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Liza de Guia
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"All good food has a story. I tell it. On video."
Food. Curated. is an inspirational, online video storytelling series about the people, passion and magic behind good food. Founder & Chief Storyteller, Liza de Guia, takes her camera behind-the-scenes into kitchens, onto boats and around farmlands to give you an up close and personal glimpse of the true life of food artisans so you can see for yourself where good food comes from and make a point to seek them out. For food passion deserves to be discovered...

Entries by Liza de Guia

The Regal Vegan: Fooling Jewish Grandmothers w/Faux Gras

(3) Comments | Posted September 19, 2013 | 4:10 PM

"I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts."

Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn't talk about "feeling amazing" or "feeling energized" as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime!

As Ella explained to me, "decadent and vegan are not usually used in the same sentence." She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich - introduce food items that wouldn't make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you're missing. I've never had cardoons. Now I'd like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all.

Thanks so much for watching food. curated.! You can find out where to pick up or buy Faux Gras online here. Have fun eating your...

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WATCH: NYC Vendy Awards Finalist, Luke's Lobster: Ambassadors of Maine

(0) Comments | Posted August 30, 2013 | 5:07 PM

"Making this lobster roll is like making a peanut butter sandwich for anybody else."

Meet Luke Holden, the president and founder of Luke's Lobster, a sustainably focused Maine seafood company based in New York City. Luke is a proud Mainer, or "Mainiac." Out of his Nautical Mobile, a.k.a The Naughty Mobile, he shares with New Yorkers a taste of his hometown: fresh, simply prepared Maine-style lobster rolls. This is his story.

The NYC Vendy Awards, celebrating the best of New York's mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here.

Thanks for watching food. curated.! Happy...

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WATCH: NYC Vendy Awards Finalist, The Chipper Truck: The Last Stop in Woodlawn

(0) Comments | Posted August 30, 2013 | 5:05 PM

"Our customers are always #1. We always look out for our customers."

Meet Alice and Valentino, the co-owners of The Chipper Truck, a late-night only, Irish food truck based in Woodlawn, NY. In this mini Irish community tucked away in the Bronx, eager night owls come hungry to The Chipper Truck for addictive Irish comfort food. Here, chips are king. This is their story.

The NYC Vendy Awards, celebrating the best of New York's mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here.

Thanks for watching food. curated.! Happy...

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WATCH: NYC Vendy Awards Finalist, The Cinnamon Snail: A Happy Clappy Vegan Food Truck

(3) Comments | Posted August 28, 2013 | 8:22 AM

"We keep all our workers on a high dosage of donut juice and silly stuff."

Meet Adam Sobel, the chef and founder of The Cinnamon Snail, a playful, vegan food truck serving New Jersey and New York City. With donuts names like The Ultra Right Wing Conservative Bearded Lady Bop or the Hulk Hogan Transvestite Fudgie Wudgie, you can see there's a playful sensibility to the mission of this very special vegan truck. This is Adam's story.

The NYC Vendy Awards, celebrating the best of New York's mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here.

Thanks for watching food. curated.! Happy...

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WATCH: NYC Vendy Awards Finalist, King Souvlaki of Astoria: You Don't Burn, You Don't Learn

(0) Comments | Posted August 27, 2013 | 4:56 PM

"Astoria likes its kings."

Meet Lampros & Kostas Tsampas, the family behind King Souvlaki of Astoria, a Greek-street food truck based in Astoria, Queens. "Grilling fast and grilling good" is the name of the game at this meat-on-a-stick street food stop. Here, it's all about family. This is their story.

The NYC Vendy Awards, celebrating the best of New York's mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here.

Thanks for watching food. curated.! Happy...

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WATCH: NYC Vendy Awards Finalist, El Olomega: Putting Salvadoran Pupusas on the Map

(1) Comments | Posted August 27, 2013 | 8:34 AM

"This is the best. You have soccer. You have pupusas back here. What else can you ask for? This is like being in heaven!"

Meet Janet & Marcos Lainez, siblings and co-owners of El Olomega food truck based in Red Hook, Brooklyn. For over 25 years, El Olomega has been spreading the love for their family's secret recipes for pupusas, a traditional El Salvadorian-style street food. This is their story.

The NYC Vendy Awards, celebrating the best of New York's mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here.

Thanks for watching food. curated.! Happy...

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Grazin's Grassfed Burgers: A Small Diner Aims to Make The Cleanest Burger You'll Ever Eat

(8) Comments | Posted August 2, 2013 | 10:50 AM

"It's an artificial cheapness that's associated with meat in America. I rather you spend your money on a good burger and just do it less frequently."

Meet Andrew Chiappinelli, the owner of Grazin', the world's FIRST farm-to-table direct, 100 percent Animal Welfare Approved grassfed and finished burger joint based in Hudson, NY. When it comes to burgers, Andrew is a proud man. He's so thick with pride you can see it, especially while rolling out and portioning his specialty, pasture-raised burger blend. It took him six long years to get his vision for Grazin' up and running, and now he finally feels like people are catching on.

Here, what looks like a diner and smells like a diner is far from the norm. As Andrew will tell you, he has to be ok with disrupting certain expectations. The 1947 stainless steel facade might lure people in, but, it's not unheard of for new customers to walk out once they find the colas are all made to order and the homemade mayo costs an extra buck. For me, it's well worth it. And I wasn't going anywhere. This is a place to come for clean eating. A place where burgers don't sit like bricks in your stomach. A place where a healthy respect for animals, sustainability and local agriculture can be found in every single bite. Watch Andrew's story and see for yourself!

I hope I convince you to take a trip upstate to support good food makers. Though burgers are the mainstays on the menu, you can also find great egg options, soups, salads and sandwiches daily. I highly recommend starting with the plain Grazin' burger, just to taste the nuances of the grassfed meat. For something more adventurous, ask about the burger special of the day or splurge on the "Uncle Dude" -- the layers of jalapeno relish w/house-made chipotle mayo over bacon and local cheddar is a flavor bomb worth coming back for. Truth be told, I ate an Uncle Dude with a side of fries and felt great. You'll see it in the piece, it's no small burger. It was a wonder I didn't slip into my usual burger coma, a satisfying feeling that'll keep me coming back to Grazin's thoughtful, clean food.

Thanks so much for watching food. curated.! Happy Summer...

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Drawn to Fire: A Fire Starter & His Sustainable Meat Shop

(3) Comments | Posted July 26, 2013 | 10:12 AM

"We honor meat every day, it's why we're here."

Meet Jeremy Stanton, the chef and proprietor of The Meat Market, a sustainable butcher shop and one-of-a-kind, fire-roasted catering business in Great Barrington, Massachusetts. If there's one thing Jeremy loves, it's a show. A fire show. Ask him about grilling outdoors and his charisma will overwhelm you. For him, there's no other place he'd rather be then strapped into his flame retardant leather chaps, BBQ tools in hand, surrounded by the crackling sounds of burning wood and the scent of locally grilled meats. This type of cooking is his calling. He just has a way with fire.

Jeremy opened The Meat Market a little under two years ago. It was his way of giving back to The Berkshires community, a community proud of its farmers and farmland. Before The Meat Market, there weren't any options for locals to buy fresh cuts of animals raised in the area. Jeremy saw this disconnect and, for years, worked on a plan to solve it. He asked The Universe for help and this is his story.

Right now, Jeremy is happy to say he works with over 20 farms to showcase their meats and produce to hungry locals, offering a variety of grass fed meats, in addition to, homemade pates, hams, flavorful charcuterie and delicious sausages. If you're not in the mood to cook, he'll be more than happy to grill the meats for you outback. Every Thursday-Sunday, the shop builds a few fires on their specialty grills and invites the community to partake in the best of what The Berkshires has to offer. It's a great concept, a lovely staff and certainly a nice addition to the neighborhood. I hope you stop by one day, it's a fun reason to get out of town and into the woodshttp://www.berkshirefarmandtable.com/.

Thanks so much for watching food. curated. and supporting local farms! Happy Summer...

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Food Curated: Bell & Anchor, A Little Bit of Brooklyn in the Berkshires

(0) Comments | Posted July 1, 2013 | 11:49 AM

"I just want to eat well and keep it unpretentious."

Meet Mark Firth, the owner and chief farmhand of the Bell & Anchor, a farm to table restaurant located up in Great Barrington, MA. I came to the Berkshires looking to get away from the city - to get out into nature and get a little closer to my food source. Mark, a long time Brooklyn resident, had the same idea a few years back. Except, once he discovered the Berkshires, he knew he'd found his home.

I met Mark at a James Beard House Cure-All dinner in NYC last winter, and was impressed with a lot of the food being showcased by chefs in his area. The dinner pretty much inspired my week-long road trip. I wanted to see for myself what restaurants were up to upstate, to see the caliber of food coming out of small towns known for the farm-to-table movement; towns that also supply NYC and Boston with a lot of farmed meat and produce. To say the least, I was impressed. The creativity, the inspiration, the passion were all there; added to that, a sense of camaraderie between all the farms and restaurants - a real sense of community around food. I filmed at a couple of restaurants that you'll get to know over these next few weeks - some thick with history, some riding on new ideas. I hope it inspires you to escape the city. There's a level of excitement building amongst all the chefs I met, you could sense it, you could see that summer was everyone's favorite food season.

So, enjoy this little piece on the Bell & Anchor. Mark co-founded two of my favorite restaurants in my Brooklyn 'hood: Diner and Marlow & Sons. He has a knack for creating very special spaces. And the food by Chef Stephen Browning is as comforting as food can get. I think the shot of the burger in the video, visually, says it all.

Thanks for watching food. curated.! Happy...

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Sky Ice: Daring New Flavors in Ice Cream (VIDEO)

(2) Comments | Posted June 25, 2013 | 9:50 AM

"I make ice cream for two reasons: I want to introduce these wonderful things we have in Asia and in Thailand to people, and I also miss these flavors. So, I make them because I miss them too."

Meet Sutheera Denprapa, the ice cream designer and co-owner of Sky Ice, a small, artisan, all-natural ice cream shop based in Park Slope, Brooklyn. When Sutheera was a young girl, she hoped her parents would one day own an ice cream shop. That was her day dream, her little kid wish. It also tells you just how much she loves the stuff. As her husband, Jonathan explained, "few people are as passionate as Sutheera on ice cream." I believe it. Get her talking about new flavors she's inventing, and she could go on and on.

I came across Sky Ice on a food message board one day last fall, someone was flipping out over an ice cream flavor they'd just tried, and it immediately piqued my interest: Sky Ice Black Sesame Seaweed. As soon as the words rolled off my tongue, I was half way out the door ready to taste it. It seemed so daring -- such a curious, savory idea for a flavor. And I had to know it. I had to understand it. So off to Park Slope I went, to this little, corner ice cream shop that smelled, oddly, like Thai food.

Sky Ice, you see, doubles as a Thai restaurant, explaining the scent confusion and the unique flavor selection: lychee rose, mangosteen, Thai iced tea, Thai coffee, toasted coconut, cherry blossoms and green curry, to name a few. They even carried a hard to find durian flavor -- the fruit my Filipino mom says, "smells like hell and tastes like heaven." Right away, you understood that someone making the ice cream had roots, a more tropical taste vision. A new take on flavors based on a childhood somewhere far away. This wasn't going to be a normal ice cream experience. This was something different. And it was Sutheera's plan all along.

So enjoy her story! Some new flavors that'll blow you away: wasabi peanut butter, dark chocolate campfire and their white miso with sliced almonds, you won't want to miss. Definitely my new favorite ice cream shop. I hope you make it out there!

Thanks for watching food. curated.! Happy...

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A Decorated Cookie You Won't Want to Spit Out: One Tough Cookie

(1) Comments | Posted June 4, 2013 | 9:12 AM



"My cookies are better than ordinary. It's a decorated cookie an adult wants to eat."

Meet Gail Dosik, the founder and cookie aficionado behind One Tough Cookie, a specialty, decorated cookie baking business based in New York City. Gail is a walking talking cookie library of sorts. Ask her anything about cookies, and she could talk to you for hours. She's one of those people who has to know anything and everything about cookies. No cookies go unturned with her, if you ask me, and I think that's why her cookies are so great. She does the research.

So, over eight years ago, when she decided to launch her own decorated cookie company, after spending over 25 years in the fashion industry, you can bet she started with really high standards... for herself most of all. Gail explained to me that there really are only a handful of people in the city who do decorated cookies right, five to six well-known cookie makers of her pedigree. When I asked, then, what makes hers extra unique, she was quick to say that of all the decorated cookies out there, she knows her recipe "is the best" in flavor and texture. It's a pretty cookie, you won't spit out. In fact, you'll eat the cookie and kinda nudge Gail for another, like me.

I had a hoot of a time filming with Gail, mostly because, I liked that she called me: Toots. You'll love her not only because she's got a healthy serving of New York sass, but also because she's got a ton of heart. So enjoy the video! Have fun getting lost in cookie world.

To work with Gail to design your own personal cookie or "cookies on cake" for a loved one, for your kids, for an event or holiday, please visit her website One Tough Cookie.

Thanks so much for watching and supporting food. curated.! Happy cookie...

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GoogaMooga Sneak Peek: Joseph Leonard's Fried Chicken Sandwich

(0) Comments | Posted May 17, 2013 | 2:57 PM

"A good fried chicken comes down to being seasoned all the way through the meat. Ours is more than an 11 herbs and spices recipe."

Come see a behind-the-scenes peek into the prep work and concepts behind some of the unique foods offered at The Great GoogaMooga food and music festival this weekend in Prospect Park, Brooklyn. Meet the cast at Joseph Leonard, a West Village neighborhood restaurant claiming to have perfected the fried chicken sandwich. This one's got quite the crunch too. I hope you're hungry... Enjoy!

Thanks for watching food. curated.! Happy...

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GoogaMooga Sneak Peek: Northern Spy Food's Egg Begley, Jr

(1) Comments | Posted May 17, 2013 | 9:01 AM

"We're planning on selling close to 3500 egg sandwiches in 3 days."

Come see a behind-the-scenes peek into the prep work and concepts behind some of the unique foods offered at The Great GoogaMooga food and music festival this weekend in Prospect Park, Brooklyn. Meet the cast at Northern Spy Food Co., a farm to table restaurant in the East Village, serving up a soft yolk packed, eggy chimichurri sandwich bomb for those looking for a delicious, meatless option. I hope you're hungry... Enjoy!

Thanks for watching food. curated.! Happy...

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GoogaMooga Sneak Peek: Landhaus' Melt-in-Your-Mouth Bacon Sticks

(1) Comments | Posted May 16, 2013 | 12:37 PM

"I like to make food worth lining up for. It's too much work to make food that's just average."

Come see a behind-the-scenes peek into the prep work and concepts behind some of the unique foods offered at The Great GoogaMooga food and music festival this weekend in Prospect Park, Brooklyn. Meet the cast at Landhaus, a farm to sandwich operation in Brooklyn, serving up high-quality, herb infused, melt-in-your mouth, thick cut bacon on a stick. Enjoy! I hope you're hungry...

Thanks for watching food. curated.! Happy...

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GoogaMooga Sneak Peeks: Jeepney's Cured Pork Chori Burger

(0) Comments | Posted May 15, 2013 | 8:54 AM

"When it comes to Filipino food, everything's gotta be BIG."

Today, I'm kicking off a week-long food. curated. collaboration series with the fun folks at GoogaMooga!

Come see a behind-the-scenes peek into the prep work and concepts behind some of the unique foods offered at The Great GoogaMooga food and music festival this weekend in Prospect Park, Brooklyn. Meet the cast at Jeepney, a super-creative Filipino gastropub serving up a burger you won't believe -- it's one part jungle fever and one part FUNK. I hope you're hungry... Enjoy!

Thanks for watching food. curated.! Happy...

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On Why We Cook: To Break Taboos and to Create

(1) Comments | Posted May 3, 2013 | 11:49 AM

"I wanted to make upscale food more accessible, because that's the way I want to eat."

Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine. Yes. You read that right: Korean French cuisine. Chef Park specializes in the novel -- breaking taboos and creating new possibilites in food -- proving to doubtful colleagues that you can marry Korean and French flavors and technique. As Chef Park explained to me, "it's all about balance." But, achieving that balance didn't come easy. In fact, it took close to a decade of working and reworking his ideas to finally understand.

I'm telling you now, this is a special place, one of the best deals in Brooklyn too. A place where you'll discover standout dishes like kimchi bouillabaisse and Korean beef bourguignon http://www.livefootagebrooklyn.com. It's a playground, an on-going test kitchen where Chef Park tinkers and plays around with his secret supply of specialty Korean ingredients -- all because, to him, it's exciting!

Bistro Petit has certainly made an impression on me, which is why I'm excited to share this story. Be sure to check out the $90, seven-course tasting menu served stool side Tuesdays, Wednesdays and Thursdays. It's a food experience you won't want to miss, especially for the price. So, what's that moment of clarity like, when you finally know why you want to cook? Click play and find out.

**A very special thank you to my pals Mike Thies and Topu Lyo of LIVE FOOTAGE for lending their beautiful, atmospheric music to this story. You can watch them perform live at Apotheke every Sunday night in New York City. Or, just click here!

Thanks so much for watching and supporting food. curated.! Happy...

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On Why We Cook, Amie Valpone: Cooking to Live

(1) Comments | Posted April 26, 2013 | 8:45 AM

"My whole life I thought I was healthy..."

What if you loved food, but the odds were against you? What if foods you knew to be good and nourishing were also the enemy? These are the questions I tackled this week for my short food. curated. series exploring the idea of Why We Cook. Meet Amie Valpone, personal chef, recipe developer, food photographer and the Editor-in-Chief of The Healthy Apple, a clean eating blog based in New York City. For Amie, food is a long list of wants but cannot-haves. And this is her story about why she cooks.

I hope Amie's optimism -- despite all her challenges -- inspires you to take a moment to think about what you put in your body. So many of us eat without thinking, but if you put more thought into it, if you questioned how your body reacts to certain foods, what would you discover? It's worth thinking about. I'm certainly thinking about it. That's why I love her story.

Enjoy. Overcome obstacles. Eat. Food awaits you.

Thanks for watching food. curated.! Happy Clean...

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On Why We Cook: To Seek Refuge, To Inspire And To Remember

(3) Comments | Posted April 16, 2013 | 11:19 AM

"Life's goal is to beat you down. Our goal is to tell Life, 'I'm here, I'm stronger than you.' And for me, that anchor is the kitchen. The kitchen is my constant."

Meet Jennifer Perillo, a.k.a. Jennie, the food writer and cookbook author behind In Jennie's Kitchen. Over the course of the next few weeks, I'll be profiling some very special people I've met for a short food. curated. series on Why We Cook.

What compels us to cook? That's a question I've been tossing around my head these past few months. I've been feeling a bit sentimental these days, spending time in the kitchen to "work things out." I've come to realize, that's what I do. I come to the kitchen to be fully present in the moment, to not let the past or future bother me, but to have space to just be me. I guess you could say, I cook to help let go. Last week, I made a beautiful salad for a friend I hoped to make amends with, enjoyed the simplicity of finding that just-right recipe, with that oh-so-perfect blend of flavors and ingredients to make 'em know I cared. Over the weekend, I popped out of bed with a mission to bake fluffy, buttery biscuits, to help erase a heavy night of tears and bad dreams, after a week of some sad, personal news. So for me, the kitchen is where I go to repair and find peace. For Jennie, the kitchen is even more: Food. Family. And Life. Lots of life to be exact. A whole spectrum.

I don't want to say too much, because I think her video says it all. I hope you enjoy Jennie's story. I hope it inspires you like it inspires me. Every time I watch it, I'm moved.

To read more about her life stories and to try some of her recipe creations, you can purchase her new -- and very first -- cookbook Homemade with Love, here.

Thanks for watching food. curated.! We're honored to be nominated for our 4th James Beard Award for Best Video Webcast 2013. Happy...

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Monk's Meats: A Vegetarian Butcher Makes a Case for Wheat Meat

(45) Comments | Posted April 10, 2013 | 3:46 PM

"Seitan isn't a meat replacement, it's a food stuff in its own right. Some of our happiest moments are when we get a meat eater who says, 'You know what, this stuff is great. I didn't realize vegetarian meat could be this good.'"

Meet Chris Kim and Rebecca Lopez-Howes, the co-owners and seitan specialists behind Monk's Meats, a vegetarian butcher shop -- with plans to open a storefront -- in Brooklyn, New York. Monk's Meats is on a mission to supply home cooks and local chefs with meatless raw materials made with a foodie in mind, whole foods made with integrity and a passion for flavor. Dissatisfied with the seitan options at grocery stores, Chris and Rebecca, both vegetarians, started making their own version at home three years ago, getting so good at it that they decided to launch a business. And I'm glad they did.

"Nobody else in New York City was doing it, so it made sense to me." - Chris Kim

Monk's Meats motto is Fresh Food. Tastes Good. and it hints at two of their beliefs: 1) they make fresh food and it tastes good, and 2) the key to high quality food starts with well-sourced, fresh, raw ingredients. Watching them make artisan seitan is a fascinating process, both very physical and very tedious too. But, according to Chris, "It's fun!" And it certainly looked fun. I cannot tell you how many times I wanted to throw down my camera to help him punch out and shape the seitan.

On a daily basis, they produce between 100 to 150 pounds of seitan for Monk's Meats, hand-delivering them to restaurants, customers and a handful of retail shops around the city. I've tried all of their seitan flavors, and each one of them stands out distinctly -- enhancing stir-frys, sandwiches, salads, soups, omelettes, you name it -- with a great source of protein. Oh, and the texture is unbelievable too. Perfectly chewy. Firm. And succulent. Like they say, it is meat. And it sure does feel like it.

SIGN UP for their weekly specials and delivery info here! Enjoy the piece.

Thanks so much for watching food. curated.! Happy Eating!...

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Food Curated: A One of a Kind, Hot Sauce Elixir

(6) Comments | Posted March 26, 2013 | 11:49 AM

"Like everybody else, I have Tabasco getting dusty in my cupboard. For me, it's always been about fresh peppers."

Meet Sonya Samuel, the founder and owner behind Bacchanal Pepper Sauce, a Brooklyn made, Caribbean-hot, soul-satisfying pepper sauce that recently launched in New York City. Like her hot sauce, Sonya too is a party. She throws around "yeah babys" like I throw around smiles, engaging people with a lust-for-life attitude that you're always glad to bump up into, when you do. Now, Sonya LOVES food. And I'm not saying it just to say it. I'm saying it because it's something she'll tell you often -- and often with a very vocal opinion. She knows what she likes and doesn't like, and isn't shy about picking dishes apart. I appreciate that about her. She knows and trusts her palate, and I think that's why her hot sauce is so good. She has standards... very high standards. Sonya wants her pepper sauce to represent what she believes in food: that good food should create memories and moments. It should "transport" you. And, you know what, I'll give it to her. This pepper sauce is like a nice, spicy vacation.

Enjoy her story!

As of a few weeks ago, Sonya just started offering Bacchanal Pepper Sauce on her website online. It's 100 percent natural with no preservatives -- something very important to Sonya -- and a great condiment for anyone who likes a bit of heat. Which, in case you're wondering, is about an 8 out of 10 for most "pepper heads." I've eaten it on eggs, in soups, on italian subs, on vegetables. It's quite versatile and opens up dishes in a really nice way. I think you'll be surprised how many layers of flavor you'll experience. And the fruit, really, is what makes it sing (at least for me). I think that's what sets it apart from all the other hot sauces in my fridge. It's in a category of its own, and certainly worth a try.

Thanks for watching food. curated. and supporting small food makers! Would love to hear what you think of the story in the comments section! ]Happy...

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