I’ve been thinking recently that when I used to cook more often, it was easier to cook. Back when I used to have a regular job, I loved cooking at home on my days off. Now that I have a store, cooking is a little more challenging, with all the cleaning, shopping for products, setting up displays. Cooking at home has become secondary. Now, I’m embarrassed to say, my refrigerator is pretty much always bare, even though I still look in wonder at all the cookbooks.
While reviewing the store’s gourmet inventory recently I took note that many of the packaged local foods we carry, like olive oils, mustards and syrups, were selling better than expected. Shiroco’s has been developed as a place that celebrates international home décor, with the creative local talents of gourmet flavors a nice side treat.
But the success of these products got me thinking: why not bring more of these kinds of goods? It seemed to be a great way to listen to my customers and might give me a chance to get back in touch with my culinary style. Nothing wrong with being a kitcheniesta!
But here is my problem: What kind of products should I add to the inventory? Full grocery stores have a few of lots of what passes these days as gourmet products, and I need to remind people to come here for my selections instead of turning to those commercial alternatives.
With the economy being so bad, people are going to want to stay home and impress their guests with their culinary abilities. Not to mention to show off the home décor they’re buying at Shiroco’s! But Trader Joe’s or another grocery outlet becomes easier unless they are convinced our small store can offer something special.
We did our honey and cheese pairing and have already added great local natural products, which people love. Soon we’ll being doing a Tour de Lite with the American Diabetes Association, where mustards and tapas will be introduced.
But what else might our great local customers enjoy? What will allow Shiroco’s to celebrate our local food artistry or at least help make us even closer to our artistic and historical connections?
I came up with this list of ideas that are unique but affordable, some of which we already have and others of which are on their way:
Mustards, flavored with honey, Habanera, mojo, blue cheese and more
Gourmet popcorn made in Benicia
Drinks that can be made using pomegranate and other elixirs
Chocolates from San Francisco
Tea’s of Berkeley
Balsamic vinegars
Tapenades
Margarita, Mimosa jellies
Canned salmon (a tribute to Benicia’s historical past)
Grilling planks, BBQ sauces, Rubs and salts
Flavor olive oils of the world (from local business people)
Simple syrups made by a Benicia guy
And more and more spring and fall Benicia Honey
Benicia doesn’t really have a “kitchen/gourmet food store.” So help me out.
If you’re one of Shiroco’s customers already enjoying some of these products or want even more, here’s your chance to share what products you’d like to see. My store is your store and here’s a great way to show that.
My goal is to keep Shiroco’s the same store you’ve come to enjoy. We just want to grow the food (and kitchen) goodies you really like. We’ll never overtake a Trader’s Joe or Napa Style, but we can clearly let everyone know that Benicia has its own great taste in gourmet excellence.
Send along a note at this point to me at Shirocos@gmail.com. Or stop in and let me know what you’re thinking. You might even be one of the first to try some of the award-winning mustards and gifts that are already here!
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