The Shanty
Owner and operator Kara Sheridan chose a marinade, a tweak of the Warwick restaurant’s Thai chili wing sauce, as her first shelf-stable product. Tentatively named The Shanty’s Thai Chili Marinade, the sauce will be marketed to use on seafood, chicken wings and more.
Product packaging is one more element that chefs never had to consider … until Dish Up RI.
“As a restaurateur, I’m always looking at ways to be different and creative,” said Sheridan, “but Dave’s Marketplace advised us to replicate the bottles for marinades you find in stores, since that’s what works.”
“We’re also developing a poblano aioli, which will be ready a little further down the road,” she said. Diners constantly ask to take home extra sides of the Thai chili wing sauce and the poblano aioli, both customer favorites.
Pre-Covid, restaurant demands precluded such expansion, but now Sheridan envisions Dish Up RI helping The Shanty gain some sales and offering Chef Sean McDermot a timely opportunity to learn how to expand the audience for something he’s passionate about.
“We’re excited about this rare opportunity that came about during Covid; we’re grateful for it,” said Sheridan.
