The Holiday ChefMADE BY MOUTH
WHAT YOU GET
Add depth to salads and roasted vegetables with a nutty, wonderful, butternut squash seed oil and fig balsamic vinegar. Punch up deviled eggs or sautéed green beans with a life-changing whole grain herb mustard. Rub any roast with an aromatic fennel garlic blend. Sprinkle giant flakes of sea salt from the coast of Oregon on…just about everything. Sub organic maple sugar into your favorite pie recipe for a richer, seasonal take.
Your guests will be begging to help, especially if you hand them a beautiful tool. These solid beechwood spoons with hand-dipped neon handles are gorgeous enough to go from kitchen to dining room and back again.