Randall Hughes sells his flavorful jerky at the farmer's market in Downtown Oakland on Fridays.
Head chef and owner, Randall Hughes has been cooking for over 25 years. He takes pride in his beef and uses the best, Certified Piedmontese beef, which is grass fed and hormone free. Randall’s recipes and inspiration derive from his travels to South East Asia and Mexico and years of experience. He works with local farmers for his spices and ingredients. His famous Thai Basil beef jerky and Pineapple Basil will not be just a summer favorite because his farmer friends are growing basil for him year-round in a green house. The Sesame Teriyaki and Star Anise Habanero flavored jerky balance the perfect amount of spice with sweet and savory heat. "I love to cook and the kitchen is where the culinary artist in me takes over. It's very satisfying for me to see my customers enjoying my culinary creations."
Boucherie Artisan Meats, Oakland
Chef Ryan Farr and his wife, Cesalee, founded 4505 Meats in January of 2009. While working as a classically trained chef and heading a Michelin Star restaurant, Ryan developed his artisan butchery techniques and created unique ways of expressing his love for all things meaty. Ryan's experience and voracious appetite are an ideal complement to Cesalee's creativity, style, and overall vision for the company.
Ryan and Cesalee are dedicated to flavor and quality, adding their own unique touches to create exceptional meaty products. Based out of San Francisco, they strongly believe in keeping it local and supporting the growing Bay Area community and food movement.
Little Red Dot Kitchen, Campbell
Google search or Yelp the best Lap Cheong in San Francisco and you will find many reviews saying Mow Lee Shing Kee & Co. has "THE best." If old Chinese ladies are saying it, it is true. Lee is the owner and storefront keeper. She shares her dried sausage and dried meats with pride. "You take home and steam." I couldn't wait and bit a little off the top of the pork lap cheong and duck liver lap cheong on the ride home. (Readers please steam before eating.)The family business has been run in San Francisco Chinatown for generations. Visit their little shop at 774 Commercial St (between Kearny St & Grant Ave) for a true food experience. Tip: go early in the day before they sell out for the day.
Oaktown Jerk, Oakland
Peter Jackson paints his artistic talents on plates. He also uses the medium of pop up dinners called Canvas Underground for other culinary creatives to collaborate with unique themes and ingredients. Peter Jackson supports community efforts within the slow food movement and is inspired by other budding artisans. Peter is known for his extracurricular projects that include his famous sausages, pork products and spices from his garden. He loves to cure meat and made a hybrid dried andouille and chorizo sausage and salami with cherries and lapsang souchong exclusively for Little Shop Artisan Box. Watch our Foodie out of the Closet coverage of the coolest Canvas Underground where Chef Jackson and Uncommon Pickle team up with an opera singer.
Jenny's Jerky, Alameda
Love at first bite is right. Once you try the spicy beef jerky, you’ll long for the next and next. Jenny Ma and her family used to take long road trips from San Francisco to Las Angeles to visit family. With kids in the backseat, and 7 hours of road ahead, they made their stops at the gas stations for beef jerky. Those imposters never got it right, so Jenny worked on her own recipe for 1 year. She started with original for her liking, honey teriyaki for her little ones, and spicy for her husband, Tyrone. Before her line of jerky was even released she got a five out of five star review for her Spicy Jerky from the bestbeefjerky.org. Take Jenny’s Jerky on your next road trip or outdoor adventure.
Cap'n Mike's Holy Smoke, Rohnheart Park
Cap'n Mike has been bringing the best, chemical and preservative free smoked fish from the cold North Pacific and smoking it over Alderwood coals for the last 30 years. Pre-Captainship, Mike was a Methodist minister. In the 80's he was a sea captain in Bodega Bay. Cap'n Mike and wife Sally buy their fish in small batches and sell their craft at Farmers Markets in the San Franciso Bay Area. The couple have been involved with the Bay's sustainable food movement using only wild salmon from the Pacific Ocean. Capt'n Mike's Swim Jim's are 100% salmon. Smoked to perfection with a blend of spices, these salmon treats are the local's best kept secret. Shhhh! or yelp about.
Mow Lee Shing Kee & Co., San Francisco
Named for the little red dot on maps that typically denotes the country of Singapore, Little Red Dot Kitchen was founded by five friends, all from either Singapore or Malaysia. They missed their favorite native snack food so much, they decided to roll up their sleeves and make their own Bak Kwa Southeast Asian-style jerky. They daylight as Silicon Valley engineers. But on weekends at a Campbell commercial kitchen, they transform into charcuterie chefs.
Rather than strips of beef that have been dried, Bak Kwa, is made from grassfed beef, ground pork or turkey formed into neat slabs, marinated overnight in soy sauce, rice wine and a secret blend of puréed fruit, then smoked and grilled over charcoal until sweetly caramelized. It keeps for months in the fridge. Warm it over a gas flame or in a toaster oven for a few seconds for jerky like no other. Little Red Dot Kitchen artisans use hand-selected, all natural ingredients; no MSG, no high fructose corn syrup, just smoky, sweet, savory and slightly spicy flavor.
2201 Shoreline Drive, PO BOX 6064, Alameda, CA 94501 | (510) 463-4BOX (4269) | LittleShopArtisanBox@gmail.com
Read on to find out more about these artisans.
4505 Meats, San Francisco
Jerk'N Pickle, Belmont
David and Denise Yosso created Jerk’N Pickle in January of 2011 with Denise’s brother David Martinez, whose lifelong mission was to recreate jerky and pickles he loved growing up. David and Denise Yosso, now preserve artisan beef jerky and pickles using local, natural and sustainable ingredients. They marinate their Choice Angus beef for 12-16 hours to give it a great texture. The jalapenos are roasted to bring out the pepper's robust flavor not particularly the fire factor. David has funded the company with money earned at his job selling and installing park playgrounds.
The Yossos sell eight types of flavored jerky and ten types of cold pickles. Look out for their Jerk'N Pickle van on the road and their stand at a few farmer’s markets around town.