The Mantry offices in New York are situated in a hustling, bustling co-working space that houses some fifty early stage companies. One of our neighbours happens to be a James Beard award winning chef and restaurant consultant. He’s the type of guy that when he tells you where to get the best late night bowl of Phở in Queens or authentic Memphis BBQ in the Bronx, you’re on the next subway. So when he showed us his wife’s Jerk Sauce inspired by her mother’s recipe, it was a no brainer to include it.
We started Mantry because all across America we saw talented craft food makers flying under the radar and wanted to help people discover their products and their stories. Jule’s Jerk Sauce epitomizes that thought, although it’s crafted in our backyard in Brooklyn, one bite into a piece of grilled chicken doused in the peppery, fragrant sauce and you might as well be at a beachside jerk shack in Jamaica. Of course, sometimes you don’t have to travel across the country to find something great, it’s just down the hall.
Reggie Milligan, Co-Founder
May 2015 Curator’s Letter | “Island Time” Mantry
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