Artisan
Dickson’s Farmstand Meats
“A candy store for carnivores,” is how owner Jake Dickson describes his Dickson’s Farmstand Meats, in New York City’s Chelsea Market. At Dickson’s, artisanal poultry, beef, pork, and lamb are on offer, as well as house-made charcuterie. The meat is all sourced from a half-dozen or so farms...
Artisan
Brooklyn Grange
To see what’s growing in Brooklyn and Queens, look up—way up. Brooklyn Grange is an urban farm operation that grows more than 50,000 pounds of organically cultivated produce on the rooftops of New York. The two buildings used for vegetable farming (one in the Brooklyn Navy Yard and one in Long I...
Chef
Stephen Stryjewski
In a New Orleans Times-Picayune review of Cochon, the Stephen Stryjewski–Donald Link full-tilt Cajun restaurant, critic Brett Anderson gave what may be the highest compliment to these devotees of the pig. “Yes, the dining room is loud. Yours would be too, if you knew how to make a ham hock sing....
Chef
Mark Stark
Chef Mark Stark has a three-part formula for a successful restaurant: great food, great fun, and a great location. Judging by the popularity and reviews of his five Sonoma County restaurants—and the fact that he was nominated for a James Beard Foundation award for Outstanding Restaurateur in 2013...
Chef
Duskie Estes
Duskie Estes and her husband, John Stewart, chefs and co-owners of Sebastopol restaurant Zazu Kitchen+Farm, have been called the King and Queen of Pork. That, by the way, is a compliment for the couple, who raise their own pigs for their bacon and salumi. Their restaurant—an ode to seasonality and...
Artisan
Redwood Hill Goat Farm
With their mixed herd of goats—Alpine, LaManca, Nubian, and Saanan—Redwood Hill Farm makes award-winning artisan cheeses (from fresh chèvre to a buttery bucheret), yogurt, and kefir. But the Bice family has been breaking ground with their sustainable dairy farm for 45 years. In the 1960s and ...
Artisan
Salmon Creek Ranch
Near the Sonoma coastal town of Bodega, on land that boasts as many rolling hills and forests as it does pasture, sits Salmon Creek Ranch, where John and Lesley Brabyn raise Pekin and Muscovy ducklings, Kiko goats, Angus and Scottish Highlander cattle, and honeybees that feed on the nectar of bay la...
Artisan
Davis Family Vineyards
Wine critic Robert Parker called the Davis Family Vineyards Soul Patch Pinot Noir “an intense, rich, and flat-out beautiful wine.” The Chicago Sun-Times critic W. Peter Hoyne declared it “among the five most memorable Pinots that I have ever tasted.” And Wine Enthusiast proclaimed the 2009 H...
Chef
Anita Lo
Anita Lo, chef-owner of New York restaurant Annisa, has never let national boundaries determine what’s coming together in her kitchen. A Chinese-American who grew up in Michigan, Lo steeped herself in French culture—in language studies as part of her degree from Columbia, in classic training at ...
Chef
Matt Lightner
Pulling up a seat at the counter has been given new meaning by chef Matt Lightner. At his New York restaurant Atera there are seats at the stylized counter for only 18, but diners are in for a 22-course tasting menu that conjures the wild (foraged foods, that is), and the wildly experimental (such a...
