Octopus

Posted on Sep 29, 2016

Octopus

Octopus doesn’t have to be tough and chewy.  This was braised in red wine with coriander and smoked paprika then charred in butter and finished with chili...

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Balsamic Vinegar

Posted on Mar 21, 2015

Balsamic Vinegar

Who knew one of the world’s greatest condiments came from grape must? The tradition of balsamic vinegar has been raised into an art form. Age, region, and grade will highly affect how it is used. Left to right: 5 year old Condiment resembles just out of the nursery. It just growing out of the baby phase of balsamic. A wonderful addition to a salad. 8 year old Condiment is now a child, running freely with it’s own character showing through. 12 year old “Affinato” Condiment is the tween, smooth and perfect for everyday use. Then, we have the 18 year old “Affinato” Condiment. Mature: a slightly thicker syrup, very aromatic, and the must have for the main...

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Omnivore Salt: Unlock the Flavors of Your Food

Posted on Feb 20, 2015

Omnivore Salt: Unlock the Flavors of Your Food

A subtle blend of local sea salt and organic spices from San Francisco create the perfect go-to spice in the kitchen. With a balanced flavor, it can be used year-round for salads, soups, or rubs. One of the best parts, it is made without garlic or onions!  

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