unfamiliar. The recipes are straightforward and ingredient-focused, and I find this book inspiring when I want to get out of my comfort zone and try something new. If you love a food-nerd, you can not go wrong with this book. The Silver Spoon is a great investment in the future of your table and tastebuds!

The Tuesday Farmer’s Market at Pioneer Park is a much anticipated event for many. It signals the beginning of a bountiful harvest and the last weeks of summer. Tuesdays are a smaller, quieter, and food-focused version of the Downtown SLC Farmers Market on Saturdays. I can stroll listlessly through the handful of stalls in the early evening rather than navigating a path, elbows first, through a sea of fellow food lovers in the early hours of Saturday. There’s more time to chat with farmers about different varieties of fruits and vegetables, more time to make a wise choice, and much less traffic or other elbows.

My first Tuesday purchases were huge, heavy heirloom tomatoes, a small basket of cherry tomatoes, a perfectly ripe watermelon, bread, and greens. Greens, bread, and heirloom tomatoes were bought for specific purposes. The cherry tomatoes and watermelon were for halloumi, but I wasn’t quite sure how they’d all come together, or if one would be chosen over the other. Bon Appetit’s recipe inspired me to create an easy, fresh way to incorporate both components with what Evan has dubbed “the cheese that grills.”

As previously mentioned this month, Halloumi has the uncanny ability to grill or brown, without ever melting. It always feels strange to lay pieces of cheese down on a fiery hot cast iron pan and see it sizzle and brown rather than melt into a cheesy, goopy mess. The salty, sheep’s milk cheese mingles perfectly with fresh, sweet watermelon and warm, charred tomatoes. A sprinkling of chopped mint and basil elevate the aroma and fresh factor, while a decent dousing of Viola EVOO is the perfect finish, because duhhhhh, Viola. Note: I finish everything with Viola, because it makes everything infinitely more delicious…and because I can.

This a lovely, plated salad for two to four people, but also a lovely addition to a large barbecue. Lay components in clean lines for a fancy-schmancy buffet-worthy dish. Either way, these ingredients are all in season, and you deserve a delicious salad in your life. Go on, enjoy.

Watermelon and Halloumi Salad 
Serves 2-4

• 1/2 pound rindless watermelon slices, cut into triangles
• 1 tablespoon olive oil, for cooking
• 8 slices  Halloumi Cheese
• 12-16 cherry tomatoes
• Chiffonade of 6 basil leaves
• 1 tablespoon chopped fresh mint
• Viola olive oil, or another condiment grade olive oil for drizzling
• Kosher salt

Heat a small cast iron pan over medium heat. Lay watermelon slices on a plate in a whimsical pattern (or in a uniform one if you like that). Season with kosher salt. Add oil and tomatoes to the cast iron; roll tomatoes around the pan every two minutes or so until sides begin to brown and skins burst. Remove to a small bowl to cool slightly. While tomatoes are cooling, lay 4 slices of Halloumi Cheese on the cast iron pan, letting brown for about one minute before flipping. Remove halloumi, and lay over watermelon slices. Scatter cherry tomatoes across the plate, sprinkle with basil and mint. Add more salt if desired, and finish with a good drizzle of condiment oil. Serve immediately.

Our addiction to Chili Beak around Caputo’s is palpable. We douse our eggs, salads, sauces, pizzas, and anything else we’re currently consuming with the stuff.

To be honest, I’m not a fan of hot sauce, in general. But this is a game changer.

In the past, I’ve shied away from hot sauces because the overwhelming acidity overtakes the flavor of whatever it’s added to. Chili Beak is a great way to add some heat and additional flavor, without sacrificing the integrity of your dish.

We’re dedicating this week to Chili Beak, and we’re starting off with breakfast—my favorite meal. Shakshuka is a Middle Eastern dish that’s said to have originated in Tunisia. Eggs are poached in a tomato-based sauce often made with onions, peppers, and cumin, which is a perfect savory breakfast dish. It’s also something I’m happy to eat for evening meals, as well. Shakshuka makes for a lovely centerpiece at the table, one that epitomizes family-style eating.

Serve Shakshuka with plenty of flatbread or veggies for dipping, and you have a fun, delicious meal. Added bonus: versatility. You can include potatoes, beans, or whatever you have on hand, and make this dish your very own. Of course, you’ll want to have loads of extra Chili Beak as a final garnish and for extra heat.

Here’s to the start of a great, delicious week. Cheers!

Chili Beak Shakshuka
Serves 4-6

• 4 tablespoons olive oil
• 4 Anaheim peppers, diced
• 1 small yellow onion, diced
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 5 cloves garlic, chopped
• 1 28oz can crushed tomatoes
• 3 tablespoons Chili Beak, plus more for garnish and serving
• 8 eggs (we love using fresh eggs from Clifford Family Farm)
• Warm pita, for serving
• Freshly chopped parsley

Heat olive oil in a large skillet or cast iron pot over medium-high heat. Add peppers and onions, stirring occasionally, until browned, about 8 minutes. Stir in garlic, cumin, and paprika. When garlic has softened, add tomatoes, Chili Beak, and 1/2 – 1 cup of water. Reduce heat to low and simmer until thickened, stirring occasionally, about 20 minutes.

Crack eggs over tomato sauce and cover until whites are just set, about 5 minutes. Spoon sauce over egg whites and garnish with parsley and more Chili Beak. Serve immediately with pita and veggies.