Products

From Day Wines, the 2018 Petit Doré Adoré is sourced entirely from Herb Quady's Eevee's Block estate vineyard in Applegate Valley. The yields of this wine are so meager that only produced 53 cases, making this one of the most limited releases from Day Wines this year. Barrel-fermented and aged for nine months after 5 days of skin contact, the wine displays a bright, sunsplashed color. Tart orange peel and lemon oil lead on the nose, with white flowers and golden currant emerging after a few minutes' air. On the palate, persistent but subtle acid (the result of gentle, full malo) carries flavors of green apple, gooseberry, and floral liqueur that culminate in a fine, dusty almond note. From wintry tables to the dog days of summer, this little gem suits pretty much any occasion.

A skin-contact Pinot Gris from the Willamette Valley. It's gorgeous orangey, copper hue gives way to aromas of tangerine, dried herbs, and the slightest sea salt. Perfect for sipping alfresco and in good company. Tapas, spring days, and summer nights are all in your future with this wine.

Check out our interview with Andy Young, winemaker of The Marigny and St. Reginald Parish! 

From Villa Jerada, the bright, savory, fruitness of the Aleppo chile flake lingers with complexity. Strong enough to stand alone, yet, even more delightful when combined with cumin, cinnamon, and even sweets. Pairs well with grilled meats, soups, tomatoes, salads and tastes delicious when used as a topping on pizza, ice cream and crunchy potato chips.

Comes in a 60g/2.1 ounces - glass jar

*New subscriptions must be placed by Tuesday at 5pm  to be delivered on Friday of the same week. All subscriptions made after the Tuesday at 5pm will be delivered starting the following Friday*

Lagana Pasta 

Lagana Pasta is handcrafted by Kaela Farrington here in Seattle. She handcrafts every batch of fresh, bronze-cut pasta with sustainably-grown Shepherd’s Grain flour and water, creating the perfect base for your favorite veggies and sauces.

Flour is a fresh product, grown from wheat or other grain, and not meant to sit on the shelf indefinitely. Fresh local flour not only tastes remarkably delicious, it is often more digestible, better for the local economy, and preserves the unique agricultural heritage of the growing region. In addition, we choose to work with grain partners that value soil health and shortening the distance from farmer to customer, contributing to a more sustainable food system. Our farm partners currently include Cairnspring Mills with grain coming from Washington's Skagit Valley.

Incredibly versatile, this aromatic staple is always good to have on hand, as is done in Morocco. Use as a base for roasted veggies, a marinated for meat or fish, or as part of a cheese and charcuterie plate. 

It's abundant fragrance of fresh herbs, tomato, and spices including cumin, paprika and preserved lemon, bring complexity, brightness, and big flavor to any dish. A little goes a long way, but let us warn you, it can quickly become addictive and you'll soon be putting it on everything. Winner of the Good Foods award, make sure you have this in your pantry!

Why Bryn Loves It:

Aptly nicknamed 'The Naughty Goblin Bubbles', this pet nat was once a notorious delight that required detailed instructions for opening due to a righteous amount of sediment - until 2020! "Disgorged for the first time, our new-and-improved Cobolorum has a tiny whisper of sediment, a fine persistent bubble, [&] a true-north soul..." For us, it's a crispy sip amongst freshly hung laundry - a Downy* soft perfume and a mouthful of tart apples and yellow citrus.

About The Producer:

After tasting a bottle of Pinot noir grown and made in the Santa Maria Valley, San Diegans Jody and wife Emily got their winemaking start as volunteer harvest interns there, and found they simply couldn't get enough of the dirty work. One dream led to another; J. Brix Wines is the unexpectedly felicitous result. They make their wines in San Diego, utilizing carefully selected grapes from around Santa Barbara and the Central Coast. Emily and Jody take a minimalist approach with their wines using native yeasts and ambient temperatures. They generally produce fewer than 50 cases of each cuvée in a vintage.

A good quality olive oil will transform your cooking (and eating!). Drizzle at the end of cooking, just before plating. You'll never go back once you taste the difference!

The Desert Miracle is an ultra-premium extra virgin olive oil produced on the El-Borouj Olive Estate in Morocco. It comes from a desert oasis of 300,000 olive trees with optimal soil conditions, very pure water, a high density of trees, low yield rate of high-quality olives, the wind and the sun of the desert, and all of this gives birth to DesertMiracle, an ultra-premium extra virgin olive oil.

Why Bryn Loves It:

100% Chardonnay (Wheeler vineyard, Tres Piños, CA) on-its-skins, fermented in neutral oak. A flirty, fuzzy mouthful of peach preserves with enough verve (acid) to balance.

About the Producers:

Aging punk rockers Dan Schaaf and Aaron Olson began making wines together in 2008 from a warehouse in Napa. They make a myriad of minimalist wines from several vineyards in northern California. In the winery it’s native fermentations, minimal so2, neutral oak and ambient temps - “We do our best to not screw with what comes out of the vineyards, not just rolling with but embracing the differences from one year to the next.” They partner with artist friends to create unique labels for each of their cuvées. From the artist Aleks Petrovitch: "...this scribble is inspired by my daily walk where some rad being carved the most awesome tree stump throne at Halibut Point Rec. [Sitka, Alaska]"

A seasonal, small batch jam made by Audra Lawlor on Orcas Island. 

We are currently featuring Island Plum.

From Cascadia Creamery, located in Trout Lake, WA, this approachable blue cheese has a luxurious texture and deliciously rich flavor. Referred to as "the gateway blue," it is salty, yet balanced and a welcome addition to any cheese plate, added to pasta, or tossed in a winter salads (with squash, apples, walnuts!). If you weren't already a blue cheese lover, this is a strong contender to change your mind. Aged 75 days with a natural rind. This cheese comes in an approximate 6.4 oz wedge.

Harissa has certainly had its moment, and its not going away. This incredibly versatile condiment is a welcome staple in North African kitchens and now ours as well. Originally from Tunisia, harissa is a paste or sauce produced from chili peppers, oil, and spices. Villa Jerada's harissa is less chile-forward and features a melange of layered flavors from spices, fresh mint, tomato paste and preserved lemons.

Subtley spicy, bright & herby, this rustic condiment is delicious to spread on a sandwich, included in soups, braises, dips and so much more.