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James Beard Award: Sauce, Spice, & Everything Nice
The best way to celebrate one of the most prestigious culinary awards and the incredible chefs? By filling your fridge and pantry with their very own products!
What’s inside?
Pikliz
Rooted in Haitian culinary tradition, Pikliz is a spicy, tangy, vinegary slaw. Top your sandwiches, add to tacos, enjoy on its own.
Edouardo Jordan, The Food with Roots
Gnocchetti Pasta
Monteverde’s housemade and dried shell-shaped pasta is the shape made famous in their Gnocchetti con Pesto. Pair with pomodoro or pesto for an award-winning Italian meal.
Chef Sarah Grueneberg, Monteverde
Gibsons Seasoning Salt
A blend of spices combined with a pinch of salt to create a robust steakhouse seasoning salt that Gibsons uses in their very own restaurants. Try it on meats or oven-roasted potatoes.
Gibsons Restaurant Group
That Honey You Had on
Your Cheeseboard
Balance out the sharp cheese and savory meats on your charcuterie board with pure Wisconsin sweetness.
Erin Carlman, All Together Now!
Sesame Tomatillo Achar
A blend that combines the sweet and nutty sesame seeds with the tart and fruity tomatillo to create something wonderfully unique and delicious. Spoon over grilled meats or rice.
Chef Zubair Mohajir, Wazwan
Sriracha Honey Free-Range Turkey Jerky
This jerky recipe is by Chef Gale Gand, a Michelin-Star Chef and two-time James Beard Award winner, combining sriracha, honey, and spiced for a balanced flavor with a bit of heat. Great as a high-protein snack!
Ricky Hirsch, Think Jerky
Luella’s Mix Popcorn
A snackable nod to a Chicago classic, combining cheddar and caramel for the perfect balance of savory and sweet. Munch on during movie nights or anytime snacking.
Chef Darnell Reed, Luella’s Southern Popcorn
What’s inside?
Pikliz
Rooted in Haitian culinary tradition, Pikliz is a spicy, tangy, vinegary slaw. Top your sandwiches, add to tacos, enjoy on its own.
Edouardo Jordan, The Food with Roots
Gnocchetti Pasta
Monteverde’s housemade and dried shell-shaped pasta is the shape made famous in their Gnocchetti con Pesto. Pair with pomodoro or pesto for an award-winning Italian meal.
Chef Sarah Grueneberg, Monteverde
Gibsons Seasoning Salt
A blend of spices combined with a pinch of salt to create a robust steakhouse seasoning salt that Gibsons uses in their very own restaurants. Try it on meats or oven-roasted potatoes.
Gibsons Restaurant Group
That Honey You Had on
Your Cheeseboard
Balance out the sharp cheese and savory meats on your charcuterie board with pure Wisconsin sweetness.
Erin Carlman, All Together Now!
Sesame Tomatillo Achar
A blend that combines the sweet and nutty sesame seeds with the tart and fruity tomatillo to create something wonderfully unique and delicious. Spoon over grilled meats or rice.
Chef Zubair Mohajir, Wazwan
Sriracha Honey Free-Range Turkey Jerky
This jerky recipe is by Chef Gale Gand, a Michelin-Star Chef and two-time James Beard Award winner, combining sriracha, honey, and spiced for a balanced flavor with a bit of heat. Great as a high-protein snack!
Ricky Hirsch, Think Jerky
Luella’s Mix Popcorn
A snackable nod to a Chicago classic, combining cheddar and caramel for the perfect balance of savory and sweet. Munch on during movie nights or anytime snacking.
Chef Darnell Reed, Luella’s Southern Popcorn
Get to know us!
At Here Here Market, we connect you with unforgettable food products crafted by notable chefs and emerging culinary creators. Each item comes from independent makers who pour their passion into every creation. From curated gift boxes to artisanal pantry staples, we deliver delicious food moments straight to your door—or to someone special.
Here Here” isn’t just a nod to “cheers”—it’s about uniting a community of creators and food enthusiasts for a truly extraordinary culinary experience. Dig in!