The answer, less than five years ago, was an independent food crafter of various genres, ages, types and vastly different production yields. The schoolteacher who makes only a few hundred jars of jam annually in a shared rental kitchen. The third generation family of confectioners who make several hundred batches of Mexican candies a week, yet still insist on still making every single piece by hand and using handmade equipment in their tiny East L.
That handmade quality was all that mattered. And not because their product wasn't worthy of those venues, but by necessity. They were too busy making candy six days a week. Yet in a span of just a few years, we rarely hear of the food crafts that these more established artisans are preserving.
That's not to say the younger generation of artisans are not equally fantastic. Many of their products are better, even, than their seasoned predecessors. Even as they expand, they're still artisans in our mind, just as a baker who graduates from a few baskets of pretzels to thousands a day is still one of our very best bakers.
This is a top ten list that varies from our previous Top 10 editions , as the artisans here deliver products that go well beyond flavor. Some remind of us of our culinary heritage, some are recreating lost arts. Others offer a glimpse into our creative future.
All are exceptional at their craft. It was impossible to mention them all, as L. Let's applaud L. Shocking flavor combinations turn artisans into blog headlines.
A couple of clever tattoos and a retro apron don't hurt. Hot pepper jelly made by a middle-aged, teddy bear of a guy like Rondo Mieczkowski, not so much. Mieczkowski and his partner, Danny Barillaro, founded Coldwater Canyon Provisions with the idea of taking more of an old-school, pickled-okra approach to their recipes.
Many of the recipes are humble tributes to Mieczkowski's grandmother. If he makes a product in a traditional style, like pickled okra , Mieczkowski lets you know not to expect any fancy rosemary and lavender tweaks. It's all part of the charm. What you likely won't hear, as it's not a sales tactic: Coldwater donates a portion of their sales to Under the Bridges and On the Streets , a nonprofit that provides services for L.
Note: We are sad to report that Barillaro recently passed away. You can still find Mieczkowski at craft fairs throughout the year talking about the appropriately named Black Splendor plum-rose water jam they made together this summer.
An artisan myth: expensive is always part of the handmade deal. One of the benefits of an artisan succeeding on a multi-generation scale is that handmade products often become more affordable. Consider the family behind La Zamorana, who have been churning out the authentic Mexican candies in a tiny, nondescript East L.
Mendez first hit East L. Other than production scale, not much has changed over the decades. There's no fancy packaging here; plastic bags and cake rounds have always worked just fine.
You can buy nuggets of garnet-hued camote sweet potato and candied calabaza squash directly from the factory if you're looking for piloncillo, call ahead; they sell out quickly.
Need another excuse to buy more local artisan candy? La Zamorana Candy is available directly from the factory and at several area Hispanic markets such as La Vallarta.
How a German artisan with an advanced degree in sausage-making like Gary Traub ends up making South African-style jerky in Beverly Hills is a classic L. As ostrich is a bit tricky to find in Beverly Hills, Traub cures beef bottom round and, occasionally, when he can get it, farm-raised antelope in cider vinegar, salt and coriander before air-drying them. It all happens in a tiny kitchen just behind the retail butcher shop that Traub purchased from another German sausage maker, Willie Kossbiel he taught Traub to make the jerky; a representative from the South African Embassy stopped by more than 30 years ago asking for it.
A jerky field trip bonus: Traub's handmade German sausages will also be waiting in the meat case. Good food, good design. Add hot water and voila, a gourmet quality pour-over for one is served. The Humble Cup is available for purchase in five and 12 packs. Every morning for well over 30 years, non-GMO tofu is handmade fresh in this quaint tofu factory, offering what is regarded as the best soybean goodness in America. Their tofu products are full of taste, nutrition, and texture that puts store bought brands to shame.
They offer less than 10 varieties, with the basket of Zaru Tofu and Supreme Soft Tofu being crowd favorites. Come take a bite out of one of these soybean clouds and taste the difference that fresh makes. Experience chocolate the way the Aztecs and Mayans did; stone ground with a mano and metate using whole cacao nibs and whole spices.
The result is chocolate that is simple, pure, and exponentially delicious. Paragon Jams is a cottage food operation that makes unique small-batch jams in a home kitchen located in Culver City. Organic and local is the name of the game here, resulting in clean and interesting flavor combinations that pair well with all food of all types.
Take the Pear Tarragon Jam for example. Include a few different flavors of these jams to wake up your next meal. Charged with a mission to make the best Kombucha available whilst finding homes for homeless dogs, Kombucha Dog was born. And what about the inside of the bottle? Your guests will be mesmerized as they watch Chef Manuel create a beautiful and delicious Paella.
A perfect choice for any celebration. We will make your party extra special. Contact us to inquire about our catering services. Why not a celebration Spanish style? Phone: E-mail: thepaellaartisan gmail. Follow us on Pinterest.
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