After 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 MoreA&B's Original Pepper Sauce highlights the natural flavor of red fresno chili peppers without the addition of sugar or artificial preservatives enhanced by subtle notes of carrot and red onion. Lightly spiced with summer in mind, it's the perfect addition to picnics and backyard hang outs.
Read MoreSome of the worlds best Durum wheat is grown right here in the United States. Yet most dried pastas available in grocery stores are imported from Italy. Leah Ferrazzani of Semolina Artisanal Pasta set out to reverse this trend by hand crafting dried pasta, utilizing only American grown Durum wheat.
Read MoreAfter picking up some fresh spring peas + onions from our local farmers market, we decided to pair it with a beautiful hanger steak, dressed it up with braised portobello mushrooms in a red wine reduction sauce + a side of Cajun Grain's Cracked Brown Rice from our April Basket.
Read MoreBy focusing on the soil on the Louisiana farm, Kurt + Karen have nurtured a healthier and more flavorful grain. By keeping the entire production process "in-farm", Cajun Grain is able to ensure the delivery of the freshest product possible, all the while remaining gluten-free.
Read MoreSay hello to Sue Park: crafts(wo)man behind ALL GOOD Sauce.
Read MoreMeet Casey Elsass. One half of the craftsman duo (along with Morgan) behind MixedMade + their addictive Bees Knees Spicy Honey. Casey + Morgan strive to make food that tastes extraordinary while using only natures' finest ingredients.
Read MoreGuelaguetza - a Oaxacan restaurant in the heart of Korea Town, Los Angeles, was founded by Fernando Lopez, Sr. in 1994 after his family immigrated from Oaxaca. With the restaurant now headed by Sr.'s daughter, Bricia Lopez - Fernando Jr. has overtaken the families line of traditional Oaxacan Moles - I Love Mole.Spearheading the product line + online store in 2013, Fernando is elevating the Guelaguetza brand.
Read MoreIn a (successful) effort to revive the "art of small-batch, traditional salsa-making", Lorena + Vitali have crafted a line of salsas that are free of preservatives and full of fresh, mouthwatering ingredients. All crafted by hand. Bringing salsa back to its roots, La Fundidora follows Mexican time-honored traditions in crafting their salsas.
Read MoreTalmadge Lowe - self-proclaimed "drinkist" - has been hand-crafting, reformulating + redefining cocktails from Los Angeles to New York for the past 15 years. As the founder of Pharmacie, Talmadge helped to usher in the age of the bespoke cocktail - elevating drinks from the mundane to the magnificent. As Benjamin Franklin said it best, "There cannot be good living where there is not good drinking".
Read MoreFrankie + Vanessa founded their eclectic spice company, Gustus Vitae in 2012 to bring spice blends back to their roots. Utilizing only sustainably-harvested species, herbs + fruits, Gustus Vitae produces a range of spices from simple flavored salts to complex ethnic blends. Find their 'Taste of California' blend in The Box from Chef Fabian Gallardo + their Taste of Bordeaux in The Box from Chefs Phillip + Caleb!
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