Chef Patrick Connolly
Bobo
Hazelnut-Crusted Duck with Date Puree, Parsnip, and Chorizo

Chef Damian Sansonetti
Bar Boulud
Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons

DeBragga and Spitler's commitment to chefs can be summed up in three words: quality, service and consistency. They've become experts on quality meats during their 70 years in business, and they buy only from those suppliers whose products will allow them to maintain their reputation of excellence.

Chef Angelo Sosa
Xie Xie
Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro

Specialized in hog farming and pork processing, duBreton strives to satisfy the world’s greatest chefs, in both restaurants and at home. They also want to spread a healthy eating approach, which respects animals and their development while holding their living conditions, processing, and overall environment to the highest standards.

Chef George Mendes
Aldea
Wild Mushroom Consomme and Mushroom "Ravioli" with Chorizo and Tomatoes

Founded in 1977, Gourmet Mushrooms Inc (GMI) has over 30 years experience growing exotic specialty mushrooms at their farm in Sonoma County, California. In addition to growing fresh mushrooms, Gourmet Mushrooms, Inc. produces a wide range of mushroom mycelial biomass products for the nutraceutical industry. Both fresh mushrooms and nutraceutical products have been Certified Organic since 2003.

Chef Jason Neroni
10 Downing
Porchetta with Cannellini Beans and Salsa Verde

Experience Nagano pork, an exceptionally tasty niche product from Québec prized by the Japanese. Most of our products are exported to Japan, and now we are the only slaughterhouse in Canada approved for export to Europe. With this high-end pork, great importance is placed on your culinary creations. You can expect the highest standard of quality from each selected cut to ensure the satisfaction of the finest palates every single time. Thanks to its exclusive properties, Nagano pork offers you juicy meat with a refined taste and exceptional tenderness combined with a longer shelf life.

OceaNZ Blue Limited was established in 2002. The OceaNZ Blue paua (AKA abalone) farm is situationed in northern New Zealand, an area with some of the highest quality water in the world. OceaNZ Blue is committed to producing paua of the highest quality, which means no chemicals or unnatural substances are used on the farm during processing. OceaNZ Blue takes charge of the spawning, settling, on-growing, and processing, as well as marketing of premium quality paua to domestic and international markets.

Our search for exceptional caviars does not stop at the shores of the Caspian Sea. The Petrossian family covers the earth looking for the finest caviar options, both wild and farm-raised, of international or domestic origin.

Chef Amanda Cohen
Dirt Candy
Portobello Mousse with Peach and Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini

For the past 16 years, Riviera Produce has supplied farm fresh fruits and vegetables to the most discerning clientele in America.

Gary Farrell Russian River Pinot Noir 2006 (W.J. Deutsch & Sons, Ltd.)

Chef Polo Dobkin for Colin Devlin
Dressler
Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing

Sighardt Donabaum Gruner Veltliner Wachau Austria 2006 (Vignaioli Selections)