Folk Menu (Update 2025)

Click to select from our current seasonal offerings

Click to select from our current seasonal offerings

Click to select from our current seasonal offerings

Click to select from our current seasonal offerings

Our sesame sticks are lightly salted and baked for a crunchy wholesome goodness in every bite. Packaged in a resealable 7oz bag to maintain freshness. 3g Protein per Serving, 160 Cal per Serving

Raisins, sesame sticks, honey roasted peanuts, sunflower seeds, almonds, and cashews This is a great snack for after school or at the office. Packaged in a resealable 8oz bag to maintain freshness. 4g Protein per Serving, 150 Cal per Serving

Get Your Snack On with this tasty medley of sweet and spicy peanuts, salted sesame sticks, chili cheese corn jax, almonds, raisins, honey sasame chips, and pretzel balls! Packaged in a resealable 7oz bag to maintain freshness. 4g Protein per Serving, 150 Cal per Serving

Cajun flavored peanuts, bbq toasted corn, cajun sesame sticks, rice crackers, and wasabi green peas. The satisfying crunch and cajun spice makes this snack mix a hit for small and large groups or for any sporting event. Packaged in a resealable 8oz bag to maintain freshness. 4g Protein per Serving, 210 Cal per Serving

Building a better chip takes dedication. At the Great Lakes Potato Chip Co., we begin with the highest quality Michigan potatoes, grown especially for potato chip making. We slice them thick and leave the skinon for a bolder flavor. Our potato chips are cooked in 100 nonGMO sunflower andor canola oil in small batches, making a greattasting chip with no trans fats and no cholesterol. Finally, each chip is seasoned with pure sea salt and sent on its journey to you.

Our light Parmesan mix highlights the exceptionally delicious cool ranch flavor of these hearty chips. Your mouth will be amazed by this taste sensation.

Popped Water Lily Seeds are protein rich, super food snack. You can eat them or mix them with salads, soups and trail mix.

Our new Super Crunchy Cookies are bitesized and packed with crispy rice cereal for a deliciously satisfying crunch. They come in five classic cookie flavors, with an undeniably craveable texture. This one is for chocolate lovers. Crunchy, deeply chocolate cookies loaded with chocolate chips and chocolate cereal. Think the flavor of your favorite fudgy brownie, but with a loud crunch. Not for the faint of heart.

This 70 dark chocolate bar is topped with just enough sea salt to make the palate pop open and let all the incredible cacao flavor delight every sense of your being. To make any bunny more hoppy, just add this chocolate bar.

Our raspberry bar has just enough juicy berry flavor to tickle the tongue. Raspberry brings out the natural fruit notes in our heirloom cacao, for a zingy bar that pairs beautifully with your favorite glass of red wine. ingredients organic cacao bean, organic coconut sugar, organic cacao butter, organic raspberry powder artisan. Beantobar. 100 organic. Made in brooklyn, baby. Responsibly sourced cacao. Gluten free. Vegan. Kosher. Clean ingredients always! Deeeeliciousness!

60 dark Colombian chocolate with toasted pumpkin seeds, dried cherries, and pumpkin spice. Made in United States

Mayana sees chocolate as a canvas for beauty and vibrant global flavors. We seek out the finest quality all natural ingredients and take an artisan approach to all of our creations.

This blend of fruity Tanzanian cacao with dried blueberries and zesty lemon tastes like blueberry lemonade. Wrapped in a gorgeous springy botanical design featuring blueberries and lemon flowers, this bar is the perfect chocolate gift for Spring

Our Spring limited batch chocolate features Tanzanian cacao gently steamed over red rose petals and green cardamom pods, conjuring a luscious and dreamy floral bar. Celestial, ambrosial, transcendental. The perfect gift for all chocolate lovers.

A juicy, herbaceous mix of fruity cacao, bright strawberries, and herbaceous basil makes you feel like youre frolicking in strawberry fields. Wrapped in a gorgeous botanical design, this bar is the perfect chocolatey gift for Spring

Made with cacao that is carefully fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicentes unique fermentation techniques, along with his careful sourcing of Nacional cacao from a multitude of growers, give this chocolate its distinguishable, rich, chocolatey flavor.

A balanced blend of all the Ritual origins. Our goal was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral its all here. Tasting Notes Strawberry, Fudge Graham Cracker

For as long as I can remember, my Bachanyou might say Grannywould cook up the most amazing meals with our umamifilled, teriyakiish sauce! The recipe has been passed down and perfected over generations and today, my family and I are honored to share our authentic Japanese Barbecue Sauce with you. Bachans is made with only 10 simple, NonGMO, organic, vegan, vegetarian, and authentic ingredients. Bachans can be used as a marinade or finishing sauce on meat, fish, veggies, and beyond! Made in United States of America

For as long as I can remember, my Bachanyou might say Grannywould cook up the most amazing meals with our umamifilled, teriyakiish sauce! Well, we decided to give our Original Recipe a little kick! My family and I are honored to bring you Bachans Hot and Spicy Japanese Barbecue Sauce, created by my generation.

Detroit, Female, Black owned. Our Bold Pili or hot sauce is an original Burundi family recipe. Handmade in small batches, we blend fresh, fire roasted habanero peppers with aromatic spices to create a savory sauce with a KICK. Enjoy this distinctive East African flavor with eggs, chicken, fish fries, rice beans, sandwiches and more...

Our sauce contains nine inspired ingredients. Each has been carefully selected from ancient traditions and family recipes. Peppers and dates are blended to bring out the sugar and spice. Finished with coffee and a touch of lemon, this smooth sauce pairs perfectly with any dish. Add the perfect amount of heat without the hell.

Our sauce contains nine inspired ingredients. Each has been carefully selected from ancient traditions and family recipes. Cayenne chilies and ghost peppers are combined into a bold blend of spice thats complemented by the sweetness of dates, creating a dance of flavor. Finished with bitter coffee and a touch of lemon, this smooth and satisfyingly spicy sauce pairs perfectly with any dish.

Queen Majesty Morita Mesquite is our newest limited edition! We wanted something that landed somewhere between a hot sauce and a BBQ sauce but was more versatile and had NO ADDED SUGAR. We highlight the chipotle morita pepper, a lightly smoked, ripe, red jalapeno, and the dried bean of the mesquite tree, which adds a subtle, flavorful nuttiness.

Queen Majesty Red Habanero Black Coffee hot sauce combines an exciting flavor with a sensational heat. We use more than twice the amount of hot peppers than in our Scotch Bonnet Ginger Sauce. There wont be an overwhelming coffee flavor but what it does add is a nice smoky darkness that stands up to the intense flavor of the red habaneros. This sauce works great with rich foods like pasta and pizza. Try mixing it with ketchup or mayo for fries and burgers. Our preference is to put it on everything.

Queen Majesty Scotch Bonnet Ginger Hot Sauce has a vibrant flavor and a slowburning heat. The brightness of the ginger and lemon work perfectly to spice up soups and curries or mix a little with honey and use for sweet potatoes or wings. This surprisingly versatile sauce can be added to all of your favorite dishes.

The Coarse Mustard is our interpretation of a German style mustard. A coarse textured mustard highlighting multiple warm spices. We use it on pretzels, as a complement to charcuterie, on a grilled cheese or hamburger, or as part of potato salad. The options are endless!

ustic Bakerys light and flaky flatbread crackers, made with extra virgin olive oil and everything seasoning. The Rustic Bakery started with a simple idea, to make handcrafted flatbread crackers to complement artisan cheese. Located in Marin County California, all baked goods are made in house with organic ingredients using local farms and products.

Rustic Bakerys light and flaky flatbread crackers, made with extra virgin olive oil and grey sea salt from France. The Rustic Bakery started with a simple idea, to make handcrafted flatbread crackers to complement artisan cheese. Located in Marin County California, all baked goods are made in house with organic ingredients using local farms and products.

Slowcooked in copper pots to deliver a sweet front and tart finish The rich and complex flavor make it perfect for high proof spirits Proudly served by some of the best bars in the world NonGMO, Gluten Free, Vegan

We use only the highest quality ingredients. Everything matters, so no shortcuts or crap. Hand stuffed with love in Miami. Proudly served by the best bars in the world. NonGMO, Gluten Free, Vegan

Large, firm, bing cherries Contains less than 1 of artificial flavoring, coloring and preservatives Proudly served by some of the best bars in the world NonGMO, Gluten Free, Vegan

Our Sardines are Responsibly wildcaught off the coast of Cornwall, England in the only MSCcertified sustainable sardine fishery in Europe. Handpacked using traditional methods with Spanish extra virgin olive oil.

Say hello to the richest, butteriest anchovies that have ever touched your lips. Made for eating atop a piece of fresh sourdough, slathered in good butter. Our anchovies are Caught by smallboat fishermen using the purse seine fishing method in the Cantabrian Sea Sourced from Europes only MSCcertified sustainable anchovy fishery. Semipreserved through a saltcuring process that lasts for an average of six eight months. Hand packed by a thirdgeneration familyowned cannery using a traditional artisanal process perfected over decades. Packed into tins with premium Spanish extra virgin olive oil, sourced directly from Andalusian farmers.

Say hello to Sardines with Sardines with Hot Pepper ! Our Sardines are handpacked in Galicia, Spain with the highest quality ingredients for the freshest taste imaginable. Our Sardines are Responsibly wildcaught off the coast of Cornwall, England in the only MSCcertified sustainable sardine fishery in Europe. Handpacked using traditional methods with Spanish extra virgin olive oil.

Our Slow Smoked Mackerel is Handcut, sweetcured, and slowly smoked over natural wood, then handpacked and infused inhouse with crushed chillis and garlic for a savory, rich flavor with a bite of heat. Rich in Protein and VitaminD, contains 2471mg of Omega3s per serving. Responsibly wildcaught by familyowned boats in the Northeast Atlantic during the winter months when mackerel quality is at its peak.

Expertly raised in an ASCcertified sustainable farm in Denmarks countryside. Slowsmoked in small batches over beechwood and handpacked in olive oil at a microcannery outside of Copenhagen. The trout is caramelized on the outside, and buttery and flaky on the inside. Its smoky, savory and the tiniest bit sweet.

Grown and hand harvested in Greece, our pitted green olives are juicy, crisp, and firm. These O.G. green olives are plain and simple making for a perfectly poppable snack, a muchwelcomed charcuterie board addition, or the final and best touches to a martini or cocktail.

Freestyle Snacks green olives are harvested traditionally in Greece, bursting with fresh flavor. Our single serve packs are perfect for grabandgo by the register a healthy, convenient, savory pickmeup! Our original Kalamata olives are grown in Greece and harvested when bursting with flavor. They are marinated with Extra Virgin Olive Oil and just a hint of sea salt for your savory snack satisfaction.

As a farmstead cheesemaker, lifelong baker, and lover of good food, I first incorporated buckwheat into my glutenfree baking after viewing the sprawling buckwheat fields of Northern Maine. The result, Maine Crisps, reflect a way of life thats simple and pure, focused on quality moments. A perfect partner to cheeses, fruits, or spreads, Maine Crisps fullbodied crunch and flavor are as suited to an energizing afternoon snack as they are to the charcuterie board.

As a farmstead cheesemaker, lifelong baker, and lover of good food, I first incorporated buckwheat into my glutenfree baking after viewing the sprawling buckwheat fields of Northern Maine. The result, Maine Crisps, reflect a way of life thats simple and pure, focused on quality moments. A perfect partner to cheeses, fruits, or spreads, Maine Crisps fullbodied crunch and flavor are as suited to an energizing afternoon snack as they are to the charcuterie board.

As a farmstead cheesemaker, lifelong baker, and lover of good food, I first incorporated buckwheat into my glutenfree baking after viewing the sprawling buckwheat fields of Northern Maine. The result, Maine Crisps, reflect a way of life thats simple and pure, focused on quality moments. A perfect partner to cheeses, fruits, or spreads, Maine Crisps fullbodied crunch and flavor are as suited to an energizing afternoon snack as they are to the charcuterie board.

Today skin fermented whites are rare and unique, but they have a deeply rooted history going back 5000 years to the country of Georgia. A wine for bold palates with aromas and flavors rooted in dried apricot, orange peel, raw honey, white tea and earthy notes. A lift of acid and texture carry to the dry, rich finish.

Heya Farha Merwah Apple Coferment Wine is not your traditional white. A coferment of 80 Merwah and 20 Red Delicious apples. Juicy baked orchard and hightoned citrus fruit. Slightly salty on the finish. Carbonic maceration for the apples and skin contact for the grapes. Native yeast fermentation in stainless steel tanks. Bottled unfined and unfiltered with a small amount of sulfur.

Heya Kanz Grenache Syrah Blend is a Lebanese red blend made through whole cluster carbonic maceration of Grenache and Syrah. Bright and hightoned red fruits, white pepper, and woody tannins. Perfect for a light chill. Both varietals go through carbonic maceration, then native yeast fermentation and aging in amphora. Bottled unfined and unfiltered with a small amount of sulfur.

The grapes were handpicked. 3 separate components were produced, a portion of the Grenache was direct pressed in Blanc de Noir style whilst the remainder was skin fermented as a traditional red wine. The Cinsaut component underwent 24 hour skin contact before a certain volume of juice was drawn off in the traditional Saignee method. The 3 components were vinified separately, natural fermentation from the indigenous yeast was encouraged generally lasting 14 18 days, which was followed by malolactic fermentation. The components were aged in 228L older French oak for 6 months before blending and then allowed to mature for a further 4 months.

The grapes for Pirita undergo a prefermentation maceration of between 45 days in a blend of temperature controlled stainless steel and concrete tanks, followed by a fermentation of four weeks with daily pumping over. Pirita then spends 1118 months in 300 liter French oak barrels, where it undergoes malolactic fermentation before being bottled without filtration or stabilization, but some clarification.

This light and fresh blend of Carignan and Grenache from Corbieres is a fabulous, chillable red that can almost be considered a deep rose. The vineyards are at around 660 feet in elevation and are influenced by both the warm, humid winds of the vent Marin that come up from the Mediterranean and the dry, cooling winds of the vent Cers from the northwest creating ideal growing conditions for natural winemaking without any herbicides or pesticides. The Carignan sees two days of whole cluster spontaneous fermentation, then submerged in fermenting Grenache juice, pressed immediately and aged for 6 months in neutral barrique with no added sulphur. The result is a clean, balanced, crushable red with fresh cherry and strawberry flavors, dried herbal notes, and a crisp finish with dry, gentle tannins. Pair with chili con carne, lentil salads or a cheesy stuffed red pepper.

The grapes were handpicked. The Cinsaut was processed to stainless steel red wine fermenters and 15 whole bunch was employed with the remainder destemmed on top. After 24 hour the must was bled to increase in structure and concentration. Natural fermentation from the indigenous yeast was encouraged generally lasting 14 21 days, daily pump overs were employed for extraction. After pressing, malolactic fermentation took place. The wine was aged in 228L older French oak for 10 months.

Delicate violet, raspberry and red plum. Pure, clean, bright fruit reminiscent of some Southern Rhone wines, with good acidity and soft tannins. Delicate violet, raspberry and red plum. Some notes of scrub, almost hoppy.

Floral notes Strawberry fruit, fennel, violet, dried lavender, and rose petal Fruit flavors Black cherry, ripe raspberry, two tone mulberries, juicy plum, and creamy texture Other notes Subtle bay leaf, dried sage, cassia bark, wet coffee grinds, and soft licorice Body Medium bodied and fleshy Acidity Perky acidity Tannins Fine fruit tannins

Color Vibrant red Aroma Full of ripe red forest berries Taste Concentrated and fullbodied with nuances of pepper, raspberry, and blueberry

Kumusha Pinotage is a South African wine with aromas of dark cherries and mulberries, and flavors of plum, berry, coffee, and baking spice. It has a savory finish.

Nose Aromas of ripe purple and black fruits, dark confiture, and subtle hints of sandalwood Palate Fullbodied with moderate extraction and excellent balance, complemented by a touch of spice and a hint of minerality Finish A balanced, long finish

Lil Buddy is a delightful little lager, a snack, a proverbial plusone. This easygoing, lighthearted lager sidles right up with other boozy pals, but surely holds its own if youre just looking for a little less which, sometimes, is more.

An experiment in the classic farmhouse style with a subtle fruit addition of fresh raspberries. Brewed clean with light malts and traditional Belgian yeast.

In this cookbook and culinary resource, he homes in on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pantry staples that define Middle Eastern cuisine. Lior offers an indepth look at the production, history, cultural resonance, and storage of each pantry item, then shares an array of mouthwatering recipes crafted for home kitchens. Dishes range from a hearty Verjus and Lamb Stew to snacky Kibbeh with Pine Nuts, Roasted Vegetables with Egyptian Dukkah, tangy Iraqi amba mango sauce, a sweetsyrupycheesy kunafe, and a creamy Turkish rice pudding.

FrancoPalestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadis inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.

In Bright Cooking, her highly anticipated first cookbook, Camille Becerra, acclaimed chef at the Ace Hotels As You Are, offers 140 fresh, natural dishes to boost ones body and mood with plantbased, healthful ingredients. More than 90 foundational pantry basicsmother sauces, broths, dusts, finishing oils, and moreare combined in uncommon and uncomplicated ways to create 50 eatanytime dishes.

If you already love chili crisp, this book is for you. If youre new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. Its both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.

The recipes in Kung Food are so vibrant and bursting with flavor that youll want to scrape your plates clean.Andy Baraghani, author of The Cook You Want to Be

Delicious, straightforward recipes ... fill Lucky Peach 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from. Associated Press Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fishsaucesplattered panache and all the soysoaked, gingerscalliony goodness you could ever wantall for dinner tonight. Youll never have a reason to order takeout again.

ONE OF THE BEST COOKBOOKS OF THE YEAR Bon Appetit, Food Wine, Epicurious The debut cookbook from Rose Previte, creator of the Michelinstarred restaurant Maydan and the beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from Lebanon to Morocco, from Oman to the Republic of Georgiacowritten with New York Times bestselling cookbook author Marah Stets.

Molly Baz is a New York Times bestselling cookbook author, recipe developer and video host whose number one goal in life is to convince the world that cooking is fun, and not that hard to do if youre properly set up. When shes not writing books, Molly hosts a subscription digital recipe club, The Club, where she drops weekly new recipes for her fans. When shes not doing that, you can find her at home sipping on a glass of Drink This Wine, thats her natural wine company! in her buttercoloured kitchen filming her hit YouTube series Hit The Kitch, a casual, nevertooserious, but always educational cooking show. Molly lives in Los Angeles with her husband, Ben, and their teenytiny weenie dog, Tuna.

Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mainsfor example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twentyfirstcentury point of view. Agis Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremys reinventions like Nokedli Cacio e Pepe and K r z ttStuffed Squash Blossoms reimagine Hungarian flavors for the forwardthinking cook.

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with glutenfree options, from James Beard Awardwinning and bestselling author Elisabeth Prueitt, cofounder of San Franciscos acclaimed Tartine Bakery.

Written with the home cook in mind, Charmaines recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients which are steadily more commonplace in supermarkets today. The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

NEW YORK TIMES BESTSELLER A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE BEST COOKBOOKS OF THE YEAR Bon Appetit Whether youre into flambes, souffles, or simple loaf cakes this book offers over 100 different answers to that allimportant question Whats for dessert?Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert peoplewhether youre into impressiveyeteasy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this allnew collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible.

The fruity and earthy scent of Apricot Red Currant blends juicy pomegranate, fresh grapefruit, redcurrant, and ylang ylang with hints of apricot, sandalwood, and patchouli.

CITRUS LILY JASMINE A sunny treat with a cool, refreshing breeze to offset the otherwise unforgiving heat. Herbaceous, aromatic grapefruit delicate jasmine enchant and uplift burn to help you wake up and get through your day.

Silver tinplate reusable matchbox. Holds around 25 matches. Dimensions 6 x 3,4 x 1,1 cm Designed and handmade in Barcelona

Made of soy wax, essential and fragrance oils, packaged in white matt screen printed glass containers. Dimensions 8x10 cm Volume 300 ml Burn time 50h

150ml natural soy wax candle Fragrance essential oils Burn time 35h Packaged in produce cans with ring pull opener. Scent samples are available in 10ml tins with each order. One tin per scent. Designed and handmade in Barcelona

100ml natural soy wax vegan candle fragrance essential oils burn time 20h, hand painted glass container, every piece has a slightly different drawing handmade in Barcelona.