SAUCES... Originally created
for a farm
stand in the Hamptons
...famous for their rotisserie Long Island duckling,
as an alternative to the ubiquitous Cherry or l’Orange tradition,
customers who bought all we could make reported that there were
no limits on the uses for Patrician Pear Sauce and Blueblood Blueberry
Port Wine Sauce. They told us the sauces were unbelievable with
other poultry, game (especially venison), pate, pork, lamb, crepes,
waffles, and ice cream- and they made us believers. Join the crowd!
