Announcing The New G Squared Gallery & Gourmet!

G Squared is very excited to announce a change in its mission – a change that Pat & I have been thinking about for a very long time. When we first opened G Squared in 1995, the two “G”s stood for Gallery and Gardens. The gallery part was Pat’s background and the gardens were mine. Over time, we developed another passion – for food. Acting upon that third passion, we made a journey to The Fancy Food Show in Washington, DC this summer and became so enthralled with the possibilities for G Squared that we decided to phase out the gardening half of the business and bring in a new food department. A friend in Denver, when she heard this, said, “So you’ll now be G Squared Gallery and Gourmet?” That was an “Aha” moment and so we are now inaugurating the new “G Squared Gallery & Gourmet”.

Staying true to our mission of selling mostly American made products, we are happy to say that all of the food products we are selling are made by small operations in the U.S. Many of them are family operations. We will be having tastings during business hours on Saturdays and hope that you’ll stop in to discover some mouth-watering artisanal offerings.

Some of the products we have at the moment:

TCHO Chocolate, San Francisco, CA, 30 employees: Started by Timothy Childs (no relation, darn) and Karl Bittong in 2005. Both were from the tech world and never expected to fashion a high tech chocolate company using classic machines from Europe. Louis Rosetto, a founding editor of Wired magazine, is also highly involved. Best chocolate since Scharffenberger.

Sarabeth’s Kitchen, Bronx, NY, 40 employees; These award-winning fruit spreads began in Sarabeth & Bill Levine’s  Manhattan apartment in 1981. Fast-forward and their products have won numerous sofi awards at the NASFT shows. Check them out now at G Squared Gallery & Gourmet. Breakfast will never be the same.

Bonnie’s Jam, Cambridge, MA, 10 employees; Do you ever wonder why your jams and jellies don’t really taste like the fruit that’s in them? That’s because most makers add too much pectin, which means more sugar which eventually masks the true flavor. Bonnie Shershow uses no pectin and half the sugar thereby showcasing the luscious fruit flavor. Check out the Raspberry Lime Rickey, my personal favorite!

Kitchen Table Bakers, Syosset, NY, 16 employees; Just the fresh scent of Parmesan cheese and sesame seed will put you over the top. This award winning combination gave Kitchen Table Bakers a Silver Finalist sofi award from NASFT. Bet you can’t eat just one and gluten free to boot!

Saxon Chocolates & Nuts; Toronto, ON; 40 Employees; Gifted chocolatier and designer Johann De Greef has created a company whose products are a feast for the eyes as well as the mouth. Wonderful nut combinations are a perfect compliment to the much-loved cocktail hour. Combinations like Tuscan Rosemary, Honey Sesame and Fruit and Nut make delectable hostess gifts.

Terrapin Ridge Farms, Clearwater, FL, 3 employees; Friends Brian Coughlin and Mary O’Donnell purchased existing Terrapin Ridge in 2010 and have revamped this 13-year-old company to reflect their personal tastes in specialty foods. Our largest provider, Terrapin brings us delicious all natural salad dressings, salsa/dips like Asian Sweet Pepper Black Bean dip, Spicy Mediterranean and Mango Habanero. OMG are these delicious!

Rustic Bakery Inc, San Rafael, CA, 60 employees; We tasted these flatbreads, cookies and granola at the NASFT show and immediately fell in love. Flavors like Olive Oil & Sel Gris, Rosemary & Olive and Sweet Onion Crème Fraiche pair with soft cheese like no other flatbread we’ve tasted. Add to this array Pan Forte, savory cheese coins and yummy dessert cookies and you get a home run.

Daelia’s Biscuits for Cheese, Cincinnati, OH, 25 Employees; These Melba toast style biscuits are filled with yummy, wholesome ingredients with flavors that meld perfectly with goat cheese, Brie, Camembert and other soft cheeses. The almond and raisin combination has a wonderfully surprising peppery finish that will blow your socks off!

Papparadelle’s Pasta, Denver, CO, 15 employees; Founded in 1984, this family owned pasta maker has such stringent guidelines for its ingredients that every stage of the pasta making process has an in-house inspector looking at every piece of pasta produced. We toured the facility this fall and it is one heck of a small family owned business. Flavored pastas are surprisingly fresh tasting even without any pasta sauce! Popular flavors like Porcini Mushroom Linguine and Italian Pesto Medley are a nice alternative to the everyday variety. Gluten free varieties available.

All these products are now in the store! Stop by to check them out. All these specialty food items make great hostess gifts, corporate gift baskets and "because I deserve it" gifts! We haven't had a chance to put the food items on the website yet, but keep checking - they'll be up next week.