Consider the chef who sells raw oysters. By and large, a chef wants to taste dishes, check the consistency of sauces, and tweak each plate of food that leaves the pass. A chef wants to be in control. A chef wants to put his or her stamp on products. A chef wants, to borrow a […]
Kentucky rancher introduces consumers to a new food and a new way to think about farming Curious alpacas peered at their equally curious visitors, and the smell of salt from alpaca hides and fresh meat lingered in the air in Richmond, Kentucky, at River Hill Ranch’s farm-to-table dinner last weekend. “Farming has become [my family’s] […]
Chef Scott Crawford and Business Partner John Holmes return the corner grocery to Raleigh, North Carolina where customers learn the details behind every product you buy, whether in the restaurant or the market: who produced it, how, and where.
People often say that Charleston, as a city, is about as pretty as they come. Well, those people will soon feel the same way about our confections: from cupcakes adorned with flawless, shimmering berries, to gold dusted truffles tied in an treasure trove of a box, to pastel macarons colorfully lined up on a vintage tray, when it comes to pretty sweet presentations (with unbeatable flavor to match), we take the cake.