Organically grown in Lachua Microlot in a partnership with Cacao Verapaz, a company lauded for sourcing the best fermented and dried cacao from the lush tropical hills of Guatemala, this bar will make you rethink what chocolate should taste like. Processed in micro batches at the Dulcinea kitchen reinforces the special attention and flavor associated with this special ingredient.
With rich, deep notes of red and brown fruit and an airy citrus undertone, this chocolate bar is ideal for summer time use. Perfect for an ice cream base (save some of the bar to crumble on top!); or in a flourless cake with a drizzle of olive oil atop we're loving the way it creates treats that are somehow both earthy and floral in the same bite. It's the kind of chocolate you'll dream about.
Sir Kensington's Mayonnaise
Crafted By: Scott Norton + Mark Ramadan
Sir Kensington's Chipotle Mayonnaise introduces a New-World flavor boost to an Old-World classic. With a rich, smoky combination of chipotle peppers in adobo enriched with notes of cumin, garlic and tomato, it's the perfect summer time accompaniment to grilled and chilled staples.
The FareTrade Test Kitchen has been using the spread in a marinade for grilled chicken tikka in lieu of traditional yogurt; slathered on grilled corn topped with cotija cheese, paprika, and lime juice; and of course devouring all the BLT's we can get our hands on!
Sweet-n-Tangy Mustard Seeds
Crafted By: Lori + Benny Krieger
Mustard seeds get the flavor boost treatment with this "secret weapon" ingredient! Sweet and tangy, these little pearls are crafted with a blend of spices, sugar, and vinegar resulting in a robust and well-rounded condiment you'll find yourself using again and again.
While they're the perfect complement to hard cheese and cured meats like Soppressata our team of culinary mavens suggest using them in some novel ways: Add them to a slaw and adorn crispy fried fish tacos for a crunchy pop; throw some into a dressing with creme fraiche and herbs atop charred cabbage; or use them in a "secret sauce" for burgers that will keep your guests guessing.
Hotties Sriracha Pickles
Crafted By: Rick Field
Crinkle-cut chips with bold flavor notes of dried habanero and sriracha - these pickles were made with heat lovers in mind! Not just an irresistible snack ideal for summer months, Hotties are also healthy - low sodium, gluten-free and containing no fat or cholesterol.
With a bright kick that pairs well with summer essentials, we're loving adding them to BBQ staples like sausages and potato salad; using the brine for pork chops or fried chicken; and dicing them as a garnish for a crudo. Our secret weapon: muddling them with fresh tomato for a spicy bloody mary!
Stone Milled Polenta
Grist & Toll
Crafted By: Nan Kohler
Made with non-GMO corn, the Stone Milled Polenta from Grist & Toll produces a product that chefs far and wide have quickly adopted for it's texture, flavor, and ability to meld well with other ingredients, both sweet + savory.
One of our favorite summer starches, it complements both light flavors like a tomato jam or deeper sauces like a pork salsa verde. Push your culinary boundaries and chill the polenta re-frying with sage and other aromatics and topped with fresh ricotta; or grill and top with a mixture of seasonal berries and whipped marscarpone - you'll quickly realize the possibilities are endless!