Pushing the philosophy of "farm-to-table" Bob Klein started community grains as a way of bringing the movement to wheat production. While initially intended to be used in pasta for his restaurant, Oliveto, Bob is expanding his reach while helping to user in a new era of grain growing.
Read MoreA 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.
Read MoreOne of CC MADE's newest concoctions, this Rosemary Caramel will soon be your favorite dessert topper. Made with no preservatives and only natural ingredients including cream, sugar, sea salt and local rosemary this sauce is the perfect sweet treat.
Read MoreFrom working the foreign exchange floor for Bank of American to the pastry line in high-heels, Cassandra found her true passion in the kitchen. Now producing her own line of caramel products, she is sharing her sweetness with the world.
Read MorePerfect for the winter months, Chef Michael Fiorelli repurposes Jar Goods Classic Red Tomato Sauce into a warming + comforting dish. Paired with some crisp, toasty bread, you'll be grabbing for your blanket and the Netflix remote while imbibing on this "deconstructed grilled cheese + tomato soup".
Read MoreSweet vine-ripened tomatoes, nutty olive oil, savory onion and garlic - there are few greater combinations on Earth! For over 50 years, Pa Vitelli simmered these ingredients to perfection at famed Jersey City restaurant, "Jule's".
Read MoreA seasoned chef with extensive experience in some of the country's top kitchens, Fiorelli's culinary resume includes stints at The Greenbrier Resort in West Virginia, The Inn at Little Washington in Virginia, Mark's City Place in West Palm Beach, Simon LA in Los Angeles, and mar'sel at Terranea Resort in Rancho Palos Verdes, California.
Read MoreStarted by two sisters who grew up in Italian restaurant kitchens, Melissa and Laura started Jar Goods with the mission to offer delicious, simple specialty foods in jars - ready to use in any home pantry. Using their grandpa's recipe, Melissa and Laura are sharing their family secret with the world.
Read MoreNot sure how the weather is where you are, but here at The FareTrade HQ, it is pouring sheets of rain. We're cozying up with a warm and comforting crostino from Chef Michael Fiorelli featuring American-made artisan ingredients from ZΓΌrsun Idaho Heirloom Beans and Jar Goods. Smothered with some fresh whipped ricotta + a little preserved lemon to brighten it all up, we're ready to relax and listen to the sounds of the rain.
Read MoreProduced by nature and cultivated by world cultures through thousands of years, heirloom beans are untouched by genetic sciences or modern technology. These beans were first bred in Colombia before finding their way up to North America and across the globe. Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings.
Read MoreWarming 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.
Read MoreUnlike modern varieties, Kokuho Rose is a true heirloom, possessing hallmarks that stand in stark contrast to those considered desirable in industrial scale farming. In essence, Koda Farms' Kokuho Rose Rice is slow to mature, low in yield and tall in stature - characteristics adding significant effort to its three year production cycle.
Read MoreBrother + sister owner-operators of Koda Farms, Ross + Robin have taken their grandfathers thriving farm into the 21st century. With a focus on purity and quality, Koda Farms produces a line of authentic Japanese style rices, with an eye towards environmental soundness.
Read MoreAn 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.
Read MoreBee Local's Oregon Buckwheat Honey - sometimes called "American Manuka" because of its richness in vitamins and minerals - is dark, smoky and earthy, with deep molasses overtones. Buckwheat honey has multiple health benefits related to it's dark color including being higher in antioxidants and having antibacterial and anti-inflammatory properties that can hasten wound healing and even reduce scarring.
Read MoreAfter 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.
Read MoreCombining Butternut and Delicata squash, Chef Matthew Accarrino teaches you how to make a dish perfect to share with loved ones for winter. Savory and comforting, Clif Family's Toasted Sesame and Pistachio Dukkah brings this dish to the next level.
Read MoreMatthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of Americaβs best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as: Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine.
Read MoreDukkah is a traditional Egyptian recipe that consists of ground nuts, seeds and spices that is the perfect companion to fresh bread and extra virgin olive oil. The Clif Family Kitchen variety is an explosive blend of toasted sesame seeds, ground pistachios and flavorful spices such as coriander and cumin to create a warm and slightly sweet blend with a buttery, nutty base.
Read MoreMakers behind the Clif Family powerhouse, Kit Crawford + Gary Erikson took over the farm and vineyard from Gary's father in 1998. As avid cyclists, Clif Family is perhaps most famous of their Clif Bar line of products. Now with a line of spice blends and their own food truck, Kit and Gary are sharing their passion for wine and food with the America.
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