A quintessential weekend cocktail, Pacific Pickle Works' Bradley Bennett shares his take on the Bloody Mary. Substituting gin for vodka in this recipe adds depth of flavor from the gin's herbal notes and the JalabeaΓ±os are the perfect accompaniment to cut through the tomato.
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Chef Eduardo Ruiz shares a recipe for his all-time favorite sandwich, the Cuban. With a spin all Chef's own, he incorperates roasted pork shoulder, sliced ham, swiss cheese, whole grain mustard and Pacific Pickle Works JalabeaΓ±os.
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With autumn comes football. And with football comes game day eats! Bunches & Bunches kicks up the nacho game with this recipe utilizing their Red Dried Chilaca Mole Sauce to add a layer of complexity and depth to this weekend treat.
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Chef Eduardo Ruiz is a sucker for tacos - so to celebrate #NationalTacoDay, he concocted this decadent, yet healthy taco featuring Bunches & Bunches Red Mole sauce, chicken confit and cauliflower.
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Grilled cheese is one of our band of Culinary Adventurers all-time favorite comfort foods. So when Chef Phillip Perrow crafted this masterpiece utilizing Virginia Chutney's award-winning artisan ingredient Spicy Plum Chutney - we were blown away! With a cheese-butter spread on the outside AND cheese on the inside - this is a sando we will be making time and time again this fall.
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This sweet + savory dish from Chef Phillip Perrow of Dutch & Company in Richmond, VA highlights Reginald's Homemade Bourbon-Pecan Peanut Butter.
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The most classic of American-made breakfasts. Eggs, hashbrowns and a dash of A&B American-Style Hot Sauce. Crispy side of bacon optional - but highly recommended.
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Chicken wings. An All-American classic. Chef Caleb Shriver elevates this sports-view staple with A&B American Style Pepper Sauce, with some crisped up carrots and a refreshing herb salad. Grill these up this Sunday for the big game - whoever your team may be!
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Taking inspiration from Chef Caleb Shriver's Kousa recipe, our band of Culinary Adventurers crafted this dish of beef and sorghum braised in last-of-the-season San Marzano tomato puree, seasoned with Gustus Vitae's Taste of Bordeaux - all stuffed into a hollowed out acorn squash and baked. The result was seriously delicious! Perfect for the transition from summer to fall - we hope you'll love this dish as much as our team.
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After getting together with Patricia of Wondergrain, she shared with us one of her favorite recipes to use with their Sorghum. It was SO DELICIOUS we had to share it with you!
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Kousa is a Lebanese classic in the dolma family of cuisine - which are a collection of stuffed vegetables dishes common to the Middle East. Chef Caleb Shriver uses this preparation to highlight two of his favorite American-made artisan ingredients, Gustus Vitae's Taste of Bordeaux and Wondergrain's Pearled Sorghum.
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Baking the halibut lends a firm and even texture to this succulent fish. Paired with a couple mouthwatering American-Made artisan ingredients elevates this dish that is perfect for a special date night or as a weekly staple.
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Celebrate #ThirstyThursday with an herbaceous twist on the gin fizz. Elevated with the use of Cocktailpunk's Smoked Orange Bitters, this aromatic cocktail is perfect the warm and waning summer nights.
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Umm..YUM! Chef Jennifer Jasinski treats us to a recipe that is summertime + comfort food all rolled into one delicious biscuit.
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If you're sandwich fiends like our band of Culinary Adventurers are - you will adore this sando from Chef Jennifer Jasinski. Ever since we had it, we've been pining to get it again!
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Earlier this week, Brady Ryan of San Juan Island Sea Salt shared his favorite recipe to use with his sea salt - adapted from Vegetarian Times. The recipe sounded too good to pass up so we recreated it in our test kitchen to share with you! A perfect appetizer to share with friends.
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Creamy polenta, earthy mushrooms, and an infusion of fresh ricotta. This dish from Chef Richard DeShantz is rich, creamy and soul satisfying, in the best way possible.
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Featuring Taste Elevated's Sweet'n'Tangy Mustard Seeds, Chef Richard DeShantz crafts a Cedar Plank Smoked Salmon with a Tangy Yogurt Sauce and a salad of Salt Roasted Beets, Kale and Pearl Onions.
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Chef Richard DeShantz utilizes Chipotle Mayo from Sir Kensington's to craft perfect-for-summer deviled eggs. With a twist from a shaving a beef jerky and an infusion of pastrami spices, these unique deviled eggs are delicious, nutritious and intriguing all at the same time.
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Chocolate, Bacon, Whipped Cream. What more could one ask for in a dessert? Chef Richard DeShantz shows you how to master this decadent-yet-simple sweet and savory dish to wow the partner in your life, your friends and family - or just your own taste buds.
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