Jamie Malone

Jamie Malone

$65.00

Food & Wine Best New Chef: Mid West

Originally Featured March 2014

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What Comes In The Box

Full Sized Mouthwatering Artisan Ingredients From Across America
Physical Recipe Cards for Signature Recipes From Chef Jamie Malone
Access To Online Video Tutorials With Chef Malone Showing You How To Master Each Recipe

The Artisan Ingredients

Featured

Hibiscus Soda Syrup

P&H Soda Co.

Crafted By: Anton Nocito

Brooklyn, NY

"2012 Good Food Award Winner"

Created in a workshop in Brooklyn with aspirations to open a soda fountain luncheonette, Nocito has been creating uniquely flavored artisanal soda syrups since 2009.

The award-winning Hibiscus Syrup is crafted with dried flowers and takes inspiration from the West Indies and Mexico. With a slightly dry fruit flavor reminiscent of black cherry, it pairs well with everything from game meat to sweet potatoes.

Cuttlefish Spaccatelli

Sfoglini Pasta Shop

Crafted By: Scott Ketchum + Steven Gonzalez

Brooklyn, NY

After working for luminary chef Alberto Vanoli, Gonzalez traveled to Europe to refine his skills, working in prestigious kitchens throughout Spain and Italy. Upon his stateside return, he began fueling his craft with the creation of Sfoglini.

The Cuttlefish Spaccatelli, a unique seasonal offering, brings a beautiful slate coloring and pronounced briny flavor that pairs perfectly with seafood.

Pickled Okra

Unbound Pickling

Crafted By: Jesse + Katie Hancock

Portland, OR

With a passion for creating and eating good food the duo launched Unbound Pickling, focusing their attention of capturing and pickling the wide array of produce found through the Pacific Northwest. Sourced through direct relationships with farmers, ensuring peak-freshness, each individual jar of gourmet pickles is hand packed.

The Pickled Okra layers Southwestern spices such as cumin, lime and chipotle complementing piquant and robust flavors such as aged cheddar or mole.

Dehydrated Hot Sauce

Willy B's

Crafted By: Willy Barling + Chef Christan Page

Los Angeles, CA

Created with all organic ingredients that are cultured through a raw, fermented process, the products at Willy B’s not only taste good, but are good for you as well.

The Dehydrated Hot Sauce - a naturally occuring byproduct - has a complex flavor with a serious kick and floral notes. It can easily fill the necessity to add heat to a dish and can be melded into accoutrements including compound butters, salad dressings, aioli and more.

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The Signature Recipes

Featured

Bagna Cauda

Seared Ahi Tuna

Langoustine Crudo

Hibiscus Broth // Garlic Rosemary Oil

Okra Tempura

Spicy Aioli

Willy B's Spicy Oysters

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About Chef Malone

Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled extensively in Hong Kong, Vietnam and Europe, studying food and immersing herself in the nuances of each region's cuisine. She developed her passion for cooking in high school as an avid listener of NPR's The Splendid Table, which continues to inspire her to this day. She also admires and aspires to emulate renowned Chef Thomas Keller for his organization and commitment to the craft of cooking.

"Sea Change gives patrons well-researched options for sustainable fish that are not on everybody else's top five list," Chef Malone said. “We constantly are working hard to stay on top of the ever changing world of sustainability.”

Chef Malone says she tends to take a very gestalt approach to cooking. She isn’t just thinking about what's going onto the plate, but who will be eating it, and how their entire dining experience will make them feel.

"I like working with my hands every day," enthused Chef Malone. "My short-term goals and my long-term ambitions are really the same: every day when I finish my work, I want to leave behind a dining room that still resonates with happy people."

Jamie Malone was a 2013 semi-finalist for James Beard Foundation Awards Rising Star Award. She was also named a Food and Wine Best New Chef for 2013.