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!

It’s finally here. The chill we expect to arrive mid-September may be late, but it has come. The best part about the first weeks of cold is the slow, steady transition from fresh, summery nibbles to hearty, warming winter fare. While my mind and belly are not quite ready for heavy braises of winter, I welcome a quick, cozy stew to get me in the mood.

Enter Mina Stone’s spicy chickpea stew. The recipe is easy and painless, but has enough depth and complexity in its flavors that anyone could be tricked into believing you’d spent hours laboring over your stove. As with any stew, this continues to get tastier as the days pass, so make a big batch and revisit it every day or so for dinner. Zursun’s garbanzo beans are perfect for this dish. They’re smaller than the average bean and pack more flavor and a tender texture that is truly irresistible. I keep these well stocked in my pantry just for this recipe, but they’re also amazing for hummus or pasta e ceci.

Mina recommends serving with a dollop of plain yogurt, which is delicious, but I’ve found another source to create a creamy, thick texture. The tomato base has an uncanny resemblance to the base of shakshuka, so it felt almost necessary to stir in an egg yolk upon serving. Being that a yolk is chiefly fat, it melted into the tomato easily and created a thicker, creamier texture in seconds.

You’re in charge of stew, so add whatever your heart desires. But make it often, it’ll go perfectly with your favorite wool socks and over sized sweaters.

Mina Stone’s Spicy Chickpea Stew
Serves 8-10

• 16 ounces dried chickpeas
• 1 tablespoon baking soda
• 1 large yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 jalapenos, finely chopped
• 2 bay leaves
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 28-ounce can of crushed tomatoes
• Salt and freshly ground black pepper
• Egg yolks or Greek yogurt, for serving

Soak the chickpeas in plenty of water overnight, or for at least 6 hours. When you are ready to make the stew, drain the chickpeas in a colander and rinse them well. Leaving them in the colander, dust the chickpeas with the baking soda (which serves as a tenderizer) and then toss them to incorporate the baking soda, using your hands. Let the chickpeas sit for 30 minutes and then rinse them very well, 3 or 4 times, in order to remove all the baking soda.

Place the chickpeas in large, heavy pot filled with enough water to barely cover them. Bring the chickpeas to a boil and then reduce the heat to medium and simmer for about 20 minutes. The chickpeas will start to give off a white froth. Skim this 2 or 3 times, and then don’t worry about it.

Cover and simmer until the chickpeas are very tender but not falling apart, about 30 to 40 more minutes. Meanwhile, generously drizzle some olive oil into a medium saute pan. Add the onions, garlic, and jalapeno to the pan. Saute over medium-high heat until everything is just starting to soften, about a minute or two. Add a generous pinch of salt and then add the bay leaves, cumin seeds, coriander, hot red pepper flakes, and chopped parsley. Saute the onion mixture until it is soft and aromatic, about 5 minutes. Add the diced tomatoes and stir, cooking sauce for another 5 minutes.

When the chickpeas are done, remove enough of the cooking water so that the top layer of chickpeas is dry (think 2 inches of water below the chickpeas). Add the onion/tomato mixture to the chickpeas and give a good stir. There should be just enough liquid to barely cover the top of the chickpeas; add more water if necessary. Simmer for about 30 minutes so that all the ingredients meld together. Taste for seasoning, adding more salt and freshly ground black pepper as needed. Serve with an egg yolk or a spoonful of Greek yogurt in every bowl.

Recipe adapted from Mina Stone: Cooking for Artists.

Fall is a special time in the life cycle of plant life. Perennials gently nestle into hibernation while we kiss some of our favorite sweet annual plants goodbye. While it feels slightly sad, this is my favorite time for food as we move from light, crisp flavors to bigger, funky, fermenty ones.

Testun al Foglie di Castagno embodies the best of this cooling season. Cow, sheep, and goat milks are blended into large wheels and aged over a year in the Cuneo region of Piedmont by Beppino Occelli. We carry a handful of selections from this lovely artisan, but this one in particular has stolen my heart. The wheels are wrapped in freshly plucked chestnut leaves and left to continue its year-long aging journey. The result is a sweet, complex paste tinged brown by the oxidized plant matter it’s been snuggled into. Testun’s paste is both creamy and crunchy from crystallized bits of tyrosine while the aroma smells just like the bottom of the leaf pile waiting for you in your back yard. Don’t believe. Go on, dive in there and give it a whiff.

If you’re really lucky, you’ll be graced with small flecks of naturally ocurring blue mold growing just beneath the surface of the cheese. I live for these bits and will wait days for even a hint of blue. This added flavor tips the scales for flavor right up toward transcendence.

When you’re done diving into your leaves, treat yourself to a this lovely cheese. Pair it with bold, tannic red wines, whiskey, or Epic’s Smoked & Oaked beer, and a fireplace. This is the perfect time to enjoy this cheese and the season wanes into winter.

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.

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.

Melted cheese is a thing of beauty. Never mind your preference regarding the type, I’m sure we can all agree that gooey, melty cheese is just the thing to pull us out of the winter doldrums. My go to melty meal of choice? Raclette.

The name of both cheese and meal is often met with sighs of appreciation and longing at first mention. Anyone who has experienced this centuries old tradition likely remembers it fondly. If you haven’t, think back to your first grilled cheese or macaroni and cheese that used high quality cheese. Remember that comforting feeling and delicious experience. Now I want you to imagine multiplying that feeling by at least five. That’s what Raclette will do you.

Raclette is a traditional Swiss alpine cheese made of cow’s milk that is aged at least three months and finished with brine baths to further develop its aroma and flavor. The result is a slightly stinky, but very creamy, decadent semifirm paste that, of course, begs to be melted. Most people will tell you the meal based on this cheese was started around the campfires of hunters who mainly ate potatoes, pickles, and this cheese while on long hunts. The story goes that the cheese ended up too close to the fire, melted over the potatoes, and voila, Raclette (the meal) was born.

Over the past few centuries, many iterations of raclette grill contraptions have arisen. Some have a long, thin heating element to melt on face of a quarter wheel of the cheese. Others resemble an Easy Bake Oven with small plates inserted under larger heating elements that can be removed and the cheese scraped over your starch and protein of choice. If you’re dying to experience this melty meal but aren’t so crazy about aquiring another crazy kitchen contraption, fear not, I love this meal and have never used anything other than my oven.

You’ll need Raclette, potatoes, and cornichons for the most basic version of this meal. I love to also include thin slices of Speck, crusty bread, pickled onions, and a big green salad when I’m making this for friends. Whatever you choose, you’ll remember it fondlt and crave it often. Don’t say I didn’t warn you.

Raclette
Serves 4-6

• 2 pounds sliced Raclette, rinds removed
• 1.5 pounds boiled fingerling potatoes
• 1 loaf artisan bread, sliced
• Sliced speck, prosciutto, or roasted meats
• 1 jar cornichons
• 1 jar pickled onions
• Other vegetables, mustard, or condiments, if desired

Preheat oven to 450 degrees. Lay slices of raclette on the bottom of a shallow baking dish or small baking sheet. Bake for about 5-10 minutes, or until cheese is completely melted and beginning to bubble and liquefy.  Scrape over potatoes, bread, and any protein selections. Season with salt and pepper, serve immediately with cornichons, pickles, and other vegetables and sides.

What a year 2015 was! We had loads of fun with our ever-growing chocolate selection, we introduced the world to our amped-up array of bitters and bar goods, and we pulled out some seriously fantastic cheese from our cheese caves. It was tasty year indeed, but I can’t wait to show you what we’ve got in store for 2016. Let’s welcome the new year with our first cravings of 2016:

CHEESE: Raclette

Of course, one raclette couldn’t suffice for us at Caputo’s. You do need options, after all, when you decide to tackle a traditional, melted-alpine-cheese-themed meal. We’ve got both Swiss and French raclette to help you and your friends stay warm this January. Raclette is one of the most well-known alpine cheeses from Europe. Raw cow’s milk wheels are washed daily while maturing into the ultimate creamy, complex, and pungent cheese. It’s perfect for the table as is, but I’ve got a serious soft spot for it melted. Get thee to thy nearest Caputo’s for raclette, artisan bread, cornichons, and more for your own traditional raclette meal. Don’t worry, I’ll have a full how-to for you in the coming weeks.

PANTRY: Olio Novello – Laudemio, Olio Verde, and Capezzana

Is it too early to call 2016 the year of the condiment oil? I proclaim it so, just you wait. There are certain foods in each type of cultural cuisines that are true stalwarts. Mustard in France, ketchup here in the states—you get the idea. Italy’s is, of course, my favorite. Condiment oil is placed on the table and hopefully never leaves. This is not the stuff for sautéing and cooking. It is reserved only for drizzling over already-cooked or prepared foods right before serving or while eating. Condiment oils can be peppery, grassy, or bright—or even all three. The feeling after your first drizzle is transcendent. It makes everything more complex and even more delicious.

Now is a great time to stock up on oils because we are currently receiving the newest releases from the oil harvest of October/November 2015. This is also the ideal time to use them. I try to finish all my condiment oils before the new harvest arrives in late winter, so I always have the very best oils at their peak of deliciousness. These are three of our very best. Start by tasting them at the store and take home your favorite. You’ll be amazed at how often you reach for it at dinner. Or breakfast. Or lunch.

CHOCOLATE: Domori Milk Chocolates

I know, I know. We love our dark chocolate here more than almost anything. But these, my friends, these are a game changer. Domori is my favorite boutique chocolatier from Italy. I love their chocolates for their untouchable texture, silkiness, and delicate attention to detail. It would only make sense that they would tackle milk chocolate with the same gusto for complexity and ingenuity. Choose from goat, sheep, donkey, or camel milk bars. They’re all unique and all incredibly complex. I have never sat and pondered milk chocolate while eating it like I have with these bars. The difference in taste, texture, and finish are exciting for me and hopefully for the world of fine chocolate.

Are you a cheese geek? Here’s Matt’s two cents, “Cheese geeks will certainly appreciate tasting through these incredible offerings of ruminant and non-ruminant milks.” It’s Adri again: I Googled ruminant for you. Your non-ruminant milk that Matt speaks of is in the donkey bar. I’m sure you’ve seen other “odd milk” bars on the market from other brands. Trust me, these are by far the best. Domori obviously uses the highest quality and freshest milk possible just based on taste.

ruminant [roo-muh-nuh nt] , noun
1. any even-toed, hoofed mammal of the suborder Ruminantia, being comprised of cloven-hoofed, cud-chewing quadrupeds.

Stay tuned for tasting notes, opinions, and more about these exciting new bars.

TREAT: Scaldaferro Torrone

It pains me to even post this. Not because of anything negative, but because it will be hard to let all you lovely people buy this and not hoard it all for myself. Matt calls this a “here today, gone tomorrow” kind of item that is only briefly on our shelves for the holidays and slightly thereafter. And I hate that. I wish I could eat this torrone everyday for the rest of eternity. It’s that good. Torrone is a traditional confection made from egg whites, honey, and nuts. So simple, but so divine. There is really nothing better than the Scaldaferro Torrone selections, and I hate to admit it, but I’ve grumpily typing this since the first mention of Scaldaferro. Seriously, get this before it’s gone. You’ll miss out on a tiny piece of cloudy, sweet perfection.

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.”

“Ask Matt Caputo” is a new, ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses bitters as a cure for a distressed stomach.

Q: I over-ate this Thanksgiving. And with holiday parties and Christmas coming up, I’m wondering if I should look into aromatic bitters to ease my pain. Will they make a difference?

A: Well, I actually have quite a bit of experience with eating too much. If there is one thing I love it is food, and during the holidays, I can’t stand the thought of not having each and every one of my old favorites. On top of that, how could I pass up a new gastronomic experience. Shun a new dish just because I am full? Pah! No chance.

As the years go by, it is slowly but surely getting more difficult to put up with the physical aftermath, though. Over the past year, I have had more opportunities than I am proud to admit to test the curative powers of aromatic cocktail bitters.

As one would learn in our Intro to Bitters class, the history of these elixirs includes wild claims from the producers, purportedly curing everything from flatulence to impotence and absolutely everything in between. Luckily, the FDA cracked down on the “snake oil” side of bitters a long time ago.

However, from my experience, there is certainly truth to bitters ability to aid in digestion. Anytime I have overeaten or I am not feeling tip top in the tummy, I have a nice big glass of sparkling water with a healthy dose of Peychaud’s. Within a few minutes, I feel notably better. It almost never fails. Put 10 to 12 dashes in a small white wine glass, and that ought to do. Yeah, I take it in a wine glass. Why not? It smells incredible.

Obviously, I am no doctor, scientist, or herbalist, so I will leave it to them to tell you exactly which ingredient in these bitters is doing exactly what. But this practice should not seem that strange. Monks, apothecaries, and even grandmas from all around the world have long known the digestive value of things with bitter flavors.

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.