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.
Read MoreMussles, Gingery Broth, Crunch Bread. 'nough said.
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Read MoreWe'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!
Read MoreThis 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
Read MoreChef Dakota utilizes a kuri squash in a unique preparation, as a bowl for a succulent salad.
Read MoreWhile 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 cruditΓ©s of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
Read MoreTwo breakfast musts, combined in savory heaven. Finally.
Read MoreThis 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.
Read MoreMeet Carlo Di Ruocco, Mr. Espresso himself. Carlo has grown Mr. Espresso into a Bay Area institution - as a quality roaster and an established provider of espresso equipment, service and training to a sizable share of coffeehouses and restaurants in the San Francisco Bay Area and beyond. Mr. Espresso continues to be family-owned and operated with two generations of Di Ruocco's working together in the Oakland showroom and roasting facility to ensure what began over thirty years ago will endure.
Read MoreChef 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.
Read MoreThe 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.
Read MoreIn 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.
Eater Los Angeles, "Hottest Chef" 2013
Executive Chef + Partner, Estrella + Sweetfin Poke; Los Angeles, C
Read MoreDuck. Lentils. French, personified.
Read MoreThis deceptively simple recipe is jam packed with flavor. Sure to impress even your snootiest foodie friends, Chef Patrick Ponsaty shows you how to get the most out of Honey Pacifica's Mango Honey.
Read MoreHoney Pacifica honey is left unheated, unfiltered, and unprocessed in order to create the rawest honey possible. By leaving this gourmet honey untouched the enzymes and nutrients remain intact, for the benefit of everyone. Raw honey in its completely unheated form is naturally thick and creamy a rich consistency many prefer.
Read MoreSince 1978, Honey Pacifica has worked in the raw honey business providing customers the highest quality raw honey available. In order to preserve the delicate flavors of the raw honey we make each batch by hand. Their bees are driven to various apiaries located throughout sunny Southern California where the bee fly for miles finding the blooms and bringing the nectar back to the hive. Each batch's flavor of honey depends on the nectars blooming at that particular time.
Read MorePeanut Butter | Golden Raspberry Jam | Brioche
Read MoreWe love adding a dollop of this peanut butter to stir-fry or curry; used in BBQ sweet potato tacos; or as part of a dressing for a crunchy slaw with kale and Brussels sprouts. For sweets, it's the quintessential addition to cheesecake, fluffernutters or pots de creme!
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