Artisan — The Trade — The FareTrade

Posts tagged Artisan

Beth Conrey

Beth Conrey

At Bee Squared, Beth produces honey from bees that have not been chemically treated. Locally produced honey is better for you and for your environment. Sourced from three Northern Colorado counties - Boulder, Larimer and Weld - a variety of sizes and types ensures that there is a honey for every occasion. Dedicated to sustainable beekeeping, the company helps give back to their community by inviting food lovers to join them and learn safe practices on harvest tours and honey-making workshops.

Meet A LocalJake AhlesDecember 12, 2016bees, december 2016, Artisan, alex seidel, colorado, honeyComment

Hanger Steak | Blistered Kale | Coconut Curry | Cilantro

Hanger Steak | Blistered Kale | Coconut Curry | Cilantro

Booming with flavor, this dish from Chef Leah Cohen utilizes Indian Curry Paste from Entube, crafted by Richard Lessalle.

RecipeJake AhlesNovember 5, 2016recipe, recipe feature, steak, curry, leah cohen, november 2016, ArtisanComment

70% Baking Bar

70% Baking Bar

"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.

Ingredient HighlightJake AhlesJuly 8, 2016july 2016, chocolate, seattle, ArtisanComment

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.

Meet A LocalJake AhlesJune 13, 2016richard deshantz, mustard seeds, Artisan, june 2016 Comment

Campfire Coffee Blend

Campfire Coffee Blend

This dark roast is a blend that features some of Black Hand Coffee Co's favorite Sumatran + Mexican beans, making it perfect for sipping around a campfire. The complex flavors make this an ideal coffee for red eye gravy in the morning; brewed and used in a marinade for skirt steak fajitas; or whisked into an ice cream base with cocoa nibs.

Ingredient HighlightJake AhlesMay 26, 2016coffee, richmond, brittanny anderson, May 2016, ArtisanComment

Steve Sando

Steve Sando

Heirloom beans are a crop that are indigenous to the Americas. Yet, for some reason, they have largely been forgotten. Steve Sando has set out on a mission to change that by growing, harvesting and reviving a full lineup of new world bean varietals. Favorites of Chefs across the country (and us!), Steve is a prime example of what it means to follow you passion.

Meet A LocalJake AhlesMay 2, 2016napa, beans, May 2016, ArtisanComment

Anna Davies and Robbie Stout

Anna Davies and Robbie Stout

Not satisfied with the chocolate available to them, Anna and Robbie took chocolate making into their own hands. Focused on expressing local terroir of the beans, Anna and Robbie have become "experts in chocolate processing", letting the natural flavors of the cacao shine through rather than creating elaborate recipes or middling with the "science" of chocolate. By adding nothing more than some sugar to most of their creations, they succeed in crafting some of the purest and most flavorful chocolate products we have had the joy of tasting.

Meet A LocalJake AhlesApril 25, 2016april 2016, kelly whitaker, utah, chocolate, ArtisanComment

Justin Park and Tyler DuBois

Growing up in a household dedicated to food quality instilled a love for Justin from a young age. After visiting South Korea in 2008, he decided to take the plunge with his business partner - Tyler - to follow their hobby into a reality.

Meet A LocalJake AhlesApril 11, 2016denver, colorado, kelly whitaker, pickles, Artisan, interviewComment

Carmit Levin + Jacob Seidenberg Korn

Carmit Levin + Jacob Seidenberg Korn

After relocating to New Mexico and settling into a house behind Hatch Chili roasters, Carmit and Jacob's artisan fate was sealed. Soaking up the perfect, smokey sweetness of the roasting Hatch, they embarked on a Culinary Adventure. Sampling the freshly roasted chilies - from medium to face-meltingly spicy, inspiration struck Jacob and Carmit to craft a product that would both honor the chili from the "Land of Enchantment" and allow them to share its flavor with the world!

Meet A LocalJake AhlesFebruary 1, 2016spicy, Hatchup, Artisanal, New Mexico, hatch chile, Katchup, Artisan, Condiment, february 2016Comment

Chef Matthew Accarrino

Chef Matthew Accarrino

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of America’s best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as: Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine.

Chef FeatureJake AhlesDecember 16, 2015matthew accarrino, December 2015, Artisan, san francisco, californiaComment

Smoked Olive Oil

Smoked Olive Oil

Beyond The Olive starts with certified California extra virgin olive oil from the Capay Valley selecting only mature olives to press resulting in a smooth and buttery oil ideal for smoking. Hand-smoking the oil with a mix of sweet and aromatic woods allow the liquid to develop a rich and earthy smoky flavor that won't over power your favorite recipes while adding robust and deep notes to them.

Ingredient HighlightJake AhlesNovember 25, 2015olive oil, beyond the olive, november 2015, nyesha arrington, pasadena, ArtisanComment

Pickled Watermelon Rind

Pickled Watermelon Rind

Chunks of peeled watermelon rind are pickled with white vinegar, pure cane sugar, water, lemon, cinnamon, and cloves - resulting in a complex tart and refreshing treat! While the recipe originates from the South and parts of the Midwest this condiment is surprisingly versatile and plays well with Chef Arrington's California progressive flavors.

Ingredient HighlightJake AhlesNovember 10, 2015Artisan, los angeles, nyesha arrington, Los Angeles, pickledComment

Coldwater Canyon Provisions

Coldwater Canyon Provisions

With his old-school approach to canning, Rondo Mieczkowski is keeping his grandmothers recipes alive and flavorful through Coldwater Canyon Provisions. With a focus on seasonal California produce, Mieczkowski plays each of his over 50 products straight, highlighting the main ingredient in each can. "This is California produce...they're really pretty great on their own", says Mieczkowski.

Meet A LocalJake AhlesNovember 9, 2015Artisan, Los Angeles, november 2015, InterviewComment

Weisenberger Mills | Yellow Corn Grits

Weisenberger Mills | Yellow Corn Grits

Weisenberger mills locally grown GMO-free yellow corn. These grits are prized by chefs throughout the South due to their texture, nutrients and hearty flavor - byproducts of the sustainable practices Weisenberger has stood by since it began operating in the 1860's.

Ingredient HighlightJake AhlesOctober 27, 2015artisan ingredients, Artisan, grits, corn, kentucky, october 2015Comment

September's Basket of Artisan Ingredients

September's Basket of Artisan Ingredients

Featuring American-Made artisan products from around the country, September 2015's basket will introduce you to flavors you may otherwise never discover. Curated by Chef Steven Fretz + Beverage Director Devon Espinosa of The Church Key in Los Angeles, CA, you will learn how to get the most out of each product through exclusive recipes and step-by-step video tutorials from the chefs themselves. Start your new Culinary Adventure Today! For yourself or the food lover in your life.

Box LaunchJake AhlesSeptember 9, 2015september 2015, the church key, Artisan, artisan ingredients, recipesComment

California Peach Vinegar

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.

Ingredient Highlight, Pasta Oil VinegarJake AhlesJuly 28, 2015Artisan, artisan ingredients, peach, california, july 2015, vinegarComment

Chef Jesse Layman

Chef Jesse Layman

Growing up in California's Central Valley, Jesse developed a love for both food and the land that it comes from. As a 23 year veteran of the culinary industry, Jesse has taken on Sparrow Lane in order to combine all of this culinary loves and share his passion with the world.

Meet A LocalJake AhlesJuly 27, 2015Artisan, chef, Interview Comments

Roast Brussels Sprouts | Hatchup Katchup

Roast Brussels Sprouts | Hatchup Katchup

Elevate your weekend menu with Chef Greg Daniels' Roast Brussels Sprouts featuring Hatchup Katchup!

Recipe FeatureJake AhlesJuly 24, 2015Artisan, artisan ingredients, recipe, july 2015, Greg DanielsComment