High end culinary store features local philanthropist’s mustard
NORWICH – Condiments originally created in Patsy Manley Smith’s kitchen on West Hill in Norwich will appear on shelves next month at one of the nation’s most exclusive culinary retailers, Dean & Deluca.
SweetHotSmooth Mustard and Bardshar Chutney, produced under Smith’s own SchoolHouse Kitchen label, will be carried in Dean & Deluca’s SoHo and Madison Avenue locations and at its stores in Washington, D.C., St. Helena, Calif., Charlotte, N.C., and Kansas City, Kan. They will also be made available online and via the retailer’s catalog.
A well-known philanthropist in Norwich and Cooperstown, Smith donates l00 percent of SchoolHouse Kitchen’s profits to educational organizations that she feels will enhance society by empowering youth to create a better world.
“I’m big on education, on changing hearts and minds of people and overcoming prejudice,” she said.
Smith’s homemade mustard, first to hit retailers’ shelves in 2004, was created after 30 years of testing at home. The unique flavor combination enhances foods without an overwhelming taste. It is recommended as a rub for grilling meats and fish, a pretzel or cheese dip, as a base for salad dressing, and a condiment for sandwiches.
Bardshar Chutney is made by the traditional open-pan method, using all- natural ingredients. Smith said its blend of ingredients and spices are “complex enough to complement the most daring dishes and yet subtle enough to enhance your long-standing family recipes.”
Both products are available locally at The Parson’s Daughter, West Park Place, in Norwich.
Smith has been an active board member of Chenango Memorial Hospital, the Auxiliary to Chenango Memorial Hospital, Chenango Valley Home, and the Norwich Family Y. She is a current member and officer of Friends of Bassett Health Care in Cooperstown.
As chair of a recent $25.5 million fundraising effort, Smith received the Barbara Humes Distinguished Service Award from Miss Hall’s School and the 2004 Outstanding Volunteer Fundraiser of the Year Award from the Association of Fundraising Professionals, Western Massachusetts Chapter, in Springfield, Mass.
In addition to her volunteering, Smith has taught cooking classes and is a member of the International Association of Cooking Professionals.
Nelson Farms of Cazenovia processes and packages SchoolHouse Kitchen mustard and chutney in a cooperative effort with SUNY Morrisville.
For more information, visit the SchoolHouse Kitchen website at http://www.schoolhousekitchen.org.
SweetHotSmooth Mustard and Bardshar Chutney, produced under Smith’s own SchoolHouse Kitchen label, will be carried in Dean & Deluca’s SoHo and Madison Avenue locations and at its stores in Washington, D.C., St. Helena, Calif., Charlotte, N.C., and Kansas City, Kan. They will also be made available online and via the retailer’s catalog.
A well-known philanthropist in Norwich and Cooperstown, Smith donates l00 percent of SchoolHouse Kitchen’s profits to educational organizations that she feels will enhance society by empowering youth to create a better world.
“I’m big on education, on changing hearts and minds of people and overcoming prejudice,” she said.
Smith’s homemade mustard, first to hit retailers’ shelves in 2004, was created after 30 years of testing at home. The unique flavor combination enhances foods without an overwhelming taste. It is recommended as a rub for grilling meats and fish, a pretzel or cheese dip, as a base for salad dressing, and a condiment for sandwiches.
Bardshar Chutney is made by the traditional open-pan method, using all- natural ingredients. Smith said its blend of ingredients and spices are “complex enough to complement the most daring dishes and yet subtle enough to enhance your long-standing family recipes.”
Both products are available locally at The Parson’s Daughter, West Park Place, in Norwich.
Smith has been an active board member of Chenango Memorial Hospital, the Auxiliary to Chenango Memorial Hospital, Chenango Valley Home, and the Norwich Family Y. She is a current member and officer of Friends of Bassett Health Care in Cooperstown.
As chair of a recent $25.5 million fundraising effort, Smith received the Barbara Humes Distinguished Service Award from Miss Hall’s School and the 2004 Outstanding Volunteer Fundraiser of the Year Award from the Association of Fundraising Professionals, Western Massachusetts Chapter, in Springfield, Mass.
In addition to her volunteering, Smith has taught cooking classes and is a member of the International Association of Cooking Professionals.
Nelson Farms of Cazenovia processes and packages SchoolHouse Kitchen mustard and chutney in a cooperative effort with SUNY Morrisville.
For more information, visit the SchoolHouse Kitchen website at http://www.schoolhousekitchen.org.
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