FEATURED, FEED, HOME, LOCAL, THEDEP

The Great Gatsby Gift Basket

gatsby-basket-500
gatsby-basket-500

Escape the big city life with this West Egg inspired gift basket in honor of the Great Gatsby movie release. This exotic basket has been carefully curated by Depanneur's own Nichelina Mavros to stock you with everything you need to have the perfect picnic.

Inside you'll find: - Pink Peppercorns from the French Island of Reunion in the East Indies - Boat House French Pickled Plums - Morris Kitchen's Rhubarb Syrup - Peychaud's aromatic cocktail bitters - Mint Julep Sugar from Bourbon Barrel Foods - A mason jar full of Cerignola olives - A wedge of Brillat Savarin - Half a loaf of Bien Cuit Miche bread

$80

FEATURED, FEED, HOME, LOCAL, NEWS

New Sandwich: The Fitzgerald

gatsby-sandwich
gatsby-sandwich

To celebrate the release of the Great Gatsby movie, we've created a special sandwich to honor this Great American Novel. Julie Ryan, our house chef, has crafted a new East-End inspired sandwich which features plump, buttery grilled shrimp, caught fresh from the waters of Point Judith by our very favorite sustainable seafood gal, Gabe the Fish Babe. There's also a creamy layer of rich housemade cheese curd spiced with tarragon, juniper, and chili - while blistered, gin-soaked blueberries add a note of sweetness and pink peppercorns add a crunchy bite of spice to this decadent sandwich, served on Bien Cuit's Miche bread. $8.00

FEATURED, FEED

Popcorn Ice Cream

Camilo, one of our beloved sandwich dudes, has once again blown our minds with one of his creations. This time, it's a popcorn flavored ice cream that is now the only thing we want to eat and the only edible we can think about. Rich, creamy, and surprisingly nutty, this unusual ice cream tastes like something that's been churned out of the kitchen at Momofuku's Milk Bar. It's truly unforgettable so you should definitely make it… summer or not.  

popcorn-ice-cream-post
popcorn-ice-cream-post

Popcorn Ice Cream with Caramel and Almond popcorns and Caramelized Apples. (Yield 8 portions)

Ingredients

For Ice Cream (makes 1 quart) - 3 cups whole milk - 3 cups heavy cream - pinch of salt - 300 grams sugar - 1/4 cup condensed milk - 6 egg yolks - 1/2 cup popcorn kernels

For Caramel and Almond Popcorn - 1/4 cup popcorn kernels - 1/2 Tablespoon frying oil - 1/4 cup butter - 1/2 cup brown sugar - 1/4 teaspoon salt - 1/8 cup corn syrup - 1/4 teaspoon baking soda - 1/4 cup almonds, coarsely chopped

For Caramelized Apples - 2 whole apples (cut into 16 slices each) - 1 Tablespoon frying oil - 1 Tablespoon butter

Instructions

For Ice Cream 1) On a large pot with a tight fitting lid pop the kernels (1/2 cup + 1/4 cup) with the frying oil at medium to high heat making sure not to burn them, remove from heat and separate a portion for the caramel popcorn. 2) On a separate pot heat the cream, milk, half of the sugar and salt, bring to a boil and turn of.  Pour the remaining popcorn into the hot liquid, let it steep for 45 minutes covered. Then strain all the liquid making sure you get 1 quart, if you are short on liquid add some more milk. 3) Return the strained liquid to a pot, add the condensed milk and bring to a boil, reduce heat.  In a bowl, beat the egg yolks with the remaining sugar until creamy. Slowly temper the eggs with the hot liquid mixture by pouring the liquid slowly into the egg mixture and whisking vigorously, once all is poured, return the mixture to the pot and cook it at medium-low temperature until it reaches a "nape" consistency (like a loose mayo). 4) Strain onto a bowl over an ice bath and fully chill the mixture. 5) Spin it in your ice cream machine following the manufacturer's instructions.

For Caramel and Almond Pop Corn 1) Turn oven to 200 degrees F. 2) In a bowl mix the reserved popcorn with the chopped almonds. 3) Combine the butter, brown sugar, salt, and corn syrup in a pot.  Bring to a boil and mix well for about 5 minutes.  Turn the heat off and add the baking soda, stirring well. 4) Pour hot liquid into bowl with popcorn, mix well until every kernel is coated with some caramel. 5) Spread mixture onto a baking sheet and place in oven for about 1 hour making sure to turn it over every 15 minutes. 6) Remove from oven and let cool.

For Caramelized Apples 1) In a pan add the oil and turn heat to medium temperature. 2) Place the apple slices on each side for about 2 minutes until golden brown.  Finish by adding the butter to the pan and letting it slightly brown, make sure all slices are coated with butter. 3) Place slices in an absorbent towel, serve.

FEED

Green Corn Tamale Mac & Cheese

GCStamalemacncheese2
GCStamalemacncheese2

This recipe and story was written by MacKenzie Smith and is originally featured in Wisconsin Cheese's 30 days 30 Ways: Macaroni and Cheese

If you’ve spent any time in our hood during the summer, you know that everything revolves around food. And as a person who’s obsessed with all things food, my weekends were spent noshing at Smorgusburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, it’s about the only thing that really matters in my borough besides who has the hippest shoes. But one day, after meeting another like-minded foodie babe (Tina Trachtenberg from the 90’s cult-favorite band Trachtenberg family slideshow players), things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in on the action and start an underground tamale business.

Instead of partying on Friday nights, we spent our time roasting poblanos, mixing masa, and blending fresh produce to create the perfect salsa. Come Saturday morning, my tamale fairy godmother and I would be stuffing these husk-wrapped delights into giant silver pots - letting them steam for hours before we hit the road. And because we made this business up on a whim, we didn’t really have a vehicle or storefront to sell them out of so we went the DIY path and made our own. With a rickety old metal laundry basket on wheels, a million neon fake flowers, and hand-stitched banners that read “Good Golly Miss Tamale”, we made our very own portable tamale wagon. And when the tamales were ready to be sold, we’d put everything in our push-cart and hit the road, selling tamales to all the hipsters and tourists that wandered into our neighborhood, and ducking down alleyways to avoid the occasional cop run-in – we didn’t have permits after all.

The varieties of what we sold changed just as often as trends in our beloved neighborhood, but I will always remember my favorite tamale; which was made with masa harina, roasted poblanos, and Mexican cheese. So as a homage to one of the most memorable, exciting, and inspirational summers, this mac n cheese is inspired by my favorite green corn tamales. Made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin Monteray jack, and studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos, this spicy macaroni and cheese will forever remind me of summer. And after the last few days of horribly cold weather, it’s about the only thing that is helping me through the winter.

Ingredients:

1 pound pasta shells

4 tablespoons salted butter, divided

1/2 large sweet onion, diced

Salt and pepper to taste

2 cups freshly shucked corn*

1/2 cup roasted poblano peppers, roughly chopped

5 pickled jalapenos, sliced into rings

1 tablespoon flour

2 cups heavy cream

1/3 cup (1 1/3 ounces) Wisconsin Queso Quesadilla Cheese, shredded

1/3 cup (1 1/3 ounces) Wisconsin Monterey Jack Cheese, shredded

1/2 teaspoon garlic salt

Cilantro sprigs for garnish

Instructions:

1. Cook pasta according to package directions; drain and set aside.

2. In medium sauté pan, melt 2 tablespoons butter, add onions and pinch salt; cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapenos; cook 3-5 minutes. Season with salt and pepper; set aside.

3. In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low; cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.

4. Slowly whisk in cheese until it’s completely melted. Add garlic salt and salt and pepper to taste.

5.In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce; gently toss to coat. Garnish with cilantro and serve immediately.

*Frozen corn can be substituted.

LOCAL, NEWS

Dep Babes Team with City Harvest

depbabes1
depbabes1

Last weekend, a few of us Dep babes did the unthinkable. We stayed in on a friday night. "What!?" You might be asking yourself as you remember that one time when you saw us all taking beer/shot combos at the levee while throwing cheese balls into each others mouths from across the bar. It's unusual, we know, but we didn't stay in without a reason, we actually went to bed early because come Saturday morning, all bright and early, the Dep babes did something good for the community. In the freezing cold, we handed out fresh vegetables to people who don't have access to affordable produce - all thanks to the wonderful organization City Harvest.

For over 30 years, this non-profit has been helping supply food to underserved communities throughout the different boroughs of New York City. This year alone, City Harvest will rescue and redistribute over 42 million pounds of fresh food - feeding over one million hungry New Yorkers. Their mission? To end hunger in communities by collecting excess food from various organizations and redistributing it to those in need.

depbabes3
depbabes3

If you would like to volunteer or donate to City Harvest, please visit their website or email them at volunteerservices@cityharvest.org and get involved. If we all helped, it would make a world of difference. So get out there, dudes!

depbabes2
depbabes2

FEATURED

Creating the Perfect Cheese Plate

cheese-plate-blog-post
cheese-plate-blog-post

Depending on what kind of cheese plate you want your guests to gobble up, follow the next few leads to create a display that shows variety, thoughtfulness, and how fucking smart you are.  

HOW MUCH THOUGH?! Good thing you asked - there's nothing worse than ending a party early because you ran out of cheese or having to throw away giant chunks of landaff while tears stream down your face as you say goodbye to that hacked lifeless wedge. This is always seems to be the big question when you're putting together these boards of goodness. So to be safe, 1-2 ounces per person is recommended but you should also take having other food options into consideration. Like is this a dessert cheese plate or something to prime their ravenous appetites? Or is it the only food you're having while you pour drinks down your girlfriends throats? This way, you can bet that the latter will result in having a little more cheese than necessary and that the former will probably be less than. Another vital thing to be aware of is that it's important to pull the cheese out of the fridge an hour ahead of your guest's planned arrival. Why? Well, cheese gets even more flavorful when it's not cold and the hour will let the cheese get to room temp so that it's absolutely perfect for you guests.

Picking the Right Cheeses

Texture: Don't be a dummy, make sure your cheese plate has a variety of textures. Not only will it be easier to remember the different types of cheese this way, but it will also make you seem super adventurous and smart. Terms to remember: aged, soft, firm, blue, bloomy, washed rind, and hard.

Location: Locavores rejoice! Make a cheese map by picking out quesos from your region OR switch it up and pick cheeses from different states. You could even focus on one local farm and learn a little bit about the company. How smart!

Milk Varieties: This is a fun one. Cow, sheep, goat, and water buffalo cheese are all easily found at most supermarkets - I think I even saw Walmart carrying a manchego the last time I was there. Oh! And If you're friends with Novak Djokovic, than maybe you can even ask him to bring some donkey cheese - which he apparently bought the entire world's supply. Anyways, by switching up the milk sources, you're guaranteed to have a selection of cheeses that are completely distinct from each other.

Pairings

Booze: Ya gotta have liquids if you want to throw a fun cheese party; unless someone went to rehab and if that's the case, get them some awesome cordials like these from Belvoir. Ok so anyway, I could get into a detailed web of booze and cheese pairings but that would last forever and I'm sure you would get bored reading it. So let me introduce you to Wisconsin Cheese's Cheese Cupid. It's the perfect pairing website and there's even an app so you can pair on the run!

Condiments: People love sauce. It's a fact. Make sure to lay out a mustard or two, some honey, local preserves, zesty chutneys, and sweet, sweet jams to make a colorful and tasty array of condiments for your plate.

Vessels: We're talking crackers, sliced bread, and pieces of meat - basically anything that you can stack a piece of cheese on to make it taste better from when it leaves the cutting board to when it hits your drooling mouth. Like most things, variety proves to be the spice of life here. Try thin fruit specked crackers like the ones by Jan's Farmhouse Crisps with soft cheeses like brie or camembert. For heartier pieces of aged gouda or cheddar, serve on a slice of cured meat such as salami or wrap 'em in a piece of proscuitto. With milder cheeses, try thick and flavorful crackers like Castleton's cheddar crackers.

Fruits and Nuts: It's always important to have some sort of fresh fruit on your cheese plate. We all know what too much cheese can do to you, so it is extra nice when you can nibble on a grape or down a strawberry in the middle of your cheese bender. It not only tastes great with cheese, but it also tricks you into thinking that you're dong something healthy. For some extra excitement, I always add some dried apricots, figs, largueta almonds, and candied nuts.

Serving

Brooklyn Slate: These sleek yet rugged looking slabs of slate are perfect for serving cheese. With their unique soapstone chalk, you can write right on the slate to help you remember the details of each cheese.

Cheese flags: By cutting out a tiny piece of paper and wrapping each side around a tooth pick, you can easily create cute little tabs for each cheese. You'll probably want to ask one of your friends with good hand writing to do the deed here.

Styling & Layout: Start by putting your condiments (preserves, honey, mustards) in the middle of your platter. Use mismatched ramekins and sauce dishes to create an eclectic look that matches the uniqueness of your creation. Around the tiny bowls, space the cheese equally apart and arrange them in a clockwise pattern so that they go mild to strong. Make sure to give each piece of cheese its own knife or some sort of cutting utensil. Then surround everything with fresh fruit, crackers, nuts, dried fruit, and meat. And if you want to get extra fancy with it, you can purposely place the specific accompaniments next to the paired cheese.

LOCAL, NEWS

OMG! A Seafood CSA

Screen shot 2012-06-25 at 1.36.07 PM
Screen shot 2012-06-25 at 1.36.07 PM

Guess what err'body? We're hosting a Seafood CSA right here at Depanneur! Gabe the Fish Babe, who supplies local catches to restaurants like Roberta's and Roman's, will now be offering a weekly fresh seafood delivery that's brought to you straight from the waters of Rhode Island. Each Sunday, you'll be able to pick up seafare that's been caught within the last 24 hours. And what's even better is that the seafood will be ready to be cooked - no gutting or cleaning for you, you lucky little sea-dog.

Screen shot 2012-06-25 at 2.35.04 PM
Screen shot 2012-06-25 at 2.35.04 PM

Here's the pun-intended catch:

For $50 you'll get a bag of goodies that feeds 2-4 people. Each delivery includes a bag of shellfish, either 20 clams or 12 oysters in rotation AND 18-20 ounces of fresh local fin-fish - filleted, or 2 whole fish, cleaned and ready to grill. Each pack is vacuum sealed to ensure freshness and are all guaranteed to stay fresh for at least five days when properly refrigerated.

For June and July the selection includes: Fluke, Porgies, Striped Bass, Bluefish, Squid, Black Sea Bass, Scallops, Swordfish, Tuna, Shark and Live Crabs.

If you're interested, you'll need to sign up at the register each week before Thursday in order to get your fishies delivered the following Sundays. And if you'd like more info about GTFB, check out her website RIGHT HERE!

FEATURED, LOCAL

Mast Brothers Chocolate

mast bros copy
mast bros copy

Since most of us are too old to go door-to-door trick-or-treating this Halloween, or at least have neglected the idea in hopes that your neighbors don't question your sanity more than they already do, it's time admit that you've got to treat yourself to some nice chocolate.

Mast Brothers isn't just nice though, that's an understatement - it's absolutely fantastic and completely unique. With their shop and test kitchen right down the street, these two brothers have crafted a dark, bold, and bitter type of chocolate that comes in a variety of flavors. With savory blends like Dominican dark chocolate speckled with olive oil roasted almonds and sea salt, or sweeter compositions that lay caramelized pecans amongst cacao and deep mountain Vermont maple syrup, Mast Brothers is sure to have something that pleases even the most refined palates. Their concoctions will most definitely make you forget about that monster-sized Butterfinger that once made you the happiest kid on the block.

FEED

Black Elderflower & Basil Smash

A snow storm on Halloween? Really? With fall's appearance about as quick as LiLo's first jail stint, Winter sure did cometh, and it cometh quicker than we can handle. So now that our puffy coats are coming out of hiding to help keep our insides all nice and warm, it's time to down some drinks that do the same. This lip puckering cocktail - made with our favorite black elderberry syrup by Darbo ($12), Argumi's Lemon Italian Soda ($4), vodka, and some freshly julienned basil - will make you one happy (and warm!) camper.

Black Elderflower & Basil Smash

elderflower
elderflower

Ingredients

1.5 oz vodka

3 oz Argumi Lemon Italian Soda

1 splash of  Darbo's Black Elderflower syrup

1 medium sized basil leaf, julliened

Directions

Combine all ingredients, reserving a few strands of basil, over ice, shake vigorously. Top with remaining basil.

FEED, LOCAL

Roberta's City White Panzanella

Screen Shot 2012-07-27 at 10.57.03 AM
Screen Shot 2012-07-27 at 10.57.03 AM

We know you love Roberta's City White, with its crusty dark exterior and moist, nutty dense center. Sure, it's great plain, but it's even better when lubed up with some salty kriemhild butter and a smear of grapefruit jam from Anarchy in a Jar or when used to take out some aggression in a ripped up bread salad. And if you've never had a bread salad, which does sort of sound like a edible contradiction, then you're in for a treat. It's super quick, completely cathartic, and addicting. It's good.

Ingredients

  • 2 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1/4 balsamic vinegar
  • salt and pepper, to taste
  • 1 Loaf of Roberta's City White, torn to small pieces
  • 1 box of Satur Farms heirloom baby tomatoes
  • 1 bunch of basil, roughly chopped
  • 1 cup of parsley, roughly chopped
  • 1 cup of baby arugula
  • 1 small red onion, shaved
  • lemon juice to taste

Instructions:

1. Combine the first four ingredients and whisk until thoroughly incorporated and drizzle over torn bread.

2. Toss in the remaining ingredients and season with salt, pepper, and lemon juice to taste. Let sit for ten minutes and serve.

FEED

Red Rock Blue and Roast Beef Grilled Cheese

Screen shot 2012-05-28 at 2.13.57 PM
Screen shot 2012-05-28 at 2.13.57 PM

Our cheese case just got a few new delicious additions from the good ole' U S of A but we'll begin by introducing Red Rock Blue, an annatto imbued blue veined cheddar straight from Wisconsin. This tasty little pressed block of goodness is more creamy than the Dumbarton Blue (our other cheddar blue from Wisconsin) and is strikingly beautiful -- with a bright orange center and blue streaky veins throughout. This hand-spiked and pressed cheese is aged 3-6 months and is made by using pasteurized milk from one single herd of cows. It's fudgey texture not only makes it perfect for dessert cheese plates, but it also makes it a prime candidate for melting.

When Red Rock blue is melted over roast beef, roasted red peppers, and is sandwiched between some buttery sourdough, the flavor of this cheddar-blue is intensified to the max. Check out this recipe from Grilled Cheese Social to make one for yourself.

LOCAL, NEWS

Listen to us on Heritage Radio

heritage-logo

Listen here.  

 

We're talking local and artisanal retail on this week's Let's Eat In! On this episode, Cathy Erway is joined by Nichelina Mavros and Celia Churcher of Depanneur in Williamsburg, Brooklyn. Depanneur is located on North 3rd Street and Wythe Avenue, and specializes in fine cheese, bread, and charcuterie. Tune in to learn about Depanneur's new "fish C.S.A." that provides local, fresh fish right here in Brooklyn. Hear about the aims of Depanneur as a high-end bodega, with fresh sandwiches and local, real food. What's on the shelves at Depanneur that could be a part of the ideal date meal? Tune in to this week's Let's Eat In to find out! This episode has been brought to you by Whole Foods.

 

 

 

"There's so much amazing food going on in our neighborhood, and there's room for everybody." -- Nichelina Mavros on Let's Eat In

NEWS

Need Supply Co & The Dép

Here's what Richmond-based blog Need Supply co thinks of us

:

DESTINATION: DÉPANNEUR

Named after the French word for “bodega”, Brooklyn-based Dépanneur considers themselves a convenience store. That may be an apt description if all urban convenience stores stocked elderflower soda, locally-sourced hand soap, and German Katje yogurt gummies along with their household cleaning supplies and cigarettes. Perhaps we could call them a locally-minded gourmet shop with a European grocery twist, but then you’d be missing their delicatessen sandwich counter (New York Magazine gives it a 10 out of 10), Intelligentsia coffee, and Ceci-Cela pastries…so maybe a convenience store/Euro grocer/gourmet deli/specialty coffee shop/patisserie?

depdep
depdep

Whatever your chosen descriptor, Dépanneur opened in 2010 on the corner of Wythe and North 3rd street, and has since become a staple for New York bon vivants and Williamsburg locals alike. If you find yourself in the neighborhood jonesing for a prosciutto sandwich with fig jam (the best you’ll ever have, we’ve been assured), swing by Dépanneur, say hi, and maybe pick us up some Mast Brother's Chocolate.

LOCAL, NEWS

Dépanneur in NYMag

nymag-thumb

Check out Danielle Walsh's super-flattering review of the shop for New York Magazine!!! "Murray’s Cheese alum Nichelina Mavros opened this locally minded gourmet shop with a European-style corner store in mind—the title is Quebec’s word for bodega. The sparkling yet rustic shop is filled with European packaged goods like spaetzle and curry ketchup as well as locally sourced comestibles like Satur Farms produce and chocolate bars from neighboring Mast Brothers. Although there are unique items like Elderflower soda and jalapeño mustard, the store also stocks standard grocery items like cereal, beer, and olive oil. The café pumps out tasty sandwiches and coveted Intelligentsia coffee, but the real star of the shop is the carefully curated cheese counter containing about twenty artisanal cheeses, some of which, like the cloth-bound cheddar made in Prince Edward Island, Avonlea, aren’t found anywhere else in New York City. An added bonus—Mavros lets customers sample anything in the store (even the packaged goods!) so you can know exactly what that $16 block of cheese tastes like before you buy it."

Read the full review here >>

LOCAL, NEWS, PRESS

Tune-in to Let's Eat In on Heritage Radio

Screen Shot 2012-08-17 at 2.18.13 PM
Screen Shot 2012-08-17 at 2.18.13 PM

Are you just sitting at your computer, listening to some old record that you've heard a million times? Well turn that old music off and tune into Heritage Radio on Monday at one o'clock! You won't want to miss our very own to hear Nichelina Mavros talk about her passion for food, what's going on in the shop, and all the cool stuff that's going down on North 3rd. She and Celia will be heading to Roberta's to get silly and talk about running a shop that's not only local, but also curating a store that's selling the best stuff available.

You can live stream it HERE!

FEATURED, LOCAL

Finger Lakes Farms, That's What's Up

Finger Lakes Farms Have you seen all that pretty new produce that's stocking our front fridge? These beautiful orange bulbs of citrus, dark red orbs of sweet nectar, and bright leafy greens come straight from Finger Lake Farms, in Ithica New York. Although Finger Lakes Farm has only been around for two years, the farmers that started this local company have decades of experience and strive to grow the best food while using the safest, most earth-friendly methods. Come try some out for yourself - we'll be getting new stuff in all week!

FEATURED, LOCAL

Anarchy in a Jar

Screen shot 2012-05-07 at 3.24.31 PM
Screen shot 2012-05-07 at 3.24.31 PM

Two and a half years ago, Leana McCarthy started Anarchy in a Jar as a way to  stick it to the man create delicious, locally sourced and handcrafted jams, jellies, and marmalade. By using eccentric and aggressive flavor combinations, Anarchy in a Jar doesn't take no shit from nobody. Not even sugar; which is typically an overused product in commercially bought preservatives. Yuck. Who wants a mouthful of artificial gook when the real stuff from upstate tastes so much better?

Take the Arnold Palmer jelly for example. This jiggly little thing infuses lemonade and tea to create a bright, zingy spread that's perfect over buttered cornbread and other good stuff - as you can imagine. At the shop, we're known to smear the grapefruit and smoked sea salt marmalade over toast with a little bit of fresh ricotta cheese. Oh yes, it's good. It's really fucking good. The perfect balance of tartness and sweetness. Oh mama.

This jam is our jam, yo!

FEATURED, LOCAL

Kings County Jerky

beef-jerky
beef-jerky

Beef Jerky. Yes, beef jerky. These chewy, flavorful strips of dried meat are hard to resist - especially when you discover what the good people at Kings County Jerky are making. Unlike other commercially processed dried beef, Kings County uses only the finest local meats and thoughtful packaging for their brand. The cows that they source are raised on a farm upstate, and they're also brought up in a stress-free environment that prides itself by being an antibiotic-free and hormone-free farm. At processing, each tender nugget of beef is hand-cut to ensure the finest quality is in each bite. The flavorful marinades that they use are also prepared by hand to grantee that each little morsel is rich, zesty, and perfect. No mass production here. No sir.

This protein packed snack comes in unique flavors like Korean BBQ, Sichuan Ginger, and Kings County Classic and we're sure you'll dig 'em, too.

FEATURED

LA Organic Olive Oils and Vinegars

LA organic olive oil
LA organic olive oil

Rated as one of the top twenty olive oils in the world, LA Organic has produced some of the most divine oils and vinegars in the world since the 1990s. And because we care deeply about your olive oil and vinegar consumption,  you can buy these fantastic products, from Spain, right here in our shop!

Drizzle the Intenso olive oil over fresh salads for a bright, fruity burst of flavor, or use the lighter, more delicate Suave olive oil as a finish on zesty soups or to infuse with fresh herbs as a dip for some of our crusty baguettes. As for LA Organic's over-the-top delicious vinegars, we recommend using the Apple Balsmaic Vinegar as a main component in a simple balsamic vinaigrette. We love how the apple undertones stand out dramatically when paired against peppery arugula and salty mozzarella.

Basically LA Organic can do no wrong in our eyes...or in our taste buds.

vinegars
vinegars