One of the best parts of Dose? The fact that it’s ever-changing. This month is no exception, welcoming a slew of new vendors. Here are a few highlights:
Pasta is a crowd-pleaser — especially when it’s small-batch, organic, and made in the suburbs of Chicago. Valentino uses semolina, whole wheat, and spelt flours to create delicious dry pasta. It’s toothsome, holds sauce in every imperfect crevice, and tastes even better when seasoned with Valentino’s artisan sea salts.
Baklava craving? Sate it with Sheekar Delights. Diane Khouri Joseph bakes delectably moist sweets using her mother’s recipe. She hand-butters phyllo sheets, rolls them with chopped nuts (walnut or pistachio), adds homemade syrup, and voila: delightful Middle Eastern goodness.
Quince + Apple syrups
You know them for their addictive seasonal preserves in flavors like tart cherry-white tea and shallot confit-red wine. On May 13, Q+A debuts their new line of syrups, starting with tart cherry grenadine. Sample them in complimentary cocktails made with Koval liquor, and pick up gorgeously packaged bottles to use at home.
Grown Up Kid Stuff
The secret to Grown Up Kid Stuff’s deliciousness is in the ingredients: a blend of two Ghanian cocoas (from a company that promotes sustainable farming practices and development of farmer cooperatives), molasses, and cane sugar. Lactose-intolerants and vegans, rejoice! In addition to chocolate, caramel, and Grand Marnier, GUKS introduces brand new dairy-free sauce on Sunday.
Jeni’s Ice Creams
We’ve been wooing this Columbus churner for months, and are thrilled to welcome them this Sunday. They’ll be scooping Ugandan vanilla bean, salty caramel, dark chocolate, and goat cheese with roasted red cherries for anyone craving a cool snack.
Hungry yet? Only four more days ’til Dose!