Eat This jams and marmalades have a distinct culinary flair that sets them apart from others. Blackberry and Rosemary, Orange Saffron Cardamom, Apricot Lavender Vanilla. Tomato Jalapeño. Chef Gino De Schrijver, creator of Eat This, has a passion for combining unexpectedflavors and herbs with fruits of all kinds.
“I like working with ingredients that are rare, and fruits that have short seasons or intense, unique flavors,” said Gino referring to some of the seasonal jams he creates with less commonfruits such as gooseberries and wild beach plums. The last batch of Eat This beach plums were hand picked by Gino while visiting a friend “out east” on Long Island.
The personal approach that Gino brings to Eat This is evident throughout his process. He tastes each and every batch of jam and marmalade, making small adjustments to ensure the balance of flavors is just right. Starting with the most important ingredient, the fruit.
“You never pick pears ripe, and it’s important that you wait until they are just ripe enough before you begin cooking them,” said Gino. His precision and passion for flavor is the secret to creating customer favorites like Spiced Caramel Pear jam.
Sourcing as much fruit as possible locally, Gino has a collaborative relationship with many small growers and farmers in and around Bucks County, Pennsylvania where Eat This makes its home. One farmer even experimented with planting beach plums 75 miles inland to see if he could provide a steady harvest a few years down the road. Another foraged for wild wineberries so Gino could create a small batch of this juicier, less well known relative of the raspberry.
Community is an important part of the mission behind Eat This. In fact, it was vital to the very start of the company. Shortly after moving to the small town of Erwinna, Pennsylvania, Gino attended a spaghetti dinner at the Delaware Valley Volunteer Fire Company just around the corner from his home.
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