What people are saying about us...

September 9, 2009 -- From local blog I Love Franklin Ave.:

"I stopped by the Franklin Flea on Saturday.... My first stop was The Pour Gourmet table, whose fantastic sauces/glazes/marinades I first sampled back in May. When I showed up then, I tasted three creations, but this time there were five available, which executive chef Jason Hait calls his "all-stars," including my new favorite, Beer-B-Q, a barbeque sauce simmered in Guinness that I could have eaten with a spoon."

July 13, 2009 -- From local blog Nostrand Park:

"We stopped by the Franklin Flea this weekend... We chatted with some of the vendors... We also chatted with Jason Hait of The Pour Gourmet who sells a tasty selection of homemade sauces (kudos to the "Chip on [Our] Shoulder" sauce). And we spoke with Danyel of Planet Ert, who offers a fun and creative selection of repurposed items (e.g. bottle caps reimagined as checker pieces for a brightly colored, handcrafted checker board)."

July 13, 2009 -- From local blog Brooklyn Born:

I met up with [Jason] (below) who's a local Chef currently hard at work bringing his sauces to market. He said the Franklin Av/Sterling Place flea market is perfect for him because it's nearby, and provides him an opportunity to get direct feedback from the public plus make some sales... [Jason] demonstrated he's as skilled with the pitch as he is with the sauces, he pointed out a... barbeque sauce which he assured me would blend nicely with my then taste sensations. It did. It was delicious, for real though. I coulda ate a whole bottle of that stuff without a meal."

June 21, 2009 -- Click here to watch a brief YouTube video shot for The Brian Lehrer Show's "Uncommon Economic Indicators" video contest.

May 3, 2009 -- From local blog I Love Franklin Ave.:

"Jason, a vendor selling his homemade, small-batch sauces under the label The Pour Gourmet...had three sauces on offer, two of which (his standard 14-spice barbeque sauce and a variant with lavender) had sold out. The third, which I sampled, was his latest creation, a tangy pineapple and sweet pepper sauce that was fantastic with the plantain chips he had for tasting.

A 20-year veteran of the restaurant industry, Jason told me that all of his sauces were made in his home kitchen a block away, with ingredients that he had purchased within a mile radius. He's planning to expand his line of sauces and marinades, and is hoping the flea market will help him gauge and meet demand for products in the area. 'One person told me that they can't find a really good honey mustard dressing anywhere nearby," he noted. "I can do that.'"

(And we have! Try our "Honey, You're Money"--a honey Dijon with a NYC attitude.)