Black Garlic has all natural fruit flavor better than caramelized onions due to the special fermentation process.
Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft, dried fruit. It is similar to a salted pickled plum, yet better and with the garlic flavor, light-years better than caramelized onions.
Scott Kim, dedicated five years to his life to come up with the all-natural black garlic recipe. There are no additives and no preservatives. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture and sweeter taste. Brian Han, business partner, and Scott are working to bring Gilroy-sourced garlic to the common household and have people use this ingredient the way that Iron Chefs have used it as their secret and star ingredient.
Helene and Spencer Marshall use a hand-crafted approach to producing the finest in natural and organic gourmet honeys from the micro-climates and backyards of the San Francisco Bay Area. All their honey is raw, 100% pure, unheated, uncooked, unfiltered and natural. The diverse & constantly changing seasonal blooms of the Bay Area (Eucalyptus, Star Thistle, Wildflower, Blackberry & others) produce floral nectars & pollens that differ greatly in taste, texture & color. Spencer harvests after each bloom, isolates the honey harvested from each apiary & thus creates the special flavor nuances & wonderful color variations in Marshall's Farm delectably delicious honey. Honey is a healing, healthful fat-free food with minerals, & vitamins. Use our honey every day, in tea, on toast, in baking, in dressings, marinades & sauces and on salads, fruits, veggies & meats.
Michele Manfredi has lived in the Bay for over 20 years. She's been cooking and enjoying food since she can remember. While playing around in her kitchen with her husband, John, they realized that San Francisco, while being known for all its culinary wonder, is not known for its BBQ culture. Why not? John and Michele decided to experiment, and try and create a true "San Franisco-Style" barbecue sauce. They put together the finest local ingredients: Guittard's cocoa rouge, organic oak-aged red wine vinegar from Napa Valley, coffee, and flavors and spices from around the world. San Francisco now has a distinctive style of BBQ sauce that is one of the top 10 BBQ sauces nationally and one locals can be proud to call their own.
With a strong appreciation of the natural beauty and wonder of the earth's resources, Kacie Loparto forages for her seaweed. She paddles to the plants, scoops them up, sun dries them in Mendocino on long drying lines. She collects wakame, kombu, sea palm, sea whip and nori from the northern Pacific waters.
With her spare time she has fun creating chic recipes incorporating her fresh finds and leads hikes in the Bay's hidden shorelines to collect and process the sea's vegetables. She made an exclusive nori mix for LSAB. Check out her blog to follow her adventures under the sea and recipes to bring healing benefits of seaweed to your dishes.
Raised in the wilds of Kansas and Hawaii, Lily Rose Love began learning the art of canning and how to cook pork chops by the time she was 4. Her family grew most of their own food and much of the summer months were spent in the outside kitchen canning for the winter over a sweltering wood burning stove. Making the bay area home for the last 14 years, Lily is a renaissance woman... artist, musician, fortune-teller and is now starting her own line of pickles, jams, and all things preserved. She puts love and intention into everything she creates.
Lily Rose Love's Spiced Mango Chutney will rock your socks off and make you wear summer attire. Contact her with your orders: email@example.com
Bill and Ann Snyders take great pride in maintaining an open space for their bees, which enjoy the nectar and pollen of a wide variety of flowers in the Bay Area’s unique and diverse Mediterranean climate. The hives are located in the pristine Crystal Springs Reservoir south of San Francisco, home to a diversity of native wildflowers. This area contains no commercial farming, thus existing in its natural state. Their honey is minimally processed, unfiltered, unheated and in its raw form. They also use natural practices instead of pesticides. Bill is a second generation beekeeper in the Snyders family. His father started beekeeping in La Honda and when Bill was a teenager, he began helping his father with the operation. Bill also spent time in British Columbia, Canada where he learned to harvest fresh bee pollen, which is considered by some to be nature's perfect food with its rich supply of vitamins, minerals, trace elements, enzymes and amino acids. Through apprenticeship and experience, Bill has developed a keen sense for his craft. He continues the operation to this day, now with the assistance of his wife, Ann. They sell their honey and honeycomb at farmer’s markets at Noe Valley.
Mark Sorensen is the rising salsa star of the Bay. Friends couldn't get enough of his holiday salsas which he used for his chicken tamales- so he started his business, "Santipapas". He named it after his mother's hometown in Mexico. You'll love the unbelievable flavor that Mark brings out with a slow roast of chilis and organic tomatoes. He sources his ingredients as locally as possible and makes salsa in between surf sessions in small batches in Kitchener Oakland commercial kitchen.
Growing up in Mexico, Adriana Lahl, was surrounded by several amazing cooks in her family like her aunts and mother. She learned everything related to the kitchen, including how to use the treasured family molcajete (mortar) to bring flavors to life. Lessons and recipes were passed down from her grandmother's mother to her.
Leveraging her knowledge of family recipes and her artisan creativity, she started to develop her own palette of gourmet flavors. Adriana is now able to share her enthusiasm for great flavors and created a wide variety of gourmet salt offerings. She also developed a line of delicious instant soups and side dishes for the on-the-go family. With the assistance and guidance of La Cocina and Women's Initiative, Adriana succeeds as an food entrepreneur in the Bay Area. LSAB features Adriana Lahl's Applewood Smoked flavored sea salts. Dash any dish as if it was BBQ'd in the backyard. Dash your curry like you're not in a hurry with her spicy Habanero Salt.
Scott Zalkind has been passionately making his hot sauce line for over 8 years and has won distinguishing awards like the Golden Chile Winner, Fiery Food Challenge and The Hot Pepper Award. Scott is adamant about hot sauces having both flavor and heat, so he uses sweet carrot juice and slow roasts his peppers. It brings a complex taste with respectable heat. Lucky Dog Hot Sauces are all natural and are made with only the highest quality ingredients in beautiful Sonoma. Scott sends hot sauce care packages to US soldiers abroad to dash a little comfort of home to their meals.