MitchW Posted January 24 Share Posted January 24 Regalis I found a newish one for Spanish, right here in the city as well...Catalan Gourmet More to come. Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted January 24 Share Posted January 24 (edited) Flannery's Fossil Edwards/Broadbent/Col Newsom/Bentons Edited January 25 by Anthony Bonner Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 25 Share Posted January 25 (edited) [Wrong thread!] Edited January 25 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted January 25 Share Posted January 25 (edited) Gustiamo Ripe2U (Citrus) Edited January 25 by Anthony Bonner Quote Link to comment Share on other sites More sharing options...
Evelyn Posted January 25 Share Posted January 25 Browne Trading Jimmy's Seafood Poches Market (limited variety) Cajun Grocer Quote Link to comment Share on other sites More sharing options...
Orik Posted January 25 Share Posted January 25 Heray Spice. Their spices are so good that a well known high end spice vendor dropped some of their own imports and resells them. Almost everything we use at the restaurant is from them. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 25 Share Posted January 25 I second Flannery, though I miss the days when I could call up Bryan directly and he'd tell me about the fresh catch of the day from the local fishermen. But one of their more recent innovations, their "library" steaks, is probably the best American beef I've ever had. Quote Link to comment Share on other sites More sharing options...
cinghiale Posted January 25 Share Posted January 25 The Japanese Pantry. They seem to deal extensively with artisanal producers. Quote Link to comment Share on other sites More sharing options...
Evelyn Posted January 25 Share Posted January 25 I love the The Japanese Pantry. If I have beef (or lamb) in the house, it's Flannery. Fossil Farms for pork, squab and chicken. Cookies to go with coffee-Mrs. Hane's Moravian Ginger Crisps. Been addicted to these since 2nd grade (and that was a LONG time ago 😅). Quote Link to comment Share on other sites More sharing options...
Diancecht Posted April 24 Share Posted April 24 awaiting table Globally, while there are three legally-agreed upon classifications of olive oil- Extra virgin, virgin, lantern oil- it’s actually ‘extra virgin’ that is the most divided. Extra virgin olive oil is both: 1) the industrial commodity oil made from chemically stripping fat from olives and various seeds using hexane (a chemical from the petroleum industry), deodorising it in a refinery, before blending it for supermarket sales. 2) small-batch artisanal extra virgin olive oil so high in polyphenols as to be classified as pharmecetials. Like fine wine, these oils are usually made of single varietals, from a specific location, in a specific year. Anyone that tastes the second never goes back to the first. Most consumers of olive oil have never tasted the second. Here is your chance to receive a year’s supply of our three extra virgin olive oils, delivered to your front door. We’ve been making, selling and shipping it around the world now for the last eight years. Each oil is approved by a sommelier of extra virgin, not only to be free of defects but to be rich in the character of each cultivar. Try a case. It’s not likely that you’ll ever go back (98% order it again the next year). Price is 19 Euro per bottle. We recommend 12, which reflects the sweet spot in pricing for international for shipping. —————- i have been a customer for the past 3 years. a case of 12 500 ml metal canisters cost roughly $330 in november 2023 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted April 24 Share Posted April 24 there is a cooking school that hosts regular seminars at a castle in puglia more details on the site Quote Link to comment Share on other sites More sharing options...
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