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Forbes highlights The Fare Trade and Chef Kalman’s June basket

July 2, 2015

Forbes.com has done a wonderful piece on the company The Fare Trade, which offers a different, monthly basket full of hand-picked goodies from selected chefs, food experts and ingredient specialists. June featured Chef Kalman’s artisan selections and his basket was the focus of Forbes recent article. Please enjoy their full article at this link or read the entire feature below.
You can order your Fare Trade basket at this link.

Get Chef-Curated Ingredients Delivered Monthly

Around 3 a.m. one Los Angeles summer morning in 2012, savoring sips of scotch and exchanges of badinage–as food-driven sensualists are prone to do–friends Max Block and Jake Ahles were brainstorming. Although already working in the food industry–Block, a publicist, and Ahles, a line-cook under Kris Morningstar MORN -1.34% at District–they wanted to share with people their fanboy passions for emerging chefs and small-batch ingredients.
Thus began their membership service The Fare Trade. For $65 per month, members receive a basket of handcrafted ingredients selected by an up-and-coming chef, along with recipes and access to online video tutorials on how to use them.
In addition to delivering high-quality products, Fare Trade, which currently serves 2,000 members, promotes a symbiotic relationship between everyone involved.
“What better way to promote these small-batch ingredients than by an amazing chef who can take that product and then apply it to their own kitchen skills and create a recipe around it,” Block says.

Recipe Bite | Pork Loin | Fingerling Potatoes | Meyer Lemon | Porchetta Rub from The FareTrade on Vimeo.

“You can read a cookbook and learn how to cook, but there wasn’t a platform for people to see these chefs and watch them create these recipes from scratch,” Ahles says of integrating the basket with the Fare Trade website, which cultivates a foodie community. The site offers extensive information about each chef and basket ingredient.
Block and Ahles avoid food celebrities (“We would obviously never turn down someone down like a Bobby Flay,” Block says, “but Bobby Flay has made it”) but do rely on chefs who have been spotlighted by food magazines and awarded by The James Beard Foundation.
Dakota’s Pop Parlor Curried Pig Popcorn featured in Fare Trade’s June 2015 basket from Chef Bruce Kalman
Baskets often feature expectedly “chef-y” ingredients like coarse-ground grits and fruity vinegars, as well as more unusual ones, like Dakota’s Pop Parlor Curried Pig Popcorn, which came with last month’s package. Block says his favorite ingredient since Fare Trade began in March 2014 was the Cuttlefish Spaccatelli from Sfoglini. Ahles liked the Gracious Gourmet Smoked Cherry Onion Spread.
“When you have Domino’s Pizza saying ‘artisan’ it detracts from the authenticity from what something artisan can actually be,” Block says of Fare Trade’s dedication to locally-produced or small-batch ingredients.
SQIRL Seascape Strawberry & Rose Geranium Jam featured in Fare Trade’s June 2015 basket from Chef Bruce Kalman
June highlighted Los Angeles Chef Bruce Kalman of Union in Pasadena, Calif. For his basket, he selected Grist & Toll Heirloom Polenta, Bianco DiNapoli San Marzano Tomatoes, SQIRL Seascape Strawberry & Rose Geranium Jam, BK Spice Rubs Porchetta Spice (made by Bruce himself), that Dakota’s Popcorn and Dewar’s Peppermint & Pistachio Taffies. He utilizes the Porchetta Spice as a rub in a video tutorial for cooking a pork loin with fingerling potatoes and meyer lemon.
July shows off Chef Greg Daniels of Haven Gastropub in Orange, Calif. and features McClure’s Spicy Pickles, Sparrow Lane California Peach Vinegar, Adobe Milling Co. Anasazi Beans, LA Farm Girl Vanilla Bourbon Berry Compote, Hatchup Katchup and Little Flower Candy Co. Cinnamon Sugar Marshmallows. His recipes include Salmon Tartare with Pickled Stone Fruit; Chorizo and Anasazi Bean Dip with Pepper Relish; and Whipped Riccotta and Berry Toast.
Block and Ahles hope to expand Fare Trade by partnering with hotels and lodging companies to stock fridges and snack bars with tasteful, regional products. “You’re going upstairs and every room is Pop Chips and Haribo Gummy Bears,” Block says. “What is it that speaks naturally to Brooklyn or Los Angeles or Miami?”
“The basket itself is amazing,” Ahles says, “but we want to take what the basket is and apply that to being much more of a lifestyle brand. Today, more so than at any other time, food has transcended and gone into every sphere of daily life. Now it’s part of fashion. It’s part of music. Food really is in itself an experience.”

Chef Kalman is Fair Trade’s June Basket

June 3, 2015

The Fare Trade is featuring our very own Chef Kalman for their June basket! He’s put together an awesome batch of goods for you and they’ve got a bunch of tutorial videos up so that you can use everything like a professional chef.
Follow this link to purchase your very own basket.
Follow this link to Chef Kalman’s tutorials.
Follow this link to Chef Kalman’s recipes.

June’s Featured Products

(all content from Thefaretrade.com)
Bianco DiNapoli | San Marzano Tomatoes
Crafted By: Chris Bianco + Rob DiNapoli
Los Gatos, CA
Developed by James Beard Foundation Award-winning chef, Chris Bianco of Pizzeria Bianco in Phoenix, Arizona as an answer to his growing need for the perfect tomato – Bianco DiNapoli illustrates his philosophy of supporting Farmers and Artisans to showcase how the best ingredients are the ones prepared simply with care. Partnering with Rob DiNapoli has allowed Bianco to accomplish just that.
The tomatoes are perfectly suited for all traditional uses such as Marinara sauce, Bolognese or a top a pizza inspired by Chef Bianco and used to create inventive dishes such as Shakshuka with braised seasonal greens, Bison Chili, or homemade Pesto Gnocchi.
BK Spice Rubs | Porchetta Rub
Crafted By: Bruce Kalman
Pasadena, CA
Made with 100% all-natural ingredients including HEPP’s Portuguese Sea Salt, Fennel Seed, Garlic, Rosemary, Calabrian Chile Flake, Black Pepper, Fennel Pollen, and Lemon Zest, the flavor profile was inspired by a trip our Chef Collaborator took to Italy years ago.
After having the pleasure of tasting a simply made Porchetta with local ingredients, Bruce has been hard at work developing a rub reminiscent of that trip enhanced by his philosophy as a chef. While the blend will complement any cut of meat its Tuscan properties also allow it to meld well in a variety of dishes and preparations. We love using it to add depth to stews and soups, paired with yogurt for crudités of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
Grist & Toll Polenta
Crafted By: Nan Kohler + Marti Noxon
Pasadena, CA
Made with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it’s texture, flavor, and ability to meld well with other ingredients both sweet and savory.
Utilizing the technique shared by Chef Bruce Kalman we find the starch a great complement to mushrooms, rabbit ragu, or even a fried egg. Chill the polenta and re-fry with sage and other aromatics and top with fresh ricotta; grill and top with bruschetta; or make a cake with seasonal berries and fresh fruit.
Seascape Strawberry + Rose Geranium Jam
Crafted By: Jessica Koslow
Los Angeles, CA
McGrath Family Farms, which has been growing the land in Oxnard since 1868, produces the beautiful organic Seascape Strawberries found in this sweet, acidic jam. Firm in texture and compact in size these berries are the ideal variety for preserving. Paired with Rose Geranium produces an elegance to the jam and floral notes that are ideal for early summer. While the jam is ideal for a crunchy piece of Brioche it also is a great addition to pastries, with porridge, or folded into crepes.
Dakota’s Pop Parlor | Curried Pig Popcorn
Crafted By: Dakota Weiss
Los Angeles, CA
Dakota’s Pop Parlor started out a hobby fueled by a passion to see what flavors could successfully pair with popcorn. Luckily for us – the answer was many! Even better, popcorn is considered an antioxidant and low in calories.
This organically grown popcorn is infused with Madras Curry Toffee, Smoked Pistachios, and Hobb’s Bacon resulting in a bracingly savory and earthy mixture that lends itself well to pie crusts, atop desserts, mixed in salads, and of course, for snacking.