What Comes In The Box

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

The Artisan Ingredients

Featured

Willamette Valley Honey

Bee Local

Crafted By: Damien Magista

Willamette, OR

Working exclusively with non-commercial beekeepers that use old-world low-impact methods, Bee Local captures the terroir of micro-local regions for the ultimate bee-to-jar experience. Famed for its sprawling vineyards, berry farms, and fields of hops, the honey found in Oregon's Willamette Valley is marked by its rich flavor notes that include maple, local fruit, and the region's berry crops. Perfect added to salad dressings, or as a complement to briny sheep's and goat's milk cheeses this honey adds a spark of complex sweetness wherever used. We suggest trying it for a glaze with miso cod or asian-inspired chicken, to make the most lip smacking good honey mustard sauce or even simply drizzled on top of crushed ice for a midday sweet.

The Buzz Blend

Happy Cup Coffee Company

Crafted By: Rachel Bloom

Portland, OR

A sweet coffee with notes of ripe blueberries and rich dark chocolate made from beans sourced in Peru, Brazil, Guatemala and Uganda. Pleasantly complex with a smooth silky body and a clean brisk finish this blend lends itself to savory and sweet preparations in addition to being a great cup of joe. We've found it the ideal coffee for tiramisu, in a rub for braised short ribs or blueberry and sour cream coffee cake.

Smoked Ghost Chili Pepper Salt

Jacobsen Salt Co.

Crafted By: Ben Jacobsent

Tilamook, OR

This mysteriously smoky, flavorful finishing salt packs heat, but only enough to spice things up, and not enough to kill your palate. Created by smoking half of the ground and dried ghost chilies for a uniquely earthy profile, and leaving the other half unsmoked results in a fruity and fiery seasoning. We love it on simple preparations like avocado toast with radishes and micro greens, eggs benedict and even vanilla ice cream, or added to more complex offerings such as in lamb vindaloo, bernaise sauce, and along the rim of a glass for a mezcal paloma.

Hatch Chile Pesto

The Gracious Gourmet

Crafted By: Nancy Wekselbaum

Bridgewater, CT

Green roasted peppers and hatch chilies create an elevated style of pesto with a underlying heat. Garlic, cilantro, and onions round out the Southwestern flavor of this uniquely American take on the Mediterranean classic. Perfectly paired with chilaquiles or huevos rancheros Gracious Gourmet's Hatch Chile Pesto is the ideal complement to breakfast items in need of a kick. We suggest adding the condiment to ground pork and traditional Mexican spices for a green chorizo, or used with burrata and fried squash blossoms for a unique springtime treat.

French Onion Confit

Three Little Figs

Crafted By: Liz Cowan

Portland, OR

Slow cooking is the key to this decadent onion spread. Local sweet and red onions meld with thyme, white wine and brandy lending to the flavor profile of french onion soup. Rich and robust the condiment is perfectly versatile and the ideal addition to a short rib grilled cheese sandwich, used to add depth to stews, and mixed with goat cheese for a stuffed chicken breast beyond your wildest dreams.

The Signature Recipes

Featured

Garlic Chive Drop Biscuits

Andouille Sausage Gravy | Bee Local Willamette Valley Honey

Sriracha Fried Chicken Wings

French Onion + Blue Cheese Dressing

Chorizo + Squid Ink Risotto

Truffle Oil | Mussels + Clams | Grana Padano

Campfire S'mores Tart

Ghost Chili Crust | Meringue

About Chef Schafer

Chef Schafer is often called a “chef’s chef” due to her classical French training, respect for her purveyors, and quiet daily pursuit of excellence.

Sarah’s love of food can be traced to her childhood in Boston, where she was immersed in a world of cooking by her mother and great grandmother, both ardent fans of Julia Child. After graduating from the Culinary Institute of America, Sarah worked for Chef Ken Orringer in Boston, then in New York City at Gramercy Tavern, for Chef Tom Colicchio, who quickly promoted her to Sous Chef, giving her the distinction of being the first female Sous Chef in a Danny Meyer restaurant. She then opened Eleven Madison Park as Executive Sous Chef where she remained happily until accepting an offer to work as Chef de Cuisine for Chef Daniel Patterson at Frisson in San Francisco, and became Executive Chef upon his departure. While in San Francisco, Sarah was named Executive Chef at the new Anchor and Hope, a New England style fish house. After 2 years there, she accepted the opportunity to move to Portland, Oregon to open Irving Street Kitchen and lead as Executive Chef, where she remains today.

Sarah’s understanding of the important relationship between restaurant and community, she credits to her long working relationship with iconic restaurateur Danny Meyer, whom she considers her mentor. Sarah’s commitment to community includes acting as Chef Chair for Taste of the Nation Portland, and hosting the annual Fall No Kid Hungry dinner at Irving Street Kitchen, both of which benefit Share Our Strength, whose mission it is to end childhood hunger in America. To date, her efforts have raised over $250,000. By using her talents to help benefit the community, Chef Schafer’s love of cooking comes full circle.

Chef Schafer is known for her soulful approach to food deeply rooted in slow cooking and for her unwavering commitment to the highest standards of conduct.