Take the chapter home.

Small-batch sauces, rubs, and pasta, each one tied to a chapter of Beyond the Recipe. Made by hand in North Phoenix.

Every jar on this page is something I actually cook with — the pomodoro from my dinner menus, the rub I use on steak, the orecchiette I roll for private tables. The chapter is on the tag, so if you want to know why it works rather than just how to use it, the book will tell you.

PRODUCTS

Pomodoro Sauce · Chapter 25 · $14

The red thread of the book, jarred. Lab-verified shelf-stable.

Mitch's BBQ Sauce · Legacy recipe · $12

The original. Sweet heat, long finish.

Mitch's Rib Sauce · Legacy recipe · $12

Deeper, darker, built for pork.

Chimichurri Dry Rub · Chapter 20 · $10

The herb-forward rub. Bloom it in oil to make the fresh sauce.

Dried Orecchiette · Chapter 36 · $9

Hand-formed eggless semolina, dried slow.

Dried Cavatelli · Chapter 36 · $9

The little hollows that hold the sauce.

Herb Blend Dip Trio · Seminar pairings · $16

Three dry blends for bread-dipping with your oils.

Pizzaolio Focaccia · Chapter 43 · $8

Baked to order. Direct pickup only, same day.

Olive Oil Cake · Chapter 19 · $18

Whole cake, Meyer lemon icing. Direct pickup only, same day.

GIFT SETS

The Chapter Set — $55

Signed book, Pomodoro, and dried pasta.

The Pitmaster Set — $30

Both BBQ sauces and the chimichurri rub.

The Host Set — $45

Dip trio, focaccia, and the book.

A NOTE ON THE OILS

⚑ The infused olive oils and balsamics I teach with and cook with are Seared Living's commercially produced inventory, not made in my kitchen. You'll find them on the shelf at Seared Living in Carefree — that's the right way to buy them, and the only safe one.