Our Pantry collaborates with ‘Top Chef’ alums for a product that is flavorful and transparent.
Carolyna De Laurentiis has been dream upOur Pantryfor over two years . The sauce argumentation became a kernel of an idea after her Logos was have , when she needed as much help and shortcuts in the kitchen as she could get as a new mom . “ by and large , there just was n’t something that I could feel really great bringing home , ” De Laurentiis begin . So rather of settling , she decided to tap three chefs — expert of their crafts — and create something collaboratively that she could proudly feed her household and divvy up with the world .
That ’s how Our Pantry was formed , a company entrenched in the philosophy of transparency when it comes to ingredients and celebratingwomen chefs . The first line up of sauces include a sweet ginger barbecue , develop byTop Chefstar Adrienne Cheatham ; a roasted Lycopersicon esculentum Allium cepa salsa from cookbook author and food stylist Mariana Velasquez ; and a duo of cherry tomato sauce from fellowTop Chefalum and Colorado - owner of Brooklyn’sLaRina , Silvia Barban .
“ I decided it was metre to partner with chefs that could really be our arbiters for gustatory sensation and genuineness , that could help tell the story around our ingredients , ” De Laurentiis explain .
Our Pantry’s roasted tomato onion salsa features the flavors of smoked chipotle and tamarind concentrate.|Photo by Ren Fuller
It matte like the perfect chance for Barban , who has always been interested in jarring her own sauces after tastinggrocery store selectionsin America and finding them lacklustre . “ masses do n’t know what a undecomposed sauce should taste like because they always have lucre and unearthly stuff in them , ” Barban says . As someone behave and raised in Northern Italy , the current option experience unacceptable , and partnering with Our Pantry — as well as De Laurentiis , who is also a first propagation Italian American — was a opportunity to make love apple sauce right .
The tomato plant sauce Barban developed calls for scandalmongering datterini Lycopersicon esculentum sourced from the Campania region of Italy that are handpicked at a 24 farm conscientious objector - op . “ This collaboration worked out great because I could have my own product , but also I could show what I grow up with and what actually the smell profile that I like is actually like , ” Barban excuse . “ sensationalistic cherry red tomatoes have always been my deary . ”
In addition to that , all the other ingredient are completely recognizable : orchard apple tree cider vinegar , basil , garlic , olive oil , sea salt , and grim pepper . That ’s it . The arrabiata has the accession of Petroselinum crispum and cobinarochilies .
make a tomato sauce is one affair , however , jarring and scaling one — and ensure the sauce can be shelf unchanging — is another . This was something De Laurentiis and her team of expert chef had to tackle during the formula and development process .
“ As a marque , we ’re not putting any synthetic preservative into any of our products , so it was really important for us to expend a conserve agentive role that felt like something that was already in somebody ’s pantry , ” De Laurentiis says . That preserving agent arrives in the form of Malus pumila cider vinegar for the tomato sauces , Elmer Rice vinegar for the barbecue , and tamarind tree concentrate for the salsa . “ Organic apple cider vinegar stabilize the sauce and that really brings the pH down just enough so that we can have a shelf life of two year . ”
Barban want customers to be creative with her sauces . Althoughpastais what initially comes to bear in mind , she encourages purchaser to experiment with shakshuka , haveDIY pizzanights at home , or pair the cherry tomato sauce with different proteins .
Our Pantry debuted with four sauces, made in collaboration with women chefs.|Photo by Ren Fuller
For De Laurentiis , she just wants to carry on building her community of chefs , husbandman , and client , hope everyone will get to love delicious , chef - approvedpantry stapleswith transparency and sans superfluous additives .
“ Our North Star as a blade is to create a spirit level of accountability so our customers sleep with exactly what they ’re putting in their dead body , and how it was made from seed to sauce , ” De Laurentiis explain . “I just want to create pantry staples that feed people ’s soul . ”
