Northern Spy makes the leap to retail with sauces, seasonings, and syrups
Among the offerings is a selection of vinegars — cranberry, apple, and a standout ramp vinegar with a garlicky, savory depth for whipping up dressings for green or grain salads, or for anything you might use a flavored vinegar in. Another, Bulldog Steak Seasoning, a bold black pepper spice blend, channels classic spice-rubbed Montreal-style meats. Conscious about food waste, the restaurant smokes, chars, and dries vegetable scraps, transforming them into fine powder to add to the mix. The seasoning creates a rich, blackened crust to meats, swordfish, and grilled or roasted vegetables. Other intriguing smoky specialties include a smoked garlic honey and smoked mushroom soy sauce. Also offered is Maple Jack — a maple syrup that comes straight from the trees in a Westwood family's backyard.
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Northern Spy has also added hands-on cooking and cocktail classes. Come for chef and owner Marc Sheehan's casserole-making session, covering sauces and the basics of making the dish. Or learn how to create limoncello and discover how to use it in cocktails. An ice cream-making class is also on the schedule, with more to come.
Sauces and seasonings cost $9 to $18, while maple syrup is $32. Class fees are between $70 and $75.
4 Rolling Mill Way, Canton, 781-989-1850. The products are available to purchase at the restaurant, or order at
Ann Trieger Kurland can be reached at
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