fourth of july desserts: TT SF | Better than a fancy Italian mostarda

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Mon. 18 Jun '12

Dining | SAN FRANCISCO

Build a Better Mostarda
Southpaw Kitchen's condiments enliven any dish

Southpaw Kitchen’s line of sauces and condiments were born out of a fit of hubris.

When David Potash, a private chef and Boulevard restaurant alum, tasted an insanely expensive mostarda from Italy, he said to himself, “I can do better than this.”

And he has.

Since last September, Potash and co-owner Sarah Knoefler, a manager at Prospect, have been producing superlative sauces ($8 per 9.5-ounce jar) made in small batches using only locally grown ingredients. Southpaw Kitchen’s products have recently begun appearing in the Bay Area’s specialty-food shops.

Roasted red peppers and salty peperoncini intertwine in Southpaw Kitchen’s tangy-sweet Red Pepper Mostarda, great for pairing with a wedge of Manchego or herb-crusted lamb chops. The Spicy Thai Peanut Sauce, beloved by Potash’s clients, enlivens grilled chicken or vegetarian noodles.

And the earthy, luscious Red Wine, Port and Onion Sauce will add the spark of greatness to a grilled cheese sandwich.

Or so you can claim, boldly, when you serve it to your friends.

Available online at southpawkitchen.com as well as at markets such as Little Vine, 1541 Grant Ave. (at Filbert St.), 415-738-2221 or shoplittlevine.com; and Bryan’s, 3445 California St. (at Laurel St.), 415-752-0179


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