June 16, 2015 – Good news for fans of Cremer House condiments. The popular gastro-pub in Felton is launching its own line of homemade spicy sauces and pickles within the next week. Botttles of Hen Sauce, tomato jam, cilantro mint chutney and amber ale mustard will soon start appearing on shelves at local New Leaf Community Markets and at Mountain Feed in Ben Lomond. The stores will also stock mason jars of seasonal pickled vegetables from local farms, made in the The Pantry next door to the restaurant by Emily Eder—aka the pickle girl.
Cremer House co-owner Emily Thomas says it was a natural progression for them, as the six-month-old restaurant begins to hit its stride. The other co-owner, Bob Locatelli, also owns the Felton and Boulder Creek New Leaf Markets so that was a natural place to start. Thomas says if all goes well they hope to expand the retail distribution.
Pickle girl Emily Eder trained as an apprentice at Camp Joy Gardens in Boulder Creek and has a keen palate for unusual herb and spice combinations. Her quick pickled lemony mint sugar snap peas from Happy Boy Farms and pickled asparagus were a big hits at a recent Edible Monterey Bay event. Amber ale mustard is made with ale produced by Santa Cruz Mountain Brewing, also owned by Thomas.
Cremer House is now open for dinner daily, except Mondays, and lunch Wed through Sun.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
