On August 20th, 2014, The FareTrade joined forces with Chef Mark Estee's Heritage Restaurant in Reno, Nevada, to throw a one-night event of dining and discovery. Re-introducing the gourmet ingredients from Chef Estee's April basket, diners were introduced to The FareTrade while enjoying specially prepared dishes by the Chef himself. Check out some of the highlights below!
Read MoreLast week we brought you an interview with the founder of Baia Pasta, Renato Sardo. This week we bring you Chef Colby Garrelts' recipe utilizing this organic durum wheat semolina pasta.
Read MoreOur latest Farmer's Market trip provided a bounty of one of our favorite vegetables - romanesco. A relative of broccoli and cauliflower - and bosting a flavor profile that is a mix of the two - this alien looking piece of produce originates from Italy + is believed to be a product of selective breeding by 16th century Italian farmers.
Read MoreA study in "the reality of cooking in the South", Husk has become a gastronomic mecca with locations in both Charleston, South Carolina and Nashville, Tennessee. We had the opportunity experience lunch from Husk's Culinary Masters Sean Brock + Travis Grimes recently and are excited to share our adventure with you!
Read MoreWe are excited to introduce Kristin Guy as our latest Guest Editor! A Los Angeles based food & lifestyle writer, Kristen has over a decade of working in both the design and entertainment industries. With her eye for trends + exquisite design of all forms, Kristen runs the graphic-oriented, culinary journal, DineXDesign.
Read MoreA James Beard Foundation Awards semi-finalist for Best Chef South-East, Chef Jeremiah Bacon helms the kitchen at one of Esquire Magazine & Bon Appetit'sBest New Restaurant selections- The Macintosh in Charleston, South Carolina. Boasting a farm-to-table restaurant of subtle but nuanced, layered flavors, Chef Bacon's offerings are at the same time classic, dapper and strongly-focused.
Read MoreFresh and loaded with natural oils, Anson Mills new crop oats are so moist they must first be toasted in order to be hulled. Besides reducing cooking time, toasting produces a burst of spicy caramel alongside a light, clean backdrop of fresh oat flavor. Anson Millsβ hand-milled whole organic oats are stone cut on the bias to retain something of their original coarse kernel texture and a ton of whole germ flavor. Perfect for cookies, in breakfast preparations, or mixed with fresh berries and herbs, theyβre a great alternative to other grains and starches melding well with seafood, red meats, and game.
Read MoreJuly's Featured Chef Jeremiah Bacon adds some Southern flare to summer cooking with this Seared Scallops dish featuring peaches, bourbon, leeks, mushrooms and Salbitxada (a Catalonian staple similar to Romesco).
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