Elena Vasari-Cole

1. NO. 01 OF 10

   THE SEA

   Smoked Wild Salmon

   Cold-smoked over alder for eleven hours, cured with sea salt and juniper.

   Method

   Dry cure, then cold smoke

   Time

   36 hours cure · 11 hours smoke

   Origin

   Bristol Bay, Alaska

   Batch Yield

   240 sides per batch

   The Recipe

   1. 01Sides are buried in coarse sea salt, raw sugar, crushed juniper and lemon zest for thirty-six hours.
   2. 02Rinsed, then air-dried overnight until a pellicle forms and the surface turns matte.
   3. 03Cold-smoked at 24°C over alder for eleven hours, rotated on the hour.
   4. 04Rested four days before slicing so the smoke settles into the fat.

   AT THE TABLE · Room temperature, sliced on the bias, with rye and cultured butter.

   PAIRING · Blanc de Blancs Champagne

   $42Add Smoked Wild Salmon to case
2. NO. 02 OF 10

   THE SEA

   Sardines in Estate Olive Oil

   Line-caught, hand-packed, rested six months in single-estate arbequina.

   Method

   Brine, grill, then oil-mature

   Time

   6 months maturation

   Origin

   Cantabrian Sea

   Batch Yield

   900 tins per batch

   The Recipe

   1. 01Caught at dawn and brined within four hours of landing.
   2. 02Grilled briefly over charcoal to set the flesh, then filleted by hand.
   3. 03Packed head-to-tail in single-estate arbequina with a single bay leaf.
   4. 04Turned every quarter for six months until the flesh takes on the oil.

   AT THE TABLE · Straight from the tin with bread, or warmed thirty seconds and pressed onto toast.

   PAIRING · Dry Manzanilla Sherry

   $28Add Sardines in Estate Olive Oil to case
3. NO. 03 OF 10

   THE FARM

   Heritage White Beans

   Corona beans cooked in their own broth with bay, garlic and estate oil.

   Method

   Slow braise, jar-sealed

   Time

   18 hours soak · 4 hours braise

   Origin

   Sierra de Gredos

   Batch Yield

   600 jars per batch

   The Recipe

   1. 01Beans soak eighteen hours in soft water, no salt, so the skins stay whole.
   2. 02Braised barely below a simmer with bay, garlic confit and estate oil.
   3. 03Jarred in their own starchy broth — nothing thickened, nothing added.
   4. 04Sealed hot and held for a week before release.

   AT THE TABLE · Warm gently with oil and pepper, or crush half the jar into a soup base.

   PAIRING · Unoaked Verdejo

   $18Add Heritage White Beans to case
4. NO. 04 OF 10

   THE FARM

   Ember-Roasted Peppers

   Blistered whole over vine cuttings, peeled by hand, packed in their smoke.

   Method

   Ember roast, hand peel

   Time

   40 minutes over embers

   Origin

   Lodosa, Navarra

   Batch Yield

   480 jars per batch

   The Recipe

   1. 01Whole peppers laid directly on vine-cutting embers until the skins blister black.
   2. 02Sweated under cloth, then peeled by hand — never washed, so the smoke stays.
   3. 03Torn rather than cut, and packed with their own roasting juices.
   4. 04Sealed with a thread of oil across the top.

   AT THE TABLE · With anchovy and garlic on grilled bread, or folded through eggs.

   PAIRING · Chilled Cabernet Franc

   $19Add Ember-Roasted Peppers to case
5. NO. 05 OF 10

   THE FARM

   Summer Tomatoes

   Single-day harvest, sealed within four hours of picking. August, held still.

   Method

   Same-day hot pack

   Time

   Under 4 hours field to jar

   Origin

   Valley Farm, Sonoma

   Batch Yield

   1,100 jars, one harvest day

   The Recipe

   1. 01Picked in a single morning at full field ripeness.
   2. 02Blanched thirty seconds, slipped of their skins, kept whole.
   3. 03Jarred with a basil leaf and a pinch of sea salt — no water, no paste.
   4. 04Sealed before the afternoon heat breaks.

   AT THE TABLE · Crushed by hand into a pan with oil and garlic; twenty minutes is a sauce.

   PAIRING · Vermentino

   $16Add Summer Tomatoes to case
6. NO. 06 OF 10

   THE FARM

   Woodland Mushroom Ragù

   Foraged porcini and chanterelle, slow-simmered with madeira and thyme.

   Method

   Dry sauté, then long simmer

   Time

   5 hours

   Origin

   Cascade Foothills

   Batch Yield

   320 jars per batch

   The Recipe

   1. 01Mushrooms are dry-sautéed first so they give up water before they meet fat.
   2. 02Deglazed with madeira, reduced to a glaze, twice.
   3. 03Simmered five hours with thyme, shallot and a spoon of mushroom stock.
   4. 04Finished with butter off the heat before jarring.

   AT THE TABLE · Over wide pasta or soft polenta, with a hard cheese grated at the table.

   PAIRING · Village Burgundy

   $34Add Woodland Mushroom Ragù to case
7. NO. 07 OF 10

   THE BUTCHER

   Duck Confit

   Salt-cured overnight, poached ten hours in its own rendered fat.

   Method

   Cure and confit

   Time

   12 hours cure · 10 hours confit

   Origin

   Gascony method, Hudson Valley

   Batch Yield

   260 jars per batch

   The Recipe

   1. 01Legs cured overnight in salt, thyme, garlic and cracked pepper.
   2. 02Wiped clean — never rinsed — and submerged in their own rendered fat.
   3. 03Held at 82°C for ten hours until the bone gives with no resistance.
   4. 04Sealed under a cap of fat that becomes the seal itself.

   AT THE TABLE · Skin side down in a dry pan until it crackles. Do not add fat; it has enough.

   PAIRING · Madiran

   $38Add Duck Confit to case
8. NO. 08 OF 10

   THE SMOKEHOUSE

   Smoked Tomato Sauce

   Whole tomatoes smoked over applewood, then reduced for six hours.

   Method

   Hot smoke, then reduce

   Time

   3 hours smoke · 6 hours reduce

   Origin

   Valley Farm, Sonoma

   Batch Yield

   540 jars per batch

   The Recipe

   1. 01Whole tomatoes smoked three hours over applewood until the skins split.
   2. 02Passed through a food mill, seeds and skins discarded.
   3. 03Reduced six hours in wide copper with onion, oil and one bay leaf.
   4. 04Jarred at volume, roughly a third of where it started.

   AT THE TABLE · As it is, with pasta and nothing else. It does not want help.

   PAIRING · Chianti Classico

   $22Add Smoked Tomato Sauce to case
9. NO. 09 OF 10

   THE SUPPER COLLECTION

   48-Hour Braised Heritage Short Rib

   Two days at a whisper below a simmer, in red wine and roasted bone stock.

   Method

   Sear, then 48-hour braise

   Time

   48 hours

   Origin

   Heritage Angus, Flint Hills

   Batch Yield

   180 jars per batch

   The Recipe

   1. 01Ribs seared hard in cast iron until the crust is nearly too dark.
   2. 02Braised in red wine reduced by half and stock from roasted bones.
   3. 03Held two days at 78°C, never breaking a simmer.
   4. 04Rested overnight; the fat cap is lifted before jarring.

   AT THE TABLE · Warm the jar in water, then spoon the meat and its own glaze over mash.

   PAIRING · Northern Rhône Syrah

   $48Add 48-Hour Braised Heritage Short Rib to case
10. NO. 10 OF 10

    THE SUPPER COLLECTION

    Seasonal Preserve

    Whatever the season insists upon, set in copper in batches of ninety jars.

    Method

    Copper-pan set

    Time

    1 day, start to seal

    Origin

    Rotating estate partners

    Batch Yield

    90 jars per batch

    The Recipe

    1. 01Fruit macerated overnight in sugar so it releases its own syrup.
    2. 02Cooked fast and shallow in unlined copper — minutes, not hours.
    3. 03Set tested on a cold plate by hand, never by thermometer alone.
    4. 04Jarred at 104°C and inverted to seal.

    AT THE TABLE · On bread and butter, or against a hard cheese at the end of the meal.

    PAIRING · Sauternes

    $24Add Seasonal Preserve to case

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