From just north of Auckland, New Zealand, Foundry Chocolate celebrates and accentuates the remarkable personalities of the world’s finest cacao beans. They skillfully craft and age micro-batches of award winning bean-to-bar craft chocolate from scratch using only two ingredients: Cacao Beans and Organic Sugar. Alongside the coastal mango trees of Finca Frida Estate, Soconusco, Mexico, grows an […]
Güeyu Mar is a celebrated seasonal beach restaurant in Playa de Vega on Spain’s north coast. Abel Álvarez, the chef and an owner, built his reputation serving what has been called “the apotheosis of Western Seafood.” After many years of research and experimentation, Abel figured out a way to can the grilled seafood that made him […]
Escape the bustle and recharge with our updated menu. Slip the stairs at DeLaurenti, just past the deli case—away from the buzz of Pike Place Market—and find an oasis a world apart from the summer stampede. Grab a seat, relax, and allow us to make you a cold, refreshing drink and a bite to eat. Italy has been […]
Just In Time For Summer! Arneis is Piedmont’s native white, grown for centuries on the same hills that yield Barolo and Barbaresco. By the 1980s it had almost vanished, but a small band of growers nursed it back, and in the ’90s it re-emerged as Roero’s calling card — sometimes dubbed “Barolo bianco,” though it […]
Is there any food as versatile as tinned fish? It’s having its moment in America, though it should be noted, it’s always been popular elsewhere. We carry a great variety, prepared by the world’s best producers — tuna, anchovies, sardines, sprats, octopus…you name it. When it’s done right, tinned fish has all the artisanal swagger of […]
Making masterful artisanal salami is work of devotion. Lowry Hill Provisions, guided by chef-butcher Erik Sather, starts with small farms that raise heritage pigs without antibiotics or hormones. Hand trimmed whole muscles highlight the great flavor and texture of the pork. A slow, cool fermentation follows — days instead of hours — so flavor deepens […]
“You won’t find a better beef jerky” — Seattle Met When three chefs with a combined three decades in Michelin‑starred kitchens left New York for Bellingham in late August 2020, they lit a hardwood fire that still burns. James Zamory, Aaron Saurer, and Sean McDermott turned a pandemic gamble into a small empire: the wood‑fired […]
Macrina’s Piadina is a game changer. Inspired by the griddled flatbread from Emilia-Romagna, this bread does it all. It is perfect for pizza, appetizers, sandwiches…even camping. Brush both sides with olive oil, gently heat in a sauté pan until golden brown, add a pinch of sea salt and cut it into wedges. Pair this warm canvas with a […]
