Cool Hunting
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Guy Chanel Leather Accessories
(15 October 2009) - by Zeva Bellel A one-man luxury brand, Guy Chanel works alone out of his atelier on the outskirts of Paris handcrafting a variety of one-of-a-kind designs out of leather, crocodile, ostrich and other fine skins. From saddles, handbags and wallets to belts, armchairs and even lamps, Chanel makes every creation to measure, building them by hand using artisanal tools and techniques. By keeping production slow...
(15 October 2009) - by Zeva Bellel A one-man luxury brand, Guy Chanel works alone out of his atelier on the outskirts of Paris handcrafting a variety of one-of-a-kind designs out of leather, crocodile, ostrich and other fine skins. From saddles, handbags and wallets to belts, armchairs and even lamps, Chanel makes every creation to measure, building them by hand using artisanal tools and techniques. By keeping production slow...
Diesel Farm Wine and Olive Oil
(23 September 2009) - Branching out from denim and distressed fashion and looking to a different part of their Italian heritage, Diesel recently started to produce their own wine and olive oil under the Diesel Farm label. Diesel's premium offerings include a '99, '04 and '05 Chardonnay for €110, an '04 and '05 Merlot/Cabernet blend for €148, an '04 and '05 Pinot Nero for €138, a Grappa for...
(23 September 2009) - Branching out from denim and distressed fashion and looking to a different part of their Italian heritage, Diesel recently started to produce their own wine and olive oil under the Diesel Farm label. Diesel's premium offerings include a '99, '04 and '05 Chardonnay for €110, an '04 and '05 Merlot/Cabernet blend for €148, an '04 and '05 Pinot Nero for €138, a Grappa for...
Esquivel Handmade Shoes
(27 August 2009) - by Zeva Bellel Eliminating the need to jet to Europe for a pair of gorgeous, handmade shoes, the new destination for custom soles isn't in Paris, London or Milan but in a back alley, by-appointment-shop in Los Angeles. Over the last fifteen years, Southern California native Georges Esquivel (recently announced as a 2009 CFDA/Vogue Fashion Fund finalist) has built a mini shoe empire to rival...
(27 August 2009) - by Zeva Bellel Eliminating the need to jet to Europe for a pair of gorgeous, handmade shoes, the new destination for custom soles isn't in Paris, London or Milan but in a back alley, by-appointment-shop in Los Angeles. Over the last fifteen years, Southern California native Georges Esquivel (recently announced as a 2009 CFDA/Vogue Fashion Fund finalist) has built a mini shoe empire to rival...
Cochon Butcher
(11 May 2009) - On a recent trip to New Orleans, I had the mouth-watering pleasure of grabbing an early lunch at Cochon Butcher, the meat shop and wine bar opened in January by Cochon chef Donald Link and partner-chefs Stephen Stryjewski and Warren Stephens. Located in the still-burgeoning Warehouse District—home to hotels, galleries and museums—Cochon Butcher makes for an ideal snack stop while exploring the neighborhood's hotspots. Though...
(11 May 2009) - On a recent trip to New Orleans, I had the mouth-watering pleasure of grabbing an early lunch at Cochon Butcher, the meat shop and wine bar opened in January by Cochon chef Donald Link and partner-chefs Stephen Stryjewski and Warren Stephens. Located in the still-burgeoning Warehouse District—home to hotels, galleries and museums—Cochon Butcher makes for an ideal snack stop while exploring the neighborhood's hotspots. Though...
Foodzie
(06 April 2009) - Foodzie, much like an Etsy for food, is a website that sells artisinal goods made by small specialized companies, allowing consumers to discover amazing localized goods from passionate producers. From private farms to home kitchens, the products are all high-quality and free from artificial ingredients usually found in processed foods. With treats such as Passion Fruit Marshmallows by L.A.-based BonBonBar and Freddy Guys Hazelnut...
(06 April 2009) - Foodzie, much like an Etsy for food, is a website that sells artisinal goods made by small specialized companies, allowing consumers to discover amazing localized goods from passionate producers. From private farms to home kitchens, the products are all high-quality and free from artificial ingredients usually found in processed foods. With treats such as Passion Fruit Marshmallows by L.A.-based BonBonBar and Freddy Guys Hazelnut...
Cool Hunting Video Presents: Marlow & Daughters Butcher Shop
(21 March 2009) - by Brian HubbardBringing an old world style of butchering to an up-and-coming Williamsburg block, Marlow & Daughters is part of a growing group of Brooklyn epicureans who are doing their part to take food production back to the basics. In this episode of our video series, we visit with butcher Tom Mylan to learn about the whole-animal philosophy, what sets his technique apart and...
(21 March 2009) - by Brian HubbardBringing an old world style of butchering to an up-and-coming Williamsburg block, Marlow & Daughters is part of a growing group of Brooklyn epicureans who are doing their part to take food production back to the basics. In this episode of our video series, we visit with butcher Tom Mylan to learn about the whole-animal philosophy, what sets his technique apart and...
Cool Hunting Video Presents: Marlow & Daughters Butcher Shop
(21 March 2009) - by Brian HubbardBringing an old world style of butchering to an up-and-coming Williamsburg block, Marlow & Daughters is part of a growing group of Brooklyn epicureans who are doing their part to take food production back to the basics. In this episode of our video series, we visit with butcher Tom Mylan to learn about the whole-animal philosophy, what sets his technique apart and...
(21 March 2009) - by Brian HubbardBringing an old world style of butchering to an up-and-coming Williamsburg block, Marlow & Daughters is part of a growing group of Brooklyn epicureans who are doing their part to take food production back to the basics. In this episode of our video series, we visit with butcher Tom Mylan to learn about the whole-animal philosophy, what sets his technique apart and...
Fine & Raw Chocolate
(18 February 2009) - We discovered FINE & RAW Chocolate and were intrigued by the concept—raw chocolate, sweetened with agave instead of sugar, no dairy, great packaging, made in Brooklyn. The Lucuma & Vanilla bar, in particular, won raves at CHHQ. We got in touch with chocolatier Daniel Sklaar who created the company to learn more. Cool Hunting: What inspired you to start Fine & Raw Chocolate? Daniel...
(18 February 2009) - We discovered FINE & RAW Chocolate and were intrigued by the concept—raw chocolate, sweetened with agave instead of sugar, no dairy, great packaging, made in Brooklyn. The Lucuma & Vanilla bar, in particular, won raves at CHHQ. We got in touch with chocolatier Daniel Sklaar who created the company to learn more. Cool Hunting: What inspired you to start Fine & Raw Chocolate? Daniel...
Core Apple Vodka
(15 January 2009) - by Laura Neilson For those who prefer an "Appletini" that doesn't conjure a Jolly Rancher, Harvest Spirits' Core Apple Vodka is produced from real Hudson Valley apples (not potatoes or corn), and the flavor is far more delicate and subtle than most apple-infused spirits on the market. Small-batch production began this spring when Derek Grout of Golden Harvest Orchards, opted to opted to make more...
(15 January 2009) - by Laura Neilson For those who prefer an "Appletini" that doesn't conjure a Jolly Rancher, Harvest Spirits' Core Apple Vodka is produced from real Hudson Valley apples (not potatoes or corn), and the flavor is far more delicate and subtle than most apple-infused spirits on the market. Small-batch production began this spring when Derek Grout of Golden Harvest Orchards, opted to opted to make more...
Katz and Company Artisinal Vinegars
(09 October 2008) - Supplying a dizzying array of gustatory delights, from honeys and preserves to oils and vinegars, the California-based Katz and Company has a culinary history stretching back over thirty years. Katz's Late Harvest Zinfandel AgroDolce Vinegar is a delightfully sweet and sour elixir, as the term AgroDolce will suggest. Made from 100% North Coast Zinfandel, the vinegar is characterized both by a jammy finish and...
(09 October 2008) - Supplying a dizzying array of gustatory delights, from honeys and preserves to oils and vinegars, the California-based Katz and Company has a culinary history stretching back over thirty years. Katz's Late Harvest Zinfandel AgroDolce Vinegar is a delightfully sweet and sour elixir, as the term AgroDolce will suggest. Made from 100% North Coast Zinfandel, the vinegar is characterized both by a jammy finish and...
Horman's Best Pickles
(08 October 2008) - Though Nick Horman has been making pickles for five years, we only recently discovered him at the Eighth Annual NYC Pickle Day a few weeks ago, depriving us of what would have been a lot of delicious pickles we could have eaten during the last few years. The New Dills were our favorite, though the nicely sweet Red Flannel chips proved to be one...
(08 October 2008) - Though Nick Horman has been making pickles for five years, we only recently discovered him at the Eighth Annual NYC Pickle Day a few weeks ago, depriving us of what would have been a lot of delicious pickles we could have eaten during the last few years. The New Dills were our favorite, though the nicely sweet Red Flannel chips proved to be one...
Cool Hunting Video Presents: Cut Brooklyn: Knifemaker Joel Bukiewicz
(03 October 2008) - In a small studio in Brooklyn, novelist-turned-knifemaker Joel Bukiewicz crafts knives of the highest quality under the label Cut Brooklyn. Our video visits Joel in his studio and watches the exceedingly rare craft of cutting and sanding steel to perfection. ...
(03 October 2008) - In a small studio in Brooklyn, novelist-turned-knifemaker Joel Bukiewicz crafts knives of the highest quality under the label Cut Brooklyn. Our video visits Joel in his studio and watches the exceedingly rare craft of cutting and sanding steel to perfection. ...
Cool Hunting Video Presents: Cut Brooklyn: Knifemaker Joel Bukiewicz
(03 October 2008) - In a small studio in Brooklyn, novelist-turned-knifemaker Joel Bukiewicz crafts knives of the highest quality under the label Cut Brooklyn. Our video visits Joel in his studio and watches the exceedingly rare craft of cutting and sanding steel to perfection. ...
(03 October 2008) - In a small studio in Brooklyn, novelist-turned-knifemaker Joel Bukiewicz crafts knives of the highest quality under the label Cut Brooklyn. Our video visits Joel in his studio and watches the exceedingly rare craft of cutting and sanding steel to perfection. ...
Olio Taibi
(17 September 2008) - When it came to finding a top notch extra virgin olive oil, I turned to Zingerman's, the nationally renowned delicatessen in Ann Arbor, Michigan. I asked the retail manager, and good friend, Gauri Thergaonkar for a list of highlights, and one of the first producers she mentioned was Olio Taibi. Olio Taibi is a single estate producer based in Montaperto, Sicily. The Taibi Estate...
(17 September 2008) - When it came to finding a top notch extra virgin olive oil, I turned to Zingerman's, the nationally renowned delicatessen in Ann Arbor, Michigan. I asked the retail manager, and good friend, Gauri Thergaonkar for a list of highlights, and one of the first producers she mentioned was Olio Taibi. Olio Taibi is a single estate producer based in Montaperto, Sicily. The Taibi Estate...
American Spoon
(09 September 2008) - American Spoon has been in the business of making artisinal fruit preserves for nearly three decades. While many commercial manufacturers pump their jellies and jams full of sweeteners, American Spoon makes every effort to use as little sugar as necessary to create a fruit-forward product while preserving the natural flavors that often get lost in big batch production. Based in Petosky, Michigan, American Spoon...
(09 September 2008) - American Spoon has been in the business of making artisinal fruit preserves for nearly three decades. While many commercial manufacturers pump their jellies and jams full of sweeteners, American Spoon makes every effort to use as little sugar as necessary to create a fruit-forward product while preserving the natural flavors that often get lost in big batch production. Based in Petosky, Michigan, American Spoon...
Q Tonic
(12 August 2008) - We've seen other tonics boasting superiority over supermarket brands and heard of enlightened bartenders experimenting with DIY versions lately, but Q Tonic, a new Brooklyn-based maker, is elevating the mixer to appreciable new heights. Doing away with the additives and high fructose corn syrup found in other brands Q uses quinine sourced from the Andes and Mexican agave as a sweetener. The result is...
(12 August 2008) - We've seen other tonics boasting superiority over supermarket brands and heard of enlightened bartenders experimenting with DIY versions lately, but Q Tonic, a new Brooklyn-based maker, is elevating the mixer to appreciable new heights. Doing away with the additives and high fructose corn syrup found in other brands Q uses quinine sourced from the Andes and Mexican agave as a sweetener. The result is...
Mari's Brownies
(30 July 2008) - With adventurous flavor combinations, like Thai Coffee and Fig Port, made entirely from scratch using premium ingredients and a fudgey texture, Mari's Brownies are CH's kind of treat. We also like their refreshingly small size, making them a moderate indulgence rather than a "guess-I'm-skipping-dinner" kind. Neatly packaged in their signature Pumpkin-hued baton boxes and wrapped with custom ribbon, the dense, rich squares make perfect...
(30 July 2008) - With adventurous flavor combinations, like Thai Coffee and Fig Port, made entirely from scratch using premium ingredients and a fudgey texture, Mari's Brownies are CH's kind of treat. We also like their refreshingly small size, making them a moderate indulgence rather than a "guess-I'm-skipping-dinner" kind. Neatly packaged in their signature Pumpkin-hued baton boxes and wrapped with custom ribbon, the dense, rich squares make perfect...
Cool Hunting Video Presents: June Taylor Jams
(26 July 2008) - Tucked in an anonymous building on a quiet Berkeley, CA street, June Taylor makes small batches of some of the most mouth-watering jams, preserves, syrups and marmalades we've tasted. In this video, June modestly shares her artisan and old-world techniques, explaining how nature helps dictate exotic flavor combinations like Strawberry and Provençal Lavender and how she takes into consideration even the tiniest of details,...
(26 July 2008) - Tucked in an anonymous building on a quiet Berkeley, CA street, June Taylor makes small batches of some of the most mouth-watering jams, preserves, syrups and marmalades we've tasted. In this video, June modestly shares her artisan and old-world techniques, explaining how nature helps dictate exotic flavor combinations like Strawberry and Provençal Lavender and how she takes into consideration even the tiniest of details,...
Cool Hunting Video Presents: June Taylor Jams
(26 July 2008) - Tucked in an anonymous building on a quiet Berkeley, CA street, June Taylor makes small batches of some of the most mouth-watering jams, preserves, syrups and marmalades we've tasted. In this video, June modestly shares her artisan and old-world techniques, explaining how nature helps dictate exotic flavor combinations like Strawberry and Provençal Lavender and how she takes into consideration even the tiniest of details,...
(26 July 2008) - Tucked in an anonymous building on a quiet Berkeley, CA street, June Taylor makes small batches of some of the most mouth-watering jams, preserves, syrups and marmalades we've tasted. In this video, June modestly shares her artisan and old-world techniques, explaining how nature helps dictate exotic flavor combinations like Strawberry and Provençal Lavender and how she takes into consideration even the tiniest of details,...
Sagatiba Cachaça Giveaway
(21 July 2008) - Forget what you know about cachaça. Brazilian distiller Sagatiba elevates the 500 year-old spirit to an artform, applying years of research to the process for a drinking experience that rivals the finest out there. We had the privilege of meeting master distiller Gustavo Nahor recently when he visited CH HQ to fill us in on the extensive process of making Sagatiba and introduce us...
(21 July 2008) - Forget what you know about cachaça. Brazilian distiller Sagatiba elevates the 500 year-old spirit to an artform, applying years of research to the process for a drinking experience that rivals the finest out there. We had the privilege of meeting master distiller Gustavo Nahor recently when he visited CH HQ to fill us in on the extensive process of making Sagatiba and introduce us...
June Taylor Ketchup
(07 July 2008) - We've been fans of June's conserves and other specialties for seven years. We finally got around to visiting her Berkeley, CA Still Room, where we shot an upcoming episode of Cool Hunting Video. It was then that she dropped the bomb on us: she's started to make ketchup. And just like her jam isn't just jam, her ketchup isn't just ketchup. Made from Early...
(07 July 2008) - We've been fans of June's conserves and other specialties for seven years. We finally got around to visiting her Berkeley, CA Still Room, where we shot an upcoming episode of Cool Hunting Video. It was then that she dropped the bomb on us: she's started to make ketchup. And just like her jam isn't just jam, her ketchup isn't just ketchup. Made from Early...
We Love Jam: Blenheim Apricot Jam, BBQ Sauce and Biscotti
(11 June 2008) - Like having the best of the best Farmer's Market delivered to your door, California-based We Love Jam hand makes some of the most tantalizing jams, sauces and other treats we've ever tasted and sells them online. Using produce sourced from obscure varieties of fruits and refining recipes to perfection, their products are bursting with flavor and boast addictive qualities that make them disappear quickly.Their...
(11 June 2008) - Like having the best of the best Farmer's Market delivered to your door, California-based We Love Jam hand makes some of the most tantalizing jams, sauces and other treats we've ever tasted and sells them online. Using produce sourced from obscure varieties of fruits and refining recipes to perfection, their products are bursting with flavor and boast addictive qualities that make them disappear quickly.Their...
Fine and Raw Chocolates
(17 April 2008) - Incredibly rich and delicious, Fine and Raw Fine and Raw are made using artisan low heat techniques to preserve raw vitality. Made from sustainably-produced shade grown raw cacao harvested from the Ecuadorian rainforest, the chocolates contain no sugar, dairy or additives and have a creamy soft consistency on par with the normal stuff. Loaded with anti-oxidants, magnesium and other nutrients, the chocolates are made...
(17 April 2008) - Incredibly rich and delicious, Fine and Raw Fine and Raw are made using artisan low heat techniques to preserve raw vitality. Made from sustainably-produced shade grown raw cacao harvested from the Ecuadorian rainforest, the chocolates contain no sugar, dairy or additives and have a creamy soft consistency on par with the normal stuff. Loaded with anti-oxidants, magnesium and other nutrients, the chocolates are made...
Askinosie Chocolate
(31 March 2008) - You mightn't think the backstory of a chocolate bar too fascinating. That is until you come across Askinosie Chocolate. The fledgling, Missouri-based company was founded by Shawn Askinosie, a criminal defense lawyer for nearly twenty years, who started making chocolate in his law office kitchen less than three years ago. After studying cocoa post harvest techniques in the Amazon and apprenticing under a master...
(31 March 2008) - You mightn't think the backstory of a chocolate bar too fascinating. That is until you come across Askinosie Chocolate. The fledgling, Missouri-based company was founded by Shawn Askinosie, a criminal defense lawyer for nearly twenty years, who started making chocolate in his law office kitchen less than three years ago. After studying cocoa post harvest techniques in the Amazon and apprenticing under a master...
Nakajima Indigo Dye Works
(07 March 2008) - Like many traditions, the art of indigo dying is fading as global brands demand high paced, volumetric production cycles. The unpredictable tastes of today’s consumer have made it difficult for artisinal producers over the years, but a recent surge in the appreciation of heritage brands is bolstering the handmade artifact. Tsurukichi is the fourth generation in one of Japan’s last remaining indigo dye houses,...
(07 March 2008) - Like many traditions, the art of indigo dying is fading as global brands demand high paced, volumetric production cycles. The unpredictable tastes of today’s consumer have made it difficult for artisinal producers over the years, but a recent surge in the appreciation of heritage brands is bolstering the handmade artifact. Tsurukichi is the fourth generation in one of Japan’s last remaining indigo dye houses,...
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