Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chile, and bay leaf result in a bright and tangy pickle that plays well with both savory and sweet preparations ideal for late summer.
Our team of culinary misfits love pairing these jewels with roasted pork fresh grilled sausages and even sea bass - adding a burst of unexpected fruitiness. The raisins are equally exciting added to side dishes - pair them with a couscous pilaf with mint and feta or elevate your slaw with pine nuts and take those dishes to places you never thought existed!
Damson Plum Jam
Ayako & Family
Crafted By: Ayako Gordon
The Damson Plum is small and pear-shaped with distinct notes of violet and bright acidity. This jam has a rich lingering finish of floral vanilla balanced with tart undertones of red currant, giving it great structure and vibrancy. It's going to fast become a kitchen go-to!
While you could easily use the entire jar by slathering the spread on your favorite bread (toasty brioche for us!) it's killer in a multitude of savory and sweet dishes to impress your friends and family. This jam is a perfect addition to an Asian-tinged glaze for grilled ribs or chicken; added to summer fresh popsicles; or even in homemade pop-tarts!
Crafted By: Richard Holmquist
Nestled in the heart of Whatcom County, Holmquist Hazlenut Orchards produces what many chefs consider to be the holy grail of hazelnuts. These special nuts, known as DuChilly hazelnuts have been a specialty of the family-run orchard since 1928.
Almond shaped, with a deep texture and woodsy color give them the appearance of being hand-carved, and their meat is sweeter than the average nut making them the best bet for a multitude of dishes. In our test kitchen we're loving what they do chopped into hummus and spread on warm pita; blended into a gremolata and paired with fresh shellfish; and of course, in homemade nutella
San Juan Island Sea Salt
Crafted By: Brady Ryan
Friday Harbor, WA
Solar evaporated and hand harvested in unheated hoop-houses make this salt created entirely by the sun. Unlike other makers, San Juan Island allows their saltwater to completely evaporate, bringing in the whole mineral wealth of the ocean to broaden the flavor and results in a large crystal ideal for finishing dishes.
Irregular crystals, lots of mineral flavor and a slight moisture content make San Juan Island a perfect booster right before dig in to your favorite dishes. We're loving adding this salt to our favorite summer desserts - everything from a stone fruit clafoutis to strawberry shortcake tastes even better with a sprinkle of this salt!
70% Baking Bar
Crafted By: Joe Whinney
"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.
Eating the bar alone is a joy in itself but we also love using the 70% blend in a multitude of savory and sweet preparations. Try melting and adding a touch of chili for a jam-packed ganache; add to a traditional mole ideal for braised chicken or summer squash; make homemade chocolate ice cream; or even to add depth to a tart and tangy BBQ sauce.