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!

Hello sunshine, hello swimming pools. Hello icy cocktails, hello sundresses, HELLOOOO SUMMER.

It’s here, finally. My most favorite season has arrived. The Downtown Farmer’s Market is just around the corner, my outdoor pool of choice is open, outdoor concerts abound across the valley, and I’ve already had my first barbecue of the season. For me, summer is the perfect time to reconnect with my favorite farmers at the market and friends from all over the world. But all these typically involve food in one way or another. And for that, we’ve got you covered. Grab that poolside chair and your favorite summer sipper and sink your teeth into these:

CHEESE: Mesa Tome

Reason #639 for loving all things Mesa Farm: Randy only milks his goats during the natural spring season. Animal husbandry, treatment, and overall well-being is incredibly important to us at Caputo’s, and Mesa excels here. Freshly formed wheels of pasteurized goat’s milk cheese (from the happiest goats in Utah, mind you) arrive from Torrey and make their way straight to our cheese caves. One month later, these are released for our happy consumption. The small size of this cheese allows for quick aging and development of flavor thanks to our very own flora of cave bacteria and TLC from affineuse, Antonia. What appears to be an unassuming nibble of cheese turns out to be full of bright, complex flavors with a rind that only adds to the overall taste experience. Get this soon, and get it often. This is stuff to nibble on while making your #summersixteen memories last forever.

***In 2023, Randy of Mesa Farm entered his beautifully earned retirement. The farm and its singular cheeses will live on in our hearts and stories for years to come.***

CHARCUTERIE: Olympia Provisions Sweetheart Ham

We’ve told you about Salumi master Elias Cairo growing up right here in Salt Lake City. We even told you Cairo’s father had a constant supply of home-cured meats, so we can only assume his passion and precision began from a very young age. Fast forward a few decades and we’re in love with his offerings being made in Portland, Oregon. Not only are we obsessing over their cured salami, their sweetheart ham is stealing our very own hearts, one employee at a time.

Pork sirloin tips are brined for ten days with juniper berries, fresh herbs, fresh garlic, and fresh onions before being smoked over applewood for 10 hours. Sweet, smoky, and savory combine forces to create an artisan ham worth forsaking all other hams. Sandwiches, croque monsieurs, omelets, and midnight snacks all beg for this kind of ham. You’ll be amazed at how often you’ll find yourself reaching for this once you bring it home. Don’t say we didn’t warn you.

CHOCOLATE: Fruition Heirloom Costa Rica Coto Brus 74%

Fruition began as the brainchild of Bryan Graham, a pastry chef from New York who fell in love with making chocolate after working with Chef Peter Greweling. Committed to fair trade, organically produced, bean to bar production, and above all wonderful flavor, the company that began in 2011 has steadily excelled, becoming an example of what chocolate should be.

For those of you that have been to our annual Chocolate Festival, this bar hits close to home. All proceeds from our annual event are donated to the Heirloom Cacao Preservation, HCP for short. Our friends at the HCP funded the very farmers and beans used to make this bar. All our hard work put into our Chocolate Festival has come to fruition. See what I did there? Eh, eh?

Now, go, friends. Take your tasty nibbles and dance off into the sunset. Nosh at will, and nosh often.

Moms deserve a day of spoiling, and it is our duty to do so. After all the dirty diapers, temper tantrums, homework help, fighting over curfew, learning to live alone, and then finally realizing she was right all along, it’s fair to say she is owed more than a few indulgences. Here’s what our moms are getting this year:

Take a Class

There is nothing cliche about giving Ma the gift of continued education, especially when said education revolves around chocolate, cheese, and other delicious ways to enjoy herself. Our summer schedule is filling up quick, but there’s still plenty of time to get in on the fun. The best part about this gift is joining her for some quality family time and reaping the benefits of both chocolate education and chocolate consumption with her!

The Chocolate Box

If Mom is a busy one these days and can’t join you for a class, upscale chocolate never hurt anyone. Chocolatier Blue started in Alpine, Utah, but has since relocated to Berkeley, California. Despite the move, Chocolatier Blue uses Salt Lake made Solstice Chocolate for each filled chocolate. There is not a better filled chocolate in the country and you know your mom deserves the best there is. Select from a range of box sizes and flavors, we’ll fill them to order so you can select which flavors your mom will like best.

Dessert – Flowers & Cacao Pavlova

There’s always something incredibly satisfying about cooking for mom, and doing it well. This beautiful dessert is a welcome treat for any gathering and perfect to wow mom with. Added bonus, the hardest part can be done in advance so mom doesn’t have to see you struggle or hear any expletives that might leave your mouth during the process. You can arrive with premade components, easily assemble them, and present a treat fit for any mom.

Brunch – Baked Adelle

Any holiday is a good time for cheese.  ANY DAY is a good day for cheese, but especially Mother’s Day. Wrap our favorite bloomy rind cheese in puff pastry, douse it with your favorite jam (mine is Amour’s Apricot Rose for this recipe) and serving a warm, gooey, bubble of cheesy goodness to your mom, and the rest of your family if she decides to share it.

Bar and Bitters

Remember all those nights your mom spent worrying about you for one reason or another? No? I’m sure she remembers, and I’m sure she could use a drink to recover from those long, stressful years. If your mom appreciates a well-made cocktail, get her the ingredients to make her own at home! Luxardo cherries, countless bitters, and assorted bar syrups are a great place to start. Plus, one she hones her skills, maybe she’ll share those cocktails at the next family gathering. One can hope, right?

There you have it. Our top gifts for the best moms out there. Hey Moms, happy Mother’s Day! We hope you get showered with love and spoiled with treats!

We’re gearing up for Valentine’s Day here at Caputo’s. We’ve got a ton of tasty new Chocolatier Blue flavors and fully stocked chocolate shelves for your gifting needs. I hope your Valentine plans on sharing, because chocolate is always better when you have someone to enjoy it with, right? Whether you’re a fan of the holiday or not, we’re going to keep your entire month delicious and crave-worthy. Here’s what we’re digging this month:

FOR YOUR VALENTINE: Chocolatier Blue

Chocolatier Blue is the Valentine staple. A better filled chocolate simply does not exist. Chris Blue uses local Solstice Chocolate for the shells and chocolate ganaches for each perfect piece along with only the highest quality ingredients for a beautiful effect and delicious taste. Fifteen new flavors have just hit our stores with an all too perfect theme: Breakfast in bed! Give your love a box filled with your favorite brunch treats like cinnamon roll, blueberry muffin, fruit loops, or chai tea. There are plenty of flavors and box sizes to choose from so your gift will be just right.

MORE CHOCOLATE: OmNom Milk of Madagascar

Can you blame us? If ever a month existed that we could select two different chocolate cravings, this would have to be it. OmNom makes their chocolate in small batches in Iceland using top quality beans and, in this case, Icelandic milk that is almost impossible to beat. We love this bar because it captures the terroir of Madagascar beans (red berries, citrus, lots of pleasant acidity) while still offering the comforting creaminess of a milk chocolate bar. If you or your valentine find yourself craving a grown up milk chocolate, look no further. I’ll be making a salted milk chocolate budino with olive oil for my Valentine this year using this bar, but any recipe that calls for milk chocolate would be lucky to have the likes of the OmNom bar incorporated into it.

PANTRY: Zursun Spanish Pardina Lentils

There are lentils, and then there are Zursun lentils. It turns out, Idaho has the perfect climate to grow some of the very best heirloom legumes and beans. Our world is infinitely tastier because of it. Zursun hit our shelves about six months ago because we knew they’d be a hit. We didn’t stop there though. Our newest salad in the deli is designed around these very lentils. Spanish pardinas are nutty and filling, they cook easily and are the perfect lentil for soups, salads, and sides. So yes, they’re the base for our new lentil salad, but you’ll see them here in soups and other specials as well. My favorite winter recipe uses these as well, and you know I’ll be sharing that this month to help spread the lentil love.

Happy early Valentine’s Day, all you beautiful people. We hope your February is filled with tasty treats and plenty of craveable fun. Oh, and chocolate.

“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses the mislabelling of EVOO found in many grocery stores.

Q: I heard that most Extra Virgin Olive Oils found in grocery stores are mislabeled. How so?

A: Last week, 60 Minutes had a big exposé on how 70 to 80% of the olive oils found in U.S. grocery stores are mislabeled, meaning they are not real Extra Virgin grade.

Although it was “breaking news,” this is not new news. Tom Mueller first broke this story in a 2007 New Yorker article titled “Slippery Business.” But even before then, we knew something was not right in the industry. We were seeing incredibly vibrant-green colors in olive oils that tasted flat, stale, and worse.

After years and years of blind taste tests, I can identify between dozens of oils and name the brand and region of production (I’ve even been able to impress my wife, Yelena, with this skill). I’ve learned to put a lot of faith in my nose and palate.

Over the years, any oil whose flavor, aromas, and textures did not add up to the claims on the label were discontinued at Caputo’s. We always eagerly analyze samples for quality before putting products on our shelves.

We do not stop at blind taste tests, however. We wanted to make certain, so in cases where the price seemed too good to be true, we sent the oils in for professional taste tests to Agbiolab where they conduct many gustatory, chemical, and other scientific tests on olives and olive oil. At no small expense, we have had them run a full spectrum of tests—a tasting panel, UV light test, chemical analysis, etc.—on oils we were curious about.

When a study came out by the UC Davis Olive Center that tested 40 popular brands of olive oil showing how the vast majority of them failed the tests to be called Extra Virgin, we were proud—but not surprised—that Caputo’s did not carry a single one of them.

The moral of the story: Even the less expensive Extra Virgin Olive Oils on Caputo’s shelves are the real deal, and those that are more expensive have been selected for a reason and will be worth every penny. The only thing to decide upon is whether you would like a grassy Sicilian, a thistly Tuscan, or a more complex Umbrian oil.

We keep samples open, so patrons can taste each to ensure they are going to enjoy their purchase. So come on in!

Disclaimer: While Matt Caputo is a Certified Cheese Professional and specialty food fanatic, he is not a medical professional, doctor, or certified nutritionist. Please consult with your doctor or other qualified health care professional before making any healthcare decisions, diagnostics or treatment decisions based on Matt’s answers.

If you’re ringing in the New Year with your closest friends and family, you’ll likely need a few nibbles and bubbles to help with the festivities. Here are a few quick ideas perfect for pairing and sharing on the last night of 2015:

Harbison

This lovely, little cheese comes to us from Jasper Hill Farm in Vermont. Harbison is a small-format, soft-ripened cheese wrapped in tree bark pulled from the woods surrounding Jasper Hill. The result is a creamy, sweet paste with notes of wood and herbs. Cut the top rind off and serve with a spoon at your party; scooping out this paste is a transcendent experience. PairHarbison with crackers, fruit, and champagne.

Luxardo

Take your champagne game up a notch this year with one simple addition. Drizzle a 1/2 teaspoon of Luxardo syrup into champagne flutes, top with sparkling wine, and garnish with a Luxardo cherry. Boom. Bubbly game on point.

Robiola

Is it obvious yet that I love soft-ripened cheeses and sparkling wine together? If not, let me spell it out: I LOVE SOFT-RIPENED CHEESE WITH SPARKLING WINE.

From the same Piemontese producers who brings us Rocchetta and La Tur comes a sweet, mushroomy due latte cheese called Robiola Bosina. Cow and sheep’s milks are blended to form a thin square of soft-ripened cheese. The soft rind gives way to a creamy, oozy paste that coats the mouth. Pair with Prosecco for the ultimate Italian-inspired New Year.

Chocolate

Does there really have to be a reason for eating chocolate? The answer is no.

I love a few nibbles of really exceptional chocolate once the New Year’s toast is over. Why not make your chocolate local? Our Utah Dark Chocolate Collection has some of our favorite locally-made bars for your nibbling pleasure. Want a little more? Stop by one of our locations for a few samples to help you decide on your own curated selection of fine artisan chocolate.

Lentils

Italians will traditionally eat lentils cooked with pancetta and sage and topped with cotechino on New Year’s Eve. The small round shape of both the lentils and cotechino signify wealth to Italians. Plus, it’s an incredibly tasty way to welcome 2016.

Bitters

Here’s another way to raise the bar with your average sparkling wine this year. Have fun mixing bitters and other ingredients for festive sparkling wine cocktails. Not sure where to start? Our Essential Bitters Collection will get you going with our most popular, coveted, and easy-to-use bitters.

Local Collection

Whether you need a hostess gift, a quick party pack, or tried and true treats, we’ve got ready-made collections to get your party started. Choose from any of our gift collections to give to your favorite hostess or as a starter pack for your own party. You can’t go wrong with the goodies we’ve put together for you.

There you have it, friends. I hope you’ve all had a marvelous 2015, and I hope 2016 is even better—and tastier!

So, you’re having a party—your friends, their kids, your kids, their parents, your parents, and who knows who else. They’ll all be attending, and you need a few treats to satiate them. First, I admire each and every one of you for hosting parties this season. Second, I know you’ll want to have an impressive table of grub. Third, I hope you get some sweet host gifts for throwing such a great party.

Not sure what to serve or how to serve it? Let us help. We hosted our very own Caputo’s party just a few days ago using our very best tips and tricks (many thanks to Matt and Yelena for hosting at their beautiful home). Our managers, mongers, and co-workers gathered for a festive get-together just before the boom of the holidays came crashing down upon us. I must say, we know how to throw a pretty fantastic—and filling—party.

Libations: This is the most necessary component to any party. Drinks—alcoholic or not—are a good way to make guests comfortable. We recommend one featured drink for the party, wine and beer, and a few nonalcoholic options as well. I started a big pot of mulled wine only 30 minutes before all our friends arrived. I love mulled wine for parties, because it’s easy to replenish and keep warm on the stove. We also used this party to test our Rosemary Gimlet out, which takes a bit more work at a large party, but is easy to make in batches for 3-5 people at once. We, of course, had plenty of Squatters beer and Ruth Lewandowski wine on hand as well. We keep ride-share apps and taxi numbers handy for anyone who may not be comfortable driving home after the party. Libations, check.

Food: OUR FAVORITE! This is often the most difficult part of a party for me, because making decisions. Fear not, friends. Our mongers picks and tips will help you select the very best nibbles for you and your guests.

Cheese and Charcuterie: We plate and serve these separately for larger parties since some of our pals might be vegetarian or have other dietary restrictions that keep them from enjoying one category or the other. We plated a few beautiful cheese boards and charcuterie boards. Our cheeses were cubed, sliced, or served whole with a dedicated serving knife based on the cheese. Not sure how to serve? Ask your monger! We’re here to help with pairings, serving suggestions, and any info you may want to have on hand to dazzle your guests. We chose a selection that featured our favorite local and imported products. Creminelli, Avalanche, and our own Cave Aged Cheeses are a great place to start. We fill in the gaps with our favorite products from the rest of U.S. and Europe after that.

Pairings and More: Crackers, sliced bread, olives, and marinated veggies are always on hand to pair with our lovely cheese and charcuterie. We each have our favorites, but easy-to-eat finger foods like olives and pickles are always tastier when served alongside cheese and meat.

Sweets: It’s not a Caputo’s party if there isn’t chocolate! We served some of our favorite bars and rosemary brittle to satisfy those with a sweet tooth. Choose from local chocolate makers like Amano, Chocolate Conspiracy, Durci, and Solstice, then add in your favorites from around the world.

People: You’re on your own here, my friends. We can’t tell you who to invite, but I’m just throwing it out there, if I were invited, I’d bring a pretty sweet host gift.

Whether Caputo’s helps with your nibbles, drinks, or catered trays, we hope your parties are filled with love, laughs, and joy.

You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell a soul. In an effort to inspire your food gifting, here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and them for their personal recommendations. We’re certainly not lacking in opinions around here.

So, here you have it: each of our gift picks for 2015:

Matt Caputo
President and ultimate boss-man

“For the food and/or beverage geek, Workhorse Rye’s bitters are glorious. Whether it be Passionflower, Salted Cacao, Aromatic Coffee Bitters, or one of the ever-changing seasonal varieties, each Workhorse Rye bitters is crafted with unrivaled skill. Each recipe creates an immersive experience whose transcendental effects are hard to shake off. For example, the Passionflower Bitters—made with the soothing botanicals passionflower, hops, echinacea, chamomile, violet leaf, blackberry leaf, and valerian root—lulls the imbiber into a dreamlike state, where they are transported to a warm and friendly Eastern European apothecary from the mid-1800s. Luckily, you won’t want to wake up from this dream.”

Yelena Caputo (above)
VP, and ultimatest boss who oversees said boss-man

“Luxardo cherries are the ultimate gift no matter the time of year. It’s my go-to hostess gift, my go-to holiday gift, and my own go-to treat. I’ve not met a single person who hasn’t loved these candied cherries and the many, many uses they serve. I stock them in both bar and pantry for cocktails—hello, perfect old-fashioned—and garnishes, desserts, and pan sauces. These offer a taste of luxury and perfection which everyone should experience.”

Adri Pachelli
Cooking Instructor and self-proclaimed office monkey

“My dad and brother have a huge obsession with salami. My grandparents had a knack for finding (ahem, smuggling) some of the best cured meat options available long before the days of Creminelli and other artisan salami. Now that I’ve been here at Caputo’s for almost a decade, I have one job at holiday gatherings: bring the salami or don’t bother coming at all. Just kidding, I’m sure they’d still let me inside.

I have to bring Chili Beak this year as well. I go through a jar almost every two weeks and my family’s roots in New Mexico lend us all to having a great appreciation for heat. Chili Beak, however, is both spicy and incredibly delicious. I can’t help but share my obsession.”

Ashlee Mason
Market Manager and cheese slayer

“If you’re looking for a unique and delicious stocking stuffer, consider the humble nougat (or torrone, as it’s called in Italian). It’s a treat dating back to the Roman Empire that consists of little more than sugar, egg whites, and honey. Whether you want to savor the floral La Florentine torrone bon bons, munch on the perfectly crunchy Mandorlato scaldaffero, or feast on an entire bar of Relanghe hazelnut nougat (which I may or may not do on a nightly basis) is entirely up to you! It might be my personal mission in life to bring nougat and halva (a tahini-based nougat from the Middle East) back in vogue, and we have an entire section dedicated to the chewy treats. So come in, stuff those stockings full, and INDULGE.”

Antonia Horne
Affineuse aka maker of all tasty things from our cave cheeses

“I like to give my aunt a bottle of high quality oil and vinegar for the holidays, something nice enough that they wouldn’t buy for themselves. Viola is always in my kitchen and is my favorite condiment oil, and Villa Manodori is my favorite vinegar. I also love giving these because it’s a gift that keeps on giving. Rather than one nice meal, my family is able to enjoy a taste of luxury each time they pull these bottles out of the pantry.”

Michael Eldridge
Deli & Catering Manager and party monger

“After 15 years in New York, this is my first Christmas in Salt Lake City and with Caputo’s. Beautiful snow, great food, many fun events to plan and cater, great food, happy customers with a lot of Christmas spirit…did I mention great food? Then this happens: Today, one of our deli regulars gives me a warm handshake and wishes me a Merry Christmas and I realize…it’s December 18th! Only a week until Mr. Claus’ Monster Truck Event of Giving. I have more than 20 family members and friends in the Big Apple who need gifts, and none of them are easy to buy for (read: They are snobs). I breathe deeply…and remember I have a Christmas miracle on hand.  I work 10 feet away from the best market in Salt Lake City, a mecca of chocolate and cheese and charcuterie, none of which my East Coast-biased peeps can find without risking a death-defying shopping run. And Caputo’s ships overnight. I step across the threshold into the market, and I am met by Ashlee, the GM—the Han Solo to, me, Chewbacca. She seems to know my plight. She takes me by the fur and helps me run the gift basket creation gauntlet.  She’s throwing down Solstice Wasatch Blend Chocolate, Durci Defiant Viajero Chocolate,  Barolo Creminelli, locally roasted La Barba coffee (in stores only!),  and truffle honey. All in less than twelve parsecs. I hold my gift baskets, breathe deeply, and recover from the panic and explosion of mixed metaphors I just survived.  Gift cards?  Please. In brownstones all over New York City, they shall praise my name. And then, they’ll go to the website to figure out what they want me to buy them for New Year’s Eve parties.  I’ll be ready.”

I’ve said it before, but I’ll say it again. My name is Adri, and I am the queen of procrastinated gifting. Try as I might, I have yet to finish my to-do list for gifts on time. Each holiday season is the same for me: I realize my gift list is 30% accomplished and 9% wrapped, I run all over the city looking for gifts at picked-over stores and pop-up shops (arms flailing above my head the whole time), and then I go back to home base: Caputo’s.

Here’s what I know: Everyone likes to eat. Call me crazy, but food is the perfect gift, time crunch or not. Everyone has to eat, so why not let your friends and family eat the very best and most delicious treats available? Here’s your guide to the very best last-minute gifts. One gift for each of the 12 days of Christmas, a la Caputo’s:
1. Utah Dark Chocolate Collection – You can never go wrong gifting chocolate, especially in Utah. The Beehive State is internationally recognized as a well known hub for fine chocolate, in both sales and creation. Utah is home to five bean-to-bar chocolate companies that are putting themselves on the fine-chocolate map with their artisan bars and dedication to creating the best chocolate possible.  Give your pals a taste of Utah with this perfect collection of fine dark chocolate, all made in Utah.

2. Local Standouts Gift Collection – This is the ideal choice for the locavore in your life. We’ve hand selected seven items that are not only made locally, but they’re world-class artisan products. From bean-to-bar chocolate to smoky and savory chili oil, this is sure to please you local-lovin’ pals.

3. White Truffles – I’m quite sure that I would prefer truffles to diamonds, and I know I’m not the only one. This is it. The most luxurious and ultimately wonderful gift for your foodie friend, or you can use it as the focal point of you holiday meal. Just the aroma knocks you off your feet, so imagine what your finished entree will do.

4. Creminelli Salami – Utah is home to not only some of the best American artisan chocophiles, but also to some of the most die-hard locavores I’ve ever met. Cristiano Creminelli started his small production in the basement of our downtown store in 2007. Now, he and his company are a national example of the Slow Food movement. The flavors are a true delight, and I love sharing a piece of Utah with my friends and family. Creminelli salamis don’t need to be refrigerated until their packaging is opened, so you can rest easy when mailing these as a gift or when you travel on long road trips to see your family this holiday season.

5. OmNom Holiday Chocolate – Time for an ol’ holiday saying: When in doubt, gift chocolate. Here’s your stocking stuffer for 2015, in a sexy little package no less. Hate wrapping? No need here. OmNom is the king of packaging, and you won’t want to hide these bars for anything. Omnom’s seasonal holiday flavor this year combines dark cherries and caramel roasted almonds. This is the stocking stuffer you can give to everyone.

6. Craft Cocktail Collection – There’s something incredibly attractive about shaking a cocktail shaker around like a mad person…or like you know what you’re doing. If your loved ones are getting into the craft-cocktail movement and experimenting at home, this is the perfect gift. We’ve put together some of the most-often used and well-known products to get your home bar started. If these bitters and bar components are good enough for the best mixologists in the world, they’re perfect for your holiday gifting.

7. Cheese Cave Tasting Sampler – Our market was founded on our love of cheese, and that adoration has only grown stronger. We’re one of five retail locations in the entire country with a cheese cave program. One cave just wasn’t cutting it for us. We need more room to to add additional wheels of cheese into their ideal aging environment (it makes them as absolutely delicious as possible). Our second cheese cave is fully stocked since last holiday season with plenty of projects and affinage happening every second.  Wanna know what the cave is all about, or want to share your knowledge? This is the perfect choice. Four of our favorite cave-aged cheeses come bundled and ready to eat. Hopefully they share with you!

8. Panettone – I’ve professed my own personal love for panettone from the proverbial rooftops of the world (read it here). This is a classic holiday treat and tradition that’s perfect for giving. No fruitcake here; this is entirely different. Light, sweet, transcendent, and the perfect match for coffee and digestifs alike. We have the very best Italian brands in stock. Just be sure to get yours before they’re all gone!

9. Chocolatier Blue – The ultimate in filled chocolates live right here at Caputo’s. Not only does Chocolatier Blue use locally-made Solstice Chocolate, they make products that are utterly divine. One taste will convince anyone of their superiority. The good news for you is that there are plenty of sizes to choose from. There’s a perfect size for each person depending on how naughty or nice they’ve been this year.
10. Caputo’s Gift Basket – On the go? We’ll have these made and ready to go at our downtown, Holladay, and 15th & 15th locations this month. Take the guessing and legwork out of your food gifting this year. We’ve done it for you. Classic favorites and best sellers are packaged and ready to go for you at a moment’s notice.

 
11. Balsamico Tradizionale – I become speechless(I know, so weird) when these babies come up in conversation. If the essence of Italy had to be squeezed into one tiny bottle, this is it. It’s the ultimate gift for your foodie pals and loved ones. Talk to your favorite mongers at your nearest Caputo’s location for our their preferred uses, but make sure you save some for summertime vanilla gelato and strawberries. ADDED BONUS: This is on sale for a HUGE discount. We’ve discounted it enough that you could buy a bottle for a gift and one for yourself as a reward for being such a fantastic gifter.

12. Class Certificates – Give the gift of food (or drink!) knowledge. It’s the perfect gift for a couple or a friend who might be new to either cooking or the Salt Lake valley. Pick up a certificate for the amount of the class, plus the optional beverage pairing, and let them choose the best class for their calendar and tastes. We’ll help you give the exact dollar amount or round up so your giftee can pick up a special little treat after the class. Choose from cheese or chocolate tastings, cooking classes, or whiskey classes. You read that right: whiskey classes! Remember that bucket list from SL Mag? Send them to the class!

(OFFER EXPIRED IN 2015)

Black Friday. Either you love it or you hate it, there isn’t much in between.

This year, we want to give you a gift for being such a great gifter yourself. Spend $50 dollars on our website beginning Friday (Nov 27, 2015: offer has expired), and we’ll send you three spectacular Amedei bars. Tis the season to treat yourself, after all. You’ll get Amedei’s Toscano Blond, Toscano Red, and Pistacchi. Keep them for yourself or gift them to your foodie friends, the choice is yours.

Simply use the code CHOCOLATE GIFT at checkout, then these bars are all yours.

Here’s how I’m gifting the deliciousness of Caputo’s this holiday season:

• Chocolate Gift Collections – We’ve curated the best selections of chocolate for any palate.
• Bitters and Bar Collection – What better way to start a home bar than with the classic essentials?
• Truffle Collection – For that foodie friend who enjoys the best the world has to offer.
• Caputo’s Tote Bag – Green shopping is so 2016, give your farmer’s market enthusiasts the bag they need.

Happy Thanksgiving, dearest Caputo friends. Have a delicious and safe holiday. And don’t get trampled while you’re trying to buy that TV at 4am on Friday.

It’s time, my friends. We’re all getting ready to travel, to cook, to deal with in-laws, and to enjoy Thanksgiving. Our menus are set, our plans have been made, and I just can’t wait.

With so much preparation required for such a meal, I love making as many things in advance as possible. The easiest one? Cranberry sauce. Cranberry sauce is my second favorite Thanksgiving meal component. It sits right behind stuffing, because, duh, stuffing. I’ve tried every kind of recipe that exists for this necessary component, and I still love the most classic ones. I don’t want my cranberries shrouded in some boozy port reduction or over-powered by spices and citrus. I want cranberry. The turkey wants cranberry, too. Just ask him.

Beehive Bitters makes my favorite bitters, Spiced Orange. The flavors are balanced, bright, and perfect for both cooking and cocktail-ing. Warm baking-spice flavors play a key role next to the bright, tangy orange note. Since both of these are classic additions to cranberry sauce, it only makes sense to add them right in to the recipe. You can make this sauce up to four days in advance before the texture becomes more jelly-like, but it will keep for over a week. Make this today, and save yourself the stress, there will be plenty of other things to worry about once Thursday rolls around.

Now, since the best part of the weekend after Thanksgiving is all the leftovers, here’s what I’m doing with my leftover cranberry sauce. I make my sauce with just a bit more water than is necessary. I’ll drain off the excess into a jar and use it as a flavored simple syrup for cocktails. For the sauce, I love to spread ricotta over freshly toasted bread and top with cranberry sauce and grated orange zest. Boom, Black Friday breakfast.

Enjoy the holiday, and enjoy your cranberry sauce!

Beehive Bitters Cranberry Sauce
Serves 4-6

Cook time: 15 minutes
Difficulty: Easy
Bonus Points: Local Bitters, Make Ahead

• 12 ounces fresh cranberries
• 1 cup sugar
• 1 1/3 cup water
• Spiced Orange Beehive Bitters

Bring sugar and water to a boil. Add cranberries and reduce heat to medium. Continue to gently boil for about 10 minutes and remove to a serving bowl. Remove 1/3 of liquid to be used for other recipes (ahem, cocktails). Stir in 2 dashes of bitters, add more to taste. Serve at room temperature or keep refrigerated until the day of your meal.

Beehive Bitters Cranberry Cocktail
Makes 1 cocktail

Cook time: Less than 5 minutes
Difficulty: Easy
Bonus Points: Local Bitters, Make Ahead

• 1 teaspoon cranberry simple syrup from cranberry sauce
• 1 dash Spiced Orange Beehive Bitters
• 6 ounces Prosecco or other sparkling wine
• Spiced Orange Beehive Bitters
• 1 orange, for garnish

Pour prosecco over cranberry syrup and bitters in a cocktail glass. Add more to taste if desired. Garnish with an orange wheel and fresh cranberries.