Tostada | Tuna | Blood Orange | Olive Oil

Recipe, Pasta Olive Oil RecipeJake AhlesOctober 29, 2016recipe, tostada, tuna, blood orange, eddie ruiz, eduardo ruiz, october 2016Comment

Bubba Qs BBQ Chicken

We learned a new trick from Bubba Qs for their BBQ Chicken recipe - rolling the chicken in apple cider vinegar and seasoning with both salt AND (a pinch of) sugar before placing on the grill. The results are outstanding! The vinegar adds an amazing depth to the chicken, while the sugar helps to lock in the natural flavor of the chicken while on the grill. Oh yea, and smuthering it all in Bubba Qs Original Recipe BBQ Sauce doesn't hurt either 😜

Recipe, Tricks From The TradeJake AhlesOctober 20, 2016chicken, bbq, bbq chicken, corn, october 2016Comment

BBQ Portabello | Cabbage | Pickled Red Onion | Brioche

A sandwich to please both vegetarians and meat lovers alike - it's possible, we promise! Chef Eduardo Ruiz hit this one out of the park with a braised portobello mushroom, drenched in Bubba Qs Original Recipe BBQ Sauce, all topped with a refreshing slaw between two toasted brioche buns. Noms.

RecipeJake AhlesOctober 19, 2016recipe, sandwich, portabello, BBQ, bbq sauce, october 2016, eduardo ruizComment

Bubba Qs Original Recipe BBQ Sauce

On the sweet, succulent side of extraordinary, Bubba Qs has been dubbed the Spice of Life. This rich, smooth, tomato-based barbecue sauce has the traditional combination of sweet with a touch of heat which delivers smoothness with a surprising SMACK!

Ingredient HighlightJake AhlesOctober 18, 2016artisan, artisan ingredients, BBQ, Los Angeles, october 2016Comment

Nico Rusconi

Originally crafted by Kairi Brown, father and son's John + Nico Rusconi became hooked after first trying Bubba Qs and decided to partner with Kairi to elevate his creation. With a focus on utilizing only the freshest ingredients, Bubba Qs is a flavor packed mix of sweet, smoky and bold flavors.

Meet A LocalJake AhlesOctober 17, 2016artisan, BBQ, bbq sauce, los angeles, october 2016Comment

Jalabeaño Bloody Mary

A quintessential weekend cocktail, Pacific Pickle Works' Bradley Bennett shares his take on the Bloody Mary. Substituting gin for vodka in this recipe adds depth of flavor from the gin's herbal notes and the Jalabeaños are the perfect accompaniment to cut through the tomato.

RecipeJake AhlesOctober 13, 2016recipe, bloody mary, cocktail, alcohol, drink, santa barbara, october 2016, pickles, ginComment

Cubano | Roasted Pork Shoulder | Jalabeaños

Chef Eduardo Ruiz shares a recipe for his all-time favorite sandwich, the Cuban. With a spin all Chef's own, he incorperates roasted pork shoulder, sliced ham, swiss cheese, whole grain mustard and Pacific Pickle Works Jalabeaños.

RecipeJake AhlesOctober 12, 2016recipe, Sandwich, cuban, eduardo ruiz, october 2016, pickledComment

Jalabeaños

These spicy pickled green beans, a winner of the 2015 Good Food Awards, have a peppery personality! With a brine that includes notes of jalapeño, onion, garlic, distilled vinegar and spices, these pickles have crunch, a kick, and they're the perfect addition to your pantry.

Ingredient HighlightJake AhlesOctober 11, 2016artisan, pickles, pickled, green beans, spicy, jalapeño, santa barbara, october 2016Comment

Bradley Bennett

Since 2001, Bradley Bennett has been making his spicy blend of pickles for friends and family from his kitchen in Santa Barbara, California. All-natural and hand-crafted using produce grown in California, the "West Coast" style of spicy pickles has been known to convert many non-pickle eaters into pickle lovers after their first try!

Meet A LocalJake AhlesOctober 10, 2016artisan, pickled, pickles, santa barbara, october 2016 Comment

Game Day Nachos

With autumn comes football. And with football comes game day eats! Bunches & Bunches kicks up the nacho game with this recipe utilizing their Red Dried Chilaca Mole Sauce to add a layer of complexity and depth to this weekend treat.

Tricks From The TradeJake AhlesOctober 7, 2016recipe, nachos, mole, oregon, october 2016Comment

Red Dried Chilaca Mole Sauce

As with all of Bunches & Bunches goods and treats, love is the most precious ingredient. Every batch is crafted to have the perfect combination of flavor, spice and heat - made with hand roasted dried chilaca chiles.

Ingredient HighlightJake AhlesOctober 6, 2016artisan, artisan ingredients, portland, mole, october 2016, eduardo ruizComment

Chef Eduardo Ruiz

Semi-Finalist, James Beard Foundation Awards "Rising Star Chef" 2014

Recipient, Zagat "30 Under 30" 2014

Chef, Chicas Tacos/Public Beer + Wine Shop, Los Angeles, CA

Chef FeatureJake AhlesOctober 5, 2016eduardo ruiz, october 2016, Los Angeles, mexicoComment

Confit Chicken Tacos | Red Mole | Cauliflower

Chef Eduardo Ruiz is a sucker for tacos - so to celebrate #NationalTacoDay, he concocted this decadent, yet healthy taco featuring Bunches & Bunches Red Mole sauce, chicken confit and cauliflower.

Recipe Feature, RecipeJake AhlesOctober 4, 2016recipe, taco, eduardo ruiz, october 2016Comment

Tamalpais “Pai” Roth-McCormick

Raised on an organic farm in the Pacific Northwest where the long growing season, the gardens and beautiful setting act as her inspiration, Pai has been producing her selection of amazing provisions since 2010. A classically trained chef who has worked under many of San Francisco's finest chefs including Traci Des Jardin and Douglas Keane, McCormick challenged herself to leave the restaurant world behind and create something personal, where the secret to living well is to sprinkle love into everything.