Announcing February 2015
The Craveable Life Volume XII
February, 2015 | Chef Kris Morningstar
Judge of Esquire Network's "Knife Fight"
Chef/Co-Owner: Terrine, Los Angeles
Ceviche Tostada | Rock Cod | Habanero | Cucumber | Coconut Milk
Rigatoni | Morrocan Lamb Ragu | Feta Cheese
Vietnamese Ketchup | Classic French Fries
Apple + Avocado Salad | Goat Cheese | Chili Honey Vinaigrette
Kielbasa | Beet Kraut | Brown Butter | Marjoram
Join The FareTrade + Embark On A New Culinary Adventure!
Small-Batch Ingredients + Award Winning Chefs
ALL GOOD Sauce
Los Angeles, CA
Curator: Sue Park
First things first, the team at ALL GOOD Sauce LOVE spicy food! After searching high and low for a hot sauce that could pair with all of their favorite foods, they decided to cook up their own. Intended as a treat for themselves they made it the best way possible with all-natural, whole ingredients - ALL GOOD Sauce contains no added sugar, preservatives, coloring, concentrate, or xantham gum - all the junk commonly found in commercial hot sauce.
ALL GOOD Sauce is full of nutition and healthy goodness. Handcrafted in small batches with peak harvest habanero peppers the condiment is full of Vitamin C and capsaicin. The Vitamin C helps to eliminate damaging free radicals while the capsaicin can stimulate metabolism to burn more calories and facilitate blood flow relieving congestion. It's a double punch of spice and nice!
Curators: Casey Elsass + Morgen Newman
MixedMade is the combined efforts of Casey, a homemade gourmet, and Morgen, an entrepreneur, who found that the most interesting things come from mixing the unexpected, allowing life (and food) to be un-boring. Believing their food can taste extraordinary using only natures' finest ingredients, they set out to make the most versatile and delightful hot sauce using just two ingredients: honey and chili peppers.
Scouring the Hudson Valley to partner with a number of small, natural-process beekeepers who provide the highest quality raw honey, it is then infused with perfect blend of chili peppers to provide a balanced spice - one that will delight and surprise your taste buds, all without ruining your palate. Every batch is handmade with lots of love and spice-induced watering eyes.
The Four Thieves
Brassica & Brine
Los Angeles, CA
Curators: Jordan "Uri" Laio
Brassica and Brine is a micro craft food business specializing in organic, traditional, wild-fermented foods started after it's founder decided to drop out of law school to pursue their passion. The company's mission is to make delicious foods that encourage vibrant health in those who eat them. Beyond that, the team is dedicated to increasing public awareness of these nourishing foods and playing a role in their local California foodshed.
Brassica and Brine start by sourcing their produce from California organic farmers - those who understand the connection between their farming choices and the health of the soil and waterways and the people who ultimately eat their produce. From there the team use Old World fermentation methods believing that the flavor and nutrient value make it well worth it. All Brassica and Brine products are organic, raw, vegan, gluten-free, kosher-pareve, and brimming with live, active cultures.
Semolina Artisanal Pasta
Los Angeles, CA
Creators: Leah Ferrazzani
Semolina Artisanal Pasta makes high quality, traditional, small-batch, organic dried pastas using the best American-grown Durum wheat Semolina and water. That's it. The team follow the same methods as Italy's best artisans, extruding their pastas through broze dies to give them a rough texture to hold sauces, then drying them slowly and at low temperatures - just 100 degrees - to preserve the natural flavor of the wheat, its nutrition, and gives the pasta a perfectly chewy al dente texture when cooked.
Launched in October 2014, Semolina Artisanal Pasta is literally a home crafted passion with Leah Ferrazzini rolling the dough and forming the shapes by hand for each batch. After more than a dozen years in the restaurant business culminating with a gig at the prestigious Pizzeria Mozza, and followed by a tenure as a food and wine writer, she decided to get out from behind her computer and start feeding people. So she bought herself a KitchenAid pasta extruder and went about learning the craft of making and drying pasta. Two years later and Semolina Artisanal Pasta was born.
Curator: Farm Manager, Bob Walker
Bob was a self-proclaimed "health-food junkie," religiously juicing carrots each morning when he stumbled upon the irony: he didn't know where the carrots came from. When he first saw the overgrown tangle that was to become Katchkie Farm, he felt as if it were waiting for his touch. Four years later, Bob has transformed the place into a certified organic spread of vegetables and greenhouses rimmed by woodland preserve.
Today, Katchkie Farm is a year-round organic farm dedicated to building connections between consumers, food professionals & families through healthy delicious food. Katchkie prides itself in holisitic stewardship of the land and its bounty. The farm's partnership with the Sylvia Center enhances it's educational mission - hosting children for hands-on-farm to table culinary experiences and providing produce for their cooking programs in New York City.
Quin is candy that is reimagined, updated, and modernized but still tugs at the heartstrings of yesterday. The small, skilled staff embraces expertly burnished caramel and perfectly buoyant gumdrops. Every piece of candy is made by hand and are packaged lovingly with the hopes that they please sweet teeth everywhere. Using only top notch ingredients every step of the way locally sourced across Oregon the Quin Candy team pride themselves on their decision against utilizing artificial colors, waxes, sweetners, and fake flavors.