Market Monday – Condiments by Steve Curtis

I have to say that I really love the new St. John’s Farmer’s Market. With Market Monday, I have decided to highlight some of the wonderful things that I buy there regularly. It’s such a wonderful space and, each time that I go, I fall in love with something new. In my opinion, you really have to take the time to browse and make it a purposeful trip. By purposeful, I mean that it’s a good idea to go for something specific that you may try that week.

One of my absolute favorite vendors at the market is Steve Curtis who sells delicious sauces and chutney. When making homemade meals, sauces are the most daunting for me. They often call for ingredients that I never have and would rarely use, so Steve’s fresh recipes are a wonderful alternative.

Two of my all-time favorites are his butter chicken and mango curry sauces. The former is self explanatory, but the mango curry is amazing on both chicken and fish. To finish the dish, I top the protein with toasted coconut which I make in a skillet using a touch of olive oil.

This thanksgiving weekend, I decided to head to the market and pick up some of Steve’s Cranberry Port sauce. The recipe I made is as follows:

Braided Cranberry Brie Pastry


  • 1 Pillsbury crescent roll dough
  • 1 wheel of Brie cheese
  • 1 jar of cranberry port sauce


1.) Flatten seams of the crescent dough so that it is a full rectangle

2.) Place sliced brie/cranberry port sauce in center of dough

3.) Using a pizza cutter, slice dough horizontally on both sides of the filling

4.) Criss-cross strips across the filling

5.) Bake on 375° for 25-30 minutes until golden brown

6.) Invite your friends over to share it, and talk about how much you love melted cheese.


As we were devouring it, we also discussed the endless possibilities of fillings that could go inside a delicious braid – SO. MANY. OPTIONS.

For anyone who hasn’t been yet, the St. John’s Farmer’s Market is open on Saturday from 9:00 a.m. – 4:00 p.m. and Wednesday 2:00 p.m. – 8:00 p.m. You can find Steve there most days, or you can e-mail him for any inquiries:

It’s Some Shockin’ Good.


~ Jill



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