Alex Seidel's Secret Artisan Weapons

Wine Forest Wild Foods

Crafted By: Connie Green

Napa Valley, CA

Chanterelles are well regarded as the "Queen of the Forest" - brilliantly golden, meaty texture, and delicately perfumed. Hand harvested in Northern California this crop has a hint of dried apricot and will rehydrate with a deep intensity ideal for hearty soups, stews and dishes. With these, you'll want to chop them finely as they can be tougher than other dried varieties. 

After they've been brought to with warm water be sure to reserve the strained liquid - it's a brilliant broth for vegan dishes. Perfect for winter, these are wonderful chopped and added to goat cheese with herbs and stuffed into chicken breasts; incorporated into a bread pudding; or added to a mushroom and burrata lasagnette.

Fortuna Chocolate

Crafted By: Sienna Trapp-Bowie

Boulder, CO

Our band of culinary adventurers love the dedication of the team at Fortuna Chocolate. Organic, single-estate, direct trade Mexican cacao is hand-roasted in their mobile lab, traveling throughout Boulder, CO to share their story with food lovers far and wide. The company is the go-to favorite for chefs in the region and after you break off a piece you'll see why.

Using only two Mayan growers from a region of Mexico known as Xoconusco this chocolate is rich and robust; ideal for both savory and sweet preparations. Try adding a chunk to beef stew to add depth; top charred cauliflower and shishito peppers with a chocolate-laden picata sauce; or stick to a classic and make superb fudgy brownies.

Primo Specialty Foods

Crafted By: Victor Papazian

Denver, CO

A delectable creamy spread reminiscent of Grandma's delicious pumpkin pie! Fresh pumpkin is enhanced by the addition of orange juice, brown sugar and a blend of freshly ground exotic spices giving this seasonal treat its decadent prize-winning flavor. 

All-natural, gluten-and-dairy free, vegan, and non-GMO - this spread is the ideal healthy splurge! It is a perfect addition to compound butter for roasted veggies or poultry; makes for a wonderful dessert as a glaze for a cheesecake; or simply enjoy its richness slathered on a piece of buttery brioche toast.

White Mountain Farm

Crafted By: Paul New

San Luis Valley, CO

An annual herb that has been cultivated for thousands of years in the West Andes Mountains of South America, White Mountain Farms represents the first large-scale quinoa crop in the United States. Prized by chefs across the country for its nutty and full flavor, this collaboration with The FareTrade represents the first time it's become available outside of state.

Rich in protein and high in fiber, quinoa is a versatile grain ideal for a multitude of preparations. Our test kitchen is loving adding the grain to our favorite winter meals - start out the day with quinoa pancakes with pomegranate maple syrup; add to a robust chicken and greens soup; or our personal favorite? Home-made energy bars!

Bee Squared

Crafted By: Beth Conrey 

Boulder, CO

This honey, a 2016 Good Food Awards winner, is infused with locally-grown Colorado roses. It has a gentle floral flavor and subtle profile making it an ideal ingredient to brighten dishes and desserts. A collaboration with Happy Heart Farm - both businesses are dedicated to supporting the food community through interactive education.

A perfectly understated honey, we're loving adding it into the base for vanilla ice cream; whipped into a sponge cake topped with buttercream and seasonal fruits; or for a delightful dinner party aperitif with gin, champagne and elderflower syrup.