• Whole Foods, Charlottesville, Richmond, Arlington, Reston, Vienna, Falls Church, Springfield Virginia store locations.
• Whole Foods, All Washington DC Locations
• Whole Foods, All Maryland Locations
• Ellwood Thompson, Richmond
• Monticello Michie Tavern, Charlottesville
• Edward's Ham Shoppe & Virginia Specialty Foods, Route 60 Williamsburg
• The Coffeehouse of Williamsburg in Williamsburg Crossing Shopping Center
• Whitley’s Peanut Factory
• Fall Line Farms, Richmond
• Old Beach Farmer’s Market in Virginia Beach
• Port Warwick Farmer’s Market in Newport News
• Yorktown Farmer’s Market
• St. Stephen’s Farmer’s Market in Richmond
• Wythe Candy & Gourmet Shop in Colonial Williamsburg
• Aromas in Colonial Williamsburg
• Florimontes in Williamsburg Crossing Shopping Center
• It’s About Thyme, Culpepper, Virginia
• Real Goods, Matthews, Virginia
• Grandma’s Attic, Beaverdam, Virginia
• Eastern Shore Roasting Company
• The Corner Gourmet, Bella, LLC, Lewisburg, West Virginia
• Milk House Market, Warmsprings, Virginia
• Virginia Farm Bureau Show November of 2010
• Westminster Canterbury Fall Farmer’s Market – September 8, 2010
• Newport News Fall Festival – October 1, 2, 3, 2010
• East Beach Fall Festival – October 9, 2010
• Virginia Beach Holiday Farmer’s Market – October 9, 2010
• Yorktown Fall Festival –October 9, 2010
• Yorktown Holiday Markets – November 13 & December 11, 2010
• Old Beach Holiday Markets – November 20 & December 18, 2010
• Port Warwick Holiday Market-November 27, 2010
• Virginia’s Finest Conference March 2011
• International Fancy Food Show Washington, DC – June 2011
• Please ask your gourmet food shop to carry our products.
Please visit Mrs. Bryant’s Specialty Foods & Sauces page on Facebook and click “Like” to become a fan and receive updates on events and recipes.
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Cuban Scallop BBQ
1 pound Scallops
1/3 pound Kale
1 Tbsp minced garlic
2 Tsp Mrs. Bryant's Cuba Spice
Mrs. Bryant's Olive Oil Blend in Misto
1/2 Tsp Mrs. Bryant's Sea Salt Blend
1/4 Tsp Mrs. Bryant's Rainbow Peppercorn Blend
1/4 cup Bread Crumbs
3 Tbsp Lemon Juice
3 Tbsp Lime Juice
4 Tbsp Butter
In a 6" x 6" aluminum pan, place a bead of kale. Spray the Kale with Mrs. Bryant's Olive Oil Blend, sprinkle with Mrs. Bryant's Sea Salt blend and Rainbow Peppercorn blend.
Make a marinade using the garlic, Mrs. Bryant's Cuba Spice, Lemon and Lime juice. Place scallops in the marinade and let sit for at least 1 hour in the refrigerator. Add the breadcrumbs into the marinade containing the scallops and mix well to coat the scallops. Place the breaded scallops on top of the kale. Pour the remaining marinade on to the kale. Slice 4 Tbsp of butter and place on top of the scallops. Cover the pan with aluminum foil, place on barbecue (approximately 500F) for about 20 minutes or until done. Enjoy!
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Mrs. Bryant's Brine
Brining your meats before grilling often helps your meats to come out nice and juicy and tender. Use Mrs. Bryant's Brine Recipe to juice things up!
3/4 cup water
2 tablespoons sugar
2 tablespoons Mrs. Bryant's 7 Sea Salt Fusion
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
Combine the above ingredients in a one gallon zip-top plastic bag. Shake mixture until sugar and salt dissolve. Add meat, such as pork chops, to the bag and seal. Marinate in refrigerator for at least 2 hours, turning bag occasionally.
Prepare grill. Remove meat from bag and season with Mrs. Bryant's Tour de Cuisine spice blend. Place meat on grill and grill until desired degree of doneness.
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The latest cooking trend is spiced condiments. Our spice blends and rubs are perfect additions to make your own spiced condiments. By making your own spiced condiments, you can season to your own taste.
Mrs. Bryant's Tour de Cuisine spice blends make excellent additions to ketchup, mustard, horseradish, and mayonnaise. Simply add a pinch of your favorite spice to 1-2 Tbsp of your favorite condiment or flavor to taste to import the flavor profile of these delicious spices.
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No doubt, we all agree that it has been a very hot Summer. We, at Mrs. Bryant's, would like to express our appreciation to those customers who have braved the heat and rain (or should we say, the break in the drought) to stop by our booth at the farmer's market. It is very rewarding to know that we have been able to cool you off on a hot day with either an iced sample of our Southern Peach Tea or a cool bite of our fruit blended apple sauces. As Fall approaches, we look forward to the new harvest and the production of more of our fruit blended apple sauces. Also, we will be introducing several new products to our line, so stay tuned!
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Summer is here - that means you can find and taste Mrs. Bryant's Specialty Foods & Sauces at Port Warwick in Newport News, VA on Wednesdays; and on Saturdays at: Old Beach in Virginia Beach; St. Stephen's in Richmond; and Market Days in Yorktown.
We offer the same selections at our farmer's markets that also appear on this website.
We look forward to meeting everyone of you and making new friends.
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Using Mrs. Bryant's Tour de Cusine L'essence d'England Mulling Spices are an excellent addition to any iced sangria. We suggest making a mulled apple cider and adding one cup of the apple cider to your favorite iced sangria recipe.
Add 1 heaping Tbsp of the England mulling spices to a tea ball and place into a pot containing 1/2 - 1 gallon of cider or fruit juice. Cover and bring to a simmer for ½ -1 hour. Drink as-is or spike with wine. Serve hot or chilled and enjoy!
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Save energy and resources by making our coffee in large batches. Our unique roasting time, temperature,and blend allows you to make large amounts of coffee at one time, which can be chilled and stored in the refrigerator. We also suggest a way to save 20% of your coffee beans by re-using part of the grounds from the previous brew. Simply follow these easy instructions:
Iced or Hot: For ½ gallon (18 cups), grind enough coffee beans to make 15 level teaspoons of ground coffee. Add 12 level teaspoons of freshly ground coffee to a drip coffee maker. Add 12 cups of water and brew. When coffee is finished brewing, place in an insulated or heat-stable pitcher. Remove ½ of the grounds from the coffee maker and add 3 level teaspoons of coffee to the remaining grinds in the coffee maker. Add 6 cups of water and brew.
A single cup serving is 1 Tsp of ground coffee per 8oz cup of water.
Serve hot, with ice cubes, or add a scoop of vanilla ice cream or gelato.
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Now that we have started iced tea season, nothing beats the heat like our iced Southern Peach tea. Mrs. Bryant's tea also makes excellent ice cubes. In order to get the maximum value and taste from our tea, we recommend these simple preparation instructions:
Tea – Iced or Hot: Make ½ gallon of tea by adding 1-2 Tbsp of tea into a tea ball. In a large covered pot, add ½ gallon of water then add the tea ball. Boil for ½ hour and simmer (covered) for an additional 1-2 hours. Turn off heat and let cool to room temperature. Add to a pitcher and refrigerate, add to ice cube tray, or microwave.
As an added bonus, try pouring your favorite Vodka over the iced tea cubes to make a Southern Peach Tea Vodka on the Rocks.
Trying to limit the kids sugar intake this summer? Why not use the tea to make popsicles, since our Southern Peach Tea has no sugar added and is naturally caffeine free.
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Mrs. Bryant's Orchard Fresh Gourmet fruit blended apple sauces were introduced to every Whole Foods Market store in Maryland last week, completing the Mid-Atlantic Region. Mrs. Bryant's is now available at all Maryland, Washington, DC, and Virginia Whole Foods Market locations.
We will be in Northern Virginia this Friday conducting demos at the Reston, Tyson's Corner, and Alexandria stores.
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