Semi-Finalist, James Beard Foundation Awards "Rising Star Chef" 2015
Esquire "Best New Restaurant", 2014
Forbes + Zagat "30 Under 30", 2014
Eater "Young Gun" Recipient, 2014
Chef de Cuisine | The Cecil in Harlem, NY
Originally Featured April 2015
The Artisan Ingredients
Crafted By: Kurt + Karen Ungel
"Cracked Rice" is a term uniquely used first by Cajun Grain to describe their rice grits made from the brown jasmine varietal they grow and maintain. This gluten free product provides a healthy alternative that maintains its southern heritage.
Grown under organic standards, this product is ideal for jambalaya, topped with a smoky tomato compote, infused with kimchi and served with Pork Belly, or for a traditional congee.
Crafted By: Tim Bucolo
St. Augustine, Fl
The datil pepper is often considered one of St. Augustine, Florida's best kept secrets. Brought over by Minorcan immigrants, their beloved datil pepper is similar in heat to a habanero pepper but with a sweeter more floral flavor.
San Augustin Datil Pepper Table Sauce delivers a sweet and fiery flavor with a lingering smokiness. Containing all natural and local ingredients, including dry sherry wine to enhance the sweetness rather than sugar is what makes this sauce transcend over others. Add a dash to your Bloody Mary, whisk into an herbed aioli or cocktail sauce and pair with crab cakes and calamari, or supplement wherever you might use hot sauce and enjoy its depth of flavor and unique taste.
Green Jam Man
Crafted By: Michael Fraley
This jam combines tart cherries with seasonal rhubarb for a bracingly pungent spread that adds a punch of flavor to both savory and sweet preparations. Start the day out with the spread on toast, scones, or whipped into morning yogurt; stew down with barbecue sauce for a delightful addition to a burger; or top an angel food cake with rosemary-infused whipped cream for a decadent dessert.
The Chili Lab
Crafted By: Thomas Kelly
Go beyond hot sauce with this chili infused salt. Made exclusively with crunchy sea salt and dehydrated peppers, it adds a kick with only a sprinkle and is the ideal accompaniment to cooking and cocktails.
Piri Piri is known as the African bird's eye chili and associated with its wild growth throughout the continent. In those regions it is often used in a marinade for chicken and game hens, but is a perfect flavor added to coconut curries, BBQ shrimp or atop carrots and other root vegetables. Rim a cocktail glass for a Michelada or add a dash for a spicy tropical punch.
Gordy's Pickle Jar
Crafted By: Sarah Gordon + Sheila Fain
Made with only fresh and organic jalapeños in a brine of Thai basil, garlic, vinegar, water, salt, sugar, and peppercorns these bracing and bright pickles are versatile and fiery. Dice them up and add them to a creme fraiche-based salad dressing, use the brining liquid with pork or fried chicken for a complex marinade, or combine with fresh jalapeños to elevate a traditional bahn-mi into a sandwich you won't soon forget.