I mentioned last week that I’m writing weekly pieces for the USA Character Approved blog. The subject of my column this week is New York City chef/caterer/restaurateur Melissa Chlemar, who carefully sources farm fresh ingredients from upstate New York to make all kinds of goodies for her Chelsea shop, Spoon, and her small, charmingly named breakfast/brunch/lunch place next door, tbsp.
These days, it seems everything is getting an artisanal makeover—including jam. These fruit-forward, small batch jams are a perfect example, not overly sweet and perfect for biscuits, scones or good, old-fashioned toast.
Melissa’s ingredients aren’t all that come from upstate. Her inspiration does too. She grew up with one foot in the big city and the other in her mother’s country kitchen. You can read more about her mother’s kitchen, how she sources her ingredients and where to find her treats, even if you can’t make it to New York, at the USA Character Approved Blog.
Hi, Terry! I just read your USA post on Spoon and will be heading to the online shop soon to check out the jams. It’s unfortunate, but I think the majority of people in this country have only tasted Smuckers, Welches and the like when it comes to jams and jellies. I’m old enough to remember when the only jam we ever had was homemade. What a treat to be able to order it online now. Thanks for the connection!
Hi, Dani! In Chicago, we’re also very fortunate to have Rare Bird Preserves, artisanal small batch preserves made by Elizabeth Madden. She combines rosemary, lavender or other herbs with seasonal fruits to make really wonderful flavors. But look in your market as well. I’m sure there are California producers of jams like these that might make it to your market.