SAVORY FEATURES

Pacific Gourmet – A Great Resource for the Best Chefs.

We have assembled an inventory that reflects the irresistible trend toward a genuinely global cuisine. When chefs show interest in an unusual ingredient, we listen.

When we source an exotic or singular item, we make it a point to share our find. We hardly ignore our local treasures but recognize that remarkable combinations can come from both near and far.

THIS MONTH’S BEST DEALS

Sale Ends December 31 at Midnight

15% OFF

Fabrique Delices Truffle Butter, Black & White

(TRF11) (TRF13) - 1 lb.

Made from Beurre de Baratte it is the perfect and simplest addition to any red meats, fish or lobster, pasta, risotto, baked & mashed potatoes, steamed or sauteed vegetables as well as the finishing touch to any sauce. Bon appetit!

 

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15% OFF

Sparrow Lane Zinfandel Vinegar, Napa

(VNB26) - 1 gal

Deep red in color, old vine flavors with plenty of pepper and spice and slight port overtones. Goes well with arugula greens and a full-bodied EVOO. It holds its own in any bold flavored recipe.

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15% OFF

Finca Llanos Paleta Iberica Bellota, Boneless

(HAM19) - Approx 6 lbs

Finca los Llanos Paleta is produced from the shoulder of the fabled acorn fed Pata Negra pigs of the Iberian region. The boneless cut is dry cured in the same fashion as the considerably larger jamones (legs) and aged a minimum of 26 months. Some ham aficionados consider the paleta to have a richer flavor than even the more costly legs.
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We carry three different zaatars from three different countries in the Middle East and three different heritage grits from three different counties in South Carolina.

Like a museum curator or a symphony director, a good purveyor knows that you don’t throw out the old masters but you must keep things interesting with new sounds and colors – or flavors.

If you don’t see what you’re looking for in our catalog, ask us for it anyway. It might be already in our sights.

FEATURED CHEFS

Here’s just a few of the talented chefs that we work with and just a taste of our many favorite clients.

Val Cantu

Val M. Cantu is the chef and owner of, Californios restaurant in San Francisco’s Mission district.
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Traci De Jardins

A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 25 years and has opened many great San Francisco restaurants.
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Stuart Brioza & Nicole Krasinski

Stuart Brioza and Nicole Krasinski are the Chef/Owners of State Bird Provisions and The Progress in San Francisco.
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