Father’s Day Food Gifts for the Gourmet Dad

It’s grilling season. Why not supply pops with a mail-order drop from a titan of the seared protein world, Pat LaFrieda? This kit comes with immaculately marbled bone-in New York Strips, custom-blended burgers, all-beef hotdogs, heritage pork sausages, and all-natural chicken.

Tortillas made fresh—and hot off the griddle or grill—always elevate a meal. Give pops this press and he’ll be putting out masa discs by the dozen. Bonus: it looks great in the kitchen, thanks to the red flash of paint and vintage look.

We’re not big on shipping oysters far from home—and seldom eat East Coast oysters in the West and vice versa. Maybe that’s just us, but with shipping delays, you shouldn’t take chances. If you’re out East or pops has a hankering for a bigger, meatier oyster, check out Real Oyster Cult—started by a family up in Duxbury, Mass.

Sure, fresh oysters are a special treat. But the bloody mix hand-made by this staple of the Northern California Coast is hands-down transcendent. The right amount of sweet and savory, packed in a mason jar alongside a sidecar of fresh, hand-made pickles, the bloody makes for the perfect accompaniment to 36 oysters. We recommend grilling them up and then letting pops (and the rest of the family) have fun at a self-garnish station. Same goes for the bloody marys.

Thanks to a smart hidden reservoir made of clay, this mason jar set-up, which comes complete with seeds, is a forgiving way to get into the windowsill gardening game. Instead of a daily watering regimen, you can rely on the bulb-shaped device to infuse the interior of the container with water for days, without worrying you’ll get root rot from soggy soil. The peppers, when they come to fruition, make for a fiery display—and finish.

This monthly share functions like a CSA delivery, only you’re subscribing to a monthly allotment of in-season, responsibly sourced–and delicious–fish. Unlike most supermarket offerings, Sitka’s filets are blast-frozen at 33 degrees below zero, right at the source, and the fishermen who supply product do not practice high-impact or bottom trawling methods. What’s more, they’re not just for-hire workers—fisherman are either partner-owners or working their way toward that goal.