Herb'N'Zest

Crafted By: Deboleena Dutta

New York, NY

Savory and distinct thanks to mild curry flavors, this pesto is light and vegan due to the use of nutritious sunflower seeds and virgin olive oil. The addition of tomatoes, brown sugar, and garlic deepen and enrich the condiment.

Perfectly spread on toast and topped with goat cheese, or folded into an early-fall pasta, The Curry Pumpkin Pesto is a versatile and earthy accoutrement to many dishes. It's robust flavor pairs well with seafood and can be added to soup bases and stews resulting in a more hardy dish.

NW Elixirs

Crafted By: Chef Andrew Garrett + Mitch Miller

Portland, OR

This fiery sauce is primarily composed with serrano and jalapeño peppers with the addition of cilantro, and agave to round out it's flavor notes. 

Having placed 1st t the New York City Hot Sauce Expo for jalapeño-based hot sauces, it's fresh and bright taste makes it ideal for earthy flavors such as brown rice or quinoa and gamier meats such as lamb or venison. 

Verde Hott #2 is gluten-free, vegan, and features no artificial preservatives.

Pereg

Crafted By: Gill Schneider

Brooklyn, NY

A eye-catching blend of red, black, and golden varieties of quinoa this grain is packed with health benefits and proteins that can be integrated into a side dish or composed as the focal point of a meal. 

With origins in Latin America, it's meaty texture complements flavors such as chile, bell peppers, or hard cheese, and complements proteins such as seafood, poultry, and red meat. One of our favorite ways to prepare the grain is to quickly deep fry the cooked starch and utilize it as a crunchy topping in salads and crudos.

Pernicious Pickling

Crafted By: Kendra Coggin + Baron Conway

Costa Mesa, CA

Pernicious Pickling loves melding flavors and creating unlikely combinations of ingredients that perk up tastebuds. Their "Ginger & Spice" pickled carrots accomplish just that, with the inherent sweetness of the carrot complemented by chiles and sweet tang of ginger. 

The pickles are perfectly paired with cured meats and cheeses or a top a southern-style bánh mì with pulled pork, but we also love them roasted and served with a traditional beef stew, to accompany seared scallops, or blended and strained into a pickled-sweet vinaigrette the complements both roasted chicken and a fall salad of bitter greens with almonds.

Stripling's General Store

Crafted By: The Hardin-Stripling Family

Cordele, GA

Wild Mayhaws grow in the swamps of South Georgia and are gathered in boats with nets and scoops. The season is only three weeks long, so the harvesting is tough and furious. The Wild Mayhaw berries resemble a pink cranberry and make the best jelly in the world. 

The delicate flavor is fruity like apple but with a ‘zing’ left on the tip of your tongue. The flavor works in almost every meal; for breakfast on toast, or hot buttered biscuits, on a turkey sandwich at lunch, and paired with wild game in a gastrique for dinner.

Pickled Mustard Seed Vinaigrette

Pumpkin Curry-Coconut Pesto Raita

Plum | Cucumber | Mint

NW Elixirs #2 Compound Butter

Wild Mayhaw Jelly