Purveyors | Find. Eat. Drink.

Chef Jimmy Schmidt’s Digital Farmers Market

Tue, 4 Nov 2014 09:00:48 -0500

Jimmy Schmidt describes himself as a three-times James Beard award winning chef, restaurateur, food scientist and and co-founder of a collective called FoodShed Exchange.

Visit chef Jimmy Schimdt at his restaurant Morgan’s in the Desert the La Quinta Resort & Club in Coachella Valley of California and check out his recommendations for eating and drinking in the Palm Springs area below.

Discover Officina Farmaceutica di Santa Maria Novella

Thu, 16 Oct 2014 09:00:26 -0400

Tucked in the back of the fashionable Shoreditch clothing boutique Hostem is a jewel-box sized Florentine apothecary called Santa Maria Novella. The store-within-a-store sells products based on recipes from Dominican monks first made in 1221. The monks began selling the products in a church in Florence, Italy in 1612. Beautifully packaged boxes and bottles of creams, candles, chocolates, compotes, potions, perfumes, and herbal remedies line the shelves, but bartender Paul Tvorah, of Lounge Bohemia, recommends coming here for the liqueurs.

Get More Brooklyn In Your Pantry

Tue, 19 Aug 2014 09:00:14 -0400

Nate Meshberg thinks you need more Brooklyn in your pantry. He is the founder of Ft. Greene Farms, an artisan small batch condiment company that sources its ingredients from local farms. Meshberg worked in well-known restaurants like chef Michael White’s Marea and Morini, but realized his passion was in spicing up your burgers, hot dogs and eggs.

Ft. Greene Farms products are great edible New York souvenirs, hostess gifts or to just to keep on hand for your own enjoyment.

Meshberg gives the lowdown on his products, why he’s making them and how to use them.

A Butcher’s L.A. Guide to Eating & Shopping

Mon, 4 Aug 2014 09:00:00 -0400

Lindy & Grundy is a rare breed when it comes to American butcher shops. It’s run by a former vegetarian Amelia Posada (Lindy) and her partner Erika Nakamura (Grundy). Together they’ve created an old fashioned meat shop focused on custom cutting and nose-to-tail butchery. Butcher Amelia learned her craft in the Hudson Valley apprenticing at Fleisher’s Meats, which boasts an impressive lists of alumni.

Amelia talks about leaving vegetarianism, how they source meat as well as their philosophy and gives her butcher recs and Los Angeles eating and shopping guide.

Chefs Love J.Q. Dickinson Salt-Works

Mon, 28 Jul 2014 09:00:19 -0400

“J. Q. Dickinson Salt-Works are from West Virginia and there is an amazing story behind it. It’s from a seventh generation salt-making family who started making salt in 1817. The salt was chosen best salt in the world at the World’s Fair in London in 1851.”
- Chef Sean Brock of Husk in Charleston and Nashville

Discover why chef Sean Brock included J.Q. Dickson Salt-Works in his list of food artisans to use when he opened Hush Nashville, what makes their salt so special, and where salt maker Nancy Bruns likes to eat, drink, and shop in West Virginia.

Chef Olivier Roellinger’s Spice & Restaurant Guide

Fri, 11 Jul 2014 09:00:13 -0400

For French chef Olivier Roellinger it has always been about the story of his native Brittany, since the very beginning. “I was born in a house that was built by a Spanish merchant during in the 18th century. It’s always been my house and it’s where I opened my first restaurant Maisons de Bricourt in 1982.”

Roellinger earned his first Michelin star at the age of 29 in 1984, his second in 1988, his third in 2006. In 2008, at the age of 53, he did the unthinkable, he turned in his three Michelin stars. Since then, Roellinger has focused on spice blending with an online store, as well as shops in Cancale, St. Malo and Paris.

The Meat of the Matter

Tue, 24 Jun 2014 09:00:14 -0400

There’s a new breed of artisans making a difference in the farm-to-table food world, it’s the chef-turned-butchers. They are opening boutiques around the country, getting involved directly with the local farmers and making sure the meat they custom-cut for you is grass-fed and pasture raised without antibiotics or hormones.

Here are some butchers doing the right thing and the shops they love around the country.

Pozzetto | Gelato in the Marais, Paris

Fri, 30 May 2014 09:00:08 -0400

“Best gelato I've ever had. Period. Maybe the best espresso as well and that's saying a lot. After an exhausting shop at BHV or a visit to the soon to reopen Picasso Museum, this Marais shop is worth the wait.”
- Troy House

39 Rue du Roi de Sicile, 75004 Paris, France
T: +33.(0)1.42.77.08.64 | www.pozzetto.biz

Worth The Drive from... Manhattan | Mitsuwa Marketplace

Tue, 8 Apr 2014 09:00:42 -0400

What: Japanese Grocery, Mini-Mall & Food Court
Where: Edgewater, New Jersey
How Far: 20 minutes drive from Midtown Manhattan or take their own shuttle bus from Gate #51 at Port Authority Bus Terminal
Why: Buy Japanese products, Asian foods and sake and eat at the Japanese kiosks.

Vintage New York City

Tue, 1 Oct 2013 09:00:22 -0400

Every year, New York City says good-bye to small, independent mom and pop establishments to make way for another big box chain. These vintage living museums are becoming more and more rare. Here are six places untouched by gentrification to visit before the “mallification” of the city claims another victim.