Feasting on Drago Centro‘s celery root panna cotta topped with lightly smoked salmon, we discovered the story behind the beautiful piece of craft-raised fish, sourced by Chef Ian Gresik from Vancouver Island’s Skuna Bay. In a world where fish populations are depleting, mercury levels are on the rise and reliable sources for wild salmon is increasingly harder to find, Skuna Bay farmers are lovingly raising …
$20 width=”300″ height=”300″ class=”none” /> $20 Nudo Italian Spaghetti and Olive Oil Set
Combining Nudo’s spectacular organic spaghetti and extra virgin olive oil, this tin is a great reusable container for spaghetti noodles as well.
Available from Nudo for $20 width=”300″ height=”300″ class=”none” /> Nudo Italian Spaghetti and Olive Oil Set
Combining Nudo’s spectacular organic spaghetti and extra virgin olive oil, this …
$26 width=”300″ height=”300″ class=”none” /> $26 Menus for Chez Panisse (hardcover) This 184-page collection of legendary chef Alice Waters’ menus is a compendium of menus from her iconic restaurant in Berkeley, California. Spanning nearly 40 years, this retrospective of hand drawn menus on letterpress and linoleum block print by illustrator Patricia Curtan. Available from Amazon for $26 width=”300″ height=”300″ class=”none” /> Menus for Chez Panisse …