Warming and comforting, this risotto from Chef Matthew Accarrino is the perfect sharable dish to share with your family or friends on a cold winters night. Topped with a fresh fennel and celery salad to cut through the rich risotto featuring Koda Farms' Rice.
Read MoreUnlike modern varieties, Kokuho Rose is a true heirloom, possessing hallmarks that stand in stark contrast to those considered desirable in industrial scale farming. In essence, Koda Farms' Kokuho Rose Rice is slow to mature, low in yield and tall in stature - characteristics adding significant effort to its three year production cycle.
Read MoreBrother + sister owner-operators of Koda Farms, Ross + Robin have taken their grandfathers thriving farm into the 21st century. With a focus on purity and quality, Koda Farms produces a line of authentic Japanese style rices, with an eye towards environmental soundness.
Read MoreAn elevated, yet simple-to-execute dessert, Chef Matthew Accarrino utilizes Bee Local's Oregon Buckwheat Honey to add a sweet and savory twist to this classic dish.
Read MoreBee Local's Oregon Buckwheat Honey - sometimes called "American Manuka" because of its richness in vitamins and minerals - is dark, smoky and earthy, with deep molasses overtones. Buckwheat honey has multiple health benefits related to it's dark color including being higher in antioxidants and having antibacterial and anti-inflammatory properties that can hasten wound healing and even reduce scarring.
Read MoreAfter receiving a bee hive as a gift, Damian began placing hives in different areas of Portland. Noticing a distinct difference in the honey based on hive location, inspiration struck and Bee Local was born.
Read MoreMatthew 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.
Read MoreMakers behind the Clif Family powerhouse, Kit Crawford + Gary Erikson took over the farm and vineyard from Gary's father in 1998. As avid cyclists, Clif Family is perhaps most famous of their Clif Bar line of products. Now with a line of spice blends and their own food truck, Kit and Gary are sharing their passion for wine and food with the America.
Read MoreA take on a roasted chicken, Chef Matthew Accarrino utilizes Spice Ace's Pacific Heights Blend to craft a simple and shareable dish with pickled red-onions, pecans and raw kale.
Read MoreThis delicious spice blend has citrus and ginger notes resulting in a mixture that is reminiscent of California's diverse culinary landscape and chef Accarrino's cuisine. The blend is one of many that Spice Ace has created in-house with the intention of inspiring confident cooking and the urge to experiment in the kitchen.
Read More
