Month: December 2025

The Feast of the Seven Fishes carries deep roots in Southern Italian Christmas Eve traditions, a meal shaped by generations of abstaining from meat on the eve of holy days and turning instead to the gifts of the sea. Families would gather for long, unhurried evenings, sharing courses that were humble in preparation yet rich in meaning. As the tradition traveled with Italian immigrants to the United States, it evolved into a beloved celebration of seafood, family and seasonal abundance. Alaska wild fish fits beautifully into this heritage, offering clean flavors and a thoughtful way to honor the ritual today.

Black Cod, or Sablefish, is the undeniable centerpiece of a holiday seafood table. Its large, luxurious filets are perfectly suited for a Feast setting, rich and silky with a depth of flavor that feels special without requiring embellishment. Brush the filets with Bariani Olive Oil, season with sea salt, tuck a few thin slices of garlic alongside and roast until the fish just begins to flake. A squeeze of lemon and a hint of fresh herbs at the end give it a soft lift without competing with the natural richness that makes sablefish so memorable.

Coho Salmon takes beautifully to an easy homemade smoke. Use a simple dry salt brine, just coarse salt, nothing more, and allow it to rest in the refrigerator for several hours. Pat dry, then set the salmon in your smoker over hickory wood, or for a gentler flavor, use a mild hardwood such as apple, cherry or alder, always free of bark. Keep the temperature low and steady, letting the natural character of the fish and wood do the work. The result is clean, festive and perfect for a holiday board.

Halibut brings a gentle elegance to the table. Brush the pristine filets lightly with Bariani Olive Oil, season them with sea salt and lay a few thin slices of shallot on top. Roast just until the halibut turns opaque, then finish with a fresh squeeze of lemon. It is a quiet, confident dish that fits seamlessly into a multi-course seafood meal.

Pacific Cod is a wonderful way to honor the baccalà tradition. Combine chopped tomatoes, olives, capers and a spoonful of Bariani Olive Oil, then spoon the mixture over the cod before roasting. The flavors meld into a rustic, old-world style dish that pays homage to the classic salted cod preparations while staying bright and accessible.

For the rest of the Feast, it is easy to round out the table with a few classics: oysters on the half shell with a simple mignonette, Alaska spot prawns or Gulf shrimp gently poached in lightly salted water and served with a citrus-forward cocktail sauce, and clams steamed gently with garlic. A small bowl of shelled Alaska Snow Crab simply warmed and served with melted butter, also slips naturally into the lineup.

If the Feast of the Seven Fishes is part of your celebration this year, we would love to supply your Alaska wild seafood!

This coming weekend will be our last at the Phoenix Farmers Markets until the New Year. We will be taking a short holiday break to spend time with family in New Mexico.

With Festive Grace,

Brenna & Kenny

There was a time when cooking at home shaped the daily rhythm of most families, but as television, streaming, and food media have grown, many Americans now spend more hours watching food being made than preparing their own meals. Recent time-use data shows that even those who do cook often spend less than an hour a day doing it. With cooking time shrinking and screen time expanding, choosing to make a real meal has become more intentional, and working with ingredients from small-batch producers who take genuine care with every animal and harvest makes the process even more satisfying.

One of the most helpful techniques is allowing meat or fish to come closer to room temperature before cooking. Steaks, chops, and fish benefit from twenty to thirty minutes on the counter so the interior warms a bit and cooks more evenly. Larger pieces, like beef or pork roasts, do best when given a longer window, closer to an hour depending on size and the warmth of the kitchen.

Marination is another simple way to enhance flavor. When oil, acidity, herbs, salt, and aromatics have the chance to rest with your protein overnight, the flavors deepen and become more harmonious. Using a glass or ceramic container keeps everything clean and stable while the mixture rests in the refrigerator, and the difference in taste is worth the wait.

For cuts with a firmer chew, a small amount of baking soda can be added to a marinade or brine. This gently softens the surface proteins and encourages a more tender, juicy result once cooked. After marinating, the meat is ready for seasoning and heat.

Fish benefits from one more simple step before cooking. Patting each filet completely dry with paper towels helps the surface sear instead of steaming. The result is a brighter, cleaner look on the plate and a texture that feels more refined.

Bones for broth or stock taste best when roasted first. High heat browns the bones and marrow, creating savory, umami-rich compounds and encouraging more collagen and gelatin to extract during the simmer. The resulting broth carries a depth and body that simple boiling cannot achieve and makes a perfect base for soups, sauces, or hearty winter meals.

These small adjustments are easy to do and make a noticeable difference with high-quality proteins. Cooking at home can feel more rewarding with just a few simple techniques. When the food is this good, a little care goes a long way.

We will be at our favorite Phoenix farmers markets through December 21, and then back again in January with full freezers and plenty to share. If you are gathering ingredients for your holiday table or simply stocking up for the season ahead, this is the perfect time to come by. A quick visit, a good conversation, and a few thoughtful choices can set you up beautifully for the weeks to come. Looking forward to seeing you soon!

Keep Savoring,

Brenna & Kenny

Our fresh Arizona Medjool dates are just harvested and wonderfully juicy! Soft, full-flavored, and perfect for a homemade treat that delivers a little holiday magic without any stress. This recipe is simple enough for weekday snacking, festive enough for gatherings, and ideal for gifting. Count on two to three dates per person, and remember these freeze beautifully so you can make a batch anytime.

Ingredients
Fresh Arizona Medjool dates
Crispy pecans
Dark chocolate
Unrefined coconut oil (optional but helpful)
Coarse sea salt

To make the crispy pecans, soak raw pecan halves overnight in warm water with a little salt. Drain them the next day, spread them on a baking sheet, and dry them slowly in a 200 °F oven for approximately 4 hours, until they’re fully crisp. They take on a deep, toasty flavor and make the perfect crunchy center.

For the dark chocolate coating, melt the chocolate gently in a bowl over warm water. If it feels too thick or difficult to dip, add a teaspoon of unrefined coconut oil while melting. It creates a smoother, glossier finish and adds a whisper of richness that pairs beautifully with the dates.

Instructions
Open each Medjool date just enough to remove the pit. Tuck a crispy pecan half inside, close it back up, and dip the whole date into the melted dark chocolate. Set the coated dates on parchment, sprinkle lightly with coarse sea salt, and let them firm up. Chill or freeze to speed the process. You can store a whole batch in the freezer and enjoy them whenever you need a small sweet bite.

We’ll have plenty of fresh Arizona Medjool dates at both Roadrunner Park and Ahwatukee Farmers Markets this weekend, and if you’re planning holiday treats, gatherings, or edible gifts, these little chocolate-dipped gems are as easy as it gets.

With Gratitude,

Brenna & Kenny