Lori Krieger | Taste Elevated

Lori Krieger | Taste Elevated

Lori was destined to start an artisan food business. Growing up making preserves with her mother set Lori down the path. Having progressed from strictly chutneys to a full line including mustard seeds, salsas, spread and cocktails + toppings, Lori's Taste Elevated is living up to it's name.

What Inspired You To Start Your Company?

I have always loved cooking. We have fig trees in our backyard and my Mom was making enough preserves to fill every pantry in our county. So, I decided to start making something else with them, chutney. And, that is where is all began for us, from figs in our backyard. The chutney was delicious and very popular and in the process of creating it; I discovered that I had a deep passion for creating in the kitchen. So, we decided to start our own specialty food company, Taste Elevated.

 

Tell us about your products.

We make a variety of chutneys, pestos, pickled mustard seeds and cooking sauces. Every product is full of fresh produce (no artificial stuff in that jar) and is non-GMO, gluten free and all natural.

 

What Does Being A Small-Batch “Artisan” Mean To You?

That each and every jar of product that leaves our kitchen has been coddled and cared for with love by our team. 

 

What is your favorite small-batch treat?

We have a new smoked tomato chutney & onion that I am currently obsessed with. It has a deep rich flavor and an completely addicting texture. I put it on everything. 

 

What Drew You To Food?

I grew up around parents and family that liked to cook-I was raised on good food. 

 

Where Does Your Food Inspiration Come From?

EVERYWHERE. I study flavors and ingredients from all over the world. I read recipes and food articles for entertainment. I just do not get tired of learning about everything food—I can’t get enough of it.

 

What Products Are You Working On Now?

That’s totally top secret!

 

Do You Have a Favorite Product?

No. I love them all. To me, selecting one of our products while cooking or to pair with a meal is like selecting wine…it just depends on what you are serving with it.

 

Latest Ingredient Obsession?

Crystallized ginger.

 

What Did You Have For Dinner Last Night?

Ha! Charcuterie, cheese, olives and flatbreads paired with our products and wine. A VERY frequent meal for us. 

 

What Person, Living Or Dead, Would You Most Like To Have Try Your Product?

Julia.

 

What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other artisans?

You better have a passion for what you are doing—it is that passion that you will have to rely on when things get hard and the road gets bumpy. 

 

What Other Local Food Artisans or Chefs Do You Admire?

To be honest, I admire all local artisan producers and chefs. It is hard work, very hard work. And deciding to follow that path means taking risks, walking into the unknown and being vulnerable by presenting your product or dishes to the public and needing their approval to survive. I admire anyone brave enough to do that!

 

If You Had To Choose Your Last Meal, What Would It Be?

Sea Bass—period. 

 

Favorite Restaurant or Food Experience?

We lived in Washington DC for 5 years and it was a wonderful culinary experience. There were so many cultures and learning the types of flavors and ingredients used by each culture was so much fun. There are lots of incredible chefs there too and a top notch dining experience was always just a short cab or metro ride away.

 

What Do You Enjoy Doing Outside of the Kitchen?

We have four children. Family is everything to us. So, being with them is where I love to be. 

 

What’s Your Favorite Kitchen Soundtrack?

Oh goodness, that’s tough. We play everything from the blues too old school country to soul and classical. Just depends on the day! 

 

What is your favorite recipe to make with the product featured in our basket? (Provide recipe if possible)

I love tuna tartare with our mustard seeds! Get the full recipe here.


Lori's Sweet'n'Tangy Mustard Seeds are featured in The Box from Chef Richard DeShantz