Ingredients

Season of Sun & Gold

It’s time to celebrate! Adorn your unique menus with genuine Gold Leaf from Easy Leaf Products.

My Favorite Things

Susan Lor serves dual roles at Dallas’ vibrant Knox/Henderson district gems: Gemma, seasonally inspired New American, and Sachet, Mediterranean-inspired fare and shareable plates.

Monini’s Path to a Sustainable Future

In our first 100 years, we've endured challenges that have led to greater resilience, better choices, and stronger relationships.

Portland. Pizza. Protests. PPE.

Times are changing. And for Renata’s Chef de Cuisine Nick Ford, Covid brought immense change to the wood-fired Italian restaurant kitchen he mans in Portland’s Central Eastside.

Staying Essential

Highlighting SoCal CW’s growing list of impressive chef/pastry chef customers now receiving local produce directly from CW, we zone in on local LA gem,...

Ripe for the Picking

Regional Vice President, Southwest, Tina Roberts is a force to be reckoned with, one of those visionary, go-getter types who spots an opportunity in...

An Eccentric Gift From Nature: Ruby

After dark, milk and white chocolate, ruby is the most extraordinary discovery in 80 years. This 4th type surprises with a completely new taste...

Gluten Free Raspberry Jam Biscuits

Bob’s Red Mill is founded in providing a bounty of stone-ground, whole grain, organic, gluten free, and paleo-friendly flours fit for any kitchen.

The Ladies of Tartine

To get a fresh perspective on the ever-rising franchise, CW Mag had the pleasure of speaking with two of Tartine’s "young and talented," Lead Pastry Chef Kristina Costa (Tartine Bakery), and Sous Pastry Chef Kristen Sinclair (Tartine Manufactory).

Our New & Notable: Spring 2020

"At CW we ask how the animals were cared for, if our manufacturers are responsible stewards of our natural resources, and if the end...
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EDITOR PICKS