Rogue Creamery: Oregon Blue Cheese
Rogue Creamery cave-ages their Oregon Blue cheese for a minimum of 90 days, yielding an approachable, firm, buttery bleu with mellow flavors of sweet cream and earthiness. Located in Central Point, Oregon, Rogue Creamery is committed to well-crafted cheese from pasture to plate to palate in an award-winning sustainable process.
Read MoreRubicon Seasoning
Adventure in the outdoors in mind, Rubicon Seasoning designs essential rubs that are “for the backcountry or at home.” Local to Market 28, Rubicon Seasoning is based out of North Lake Tahoe, CA and proudly makes small batches using local, organic spices and herbs. “Frog Rub” is a french herb mix with an echo of heat. “Crawdad” is a southern cajun blend inspired by the rediscovery of Tahoe’s high mountain crawfish as a delicacy. “Tea Curry” is zesty and cool, balanced with earthy undertones. “Hot Season” is a fever of flavor and a go-to fun...
Read MoreINNA JAM: Hayward Kiwi
Sourced from Gridley, CA, this species of kiwi was originally known as gooseberries in Southern China. After being spread to New Zealand, they renamed the fruit “kiwi”. Bright green with black seeds, this jam is tart and tropical with notes of green apple and pineapple. INNA jam brings wit with its name as well as the diversity of jams that are seasonally made with organic fruits.
Read MoreMt. Townsend Creamery: Cirrus Camembert
Discover the Pacific Northwest in every bite: Mt. Townsend Creamery of Port Townsend, WA, invites the changing landscape and climate details to bring forth their cheese’s inherent uniqueness; similar to wine. Their Cirrus Camembert is a variation of French soft-ripened cheese with nutty, butter flavors and a soft texture. The creamery specializes in region-specific cheeses from a single herd of 250 cows, roaming the family farm. The perfect pairing cheese.
Read MoreDequmana: Olives
Dequmana Olives are hand selected and naturally cured with water and salt. They are meaty, yet soft in texture. Arbequina olives are cured for 3-4 months. They are tiny, yet pack a nutty buttery flavor. Gordals are also cured for 3-4 months and are enormous in size and taste. Empeltre olives are cured the longest; 12-14 months, and have a lightly higher sugar content. Dequmana’s spanish traditional curing technique allows the olive’s natural flavors to cultivate in abundance....
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