Gather Round the Table
with Suzanne Klein
Suzanne Klein has been a loyal Savory customer since the first Denver shop opened in 2004. Suzanne now manages the test kitchen for the Savory Franchsing Team and is responsible for coming up with great new recipes and creating all things delicious!
Sharing Traditions Old & New
The Savory family has grown by leaps and bounds in recent years. With 29 locally owned and operated stores across the country, we have a huge extended family of spice merchants with lots of creative and delicious holiday feast traditions to share.
We asked a handful of the Savory Spice Shop owners from coast to coast to share some of their favorite feast traditions, both old and new, and here's what they had to say:
What are your favorite must-have seasonings for a holiday feast?
Michael and Kaeli Sandhoff, Southlands/Aurora, CO owners
“We smoke our turkey with Bohemian Forest European Style Seasoning, we make creole creamed spinach with Black River Creole Seasoning, and we make some of the more traditional sides, like stuffing with Sage & Savory Stuffing Seasoning, and our secret ingredient - BACON!” – Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners
“I don't think that any holiday would be complete without the aroma of Mulling Spices and orange peel simmering on the stove. Just thinking of that aroma is so heart-warming and brings back so many great memories it threatens to make me tear up. (Don't worry they'd be happy tears!)” – Ashley Stricker, Greensboro, NC manager
“For holiday cooking, my must have seasonings are Flat Irons Prime Rib Rub, Mulling Spices, almond extract and Sage & Savory Stuffing Seasoning.” – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners
Ashley Stricker, Greensboro, NC manager
Is there a dish or delicacy you’re always responsible for making around the holidays?
“My main task/assigned dish is the brined turkey. I like to use Citrus & Savory Brining Spices (SO good!) in combination with Martha Stewart’s instructions for roasting a turkey. Last year, I used our Nantucket Citrus & Rosemary Poultry Rub on my turkey. It brings brightness to a very heavy meal. I was even so impressed with the rub that I threw it into my mushroom stuffing as well. It was KILLER!” – Ashley Stricker, Greensboro, NC manager
“Martha Stewart's Macaroni and Cheese (with cayenne), Alton Brown’s Green Bean Casserole from scratch (with Herbes in Duxelles), Mulled Cider (with Mulling Spices), and Ina Garten’s French Onion Dip from scratch (with cayenne, Tasmanian pepper, a smidge of Herbes in Duxelles to add a little body, and Mayan sea salt on top when served).” – Mary Cardas, Palm Desert, CA owner
Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners
“A Thanksgiving tradition in our house as I was growing up was to have anything but turkey. We made Chinese food from scratch, steaks, gourmet pizzas, Mexican, and basically anything non-traditional. It was great because we would go have the traditional meal with grandparents and then come home to something completely different.” – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners
What is your favorite sweet finish for a holiday feast?
“Spiced Pecan Pie. We do a traditional pie with a twist by adding some of our Vindaloo. Served warm and topped with vanilla ice cream. It’s deeeeelish!” – Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners
“I am responsible for Cherry Pie every year. My grandmother tweaked Betty Crocker's recipe and then makes her own oil crust from scratch, which is delicious. So I always make her Cherry Pie with homemade whipped cream.” – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners
Mary Cardas, Palm Desert, CA owner
“Pumpkin Pie. I'm sorry, it's not very original but it's the truth. I made Bobby Flay's pumpkin pie recipe last year, with cinnamon crunch and bourbon maple whipped cream and our Mexican vanilla beans, and it was really good! The bourbon was a fun end to a lavish meal.” – Ashley Stricker, Greensboro, NC manager
“This year I'm thinking about a Pecan Rugelach. I'm also rather intrigued by the first night of Chanukah being on Thanksgiving and will be looking for some interesting 'overlap' dishes.” – Mary Cardas, Palm Desert, CA owner
Whether you’ll be preparing old, time-honored feast traditions or creating new traditions from scratch this year, happy holiday feasting from our Savory family to yours.
As always, we’d love to hear your feedback about our spices and our recipes. You can review our recipes online or send your own holiday feast recipe creations to firstname.lastname@example.org.