The Life of Spice

Rachel from Seed + Mill

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It’s been (4!) years since we last sat down with our friends at Seed + Mill. This month we have an interview with co-founder Rachel Simons and are proud to announce our latest batch of collaborative hamantaschen.

First off, what’s new with you all? It’s been quite a while!

How did 4 years pass by so quickly! It feels like yesterday that we first reached out to you to discuss a spice collaboration! And here we are, about to launch a couple of new custom blends! So excited to be collaborating with La Boîte again on a Japanese Togarashi spice and Everything Bagel spice mix!  It’s also lovely to be building annual traditions with you – like our Halvataschen collab we are bringing back this week. We put up a note about this on Instagram a few days ago, and I swear, they are almost sold out already!!!

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Jonathan Borowitz

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This month we have an interview of Jonathan Borowitz, owner of M25 in Tel Aviv. He’ll be cooking two collaboration dinners in NYC with Lior at our Spice Lab.

How do you feel about being back to cook in the city that started it all?

When I first walked into a real kitchen, it was in New York back in 2002. Also, my first significant culinary experiences, both as a cook and as a diner, happened in here, so it’s good to be back!

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Frédéric Panaïotis and our new Sillery Blend

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One year later and we are back with Frédéric Panaïotis, Chef de Caves for Ruinart Champagne and our collaborator on the new Sillery spice blend, designed to create dishes to pair with Ruinart’s blanc de blancs champagne.

We are honored and excited to debut a blend to pair with Ruinart blanc de blancs, can you tell us a little bit more about the name Sillery?

It means a lot to us. It is a village in Champagne, and one of only 17 grand cru parcels in all of Champagne. It has a historical meaning for us, as Ruinart’s first vineyards are there, from 1733. And Sillery is also the only vineyard where chardonnay is predominant in the Montagne de Reims (hence us associating it with our BdB), and the wines from this village play an important role in our cuvées.

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Apollonia Poilâne

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Apollonia Poilâne and our new biscuit collection

Thank you Apollonia! Can you tell us a bit about what inspired the collection? 

My sister did a collection with Lior in the late 2000s. It planted the seed of an idea for the future. As I worked on my grain biscuit recipes, the idea of a collaboration naturally grew on me.

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Meidan Siboni

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Meidan Siboni and Omakase at the Spice Lab

Thank you Meidan for taking the time this month, can you tell us a bit more about the two upcoming dinners at the Spice Lab?

I am beyond thrilled to be cooking these two dinners in NYC. It has been a long time dream of mine to cook in NY. I was always inspired by the power of this city and the sophistication of its people. I think my menu will be inspired by art, music, architecture and beyond all the amazing qualities of fish and produce. It will be a combination of some of my signature dishes with some inspiration of the moment based on the market. I am also excited to cook for people who I’ve met via social media and will now have the chance to cook for.

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