After getting together with Patricia of Wondergrain, she shared with us one of her favorite recipes to use with their Sorghum. It was SO DELICIOUS we had to share it with you!
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AMERICA. That's what the 4th of July is all about. While we may not all agree on who should next run this great country of ours, there is one thing can breach the partisan gap - delicious food made with all-American products! That's why we've crafted a few mouthwatering recipes using some of our favorite American-made artisan products to help you throw a Fourth of July bash to be the envy of all your friends.
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We recently learned of brining chicken in pickle brine from Chef Richard DeShantz of the Richard DeShantz Restaurant Group in Pittsburgh. The flavor imbued from this technique provides a rich and layered profile to the finished product that we thought it would be perfect for chicken wings - we were right! Utilizing McClures Spicy Pickles, we brined the chicken in the pickle brine and chopped up the pickle spears for the blue cheese remoulade. Spicy, salty, creamy and cheesy, these chicken wing are layered with flavor. Artisan Ingredient Used: McClure's Spicy Pickle Spears.
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"Best Gastropub", Draft Magazine
Executive Chef/Partner, Haven Gastropub + Provisions Market, Orange, CA
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Time to sit back and take the edge of with bright and earthy cocktail from Chef Michael Fiorelli. A take on the traditional Salty Dog, Fiorelli adds Aperol to the mix to give it an Italian twist. Rimmed with Rosemary Sea Salt from Hepp's Salt Co. and a healthy dose of fresh grapefruit juice, you'll be relaxing in no time.
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A perfect blend of savory and sweet, this warm dessert is perfect to get you through the cold winter months. Soft and smooth persimmons meet crunchy streusel for a textural balance that highlights the rosemary caramel from CC Made.
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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.
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An 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.
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Thanksgiving, a day dedicated to food + cooking. Why does it only come along once a year? As a time-honored, American tradition, the food we serve on Thanksgiving should both honor the past while benefiting from the flavors of the present. Here at The FareTrade, we're helping you do just that! Utilizing all American-Made artisan ingredients curated by Chef Nyesha Arrington, we've added a twist to the classics: turkey, mashed potatoes, cranberry sauce + stuffing. Plus a couple of our favorite sides!
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A perfectly crisp exterior meets a succulently soft interior of slightly caramelized onion. With a hint of cumin and spice from Savour This Kitchen's Nomad Spice blend and a creamy, tangy dipping sauce, Chef Annie Pettry's onion rings are the ideal snack for taking your football Sunday to the next level.
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Lucious Saffron Malloreddus pasta from Sfoglini Pasta Shop is highlighted by Chef Annie Pettry. Learn how to create tomato butter while mastering this recipe alongside Chef Pettry in her video recipe tutorial.
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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.
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Extract the full flavor of rabbit with this ragu featuring both Bianco DiNapoli San Marzano Tomatoes + Grist & Toll's Polenta! A slow-cooked dish light enough for summer, this ragout is packed with flavor + soul satisfaction.
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Bruce Kalman is the Executive Chef and Co-Owner of UNION in Pasadena, California, which has risen to local and national acclaim since opening in March 2014. A well-seasoned chef known for his commitment to serving soulful, handcrafted cuisine, at Union, Kalman fuses his love of Italian cooking with his passion for seasonal California ingredients.
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Lush, rich chocolate is infused with Happy Cup Coffee's Buzz Blend forms a mousse atop a crumbly, graham cracker crust with a kick from Jacobsen Salt Co.'s Ghost Chili Salt. A burnt meringue replaces the traditional marshmallow in Chef Sarah Schafer's Campfire S'mores recipe to create this elevated, nostalgic + decadent dessert treat.
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As part of her collaboration for our May 2015 basket, Chef Sarah Schafer, crafted a mouthwatering take on chicken wings featuring a homemade sriracha sauce, blue cheese dressing + Three Little Figs French Onion Confit!
Read MoreYesterday, Chef Nathan Lyon + Sarah Forman joined us for #AllisFare to discuss the importance of fresh food in crafting delectable dishes. And now they are backing up their talk with two delicious, seasonal recipes inspired by our September basket, just in time for Autumn.
Read MoreToday marks the first day of Spring! Time to say goodbye to the Polar Vortex, beets, broccoli & brussels sprouts and start dreaming of all the great new produce that will be hitting the market in the coming weeks.
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