“Mantry” The Modern Man’s Pantry Will Delight Dad for Father’s Day

Father’s Day is rapidly approaching, leaving sons and daughters scrambling to find the perfect gift for the man who has everything. This year, skip the traditional socks and jocks and give him something that every man dreams of: gourmet delights delivered straight to his door every month! Because all dads deserve the best, Mantry is your ticket to letting him discover the finest craft food America has to offer. Whether he’s a connoisseur of coffee, beer, bacon, pasta, or hot sauce, he’ll be giddy when a handmade wooden crate arrives at his doorstep filled with artisanal delicacies. The best part? Not only is this treasure trove of remarkable products easy to order online, unlike many other food of the month clubs, Mantry boxes are curated around a unique theme that includes editorial stories and recipes (see below) that any guy can master.

Think of BBQ sauce prepared in the backwoods of Alabama, birch syrup hand harvested in Alaska and award winning bison jerky from the foothills of Montana. Those are just a few of the mouthwatering items dad can stock up on to create memorable meals the family can enjoy.

Although the food of the month club concept isn’t new to foodies, its founders, Reggie, Tony and Kyle were inspired to start Mantry from their own experiences traveling and working in the food industry.

Reggie explains, “Three years ago we saw an explosion of small-batch makers across America and no easy way to taste and discover their work, so we started Mantry.” Along with taking a modern approach to monthly food delivery, the creative motifs are meticulously selected and curated to represent creative motifs that sounds absolutely delicious. “[We do] lots of travel to food hubs and talk to baristas, markers, journalists, and local foodies. Going to Nashville, Savannah or Portland and just asking, who’s making cool stuff? If you’re looking for the undiscovered, nothing beats going straight to the source.”

And looking ahead to future, Reggie went on to say “We will be telling better stories through video. I call it the ‘third dimension’. You go to a grocery store and you see honey with the beautiful packaging, etc. But you don’t see the guy in 98 degree heat in a bee suit in the Florida Panhandle harvesting it from the swamps. The sweat that went into it is lots of amazing content there.”

“As far as the personalized touch, we have to continue to be highly curated. Our service is about trust, take your hand off the wheel, we’ll scour the country and send you cool stuff.”

Order by June 17th for Father’s Day shipping and surprise dad with a heavenly ‘Breakfast With Pops’ crate. Smother pancakes made from genuinely ground whole grain oats straight from the woods in Burnt Cabin Pennsylvania. Top them off with Canadian Noble Maple syrup, offering delectable hints of buttery apples that taste fresh from the forests of Quebec and show dad just how inventive bacons become with the skillet bacon spread from Seattle Washington.

Father’s day is right around the corner! Give dad a gift that will excite his palate and allow him to build a pantry of epicurean swag.

MANTRY

Recipes:

 

BOURBON MAPLE GLAZED APPLES

 

bourbon-glazed-apples

 

  • 1 Tbs butter
  • 2 apples, peeled, cored and cut into 1/2-inch thick slices
  • 1 oz Bourbon
  • Pinch cinnamon
  • 3 Tablespoon The Syrup Shop 100% Maple Syrup

1. Melt butter in a skillet set over medium heat. Sauté apple slices, cinnamon, bourbon and syrup until the apples are tender and caramelized.
2. Serve apples over pancakes with additional maple syrup.

NASHVILLE HOT CHICKEN

nashville-hot-chicken

 

  • 3 ½ Lbs. Chicken (Thighs, Drumsticks & Wings)
  • JM Thomason Hot Chicken Rub
  • 3 eggs
  • 2 cups buttermilk or whole milk
  • 2 tbs. hot sauce (such as Louisiana or Texas Pete’s)
  • 3 cups all-purpose flour
  • 2 tbs. salt
  • Vegetable oil for frying
  • White bread
  • Sliced pickles

1. Rub JM THomason Hot Chicken Rub all over chicken. Cover and chill at least 3 hours.
2. Whisk eggs, buttermilk, and hot sauce in a bowl.
3. Whisk flour and salt in another bowl.
4. Dredge chicken in flour mixture, shaking off excess, then dip in milk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
5. Heat 2 inch of oil to 325 degrees in a deep pot.
6. Fry the chicken in the oil in batches until brown, crisp and cooked through.
7. Whisk 2 tbs. Hot Chicken Rub with a little melted butter or reserved frying oil and brush over chicken.
8. Serve with bread and pickles.

more MANTRY RECIPES