Handcrafted and bottled in California, this condiment is all-natrual, preservative-free and made with organic non-GMO ingredients it's a bold addition to everything you can throw on a grill. Try adding to grilled steak for a BIG flavor boost; on top of your morning eggs to get the day started right; or just dip your favorite bread in the jar...it won't last long!
Read MoreIn business since 2002, We Love Jam began by focusing on one varietal - Blenheim Apricot. After a mention in Food & Wine proclaiming their jam the best they ever tasted and with more requests than their single tree could accommodate, they began looking for an orchard to increase production. Shortly after, the team began selling other products that they had made for years that friends and family were equally crazy about.
Read MoreMeet the maker behind San Francisco's We Love Jam
Read MoreIts 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.
Read MoreAfter noticing a gap in the American Pasta arena - Renato took the leap and started creating a superior dried past using All-American flour. We sat down with Renato to learn more about how and why he started Baia Pasta and to give him a platform to share his journey.
Read MoreChef Dakota Weiss not only curated a box with The FareTrade, she's also the maker behind one of the featured products! Dakota's Pop Parlor.
Read MoreFounded with a successful Kickstarter campaign in 2013, Angelo started with his Omnivore Salt Blend that has since been endorsed by both Alice Waters and Michael Pollan as "indispensable". He has since expanded the line to include two salt blends and three condiments, all following his passion for fresh ingredients all made from scratch, influenced by his grandmother and Sicilian roots.
Read MoreWe're loving the exotic, spicy bite with a pork stir-fry or a top fried rice. It's a great complement to seafood where it can be added to brighten a bouillabaisse or paella. And most of all, it's addictive, so don't look to us when you're adding it to everything you make!
Read MoreThis organically grown popcorn is infused with chocolate toffee, toasted sesame seeds, cinnamon and New Mexico red chile resulting in a complex sweet and savory mixture that lends itself well to pie crusts, atop desserts, mixed into a salad, and of course, for snacking
Read MoreWhile the blend was crafted to best complement seafood and shellfish it will meld well with a variety of dishes and preparations. Our band of culinary adventurers love using it to add depth to stews and soups, paired with yogurt for cruditΓ©s of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
Read MoreThis more nuanced flavor coffee perfect for the kitchen. The complex flavors make this an ideal coffee for red eye gravy in the morning; brewed and used in a marinade for braised short ribs; or baked into the most sumptuous coffee cake.
Read MoreThe blends are a mix of fruits, nuts, herbs and vegetables that are sourced directly from farms around the Central Coast. This region is one of the largest agricultural areas in the United States, which allows Big Sur Salts to source and use the freshest ingredients available. That being said, the Central Coast is one of the only locations on the planet where this can be done to such high quality.
Read MoreIn November of 2015, I was in a rut and drinking a beer on a cliff overlooking the ocean
in Big Sur. This huge wave rose 30 feet or so above the water and drenched me. Changed my whole day. Brought some water back in the beer bottle, left it outside and the water evaporated. Mixed it with some stuff I was going to compost, and the rest is in the rearview.
Since 1978, Honey Pacifica has worked in the raw honey business providing customers the highest quality raw honey available. In order to preserve the delicate flavors of the raw honey we make each batch by hand. Their bees are driven to various apiaries located throughout sunny Southern California where the bee fly for miles finding the blooms and bringing the nectar back to the hive. Each batch's flavor of honey depends on the nectars blooming at that particular time.
Read MoreWe love adding a dollop of this peanut butter to stir-fry or curry; used in BBQ sweet potato tacos; or as part of a dressing for a crunchy slaw with kale and Brussels sprouts. For sweets, it's the quintessential addition to cheesecake, fluffernutters or pots de creme!
Read MoreMade with only the best tasting ingredients, Matt's Pacific Beach Peanut Butter creates organic peanut butters and flavored peanut butter spreads in the yummiest flavors. The entire product line is gluten-free. Full of protein and minerals with fewer calories than most other peanut and almond butters. Not smooth, not crunchy - the brand coined the term "smunchy" - you actually taste the fine-textured particles of real peanuts.
Read MoreOur kitchen team is loving applying these grains to different cultures and cuisines. Try them in a curry with hearty winter greens like chard; add them to a shepherd's pie with mushrooms and sweet potatoes; or braise them with tomatoes and spices for a soul-comforting stew.
Read MoreLarry Kandarian is connecting people to the land through real food produced on their small, but mighty farm on the Central Coast of California.
Read MoreSourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, this single estate cacao is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques. Fortuna Chocolate collaborates with Mayan growers at two single estates in a region of southwestern Mexico known as Xoconusco - an area that is highly prized among chefs the world over. Each estate uses different shade trees resulting in a unique combination of wild yeasts in the air during the fermentation process, adding complexity to every harvest.
Read MoreSourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, Sienna's Fortuna Chocolate uses single estate cacao which is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques.
Read More
