$ 4.50 $ 9.00
One of Oprah's favorite things
Now you can make the delicious biscuits from Guerneville's, Big Bottom Market at home in your very own kitchen. Featured as one of Oprah's 2016 Favorite Things!!
"Biscuits and I go way back. These bake up moist yet crumbly, taste homemade though they're from a mix, and are heavenly served with this honey." — Oprah
Read here what Oprah has to say about this tasty mix
Don't forget to pair these amazing biscuit with some of Big Bottom's Orange Blossom HoneyView full product details
This ancient grain’s nutty richness combined with wild porcini and organic shiitake mushrooms make our Forest Farro a healthy comfort food of the highest order. Abundant mushroom flavor with the toasty goodness of farro make this a deep, rich, robust dish. Our versatile creation becomes a remarkable risotto, a complex side dish, or a very hearty soup.View full product details
From Placewares multi-talented friend, Mori Onodera. We are happy to know you.
Tamaki Farms Rice by Morihiro Onodera and Ichiro Tamaki
This premium Japanese short grain rice is a type of Koshishikari, a premium Japanese variety, developed by Michelin-awarded sushi chef, Morihiro "Mori" Onodera and rice master Ichiro Tamaki and grown in Uruguay.
The moisture retention and texture of each grain is superb, due to the ideal climate and water supply in Uruguay, in addition to the excellent quality of the seed they are using.
It is perfectly chewy in texture and has subtle sweetness in flavor. For storage, we recommend using a tight-sealed container and keeping in a cool dark place.
A sushi chef's dream rice: Satsuki rice, from Uruguay to L.A. -- The Los Angeles Times
Perfect Sushi Rice Explained -- Los Angeles Magazine
As a young boy, Mori worked on his family’s farm in the small town of Fujisawa, in Japan’s Northern Iwate Prefecture. He watched his grandmother grow different types of seasonal foods in order to prepare the household staples of rice, soy sauce, miso, Japanese pickles, and a variety of vegetables. Her traditional methods in handcrafting these foods made from local and seasonal ingredients influenced Mori’s philosophy during the years he trained as a sushi chef in Tokyo, and at seminal Los Angeles restaurants Katsu, R-23, Matsuhisa, Takao and Hatsuhana in NY.
By the time he opened his first restaurant, Mori Sushi in Los Angeles, he was preparing many of the same handmade ingredients, harvesting his own locally grown rice and creating handmade pottery to be used in the restaurant. Mori’s interest in pottery developed from his exposure first to the Japanese artist Mineo Mizuno and later to Rosanjin Kitaoji, who created a new language for the pairing of pottery with food. Rosanjin believed that pottery and food are akin to a beautiful, well-dressed woman. Or, to switch genders, that the “clothes make the man.”
After selling Mori Sushi in 2011, Mori began creating handmade pottery for several Michelin Guide restaurants in Los Angeles, and more recently The Restaurant at Meadowood in Napa where he prepared a dinner for the annual 12 Days of Christmas in 2012.
Mori’s belief that rice is one of the most important foods to cultivate properly, led to his partnership with rice farmer, Ichiro Tamaki. Tamaki farms in Uruguay will harvest its first crop in May of 2013 and will be available for distribution world-wide.
For Mori, a simple and balanced approach is the best way to create good food.
Good food = happiness.
“Peace and Love”
Size: 2 lbsView full product details
This luscious, savory porcini polenta marries well with everything from roasted meats to grilled vegetables.
Enjoy it topped with your favorite pasta sauce.View full product details