18 DECEMBER 2018
OBSESSIONS
1. LA TIENDA TAPAS
PARTY GIFT BOX
Make like chef Josiah
Citrin (Melisse and
Charcoal, Los Angeles)
and head to La Tienda for
all kinds of edible Spanish
gifts. “You can get sampler
packages of jamón,
Spanish cheeses, olive oils,
wines—anything and
everything for your food-
loving friends,” he says.
($115; tienda.com)- SEED + MILL
ULTIMATE GIFT PACK
Butcher Jocelyn Guest
(formerly of White Gold
Butchers, New York City)
puts tahini in everything
from cookies to
marinades: “Seed + Mill
does it the right way.
They’re thoughtful, small-
batch, and lady-owned!”
And if she had to pick a
mail-order meat to send
friends over the holidays,
it would be Heritage Foods’
Bacon Lover’s Sampler.
(Tahini pack, $84; seedand
mill.com. Bacon pack,
$129; heritagefoods.com)
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Season’s
Eatings
What six
chefs are
sending
their family
and friends
this year
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3. JOSÉ GOURMET
CANNED SEAFOOD
Eye-catching packaging is
“a huge draw” for chef
Jamie Malone (Grand
Cafe, Minneapolis), yet she
also loves the high quality
of José Gourmet seafood.
“The products are caught
at absolute peak season,”
she says. (Spiced Tuna
Pâté, $6; Sardines in
Extra-Virgin Olive Oil and
Sardines in Tomato Sauce,
$9 each; Octopus in
Olive Oil with Garlic, $14;
wixtermarket.com)- BLIS BARREL-AGED
FISH SAUCE
Chef Miles Thompson
(Michael’s Santa Monica,
Los Angeles) says that
Blis Fish Sauce is “deeper,
richer, and sweeter” than
any other. Another huge
fan of all Blis products?
Grant Achatz. ($18,
blisgourmet.com) - POILÂNE BREAD
AND KNIFE
Pastry chef Joanne Chang
(Flour Bakery + Cafe and
Myers + Chang, Boston)
doesn’t mess around
when it comes to bread:
“The last time I was in
Paris, we found a hotel
near Poilâne so we could
have this dark rustic
sourdough each morning.”
We also recommend their
sturdy, extra-sharp bread
knife, beloved by the likes
of Ruth Reichl and David
Lebovitz. (Sourdough Loaf,
$11; Bread Knife, $55;
poilane.com) - ISLAND CREEK
OYSTERS
2018 F&W Best New Chef
Julia Sullivan (Henrietta
Red, Nashville) loves Island
Creek Oysters (pictured on
p. 15) because “they arrive
in pristine condition and
can last in the refrigerator
up to 10 days.” ($100 for 50;
islandcreekoysters.com)
NINA FRIEND
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PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: MARGARET DICKEY; PROP STYLING: CHRISTINE KEELY