The Trade — The FareTrade

PICKLE BRINE BAKED CHICKEN WINGS | BLUE CHEESE REMOULADE

PICKLE BRINE BAKED CHICKEN WINGS | BLUE CHEESE REMOULADE

We recently learned of brining chicken in pickle brine from Chef Richard DeShantz of the Richard DeShantz Restaurant Group in Pittsburgh. The flavor imbued from this technique provides a rich and layered profile to the finished product that we thought it would be perfect for chicken wings - we were right! Utilizing McClures Spicy Pickles, we brined the chicken in the pickle brine and chopped up the pickle spears for the blue cheese remoulade. Spicy, salty, creamy and cheesy, these chicken wing are layered with flavor. Artisan Ingredient Used: McClure's Spicy Pickle Spears.

Tricks From The TradeJake AhlesJune 14, 20164th of july, mcclures pickles, remoulade, recipesComment

Lori Krieger | Taste Elevated

Lori Krieger | Taste Elevated

Lori was destined to start an artisan food business. Growing up making preserves with her mother set Lori down the path. Having progressed from strictly chutneys to a full line including mustard seeds, salsas, spread and cocktails + toppings, Lori's Taste Elevated is living up to it's name.

Meet A LocalJake AhlesJune 13, 2016richard deshantz, mustard seeds, Artisan, june 2016 Comment

Dulcinea Chocolate Chip Cookies

Dulcinea Chocolate Chip Cookies

Early this week, Laurie shared her favorite recipe to use with her 70% Guatemala Chocolate Bar. Which just so happens to be one of our favorite treats! Chocolate Chip Cookies.

Tricks From The TradeJake AhlesJune 11, 2016cookies, chocolate chip, baked, dessert, june 2016, chocolateComment

Pastrami Deviled Eggs | Beef Jerky | Pickled Mustard Seeds

Pastrami Deviled Eggs | Beef Jerky | Pickled Mustard Seeds

Chef Richard DeShantz utilizes Chipotle Mayo from Sir Kensington's to craft perfect-for-summer deviled eggs. With a twist from a shaving a beef jerky and an infusion of pastrami spices, these unique deviled eggs are delicious, nutritious and intriguing all at the same time.

Recipe FeatureJake AhlesJune 10, 2016recipe, video, deviled eggs, richard deshantz, june 2016, mustard seeds, pastrami, beef jerkyComment

Chipotle Mayo

Chipotle Mayo

Sir Kensington's Chipotle Mayonnaise introduces a New-World flavor boost to an Old-World classic. With a rich, smoky combination of chipotle peppers in adobo enriched with notes of cumin, garlic and tomato, it's the perfect summer time accompaniment to grilled and chilled staples.

Ingredient HighlightJake AhlesJune 8, 2016mayo, mayonnaise, june 2016, artisan, new york, richard deshantzComment

Chef Richard DeShantz

Chef Richard DeShantz

By focusing on farm fresh ingredients, Chef DeShantz has helped to revitalize the culinary credibility of Pittsburgh. Bringing creativity and innovation to a city once known more for its steel mills than its kitchens and chefs.

Chef FeatureJake AhlesJune 7, 2016richard deshantz, june 2016, pittsburgh, chefComment

Scott Norton + Mark Ramadan

Busting onto the scene in 2008 as a challenger to the American institution of Heinz Ketchup, Sir Kensington has issued a declaration that condiments are as worthy of being a part of the food revolution as anything else. And revolutionize the condiment industry they have! Paving the way for countless artisans and food entrepreneurs to actualize their dreams, Sir Kensington is a shining example of what following your passion can produce.

Meet A LocalJake AhlesJune 6, 2016new york, artisan, interview, june 2016Comment

Pot de Creme | Maple Whipped Cream | Candied Bacon

Pot de Creme | Maple Whipped Cream | Candied Bacon

Chocolate, Bacon, Whipped Cream. What more could one ask for in a dessert? Chef Richard DeShantz shows you how to master this decadent-yet-simple sweet and savory dish to wow the partner in your life, your friends and family - or just your own taste buds.

Recipe FeatureJake AhlesJune 4, 2016recipe, chocolate, pot de creme, richard deshantz, june 2016Comment

70% Guatemala Chocolate

70% Guatemala Chocolate

Organically grown in Lachua Microlot in a partnership with Cacao Verapaz, a company lauded for sourcing the best fermented and dried cacao from the lush tropical hills of Guatemala, this bar will make you rethink what chocolate should taste like. Processed in micro batches at the Dulcinea kitchen reinforces the special attention and flavor associated with this special ingredient.

Ingredient HighlightJake AhlesJune 3, 2016chocolate, richard deshantz, june 2016, pittsburghComment

Laurie Rice

Laurie Rice

With a serious commitment to crafting sustainably produced chocolate while leaving as minimal a footprint as possible, Laurie is producing some of the most delicious and mouthwatering bars we've had the pleasure of enjoying. Get to know the woman behind the cacao magic!

Meet A LocalJake AhlesJune 2, 2016artisan, chocolate, june 2016, pittsburgh, pennsylvania Comments

Campfire Coffee Blend

Campfire Coffee Blend

This dark roast is a blend that features some of Black Hand Coffee Co's favorite Sumatran + Mexican beans, making it perfect for sipping around a campfire. The complex flavors make this an ideal coffee for red eye gravy in the morning; brewed and used in a marinade for skirt steak fajitas; or whisked into an ice cream base with cocoa nibs.

Ingredient HighlightJake AhlesMay 26, 2016coffee, richmond, brittanny anderson, May 2016, ArtisanComment

Schnitzel | Sweet + Spicy Mustard | Chives

Schnitzel | Sweet + Spicy Mustard | Chives

A Bavarian classic, Chef Brittanny Anderson shows you how to master a perfectly executed Schnitzel utilizing Schaller & Weber's Sweet + Spicy Bavarian Style Mustard in both the breading and as a sauce!

Recipe FeatureJake AhlesMay 25, 2016mustard, may 2016, brittanny anderson, schnitzelComment

Bavarian Style Sweet + Spicy Mustard

Bavarian Style Sweet + Spicy Mustard

Schaller & Weber coined the term "A Tradition Of Quality" and since opening in 1937 have consistently produced amazing charcuterie and sausages. When their offerings expanded to include condiments, this sentiment was upheld. Each product is prepared by the same exacting methods their founders mastered nearly a century ago.

Ingredient HighlightJake AhlesMay 24, 2016mustard, artisan, new york, may 2016, brittanny andersonComment

Jeremy Schaller

Jeremy Schaller

Growing up around his grandfather's now 80-year-old business, Jeremy fell in love with all things German-style pork and charcuterie. Jeremy is keeping his grandfather's dream alive today while building a world class business that stays true to its artisan roots.

Meet A LocalJake AhlesMay 23, 2016Interview, charcuterie, brittanny anderson, new york, may 2016Comment

Campfire Coffee Popsicles

Campfire Coffee Popsicles

As Summer Winds Up - Along With The Temperatures - Popsicles Are The Perfect Cool Down. With The Infusion Of Coffee, These Popsicles Will Help You Keep The Party Going After A Few Too Many New American Old Fashioneds!

Tricks From The TradeJake AhlesMay 22, 2016popsicles, coffee, campfire coffee, memorial day, may 2016, brittanny andersonComment

Caramelized Shrimp | Outer Banks SeaSalt

Caramelized Shrimp | Outer Banks SeaSalt

Borrowing A Recipe From Outer Banks SeaSalt Themselves, These Hard-Seared Shrimp Make The Perfect Peel-And-Eat Treat. The Intoxicating Smell Will Make These A Crowd Favorite. Try And Find Head-On Shrimp For An Even More Flavorful Snack.

Tricks From The TradeJake AhlesMay 22, 2016shrimp, salt, May 2016, memorial day, brittanny andersonComment

All American Potato Salad

All American Potato Salad

Fresh Made Green-Garlic Aioli And A Touch Of Schaller & Weber's Bavarian Style Sweet & Spicy Mustard Makes This Classic Potato Salad.

Tricks From The TradeJake AhlesMay 22, 2016salad, potato salad, brittanny anderson, May 2016, memorial day, aioliComment

New American Old Fashioned

New American Old Fashioned

Great As An All-Day Sipper (Pace Yourself!), Our New American Old Fashioned Incorporates Falling Bark Farm's Hickory Syrup Into The Mix To Add A Slightly Smoky Flavoring, Elevating This Classic American Cocktail.

Tricks From The TradeJake AhlesMay 22, 2016memorial day, May 2016, brittanny anderson, recipe, cocktailsComment

Yellow Eye Bean + Swiss Chard Panzanella

Yellow Eye Bean + Swiss Chard Panzanella

A Refreshing Salad Perfect To Cut Through The Rich Flavors Found In Some Of These Other Dishes. A Chili Infused Oil Makes The Base For The Dressing, Adding A Slight Kick To Complement The Radishes And Earthy Flavors Of The Yellow Eye Beans.

Tricks From The TradeJake AhlesMay 22, 2016recipe, beans, Rancho Gordo, salad, memorial day, May 2016, brittanny andersonComment

Hickory Ketchup | Hot Dogs | Caramelized Leeks

Hickory Ketchup | Hot Dogs | Caramelized Leeks

What Screams "America" More Than Hot Dogs And Ketchup? We've Upped The Ante On This American Classic By Crafting A Smoky + Sweet Ketchup, Infused With Falling Bark Farm's Hickory Syrup. All Topped With Caramelized Leeks.

Tricks From The TradeJake AhlesMay 22, 2016recipe, memorial day, brittanny anderson, hot dogs, ketchupComment