Including one pitcher, two glasses and one stirring rod—all of which are hand-blown—Glacce’s ritual cocktail kit integrates custom-cut quartz crystals into the cocktail-making process. The stirring rod features a round quartz bauble, whereas both glasses contain a beautiful crystal embed. Designed in collaboration with Mezcal Creyente, the limited edition set aims to bind the traditions of Oaxaca with the ritual of mixing drinks and the meditative nature of crystal healing.
Part art book, part cookbook, part biography, Mirka & George: A Culinary Affair documents the life of Mirka and Georges Mora, Melbourne-based couple by way of Paris. Their apartment became a hub for the artistic community and their restaurants accommodated the overflow. This book—through photos, prints of their art, recipes and more—explains why the pair were so beloved and became icons of the Australian city.
Made in small batches with certified organic durum semolina, all Semolina Artisanal Pasta is extruded through bronze dies to give the pasta a rough exterior texture—ideal for holding onto sauces. For this limited edition gift set, founder Leah Ferrazzani adds her favorite organic California-grown whole-peeled tomatoes from Bianco di Napoli, a box of Jacobsen Salt Co Kosher Salt from Portland, tomato paste, hot cherry peppers and a choice of a bottarga or fennel pollen.
Unlike typical gift boxes, Kokoro Care Packages puts the emphasis on producers—oftentimes generational, hard-to-find ones. Their Seasonal Delights box (which can be bought as a one-time gift or as a quarterly delivery) comes with over seven all-natural Japanese treats, ranging from noodles and sauces to seasonings and snacks. Each comes with its own translated directions for preparation and taste profile, and a little information about the producer. Kokoro prides themselves on picking ingredients for their quality, thus oftentimes including limited production items that rarely make it beyond the bounds of the archipelago nation.
Luke Burgess and Michael Ryan’s Only in Tokyo—part city guide, part storybook—is a celebration of food, travel, culture and photography. The Australian chefs (and Japanophiles) take readers on a wild ride through some of the city’s best restaurants, bars and cafes, and offer insight into the individuals that make these locales so special. With interviews, notes on favorite dishes and lovely photos by Burgess, the book blossoms into a personal and captivating tale.
Pastry chef Justin Chao, of Le Bon Garçon, learned how to make classic French caramels in Paris. Once returned to the US, he launched Le Bon Garçon’s classic salted caramel made with slow-cooked fresh cream, pale butter, and crystalline sugar. Since, he’s gone on to add artisanal ingredients to his creations—and fan favorites include mango passion fruit and honey lavender. This holiday season, he stirred up some spiced cider and gingerbread caramels available in gift sets wrapped in a custom cloth design.
Made using low-growing Maine blueberries exclusively, Allagash Brewing Company’s first-ever blueberry fruited beer is subtly sour and sweet but perfectly balanced. They added one pound of fruit per gallon of beer (both pediococcus and lactobacillus during the aging process) and let this beer sit in single oak red wine barrels for six months. The result is a frothy, champagne-like beer with distinct tartness yet plenty of sweet and tender fruit notes.
For anyone who has enjoyed an expertly crafted cocktail in Los Angeles, chances are Louis Anderman’s Miracle Mile Bitters are in the recipe. Known for his classic and creative handmade bitters, Anderman has concocted various recipes using numerous ingredients including ume, yuzu and more. At Genghis Cohen restaurant in West Hollywood, Toasted Pecan bitters complement the Zaydee’s Manhattan. They’re also available online, for you to experiment with at home.
Angeleno Wine Co captured the attention of Californians by being the first winery to open in LA since prohibition. Jasper Dickson and Amy Luftig Viste’s DTLA outpost has been turning out hand-crafted wines with locally grown grapes from Agua Dulce and Antelope Valley. Inspired by old-style California zinfandels, SuperBloom is made with whole-cluster grapes from 100-year-old vines. They foot-tread this wine on the stems, and ferment on the skins for five days before pressing. SuperBloom (referencing what happens when the wildflowers bloom after much needed California rainfall) comes in a bottle adorned with Jeni Emery’s art.
Building upon their innovative original thermometer, MEATER unveils a MEATER+ iteration that has up to 165 feet of range. Simply insert the thermometer into the meat you plan to cook (you can choose from a few options and preparations in the app) and place the meat into your grill, smoker, or oven, and step away. The charger acts as a signal booster and allows you to venture around your house or yard while keeping tabs on your dish. The thermometer will also calculate cook time, alert you when it’s done and even take into account the cooking it will do once removed.
Boasting a wide range of wellness properties—from promoting digestive and skin health to offering sore throat relief—raw Mānuka honey is an upgrade on regular supermarket versions. This rare, New Zealand-harvested iteration contains 850+mg of Methylglyoxal, a medicinal level that purportedly confers “active enzymes and health properties.”
Launched alongside Stumptown’s second short film, Wax & Gold (directed by Britton Caillouette and produced by Farm League), seasonal coffee Ethiopia Mordecofe’s latest limited edition packaging celebrates the origin nation’s significance. The iteration, which boasts notes of peach and an elegant florality, will be available as bagged whole beans and canned cold brew. Proceeds from sales will go to Ethiopian musician Mulatu Astatke’s Jazz School in Addis Ababa.
After pastry chef Sarah Schreckengaust Lange turned her attention to launching Bearclaw Kitchen, she quickly became known for her artisanal granolas layered with wildflower honey or cardamom. But for their delectable Mt Rosemary Trail Mix she pairs rosemary-candied cashews with pumpkin seeds, coconut, dried cranberries, chocolate, and crystallized ginger. This iteration comes in a two-, four-, or 12 ounce bag.
Written by one of Houston’s most acclaimed chefs, James Beard Award-winning Chris Shepherd, Cook Like a Local: Flavors That Can Change How You Cook and See the World transforms the commonly held perception that local food must be rooted in centuries-long preparation. For Shepherd, locality is quantified by proximity: “The last census showed that there is no longer a ‘majority’ in Houston. It’s a city of minorities. So for me, thinking about what it means to cook locally in Houston means going out into the different neighborhoods of my city and taking a census of my own: one of flavors, and of culinary traditions,” he writes in the book’s introduction. The book offers recipes from a variety of local chefs from an even more varied range of cultures—all with true-to-the-dish ingredients, which are indexed at the back of the book, and explanations on how to make key ones (like toppings, bases, sauces). The book is available for pre-order and will ship 3 September.
Designed by Lund London, this playful 500ml reusable flask is made from recycled metal and available in five colors. The double-walled interior (crafted from high-grade stainless steel) keeps liquids warm for 12 hours or cold for 24 hours, and it’s all closed with a vacuum-sealed lid. The playful colors—from bubblegum blue to retro-inspired pastels—add to the vessel’s charm. Price is in Pounds.
With both Spilanthes extract (aka the “toothache” plant, which is a detoxifying agent) and CBD, Pure Kana’s toothpicks offer almost an hour of oral CBD release—or 25mg per pick. There’s also a citrusy flavor that invokes the salivary glands and increases absorption. Whether they act as part of a garnish for an elegant cannabis cocktail or are used on their own, these toothpicks deliver a calming experience that should be felt within 20 minutes.