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Annie Barrow, owner of Dinner Party provisions shop in Carytown, recently hosted The Art of The Dip, the inaugural event for The Snack Table series.
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Provisions at Dinner Party
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Wine selection at Dinner Party
If there’s one rule sommelier Annie Barrow swears by, it’s having a generously stocked pantry. The longtime New York City chef turned provisions procurer shifted from cooking in restaurants to running a bottle and kitchen goods shop in Carytown, Dinner Party.
The store hosts an intimate 12-person event series dubbed The Snack Table. The monthly events are part class, part mix and mingle, and part pairing soiree. Attendees are meant to walk away feeling comfortable whipping up something with what’s inside their pantries — and knowing which bottle to pour with it.
Channeling that “hang around the kitchen island” energy and promising the camaraderie of a cookbook club (but with less pressure), Barrow says, “I find that a lot of times when I’m talking to people about the products, they’re like, ‘What do you use that on? How do you use that? What do you use that for?’ So, let’s explore that.”
Aiming to demystify the pantry and explore its never-ending potential, Barrow’s shop includes a mix of local products alongside national brands. Having shared the line with great chefs, she says, “All the time they would do something, and it could be really simple, but so delicious.”
So far, dips and hot dogs have been front and center, with future themes to include pickles and briny bites, conservas, olive oils, chili crisps, and more. “I think that you can take things out of the pantry, obviously some fresh stuff, too, but make them elevated. It doesn’t have to be overly complicated.”
Perfect Pairings
Matiz Piparra Peppers with 2022 Quinta de Chocapalha Arinto
- “This is a high-acid, dry, bright white; think coastal salinity. Use the brine from the peppers in a dirty martini, vinaigrette or yogurt dip.”
- Vibe: Beachy feast with friends
Ting a Ling Every Ting Sauce with Cantina di Carpi e Sorbara “Emma” Lambrusco
- “Perfect with something grilled. All the sauce and spices are going to make you want a red, but it’s sparkling, it's cold, it's slightly sweet, it’s going to cool your palate.”
- Vibe: Casual backyard grill session
New York Shuk signature harissa paste with 2025 Enfield Wine Co. Foot Tread
- “This is like a full-bodied rosé or a really, really, light-bodied red. It has 24 hours of skin contact — raspberry, wild strawberry, slight tannins, a little bit of texture and body, so it’s not going to overpower. Drink chilled.”
- Vibe: Harissa meatball moment
BonBon Sour Elderflower Fish with 2021 Pere Mata Cupada No. 29
- “Brut nature is the driest possible style; it’s chalky, minerally, dry and bright with lovely acidity. You’ve got the sweetness, and you’ve got the aromatics of the elderflower.”
- Vibe: Low-key poolside hang with the girlies
Nuri Sardines in olive oil with lemon with 2024 Nanclares y Prieto Rias Baixas Albariño Dandelion
- “Tinned fish and Albariño just go perfectly together. It’s pure, racy and zesty, with pure citrus fruit and pronounced minerality.”
- Vibe: Simple but rewarding weeknight dinner
