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 March 31 at Midnight

20% OFF

ARROYOBE WHITE TUNA IN OLIVE OIL, SPAIN

(FSH12) 1 kg

Also known as Albacore or Bonito del Norte, it is considered a superior tuna because of its exquisite flavor, white tone, and smooth texture. It is caught in the summer in the Gulf of Biscay using traditional and ecological fishing methods (Pole & Line). This exquisite treatment guarantees its quality and freshness and puts the Nice in a salad Niçoise.

 

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15% OFF

FRESH LUCQUE OLIVES

(OL27) 4.85 LBS

What’s your favorite olive? Care to change your mind?  The scant annual harvest makes the Lucques from Languedoc in southern France the rarest jewel indeed.  Sensitive to frost and uneconomical for oil production, they are not widely cultivated except by a few, small & dedicated producers. We owe them our thanks.
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20% OFF

PONS CAVA ROSÉ VINEGAR

(VN17) 17 oz

Is made with Garnacha Blanca and Pinot Nero grapes form the vineyards of Clos Pons in the Costers del Segre AOC of Catalunia. The vinegar is gently sweetened with the addition of grape must producing the desired versatility and fullness.
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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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