Executive Chef, 71 Above; Los Angeles, CA
Chef Vartan's Secret Culinary Weapons
Crafted By: Gerard Bozoghlian
Los Angeles, CA
Inspired by Mom and Dad Bozoghlian's 1972 honeymoon in Italy, aji peppers and balsamic vinegar together capture the refinement and spirited kick of Italian cuisine. The not-so-secret pairing of aji with 100% balsamic from Modena (at the time rarer in Argentina than gold!) takes traditional chimichurri to whole new heights.
Crafted By: Gretchen Goehrend
Ras el Hanout is one of the most traditional spice blends to originate in Morocco. Meaning "head" or "top of the shop" this blend implies that every owner mixes the spices to his or her own taste - not one single batch will be the same! Containing as many of 20 or more spices including mace, cardamom, ginger, turmeric, dried rosebuds and more this spice is bound to shake up your cooking!
Crafted By: Nan McEvoy
Essentially California sunshine preserved and ready to be enjoyed every day! Made utilizing organically-grown Meyer lemons from the range this natural, handmade spread is a 2017 Good Food Awards Winner. Its bright and tart with a subtle sweetness that you only get from using this lemon variety.
We Love Jam
Crafted By: Eric Haeberli + Phineas Hoang
Santa Clara Valley, CA
We Love Jam has a knack for creating one-of-a-kind flavors and this one, well it's everyone we know's favorite. Luscious strawberries with semi-ripe mango and a dash of passion fruit for good measure. The result is a tropical escape your palate is going to flip over. Low in sugar you can devour the whole jar guilt free!
Crafted By: Renato Sarto + Dario Barbone
Crafted with only two ingredients - organic durum semolina flour + water - this hearty rocchetti (or accordions) is the perfect cut for baked pasta dishes and meaty ragus, with grooves that sop up sauces and other ingredients.