Elevate Your Home Cooking with Farm-Fresh Condiment Craft

Photo Credit Jay Evan Photography for Goodness Gracious Private Chef + Catering

Condiments: Vadouvan brown butter, Sunray Farms Pea Shoots, Herbed Yogurt

Our Chefs are masters at weaving culinary storytelling through every vibrant, hand-crafted dish. Our narrative arc flows from the sun-dappled fields and pastures of Sonoma's local growers to your eagerly awaiting palate. And some of our most compelling tales are told through the unsung heroes of the kitchen: condiments.

Photo Credit Jay Evan Photography for Goodness Gracious Private Chef + Catering
Condiments: Blackberry Agrodolce, Creekside Shiitake Demi, and Caramelized Shallot Jam

Sure, you could reach for that jarred, mass-produced stuff from the grocery aisle. But why settle for one-note flavors when you can create rich, nuanced accompaniments that sing with the terroir of Sonoma's exceptional produce? A simple schmear or drizzle has the power to transform a humble dish into a culinary revelation.

Our chefs have an artisanal approach to crafting condiments using seasonal gems from our region's farmers and artisan purveyors. Each vibrant sauce, relish, and purée acts as an edible narrative vessel - capturing the essence of an ingredient's unique character and honoring its journey from soil to fork.

Condiments: Carrot Ginger Puree, Green Garlic Pine Nut Relish

Take our Green Garlic Pine Nut Relish for example. This brilliant emerald sauce pays homage to the first green garlic shoots to emerge in early spring. We coax out their delicate, verdant essence by gently sweating the slender white bottoms with a glug of peppery olive oil from our friends at Las Trancas ranch. Plump golden raisins from Sonoma's famed vineyards lend a contrasting pop of sweetness, while toasted pine nuts deliver an earthy crunch. Finished with a spritz of lemon and fresh parsley, it's a kaleidoscope of flavors that embodies spring's lively awakening on the plate.

On the other end of the seasonal spectrum, our cult-favorite Carrot Ginger Purée distills the warmth of Sonoma's bountiful fall harvests into sunny orange velvet. We simmer heirloom carrots from Oak Hill Farm with a fragrant mirepoix of ginger, shallots, turmeric, and bay plucked from the ranch's own herb knot garden. The alchemy happens as that sublime melange simmers until satin-smooth, releasing a heady aroma that dances between bright and sultry notes

These are just two examples of our chefs' artful condiment craft, but truthfully the variations are endless - from zippy chimichurris to luscious fruit chutneys and craveable nut and seed blends. No matter the season's bounty, we strive to create unique, handcrafted accoutrements that simultaneously celebrate simplicity while unveiling the incredible nuances of Sonoma's terroir.

So bring a bit of that passion for fresh, conscientious cooking into your own kitchen. A simple schmear on a sandwich, a swirl in a soup, or a dab on a cheese plate can provide an effortless yet profound transcendence for your taste buds. After all, the most memorable culinary journeys often take delightfully unexpected detours through the humble, handcrafted details.

Green Garlic Pine Nut Relish

Ingredients:

• 1 pint very thinly sliced green garlic bottoms (white and light green)

• 1/4 cup golden raisins, slightly re-hydrated in water

• 1/4 cup toasted pine nuts

• 1/4 cup extra virgin olive oil

• Salt to taste

• 1/4 cup chopped parsley

• Juice of 1/2 lemon

Method:

1. Heat olive oil in a pan over medium-high heat and add sliced green garlic. Sweat just until barely soft, about 2-3 mins, being careful not to brown.

2. Spread garlic into a thin layer on a sheet pan to cool quickly.

3. Once cool, add raisins, pine nuts, parsley and salt.

4. Add lemon juice just before serving to preserve bright green color.

Carrot Ginger Purée

Ingredients:

• 1/2 lb carrots, sliced

• 2 tbsp ginger, sliced

• 1/2 shallot

• 1/2 tsp turmeric

• 1 bay leaf

• Olive oil to cover

Method:

1. Combine all ingredients in a pot and cover with parchment paper. Bring to a boil.

2. Reduce heat and simmer until tender.

3. Strain, reserving cooking liquid.

4. Blend with just enough olive oil to achieve desired consistency.

5. Season with salt and pepper.