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What Comes In The Box

Full Sized Mouthwatering Artisan Ingredients From Across America
Physical Recipe Cards for Signature Recipes From Chefs Phil + Caleb
Access To Online Video Tutorials With Chefs Phil + Caleb Showing You How To Master Each Recipe

The Artisan Ingredients

Featured

Original Pepper Sauce

AB Pepper Sauce

Crafted By: Ariel Fliman + Brian Ballan

Brooklyn, NY

A&B's Original Pepper Sauce highlights the natural flavor of red fresno chili peppers without the addition of sugar or artificial preservatives enhanced by subtle notes of carrot and red onion. Lightly spiced with summer in mind, it's the perfect addition to picnics and backyard hang outs.

While the hot sauces' floral piquant notes make this the perfect addition to oysters, bloody marys and cocktail sauce our team has found it's great with so much more. Try adding some to hollandaise and start your Monday with a fight; mix with melted butter and pour on top of popcorn to spice up movie night; or add a dash to liven up a bowl of three-bean chili.

Bourbon Pecan Peanut Butter

Reginald's Homemade

Crafted By: Andrew Broocker

Richmond, VA

Reginald's Homemade calls this one "heaven in a jar" and they're not wrong - it's sinfully good! With all the classic ingredients in a bourbon pecan pie made into a peanut butter, what's not to love. Made with brown sugar, molasses, a splash of bourbon and chunks of roasted pecans this spread was made with late summer in mind.

Perfect for sweets throughout the day, our test kitchen has been playing around pairing it with pancakes and waffles in the morning followed by blondies in the afternoon. Our favorite dish thus far besides the one created by this month's featured chefs? Bourbon pecan peanut butter eclairs!

Pearled Sorghum

Wondergrain

Crafted By: Patricia Alemdar

Miami, FL

Pearled Sorghum is a versatile, mild-tasting grain, reminiscent of Israeli couscous. An ancient grain that is naturally gluten-free and full of protein, fiber, vitamins and minerals. Being based in California, our favorite things about sorghum is that it's exceptionally drought resistant and can easily be grown across the country!

Used in a multitude of countries, this grain works well in a vast number of cuisines and preparations. Our band of culinary adventurers love it in a Caribbean-inspired coconut curry full of seasonal veggies and oxtail; in the Italian staple wedding soup; or even in Southern-inspired biscuits with butter and fresh jam!

Spicy Plum Chutney

Virginia Cutney

Crafted By: Clare + Nevill Turner

Flint Hill, VA

A 2013 Sofi Award gold medalist, this chutney is the perfect blend of spicy and sweet and the ideal late-summer condiment as the days get shorter and we gather around the grill for a few last BBQs! Made in the Blue Hills in Virginia, with a gingery balance of local fruits and sharp spices, this is one spread you'll dish up again and again.

Made with an addictive combinations of plums, brown sugar, apples, raisins, mustard seed and more this chutney lends it's self to glazed pork chops and quail; in a zippy barbecue sauce; or even spread on a grilled cheese with prosciutto and sharp cheddar

Taste of Bordeaux

Gustus Vitae

Crafted By: Frankie Scanlon + Vanessa Lengies

Los Angeles, CA

A savory blend of bright, fresh, and warm flavors marked by herbs that include chives, dill, basil, chervil and tarragon - this seasoning will be one of the most used pantry staples you'll discover thanks to it's versatile nature. Handcrafted in small batches with locally sourced herbs and spices this blend is non-GMO certified and all natural - it's the epitome of eating and feeling good!

Apply the spice blend generously to your favorite meats like poultry and lamb for a roast that will transport you to France's exterior; turn omelets + frittata into a revelation you've never experienced; or create a salad dressing for root veggies with creme fraiche, honey and loads of lemon zest that will surprise your palate.

The Signature Recipes

Featured

Pepper Carrot Chicken Wings

Herb Salad

Grilled Cheese

Virginia's Spicy Plum Chutney

Kousa

Sorghum | Taste of Bourdeaux

Grilled Skirt Steak

Roasted Eggplant | Reginol's Bourbon Pecan Peanut Butter Sauce

Chefs Phil + Caleb

Phillip Perrow is a born and bred Richmond, Virginia native. With more of “unique” food memories at the dinner table, Phillip quickly learned the importance of his way around the kitchen. And, after a truly monumental culinary dining experience as a teenager, he was hooked. Achieving a culinary degree from Johnson & Wales, he knew Richmond was where he wanted to make his culinary mark. With longtime mentor Dale Reitzer of Acacia Restaurant, Phillip for more than a decade, worked from intern, to cook, and finally to Sous Chef, and learned the ins and outs of any and all seafood.

For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, with fond memories of his mother's southwest cooking, comprised of family caught and hunted fish and game, it wasn't long before a fascination with food began to form. Completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House, and with a hunger for more knowledge, he made his foray into the culinary field, by way of Chicago, Naperville, and finally Richmond, Virginia.

Today, as co-chefs/owners of Dutch & Company, they have set their sights and focus to not only better feed Richmond, but to pass on their culinary knowledge to those who work with them. Always, remembering the power and importance of a shared meal.