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.



(VN67R) 250 ml

Massimo Botura is certainly one bold and thoughtful chef, and those qualities are reflected in his vinegars. Bold certainly describes the tannic Nebbiolo grape of Piemonte, but it requires some real finesse and aging to tame the beast and let the fruit emerge. A dish of calf’s liver and cippolini deglazed with this vinegar is quite memorable.


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(HAM25C) 11 lb

Considered the holy grail of cooked hams, Jambon de Paris is noted for its lower salinity and rich yet mild flavor. Having it made locally by Fabrique Delices makes it even nicer. A baguette, sweet butter, cornichons and/or mustard are all you need unless you want to gild the lily and make a croque monsieur.
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(GR011) 5 LB

Fonio has been a staple food of West Africa for centuries but has only recently come to the attention of most American chefs. It was supposed to be the new quinoa, but like Bruce Springsteen was supposed to be the new Bob Dylan, he turned out to be himself and we are well glad we have them both. Fonio can be a bit tricky as a raw grain but when available in precooked form it is simple to prepare and offers a fluffier and more finely textured starch than either couscous, quinoa or rice. A close relative of millet it is highly nutritious and has a mild and pleasant flavor. It will accompany almost any dish you can think of.
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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.


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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