An absolutely awesome Blue Cheese! The freshest raw milk from Jersey cows makes Roth Käse’s Bleu Affinée decidedly rich and creamy. Bleu Affinée is cured for at least six months, creating a deliciously piquant and earthy flavor profile.

A free-range, Boneless Pheasant Breast is a unique delicacy, great on the grill or pan seared. Try it marinated with your favorite grilling sauce or serve it with a cranberry-apple chutney on the side!

This is the signature Wildflower Honey from Red Bee, the Connecticut boutique honeybee farm founded by Marina Marchese. Dark amber, rich and full bodied with a hint of caramel, it’s all set to be enjoyed with pancakes, waffles, blue cheeses, pecans or figs.

The Smoked Salmon Pepper Garlic Style is characterized by a light pink color, fine texture and excellent pepper garlic flavor. Making it starts by soaking the salmon fillets in a brine that contains a mouthwatering combination of black pepper and garlic.

Inspired by the old world tastes of the Mediterranean and made with the finest all natural ingredients, vibrant onions and fruit aromatics are slow cooked to their ultimate caramelized perfection.

A surprising combination of Robin’s Original Recipe, natural blueberry flavor and a touch of cinnamon. A bit like chocolate blueberry pie in a jar! Serve as a topping for plain cheesecake or try a DownEast Sundae made with vanilla ice cream, fresh Maine blueberries and Robin’s Blueberry Chocolate Sauce.

Barrel-aged in white oak, this is the most popular vinegar produced by the artisans of O Olive Oil in San Rafael. O Champagne Vinegar sparkles with the crisp, light and dry accents celebrated in regional California champagnes.

The namesake of this savory sweet salsa is a goat named Vinca. It’s a favorite with human “kids” because it’s not spicy at all! Vinca is one of three pygmy goats who make up Szarek Farms’ “quality control team”.