Stuart's Celebrates 25 Years in Business Save the date and join us on May 6, between 11:00 a.m. and 4:00 p.m. to celebrate our 25 years in business.

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Stuart's Celebrates 25 Years in Business

VickiTomHealthyEdge1703

Save the date and join us on May 6, between 11:00 a.m. and 4:00 p.m. to celebrate our 25 years in business. We owe this remarkable accomplishment to you - our dedicated and loyal customers. Stuart began the business by selling high quality premium spices at the Rochester Public Market and opening a retail store a few years later. Over the past 6 years since we took the reins from Stuart, we moved the store to its current location in the South Wedge which expanded our retail shopping area. We also created an online store and we've grown our restaurant and food service business.

We have a busy day planned on Saturday, May 6 at our shop at 754 Clinton Ave. South and we are excited to have you stop by. Join us for the fun: discounts, give-aways, and tasting delicious dishes whipped up by some of our restaurant partners. We expect the business' founder, Stuart Schultz, to be on hand after 11:00 a.m.

See below for more details. Thank you all for shopping with us, supporting us and sharing your ideas over the years.

~Tom and Vicki

Shop on our website- You can have all your Stuart's favorites shipped!
Like us on Facebook.
Follow us & post your food photos on Instagram.

May 6 Overview of Activities

StuartsTheWedge1704

For our out-of-town customers: we know you cannot make it into the shop for our celebration so we are offering a one day 25% discount. This "flash sale" will run from Saturday, May 6 until Sunday, May 7, midnight to midnight EDT. Place your order during that time and use the coupon code CELEBRATE25.

What About Parking?

Shop with Bay Tile Lot

In addition to the spots in front of the store, we have a few spots directly behind our shop. (Take the driveway to the north of our shop, pull all the way to the back, and turn right - you will see our sign.) You can also park on both sides of Clinton Ave. Our neighbor, Bay Tile, to our south, has offered the parking spots in front of his shop as well.

Classes That Really Cooked

Chris Tom Taos

Tom with Chef Chris Mahar, Taos Cooking Studio

We had a series of classes this winter which were a great success. Our class on Artisan Salts, Sausage and Jerky Making, Corned Beef and Pastrami, and Peppers Demystified (piper peppers) each sold out. So what's next with classes? Tom and Vicki just returned from New Mexico where they took some cooking classes and learned more about capsicum peppers. We will be putting together a class on the capsicums, both milder peppers along with the hotter ones.

Have an idea for a class? Drop us a note and let us know.

Chili Pepper collage

Rochester Public Market

Rochester Public Market entrance

We'll be back in the wink of an eye!

We are planning our first day back to the Market this coming Saturday, April 22. Paul and Nikki will again be greeting you, and Tom will join them for a short time each week.

For those of you who live out of town (or in-town and like the comfort of your keyboard), our website is available 24/7 for ordering your spices. Shop Here

Other News

Have You Seen Our New Website?

We've rolled out a new website and while we haven't figured out how to let you smell or taste the spices online (yet) we think you'll find the site is a visual treat for the eyes. New features will make your online shopping experience easier, such as being able to sign into your account on the front page. The address is the same, StuartsSpices.com. Come visit us online!

Recipe

Moroccan Grilled Shrimp, recipe by Chef Chris Mahar

This is a recipe that Tom & Vicki made with Chef Chris Maher at the Taos Cooking Studio in New Mexico. If you are planning to visit Taos, they highly recommend you try to schedule a class at his studio. His classes are informative, fun and delicious!

Ingredients:
1 pound large shrimp
8 garlic cloves, mashed with mortar and pestle
2 tsp. sea salt
1 tsp. coriander
1 tsp. cumin
2 tsp. Spanish paprika
½ tsp. cayenne
1 tsp. dried thyme
1 tsp. turmeric
1/ tsp. cinnamon
1½ tsp. ground black pepper
½ cup olive oil
Juice of 1 fresh squeezed lime or lemon

Moroccan Shrimp
▪ Peel and devein shrimp.
▪ Put all dry ingredients together to create a spice mix. Add the mashed garlic.
▪ Spread the spice and garlic mixture and rub with hands evenly all over the shrimp. Pour lime or lemon juice over the shrimp and mix well. Add olive oil and mix again.
▪ Let marinate for a minimum of 20 minutes or up to 3 hours. Skewer the shrimp for easier grilling.
▪ On a hot grill (400 degrees), grill shrimp for 1 minute on the first side and 1½ minutes on the second side. Shrimp cooks quickly and is often overcooked - grill to medium as it will continue to cook a bit once removed. This is nice served with rice.

Spice Tip

Coriander

Corriander Ground 1

Ground Coriander

We often talk to cooks who are confused about coriander and cilantro. It's no surprise, as these terms are different depending on which country you are in. Here in the United States, coriander refers to the seed of the cilantro plant, while the dried or fresh leaves are cilantro. Coriander is citrusy, sweet, floral and light. Recipes may specify whole seed or ground, and you'll find it called for in everything from steak rubs to curries to pickles. A chef at the Santa Fe Cooking School where Vicki and Tom took another cooking class, noted that coriander, along with cumin and Mexican oregano are essential to most New Mexican and Mexican dishes. Both whole and ground coriander are available at Stuart's Spices.

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