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.
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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.
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After 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.
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Slow cooking is the key to this decadent onion spread. Local sweet and red onions meld with thyme, white wine and brandy lending to the flavor profile of french onion soup. Rich and robust the condiment is perfectly versatile and the ideal addition to a short rib grilled cheese sandwich, used to add depth to stews, and mixed with goat cheese for a stuffed chicken breast beyond your wildest dreams.
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Join Chef Mahin + The FareTrade on our latest Culinary Adventure as we welcome Fall with a new set of outstanding American-Made products and step-by-step recipe tutorials to take your kitchen craft to the next level.
Read MoreWhitney Adams is a sommelier, writer, and traveler living in Los Angeles. She is the owner of Bottle Stock, a shop specializing in stylish wine accessories for the modern drinker.
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