By Jamie Drummond
While Good Food Revolution were walking around the CRFA show in Toronto, we bumped into our friend Chef Anthony Rose from the Drake Hotel. Upon our inquiry regarding his personal take on the day’s proceedings, and the CRFA show in general, he mentioned that we should try out McClure’s Pickles as he was most impressed.
After winding our way through a maze of stainless steel kitchen equipment and samples of every prepared food one could ever imagine, we eventually tracked down the booth in question and spoke to the Father/Son team of Mike and Joe McClure who were visiting from Detroit. It transpires that Joe and his brother Bob had been making spicy pickles using their great Grandmother Lala’s recipe since they had been small boys.
In 2006 the two of them founded McClure’s Pickles and have been producing a line of products from both Detroit, Michigan and Brooklyn, NYC ever since, much to the delight of gourmet pickle lovers all over the United States. Their pickles are currently only available through Williams of Sonoma, but Mike and Joe explained that they hope to expand their Canadian distribution very soon.
Both the spicy and non-spicy pickle lines have been garnering much praise from the US press, and after one taste we understood just why this is the case. These hand-made pickles are all natural, and Joe explains that they use as much local produce as possible when it is available. How do they taste? Well… I’m very picky when it comes to my pickles, and these are the tastiest I have ever experienced: Piquant, crunchy, and a perfect vinegar/salt balance.
Both the Spicy and the Garlic & Dill Pickles are available through Williams of Sonoma and are priced at $17.95 for 32oz (1 Qt)
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he sure loves these pickles. Just the thing with an ice cold Beau’s beer.