Bower Boards

“We use their trays at our restaurant. They’re hand-carved by local woodworkers Danny Giannella and Tammer Hijazi of Bower Studio.”

- Chef Fredrik Berselius of Aska in Brooklyn, NY

From $65.00

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Xocolatl de David

“David Briggs is a local Portland chocolatier and we’ve included his chocolates in our desserts.”

- Chef Jason French of Ned Ludd in Portland, OR

“We’ve worked with his chocolates in our ice creams and they’re wonderful.”

- Kim Malek of Salt and Straw in Portland, OR

$3 per bar & $10 per box of chocolates

Jane Herold Dishes

“We serve on these dishes made by potter Jane Herold.”

- Chef Fredrik Berselius of Aska

in Brooklyn, NY

You’ll also find her work at the restaurant Betony in Manhattan.

From $28 per plate

Bartender’s Toolkit

Local San Francisco and Oakland pros rave about the products at Umami Mart. Their focus is on Japanese bar and kitchen tools. They’ve created this toolkit to make shopping easy.

“I love the attention to detail.”

- Bartender Scott Baird of Trick Dog in San Francisco

$125

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Technivorm

“

The coffee brewer I use when I have people over. It’s designed in a way that brews with water that is the proper temperature.”

- Eileen Hassi Rinaldi of Ritual Coffee Roasters in San Francisco, CA

“I really enjoy a simply and well made Technivorm brew -- delicious.

- Michael Phillips of Handsome Coffee Roasters in Los Angeles, CA

~ $300

Alex Duetto Espresso Machine

“For espresso at home a dual boiler system, is the most important thing, because you are not trying to steam milk and brew espresso with the same temperature water.”

- Eileen Hassi Rinaldi of Ritual Coffee Roasters in San Francisco, CA

$2,250

Coffee Beans - Ritual | Dallis Bros. | Handsome

Holy Smoke Olive Oil

“It’s a start-up company located in Charleston. They have a really good technique for extracting the smoke into the olive oil and the result is a really nicely balanced oil. They get first pressing oil from California and use hickory and pecan woods.”

- Chef Nate Whiting of Tristan in Charleston, SC

$15

Jacobsen Sea Salt

“Ben Jacobsen is the first to harvest salt from the Oregon coast in over 200 years... since the days of Lewis and Clark!”

1. -Kim Malek of Salt and Straw in Portland
   

“He’s creating a flake salt and it tastes awesome.”

- Chef Jason French of Ned Ludd in Portland, OR

From $12

Kelley’s Katch Caviar

“One of my favorite caviars in the country. It’s both sustainable and affordable.”

- Chef Sean Brock of Husk in Charleston, SC and Nashville, TN

From $27.90

Ritual Roasters, based in San Francisco, sources their coffee beans directly from producers and roast them in a lighter style.

From $16

Dallis Bros. coffee has been roasting coffee for 100 years. They source directly from farms and cooperatives and  offer a range of styles. They are also roasting beans for Ninth Street Espresso.

From $12

Handsome Coffee Roasters offers beans in a comfort style and an adventure style. Their goal is to buy delicious coffees and not mess them up.

From $17

Acquerello Carnaroli Rice

“We love using this rice from Piedmonte. We serve it cold with carrots roasted and simmered in their juices with Dungeness Crab, Salted Cod and Sunchokes.”

- Chef Josiah Citrin of Melisse in Los Angeles, CA

From $13

Large Ice Cubes & Cocktail Books

“Buy yourself some proper ice cube trays and while you are at it, buy yourself the two most important cocktail books: Jerry Thomas’ Bon Vivant Companion and Hugo Ensslin’s Recipes for Mixed Drinks.”

- Rob Cooper of Cooper Spirits Co.

$7.95, $19.95, $19.95

Spirits | Rhum

Tiki master Brother Cleve uses Clément VSOP Rhum Vieux Agricole in his “Martinique remix” of the classic Trader Vic Mai Tai.

“I like the rich grassy character. It’s as if scotch and tequila had a delicious love child.”

- Bartender Kate Perry of Rhumba in

Seattle, WA

~ $40

Sherry | Amontillado

The Bodegas Tradicion VORS 30 year old Amontillado is an old-school breed of sherry from Jerez, that is hand-crafted, pure, not fined or chill-filtered. Pair with anchovies (traditional) or spicy food (non-traditional).

~ $80

Sherry | Manzanilla

The Lustau Manzanilla En Rama is created “straight from the barrel with the flor (or yeast) unfiltered. They feel alive in your mouth.”

- Sherry bar owner Derek Brown of Mockingbird Hill in Washington, DC

~ $25

Spirits | Whisky

Wasmund’s Single Malt Whisky is from Virginia and master distiller Rick Wasmund is the only person in North America hand-malting barley which is then smoked using apple and cherry woods. “He’s got it dialed in and he makes amazing single malt whiskey.”

- Bartender Todd Thrasher of PX and TNT in Alexandria, VA

~ $40

Sherry | Amontillado

“The Fernando de Castilla Amontillado Antique is from a small, boutique bodega. It’s concentrated without being aggressive, a perfect partner to cold-weather foods.”

- Sherry expert Peter Liem

~ $40

Perceval Folding Knives

Produced in Thiers, France by Yves Charles, they make a range of knives from chef knives to their famous folding knife. They are imported by former Ten Bell’s partner and current Passage de la Fleur wine store owner, Fifi.

From $200

Town Cutler

“Galen Garretson was a line cook and sous-chef working in fine dining restaurants with a passion for knife craft. He sells really amazing one-of-a-kind Japanese-style knives made in the USA that are really pretty incredible.”

- Bartender Scott Baird of Trick Dog in San Francisco, CA

From $180

Tavern Vinegar Co.

Tavern Vinegars hold their own in both the kitchen and the bar. “ My goal is to bring vinegar down to a level that is affordable for everybody, but also up to a quality that I don’t think people have taken it to before.”

- Chef Jonathon Sawyer of The Greenhouse Tavern & Noodlecat in Cleveland, OH

$13.99

George Stone Crabs

They guarantee these straight-from-the-Keys crabs have been out of the ocean for less than 24 hours. Chef Sam Gorenstein serves them at his restaurant My Ceviche in Miami.

“These are great stone crabs and this time of the year, you’ve got to eat your body’s weight worth of stone crabs!”

- Pastry chef Hedy Goldsmith of Michael’s Genuine Food & Drink

From $33.45 per pound

Pralus Barre Infernale

“It’s a massive brick with milk or dark chocolate on the outside and really unbelievable rich and smooth praline (hazelnut paste) and whole roasted hazelnuts inside. It'll last you ages. It's flavorful, delicate and not too sweet. Worth every penny.”

- Liz Gutman of Liddabit Sweets in New York, NY

$19.99

Woodblock Chocolate

“Portland's very first bean-to-bar chocolate. Every bar is a triumph of craftsmanship and deliciousness”

- Mark Bitterman of The Meadow in Portland, OR and New York, NY

“Charlie & Jessica Wheelock create each bar using two ingredients: cocoa beans and sugar. It’s beautiful and lovely.”

- Kim Malek of Salt and Straw in Portland, OR

$3.95 per bar at The Meadow

Spirits | Aquavit

“Linie, which is Norwegian, is the best aquavit to my palate that I’m able to consistently get here in the States. It’s aged in sherry casks that are put in the hold of a boat that then traverses the equator twice. There’s a nuttiness which is very pleasing and versatile in its strength.”

1. -Bartender Joaquín Simó of Pouring Ribbons in New York, NY
   

~ $25

Crane Ginger Graters

“I love these adorable crane ginger graters. I have one at home but they are also great little gifts.”

- Chef Kuniko Yagi of Hinoki and The Bird in Los Angeles, CA

$40

H.S. Glassware

“This is a Japanese line of glasses that we love using at Hinoki & the Bird.”

- Chef Kuniko Yagi of Hinoki and The Bird in Los Angeles, CA

$7.00 per glass