Food & Gourmet Items
Susan Clark Duncan's Pepper Sauce and Lanny Wright's 12-quart Stock Pot
- Item Number
- 185
- Estimated Value
- 60 USD
- Sold
- 80 USD to signorblitz
- Number of Bids
- 9 - Bid History
Item Description
Four half pint bottles of homemade hot sauce made by Susan Clark Duncan ('86) and Lanny Wright's 12 quart stock pot with three of Lanny's favorite recipes (Interview Weekend Picadillo, Bourbon Pie, and Captain Rolloff's Egg Nog).
From Susan Clark Duncan:
"I was in the Cooperstown Graduate class of 1986 and preparing my final paper when Lanny paid a visit to St. Augustine to see why I hadn’t finished the research and had not gotten to work on the paper. I was having too much fun with the research and was working full time at the Historic St. Augustine Preservation Board. My husband and I hosted Lanny at our home for some St. Augustine shrimp which is not like any other. I provided my homemade hot sauce for dipping. Lanny liked it so much, he asked for a bottle to take with him. Every year after that, I sent him a jar of hot sauce for Christmas.
This is organic; I grew the peppers myself. The sauce is a simple ketchup, vinegar and brown sugar mixture. These are hot little Datil peppers (dat’l) that were imported to St. Augustine and New Smyrna Beach, Florida back in the 1760s. Locals told me that they would only grow in St. Augustine. Well, I moved to Hobe Sound, Florida which is just north of West Palm Beach and I grew pepper plants that produced so much I couldn’t keep up. I still have peppers in my freezer. So much for the “only in St Augustine” remarks! The peppers have a unique, sweetness along with the heat and the sauce is a perfect compliment for shrimp or seafood. I also serve it with cheese and crackers at happy hour."
Item Special Note
Donated by Susan (Clark) Duncan ('86)
Donated By:
Susan Clark Duncan, CGP '86
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