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Stu's Kitchen

Stu Water's 

In culinary school, while other students were setting fire to bananas foster, Stu was in the basement with a magnifying glass and a flashlight, transforming fresh food into fermented oddities. He played with wine, beer, and cheese, but pickles took his heart. So every summer, you could find Stu pickling the bounty of Midwest produce. After every pickling session, the left over brine from the pickle process would be saved to be used as the first ingredient in the celebratory Bloody Marys and Stu's this is BLOODY MARY was born.