Made with only the best tasting ingredients, Matt's Pacific Beach Peanut Butter creates organic peanut butters and flavored peanut butter spreads in the yummiest flavors. The entire product line is gluten-free. Full of protein and minerals with fewer calories than most other peanut and almond butters. Not smooth, not crunchy - the brand coined the term "smunchy" - you actually taste the fine-textured particles of real peanuts.
Read MoreOur kitchen team is loving applying these grains to different cultures and cuisines. Try them in a curry with hearty winter greens like chard; add them to a shepherd's pie with mushrooms and sweet potatoes; or braise them with tomatoes and spices for a soul-comforting stew.
Read MoreLarry Kandarian is connecting people to the land through real food produced on their small, but mighty farm on the Central Coast of California.
Read MoreBorn in France, Chef Patrick Ponsatyβs culinary career was ignited at his father own restaurant, Cochon de Lait (the Sucking Pig) near Toulouse.
Read MoreDark Chocolate | Pot de Creme | Whipped Cream
Read MoreSourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, this single estate cacao is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques. Fortuna Chocolate collaborates with Mayan growers at two single estates in a region of southwestern Mexico known as Xoconusco - an area that is highly prized among chefs the world over. Each estate uses different shade trees resulting in a unique combination of wild yeasts in the air during the fermentation process, adding complexity to every harvest.
Read MoreSourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, Sienna's Fortuna Chocolate uses single estate cacao which is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques.
Read MoreChef Seidel takes a fresh and nutrient packed granola made with Bee Squared Rose-Infused Honey and crafts an asparagus and ricotta salad.
Read MoreA 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.
Read MoreAt Bee Squared, Beth produces honey from bees that have not been chemically treated. Locally produced honey is better for you and for your environment. Sourced from three Northern Colorado counties - Boulder, Larimer and Weld - a variety of sizes and types ensures that there is a honey for every occasion. Dedicated to sustainable beekeeping, the company helps give back to their community by inviting food lovers to join them and learn safe practices on harvest tours and honey-making workshops.
Read MoreInspired by Connie Green's recipe for chanterelle infused vodka, our band of culinary adventurers decided to put their twist on this technique. Substituting gin for vodka, we crafted and earthy and flavor laden cocktail perfect for the weekend.
Read MoreChef Alex Seidel crafts a winter soul warmer with this Chanterelle Risotto recipe.
Read MoreChanterelles 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.
Read MoreAs a pioneer in the wild mushroom business, Connie Green founded Wine Forest Wild Foods in 1981 and continues to provide the very best wild and tamed foods available throughout the United States. They forage for some of the most applauded restaurants including the prestigious The French Laundry and proudly provide for many of the country's finest chefs and artisanal markets.
Read MoreThis tomato achaar, a 2016 Good Food Awards winner, is a relish made with locally-grown tomatoes, tamarind, a blend of Indian spices, red chili powder, unrefined cane sugar and sesame oil. It has a spicy, sour, savory and sweet kick - the best of all worlds!
Read MoreProducing small-batch achaar, also known as Indian Pickles - a relish made from vegetables and fruits with chilies, spices and oil - this is India's equivalent to Sriracha, harissa, or kimchi. Made in Crown Heights, Brooklyn Delhi is led by a food-loving couple - she a cookbook author and he a sculptor and designer - who together have created a delightful and flavorful product, packaged in a modern and approachable brand.
Read MoreDuck breast, a succulent alternative for any holiday meal. Chef Leah Cohen brings the flavor in this recipe by incorporating Unbound Pickling's Vanilla-Tarragon Pickled Cherries.
Read MoreWe love Unbound Pickling's attention to detail. Using produce sourced locally from direct relationships with farmers - their pickles are guaranteed fresh. These pickled cherries are no different! Sweet, yet tart, these wonderfully aromatic jewels are soaked in a pure vanilla and fresh tarragon-laced brine giving them a complex flavor.
Read MoreThis one come to us straight from the team at One Culture Foods in collaboration with Crepes of Wrath. Utilizing their Earthy Spicy Tingly sauce, craft spicy, peppery Sichuan meatballs with plenty of fresh garlic and cumin, topped with a sweet and sticky sauce. Perfect for your next party!
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