The maker of artisan fish sauce, Red Boat, just debuted its newest product, Kho Sauce.
This flavorful bottled sauce, of which I received a sample recently, is designed to make braising a breeze.
Based on Red Boat Founder Cuong Pham’s family recipe, the sauce is a savory blend of the signature fish sauce (fermented with only anchovies and salt in the time-honored way), plus ginger, shallots, green onions, black pepper, crushed red pepper, and organic coconut sugar.
It’s briny, sweet, peppery, and a little spicy. It’s also gluten-free.
Tarts de Feybesse, Vallejo, and Pop-Ups Around the Bay Area
When you first lay eyes upon the creations of Tarts de Feybesse, you find yourself astounded that they were made by two chefs whose forte has come on the savory side of the professional kitchen.
But when you realize that husband-and-wife founders, Paul Feybesse and Monique Feybesse met while working at Geranium, the rarefied Copenhagen restaurant that was the first in Denmark to receive three Michelin stars, you realize the talent, precision and artistry they obviously possess.
They began baking for friends and family, plying what they had learned on their own and from pastry chef colleagues along the way. Baking required an attention to detail to which they were already accustomed, so it was not that great a leap, Monique says. If their savory side does come into play, it’s in their restraint of sweetness in their desserts. Instead, she jokes, they’re always wanting to add just a touch more salt, in order to create harmony and balance.
Pre-pandemic, they started to craft a baking business out of their Vallejo home, quickly building a clientele through social media for their breads and fine pastries, done up in a strikingly singular, modern aesthetics. Then, once the pandemic hit, the business really took off. Because who can turn down strawberry tarts, opera cakes, and eclairs with such distinctive fillings as blackberry violet?
Definitely not me. So, when Tarts de Feybesse held a pop-up last Sunday at Camper restaurant in Menlo Park, I threw calories to the wind and pre-ordered.
When Jessica and Ian Saultz realized their son Liam couldn’t tolerate refined sugar, they set out to do something about that.
The result was Dino Bars, a kid-friendly, convenient snack bar that’s made with USDA-certified organic ingredients, and free of nuts, gluten, soy, and dairy. They’re also wrapped in edible paper made of potato starch, so kiddos won’t get their hands sticky, either.
Launched last year in Charleston, SC, Dino Bars are made with pear juice, banana flakes, oats, coconut oil, hemp hearts and organic fruit powders.
They come in three flavors: Strawberry, Blueberry, and Mango. Special limited-edition flavors get released periodically, too.
If you’re on a mission to incorporate more healthful beans into your diet, but dread taking the time to cook them from scratch, BeanVIVO comes to the rescue.
These organic, entirely plant-based cooked beans come ready to eat in shelf-stable, microwavable pouches.
That means you can keep them handy in your pantry, then pull them out at the spur of the moment for a quick side dish or entree at home. Or throw them into your backpack to enjoy when camping.
I had a chance to try samples of the four different flavors: Baja Black Beans, Coconut Curry Chickpeas, Three Bean Vegan Chili, and Refried Pinto Beans. They are all gluten-free, and contain 13 to 16 grams of protein and 120 to 150 calories per serving, depending upon the variety.
When you get samples in the mail of new barbecue products from a chef who’s cooked at Michelin three-starred Alinea and rose to executive sous chef at Thomas Keller’sBouchon in Yountville, you know you’re in for something special.
Such was the case when I unboxed the goods from Chef Darryl Bell, Jr., whose Stateline Road BBQ products have already garnered a following. Bell started tinkering with his barbecue sauce while working at Bouchon, where he’d use it to spiff up staff meals, much to his co-workers’ delight. When he got up the nerve to let Keller try it, the renowned chef was so impressed that he put it on his menus served aboard Seabourn luxury cruise ships.
Bell, now chef de cuisine at Press in St. Helena, was born and raised in Kansas City, so he knows barbecue inside and out. In fact, Stateline Road BBQ is named for the major thoroughfare that divides Kansas City, MO and Kansas City, KC, a region that’s a hotbed for some of the country’s best barbecue joints.
You can purchase Stateline Road BBQ products on its web site. In spring 2022, though, it’ll be easier to get your hands on them when Northern California Whole Foods stores start carrying them.