Dakota Weiss

Chef Dakota Weiss not only curated a box with The FareTrade, she's also the maker behind one of the featured products! Dakota's Pop Parlor.

Meet A LocalJake AhlesFebruary 28, 2017Dakota Weiss, artisan, February 2017Comment

Angelo Garro

Founded with a successful Kickstarter campaign in 2013, Angelo started with his Omnivore Salt Blend that has since been endorsed by both Alice Waters and Michael Pollan as "indispensable". He has since expanded the line to include two salt blends and three condiments, all following his passion for fresh ingredients all made from scratch, influenced by his grandmother and Sicilian roots.

Meet A LocalJake AhlesFebruary 21, 2017artisan, February 2017, Dakota WeissComment

Volcano Mussels | Dried Apricots | Hominy | Cilantro

Mussles, Gingery Broth, Crunch Bread. 'nough said.

Recipe, Recipe FeatureJake AhlesFebruary 20, 2017Dakota Weiss, February 2017, mussels, recipeComment

Mexican Hot Fudge Sundae | Mole Popcorn | Cherry | Cola

🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦🍦

Recipe Feature, RecipeJake AhlesFebruary 19, 2017recipe, ice cream, sundae, February 2017, Dakota WeissComment

Vulcano Ginger Hot Sauce

We're loving the exotic, spicy bite with a pork stir-fry or a top fried rice. It's a great complement to seafood where it can be added to brighten a bouillabaisse or paella. And most of all, it's addictive, so don't look to us when you're adding it to everything you make!

Ingredient HighlightJake AhlesFebruary 18, 2017artisan, artisanal, san francisco, Dakota Weiss, February 2017Comment

Holy Moly Candied Popcorn

This organically grown popcorn is infused with chocolate toffee, toasted sesame seeds, cinnamon and New Mexico red chile resulting in a complex sweet and savory mixture that lends itself well to pie crusts, atop desserts, mixed into a salad, and of course, for snacking

Ingredient HighlightJake AhlesFebruary 17, 2017artisan, artisanal, popcorn, mole, Dakota Weiss, February 2017Comment

Kuri Squash | Fish Rub | Citrus | Rocket Lettuce

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

Fish Rub

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.

Ingredient Highlight, Sauces & SpicesJake AhlesFebruary 15, 2017artisan, fish rub, spice rub, artisanal, bruce kalman, Dakota Weiss, February 2017Comment

Thick-Cut Bacon | Coffee | Pecan | Orange Zest

Two breakfast musts, combined in savory heaven. Finally.

Recipe Feature, Recipe, Holidays 2017Jake AhlesFebruary 8, 2017recipe, bacon, coffee, noms, Dakota Weiss, February 2017Comment

San Juan Gold Cheese | Pomegranate | Baguette | Old Red Salt

Chef Dakota Weiss puts a spin on the time-tested cheese plate. Frying the cheese creates a "grilled cheese crispys" texture and flavor that is both satisfying and intriguing. Pair with a glass of your favorite red or a nice hoppy craft IPA.

Recipe, Recipe Feature, Sauces & Spices RecipeJake AhlesFebruary 5, 2017recipe, cheese, fried, fried cheese, Dakota Weiss, big sur, February 2017Comment

"Old Red" Salt Blend

The blends are a mix of fruits, nuts, herbs and vegetables that are sourced directly from farms around the Central Coast. This region is one of the largest agricultural areas in the United States, which allows Big Sur Salts to source and use the freshest ingredients available. That being said, the Central Coast is one of the only locations on the planet where this can be done to such high quality.

Ingredient Highlight, Sauces & Spices, Custom 2017Jake AhlesFebruary 4, 2017artisan, artisanal, salt, big sur, california, Dakota Weiss, February 2017Comment

Carlo Overhulser

In November of 2015, I was in a rut and drinking a beer on a cliff overlooking the ocean
in Big Sur. This huge wave rose 30 feet or so above the water and drenched me. Changed my whole day. Brought some water back in the beer bottle, left it outside and the water evaporated. Mixed it with some stuff I was going to compost, and the rest is in the rearview.