Chipotle Olive Tapenade

Allspice Cafe

Crafted By: JD Cowles & John Lesko

Having created award-winning sauces since 2006, All Spice Cafe has taken their Abbot Kinney neighborhood by storm. Their Chipotle-Kalamata Olive Tapenade exemplifies their approach to spice for flavor not necessary for heat. A classic mixture of olives, capers, garlic, and rosemary are made modern with a kick of chipotle and is ideal in scrambled eggs and with red meats or in compound butters and vinaigrettes.

Drunken Monkey Jam

The Jam Stand

Crafted By: Jessica Quon & Sabrina Valle

Brooklyn, NY

The Jam Stand is Brooklyn’s happiest food company and started by two friends driven to push the limits of what packaged food can be by combining unique flavors. Using only the freshest fruit sourced from local farms their products have an imaginative personality and meticulous detail. The Drunken Monkey Jam is created with sugar-coated bananas, a splash of rum, and a squeeze of lime. Perfectly sweet with an undercurrent of tart notes, the jam compliments pancakes, jamaican jerk flavors, or even in cocktails.

Ayocote Blanco Beans

Rancho Gordo

Crafted By: Steve Sando

Napa, CA

Fueled by a passion for discovering new ingredients and re-introducing them to the food community, Rancho Gordo is continually seeking rare beans and creating a substantial seed bank ensuring they are never lost again. The Ayocote Blanco Beans are perfectly approachable and versatile with a rich potato flavor and creamy texture. The legumes can be used in almost any European dish such as chorizo and clams, cassoulet, or pasta fazool as well as Spanish flavors including chilaquiles or in an ancho chile sauce.

Whole Grain Mustard

The Mustard

Crafted By: Zach Negin & James Magnatta

San Diego, CA

Started in 2009 and inspired by the mustard-covered hills of their hometown, SoNo Trading Company produces full-bodied flavored variations of the condiment perfect alone or in a variety of dishes. Produced with Stone Brewing Company’s Smoked Porter, the Whole Grain Mustard is briny and piquant elevating everything from pork loin to salmon. Add to marinades, dressings, and aioli for a boost of umami and texture.