FOODIES WEST.COM         

CHEF'S LARDER:

Séka Hills Wildflower Honey:   A deep, complex honey from the Capay Valley
reCAP Mason Jars:  
It's still all about the cap
Salt Traders
:   World-class artisanal salt and pepper
Broadleaf Wild Boar:  Do the environment a favor, eat more wild boar

February 2015 Issue / Vol. 3, No. 4                                                                                                                                                                                                                                                             





 



 
 

 













                                                                                           

      
Executive Chef
Richard Boyer

 
      
Executive Sous Chef 
Jose Salas

      
Michael West 
Certified Sommelier

       
The Flying V Bar & Grill


Want to know
how to use Didi Davis's
salt blends?


Find out on our Facebook page!

      
What would we do
without fennel?


      
The Yunnan Cookbook
by Annabel Jackson
& Chef Linda Chia
 


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Synopsis:  Foodies West, February 2015 Chef’s Larder

Salt Traders, owned by Chef Didi Davis, specializes in artisanal salt and pepper, salt blends and sugar blends. Seka Hills Wildflower Honey from the Capay Valley by the Yocha Dehe Wintun Nation, in Yolo County, California. During July and August, beekeeper John Foster harvests the “really amazing honey” his bees produce while pollinating the wildflowers in the Nation’s pristine pastures. The bees produce a really amazing honey. Just a really nice deep, complex honey compared to other honeys. reCAP Mason jars have non-BPA plasticic flip caps, pour caps, and pumps that allow users to shake, pour and dispense ingredients. Broadleaf Wild Boar — The wild boar from Broadleaf comes from the hill country outside of San Antonio, Texas where they feed on wild nuts, fruits, roots and tubers. The boars are trapped and transported under watch of a trained veterinarian to species-specific plant to keep stress levels low.