United States Bocuse d'Or "Most Promising Chef"
Chef de Cuisine at Parallel 37, The Ritz Carlton, San Francisco
Originally Featured November 2014
The Artisan Ingredients
Brooklyn Brine Co.
Crafted By: Shamus Jones
The only thing better than a great pickle, is a great pickle made with bourbon whiskey and genuine maple syrup! Brooklyn Brine's Maple Bourbon Pickles are truly the cream of the crop. Sweet and tart, they're crafted with fresh organic cucumbers harvested in small seasonal batches, caramelized onions, organic NY State Grade B maple syrup, and Finger Lakes Distilling Bourbon Whiskey resulting in a crunchy, crispy treat ideal for backyard snacks and grown-up dishes.
Add them to a burger or pulled pork sandwich, fold them into an aioli perfect for a shrimp boil, use the brining liquid in ceviches or escabeche, or just pour up a classic pickle back whiskey shot - you can't go wrong!
Crafted By: Mina Kallamni
New York, NY
This carefully blended pepper sauce is made using only 6 simple, all-natural ingredients: Red Bell Pepper, Red Chili Pepper, Garlic, Olive Oil, Vinegar, and Salt. The key to the brand's success is their ability to procure only the finest of each of these components, resulting in a Harissa spread that is flavorful, piquant, and ideal for nearly all savory dishes.
Delicious folded into couscous or tangines the sauce adds depth and spice that pairs well with lamb, goat, and poultry. Added to humus, dips, or dressings the Mina Harissa will add a richness synonymous with Moroccan cuisine. And during breakfast, coat bacon before cooking in the oven, or dollop atop eggs for a fiery wake up call.
Savour This Kitchen
Crafted By: Michael + Marlene Bernstein
Los Angeles, CA
With roots originating from the Mediterranean, Seafarer offers the opportunity to spice up any sea-based dishes. Inspired by the flavors found along the shores of Spain, or the coast of Greece it is crafted with the rich, floral notes that pair perfectly with seafood.
Crafted with a blend of Ginger, Sumac, Garlic, Fennel Seed, Parsley, Tarragon, and Basil, Savour This Kitchen Seafarer is an ideal flavor booster to aioli, rubbed on grilled yellowtail collar or ahi burgers, and brightens seafood paellas and pasta dishes.
Crafted By: Carolyn Wallace
Wallace Comestibles mission is to create thought-provoking and flavor inspiring jams, jellies, and preserves. Their Blueberry Conserva is a testament to their ability to do just that. With the initial taste of tangy blueberries giving way to flavors that include ginger, Meyer lemon, and black pepper this spread goes beyond toast with the ability to be utilized in both sweet and savory preparations.
The Blueberry Conserva from Wallace Comestibles lends itself well to Asian flavors, melding well with soy and mirin or in lieu of plum sauce with Peking Duck. It's robust nature stands up to red meats in a balsamic reduction or added to a marinade. In sweet dishes we love it folded into creamy vanilla ice cream, in pie mixtures, or integrated into cookie dough.
Red Lake Nation Food
Crafted By: The Chippewa Indian Tribe
Red Lake, MN
Wild Rice differs from common rice, growing in shallow lakes and streams and ripening in late summer, which makes it ideal for our November basket. With higher nutrition than regular rice, the Wild Rice blend has more protein, minerals, and B vitamins per serving. It is also low in fat and gluten free.
The Brown & Wild Rice mixture from Red Lake Nation Foods is a robust complement to any protein, melding especially well with game birds such as Pheasant. With it's North American origins it's perfectly suited for the holidays - an ideal texture when added to Thanksgiving stuffing, in a creamy baked chicken casserole, or in a southern-inspired shrimp with wild rice waffles.
The Signature Recipes
About Chef Rotondo
I’ve always had a tenacity to be a self-starter. Having started my culinary journey at the young age of 15, working at a local restaurant in Boston, my appreciation for those willing to take the plunge and create their own direction knows no bounds. It’s one of the things that led me to The FareTrade and their dedication in profiling little known artisans across the country. As my career has progressed and allowed me to work throughout Europe, as Executive Chef at Charlie Trotter, and today as Chef de Cuisine at Parallel 37 at the Ritz Carlton San Francisco I’ve witnessed first-hand what amazing ingredients can be cooked up with passion and hardwork.
My basket with The FareTrade is at it’s core an homage to the makers whose products are featured and the recipes you’ll cook will showcase them in the purest sense. It was also important to showcase the epicurean nature of my new home, San Francisco - selecting seasonal ingredients and items synonymous with the region. I hope you’ll enjoy cooking alongside me and creating meals that are simple, robust, and interactive for family and friends - perfect for this celebratory time of year.