Partnering with Rachel Zoe to host her annual Coachella Brunch at the dFM house, The FareTrade brought in both chef and beverage sponsors in addition to curating gift baskets for the VIPs in attendance.
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Krista Simmons is a food reporter, avid cook, and culinary adventurer. She covers the world's diverse culinary scenes using food as a getaway to explore local culture.
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This jam from Green Jam Man combines tart cherries with seasonal rhubarb for a bracingly pungent spread that adds a punch of flavor to both savory and sweet preparations.
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After searching high and low for currant jam in his local markets, Michael took matters into his own hand, crafting his first jam. And the rest, as they say, is history.
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An undeniably perfect and classic combination, bursting with vivacious flavors reminiscent of summer. Crafted with peak season produce and created in small batches to ensure each bottle is bright and flavorful with a mellow tartness, this ingredient is ideal for breakfasts, dessert, cocktails, and more.
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Meet Sarah Souther, creator behind Nashville's Bang Candy Co. After tasting handmade marshmallows for the first time while dining out with friends, Sarah's intrigue was peaked and she decided to start playing around with the concept herself. After mastering the art of marshmallow making, Sarah has expanded Bang Candy Co. into a full-on sweets production facility - crafting everything from barks to caramels to flavored simple syrups.
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To close out our week of Bourbon Barrel Foods | Bourbon Smoked Pepper, we cooked up a beautiful rack of lamb, crusted in Bourbon Smoked Pepper + paired with Farro and Bourbon Glazed Carrots. Enjoy!
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For his collaboration, Chef Matt Farley created a rich dish of braised pork belly, atop a bed of lentil, fennel + arugula ragout - all doused in a complex glaze utilizing Bourbon Barrel Foods Bourbon Smoked Pepper.
Read MoreMeet Matt Jamie - Founder of Bourbon Barrel Foods. Creator of this month's Bourbon Smoked Pepper and a whole line of bourbon smoked products - from salt to soy sauce. We are honored to be featuring Matt + Bourbon Barrel Foods in our March Basket.
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This week's Sunday Supper is more of a Sunday Fun-day! Utilizing PokPok Som's Apple Drinking Vinegar, we have concocted a cocktail that is perfect for these cool, early spring days.
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Preview Chef Farley's Crispy Duck Breast
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Andy Ricker - mastermind behind the PokPok endeavor + James Beard Award recipient for his take on regionally specific Southeast Asian cusisine, crafted a robust and flavorful drinking vinegar, harnessing the tastes of local Asian markets.
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While exploring Nashville on our latest Culinary Adventure, we took advantage of the opportunity to dine at Rising Star Chef Philip Krajeck's Rolf and Daughters - named one of Bon ApetΓte's Best New Restaurant's in America (2013).
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One of our favorite go-to websites for food inspiration + culinary know-how, Karen, Todd + Erica were inspired to start HonestlyYUM out of their shared perspective and passion for seasonal and unique foods and drinks.
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