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The FareTrade


Chef Brooke Williamson creates a beatiful summer salad of butter lettuces, grapefruit, walnuts and blue cheese, tossed in a grapefruit vinaigrette utilizing Liber & Co's Texas Grapefruit Shrub.

Chef JJ Johnson takes fresh sliced Hamachi to pair with floral Thai Bail Jalapeno's from Gordy's Pickle Jar + chickpeas two ways.

Chef Kris Morningstar | February 2015's Featured Chef | prepares a dish of Rigatoni from Semolina Artisanal Pasta with a ragout of ground lamb.

Chef Fabian Gallardo prepares a crispy + juicy pork tenderloin while teaching you the technique of blanching.

Chef Colby Garrelts crafts a beatiful dish of succulent Pork Chops, paired with a medley of savory peaches and onions, all slathered in a mouthweatering honey glaze.