SEPARATOR
Today was a busy day visiting a couple of our Southern California "local suppliers" – including the Santa Barbara Smokehouse in Santa Barbara, CA where I met with owner/CEO Tim Brown. 
Photos © Tim Aupperle
Santa Barbara Smokehouse is on a mission to create the 'World's Best' smoked salmon using tried and true Old-World style smoking methods that have been used for many generations in Scotland and throughout the United Kingdom.
But today's meeting was all about creating new smoked salmon items to offer our customers. We worked on new recipes, packaging, and pairing ideas like Alaskan “Wild Caught” smoked salmon with a citrus/herb glaze. The salmon is smoked with a combination of hardwoods, including oak wood, that gives it a nice delicate smoked flavor.
Santa Barbara Smokehouse salmon is delicate, rich, and feels like it melts on your tongue while you’re eating it. One important tip: allow your salmon to adjust to room temperature for about 20 minutes prior to enjoying it. This will allow the natural oils and flavors of the fish to reach their full potential.
Pick up a package today, you'll be glad you did!
Have you ever wanted to snack on something sweet but not too sweet? My advice, try Les Macarons Duverger.
A few years back, a Whole Foods Market team member introduced me to these macarons. They were totally different from the “macaroons” I grew up with which were crispy and...
The tallest tree on earth is named, Hyperion. Towering hundreds of feet above the ground, its rings date back to the Middle Ages. A time when Europe was consumed by the Crusade Wars, Kublai Khan was taking charge of the Mongol Empire, and this tree, was just a little sapling. Now, Hyperion is...
It’s been cold and rainy here in Arizona, which means it’s time to crack out the dutch oven for some simple and delicious meals. I love utilizing local ingredients, and today, I’m going to cook with the desert southwest tepary bean, the world’s most drought tolerant domesticated bean. High in...
One of the best ways to enjoy Hatch chiles, from the Hatch Valley in New Mexico, is by roasting the chiles to remove their outer skin and seeds. The easiest way to accomplish this is...
