Welcome To Your

Custom Artisan Holiday Gift Box
**Pasta, Oil & Vinegar**

American-Made Artisan Ingredients

Featuring

Its tubular shape plays nicely with lighter sauces such as pesto or pomodoro and is perfect for pasta salads tossed with fresh veggies and creamy cheeses. Of course, in our test kitchen we also love it with restaurant flavors like braised eggplant or ricotta salata, in robust soups, and of course in a killer mac and cheese.

Citrus Olive Oil

Chef Ruiz has selected the Citrus Reserve Late Harvest varietal due to the infusion of Moro blood oranges which gives a floral sweet taste to this olive oil. It's the perfect finishing touch to seafood dishes; fall salads with bitter greens, fruits, and nuts; and even in lieu of traditional olive oil for sweets like cakes or warm chocolate budino.

Hard Red Winter Wheat Linguine

Made of Whole Grain Hard Red Winter Wheat, noted for its full-bodied nutty flavor this Linguine has surprisingly delicate texture and great durability. Hard Red Winter Wheat is traditionally planted in the fall providing it a richer flavor but retaining its properties as an excellent source of protein, dietary fibers, manganese and selenium.

California Peach Vinegar

Light rose in color, crisp and clean with the flavor of sweet tree ripened peaches, this quality vinegar from Sparrow Lane has no added colors, or other unnatural additives often found in mass produced vinegars. Being so well balanced, it brings out the true natural flavors in a wide variety of dishes.

PokPok Som | Apple Drinking Vinegar

PokPok Som

Apple Drinking Vinegar

Crafted By: Chef Andy Ricker

Portland, OR

Recipes Featuring Your New Artisan Ingredients

The Trade

Shrimp | Rocchetti | Sunchokes | Cajun

Chef Vartan Abgaryan crafts a creamless play on Fetucchini Alfredo utilizing sunchokes and Baia Pasta's Durum Rocchetti.

Tostada | Tuna | Blood Orange | Olive Oil

Cacio e Pepe

A simple, yet decadent dish, this creation from Chef Michael Fiorelli combines just eight ingredients (two of which are cheese!) that will blow your palate away.

Salmon Tartare | Pickled Stone Fruit | Chilies | Toast

With stone fruit in peak season, Chef Greg Daniels utilizes Sparrow Lane Vinegar's California Peach Vinegar to pickle fresh stone fruit + combines it with salmon. With a little chili for some heat and charred ramp aioli for some added layer of flavor, this dish is a perfect way to show off to your friends this summer!

Som-Thing Special

This week's Sunday Supper is more of a Sunday Fun-day! Utilizing PokPok Som's Apple Drinking Vinegar, we have concocted a cocktail that is perfect for these cool, early spring days.