Blog | The FareTrade

The FareTrade partnered with Cloudy Bay Winery to execute a experiential dining experience set against the Rhode Island coastline

The FareTrade partnered with Off The Menu Club for their Backyard BBQ featuring Flynn Skye + Shay Mitchell to bring in Farmer John as a culinary sponsorship partner.

A Culinary Partnership with both Cinespia + Farmer John to craft an unforgettable night under the stars and in front of the silver screen

With the launch of Chevrolet's newest Chevy Equinox lineup, The FareTrade was tasked with creating a customized dining experience to provide 20 social media influencers a night of dining under the stars, showcasing Chevy's mission to #FindNewRoads.

When Beats by Dre brought their international team from London, Paris + Tokyo to Los Angeles to outline the strategy for their new product release, they contacted The FareTrade to provide a customized culinary experience. From providing catering solutions utilizing our favorite Los Angeles restaurants and chefs to personalized welcome boxes showcasing local artisans.

A perfect #MeatlessMonday creation from Chef Vartan Abgaryan

Our band of culinary adventurers love the depth of flavor that this blend adds to almost everything it mixes with. It's sublime in a tangine with chickpeas and cauliflower; whisked into a creamy yogurt-based salad dressing; or for pita pockets with grilled chicken, cucumber and loads of fresh herbs.

Handcrafted and bottled in California, this condiment is all-natrual, preservative-free and made with organic non-GMO ingredients it's a bold addition to everything you can throw on a grill. Try adding to grilled steak for a BIG flavor boost; on top of your morning eggs to get the day started right; or just dip your favorite bread in the jar...it won't last long!

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In business since 2002, We Love Jam began by focusing on one varietal - Blenheim Apricot. After a mention in Food & Wine proclaiming their jam the best they ever tasted and with more requests than their single tree could accommodate, they began looking for an orchard to increase production. Shortly after, the team began selling other products that they had made for years that friends and family were equally crazy about.

Meet the maker behind San Francisco's We Love Jam

Chef Vartan Abgaryan crafts a creamless play on Fetucchini Alfredo utilizing sunchokes and Baia Pasta's Durum Rocchetti.

Its tubular shape plays nicely with lighter sauces such as pesto or pomodoro and is perfect for pasta salads tossed with fresh veggies and creamy cheeses. Of course, in our test kitchen we also love it with restaurant flavors like braised eggplant or ricotta salata, in robust soups, and of course in a killer mac and cheese.

A Los Angeles native, Chef Vartan Abgaryan has seen the city become the culinary destination it is regarded as today.

Chef Dakota Weiss not only curated a box with The FareTrade, she's also the maker behind one of the featured products! Dakota's Pop Parlor.

Turn up the heat on the traditional bloody mary with a splash of Omnivore's Vulcano Ginger.

Founded with a successful Kickstarter campaign in 2013, Angelo started with his Omnivore Salt Blend that has since been endorsed by both Alice Waters and Michael Pollan as "indispensable". He has since expanded the line to include two salt blends and three condiments, all following his passion for fresh ingredients all made from scratch, influenced by his grandmother and Sicilian roots. 

Mussles, Gingery Broth, Crunch Bread. 'nough said.

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We're loving the exotic, spicy bite with a pork stir-fry or a top fried rice. It's a great complement to seafood where it can be added to brighten a bouillabaisse or paella. And most of all, it's addictive, so don't look to us when you're adding it to everything you make!

This organically grown popcorn is infused with chocolate toffee, toasted sesame seeds, cinnamon and New Mexico red chile resulting in a complex sweet and savory mixture that lends itself well to pie crusts, atop desserts, mixed into a salad, and of course, for snacking

Chef Dakota utilizes a kuri squash in a unique preparation, as a bowl for a succulent salad.

While the blend was crafted to best complement seafood and shellfish it will meld well with a variety of dishes and preparations. Our band of culinary adventurers love using it to add depth to stews and soups, paired with yogurt for crudités of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.

Two breakfast musts, combined in savory heaven. Finally.

This more nuanced flavor coffee perfect for the kitchen. The complex flavors make this an ideal coffee for red eye gravy in the morning; brewed and used in a marinade for braised short ribs; or baked into the most sumptuous coffee cake.

Meet Carlo Di Ruocco, Mr. Espresso himself. Carlo has grown Mr. Espresso into a Bay Area institution - as a quality roaster and an established provider of espresso equipment, service and training to a sizable share of coffeehouses and restaurants in the San Francisco Bay Area and beyond. Mr. Espresso continues to be family-owned and operated with two generations of Di Ruocco's working together in the Oakland showroom and roasting facility to ensure what began over thirty years ago will endure.