Welcome To Your

Custom Holiday Artisan Gift Box

American-Made Artisan Ingredients

Featuring

Crafted By: Gerard Bozoghlian

Los Angeles, CA

Inspired by Mom and Dad Bozoghlian's 1972 honeymoon in Italy, aji peppers and balsamic vinegar together capture the refinement and spirited kick of Italian cuisine. The not-so-secret pairing of aji with 100% balsamic from Modena (at the time rarer in Argentina than gold!) takes traditional chimichurri to whole new heights.

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!

BK Spice Blends Fish Rub

BK SPICE RUBS X HEPPS

Crafted By: Brian Hepps + Bruce Kalman

Los Angeles, CA

Made with 100% all-natural ingredients including HEPP's Portuguese sea salt, black pepper, lemon zest, garlic, ginger and thyme, the flavor profile was crafted by Chef Bruce Kalman to provide a fragrant and delicate herb mixture that's versatile and delicious.

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.

Mr. Espresso Oakwood Roasted Coffee

Crafted By: Carlo Di Ruocco

Oakland, CA

Mr. Espresso is the first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by oak wood. The differences include a smokier tone and a higher moisture content, resulting in more oil preservation and thus, more exquisite flavor.

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.

Baia Pasta Accordians

Crafted By: Renato Sardo + Dario Barbone

Oakland, CA

Crafted with only two ingredients - organic durum semolina flour + water - this hearty rocchetti (or accordions) is the perfect cut for baked pasta dishes and meaty ragus, with grooves that sop up sauces and other ingredients.

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.

Sparrow Land California Peach Vinegar

Crafted By: Jesse Layman

Ceres, CA

Light rose in color, crisp and clean with the flavor of sweet tree ripened peaches, this quality vinegar from Sparrow Lane has no added colors, or other unnatural additives often found in mass produced vinegars. Being so well balanced, it brings out the true natural flavors in a wide variety of dishes.

Delicious in a salad with grilled stone fruit and burrata or marscapone cheese, in marinades for pork and poultry, or in an herbed vinaigrette - the bright and poppy flavor of the vinegar is off-set by the sweetness of the peaches, making it a great sweet-and-sour option ideal for being enjoyed outside.

Recipes Featuring Your New Artisan Ingredients

The Trade

Flat Iron | Herb Salad | Chimichurri | Shallot

Shrimp | Rocchetti | Sunchokes | Cajun

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

Kuri Squash | Fish Rub | Citrus | Rocket Lettuce

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

Thick-Cut Bacon | Coffee | Pecan | Orange Zest

Two breakfast musts, combined in savory heaven. Finally.

Split Emmer Farro

This ancient style of bulgur is literally split in half from Bluebird Grain Farms' whole grain emmer. Traditionally known as Farro Spezzato in Italy it cooks in 1/3 the time (20 minutes) and yields a light, airy cooked grain with tremendous flavor and soft texture.

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