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WHAT YOUR NEIGHBORS ARE MAKING For a taste of the top delicacies being made in the West, check out these 50 places. You’ll find regional , Mexican sweets, and homemade specialty . Yes, often it’s a splurge, but just a couple of items can add a certain special touch to your table.

by Camas Davis, Amanda Faison, Elizabeth Jenkins, Jason Kessler, Jan Newberry, Jeremy Pugh, Carey Sweet, Jess Thomson, Kate Washington, and George Yatchinsin Clockwise from Left: E. Spencer toy, Amanda Friedman (3), Thomas M. Barwick, Friedman, John Clark Clockwise from Left: E. Spencer toy,

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clockwise FROM TOP LEFT Butcher Lindy & Grundy, L.A.; Proof Bakery, L.A.; La Monarca Bakery, Santa Monica; cheesemonger Calf & Kid, Seattle; La Monarca; Woodsman Market, Portland

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BUTCHERS

California meats (except the Sonoma lamb and beef, which are so worth the Berkeley | LOCAL BUTCHER exception) are sourced within 150 SHOP This shop takes its name to miles. And absolutely everything heart. All meat comes from ranches is done in-house: spice blends, within 150 miles—pork from River- exotic sausages (chicken Cordon dog Farm in Capay Valley, grass-fed Bleu, anyone?), even dog food. beef, pasture-raised turkey, and our pick The rich half-beef, half- goat that grazed along Tomales burger blend, cured for Bay. They also carry local favorites three days and then hot-smoked like Studebaker Pickles from in cherrywood. 801 N. Fairfax Ave.; Oakland, and beans from Sonoma’s lindyandgrundy.com; Rancho Gordo. our pick Sando of the Day and a chocolate chip San Francisco | AVEDANO’S cookie made with lard. 1600 Shat- HOLLY PARK MEAT MARKET tuck Ave.; thelocalbutchershop.com This old-school butcher shop has been taken over by a trio of women with a serious commitment to local meat (see Q&A at far right). The staff here breaks down whole Owner Erika Nakamura at Lindy animals several times a week and & Grundy Meats in even offers classes in home butch- West Hollywood ering, should you be the DIY type. our pick A lesser-known cut like goat neck or bavette steak. 235 shop is open until 10 p.m. is not Willie himself. our pick The Santa Cortland Ave.; 415/285-6328. to satisfy late-night Maria tri-tip—a marbled loin cut cravings. It’s just practical. It’s you won’t find anywhere else Sebastopol | VICTORIAN attached to one of the city’s best around here, flavored and tender- FARMSTEAD MEAT COMPANY steakhouses, and the dinner crowd ized in a secret family marinade. In 2009, Adam Parks came home sometimes wanders over. The 6245 Highland Dr.; 801/272-6469. to take over his parents’ 40-year- meatheads behind the counter old Christmas tree farm. In the washington excel at making every bit of an La Jolla | HOMEGROWN process, he turned an unassuming animal taste good: hand-stuffed Seattle | RAIN SHADOW MEATS Owner Matt Rimel shack in front of those evergreens sausages, house-smoked bacon, MEATS Plump sausages, meat- brought local beef back to San into a purveyor of some of the most lardo, pastrami, terrines, and balls, pâtés, and cuts of beef, pork, Diego by raising grass-fed cattle coveted meats around. Chickens . our pick Tuesday’s crisp, lamb, and chicken—everything in in the Palomar Mountains. At his live on-site, while local farmers juicy fried chicken. 3155 E. Burnside this modern butcher shop is raised shop, beef is dry-aged in-house. sustainably raise beef, pork, and St.; laurelhurstmarket.com sustainably. The flavorful beef pho Choose any cut you like—plus lamb for Parks. Good news: A broth makes stirring up a pot of wild game, pork, lamb, wild boar second, bigger shop and full butch- utah the Vietnamese soup a cinch. (Just bacon, beef jerky, and chicken. ery will be coming to downtown. Salt Lake City | SNIDER BROS. add beef, noodles, Thai basil, and our pick Juicy, housemade brat- Our pick Victorian’s own Cabernet MEATS Owner “Big Willie” Wilson bean sprouts.) Our pick The wurst, chorizo, or Italian . and roasted garlic marinade. can trace his family’s history in the pumpkin sausage, with sage and 7660 Fay Ave.; 858/454-6328. 1220 Gravenstein Hwy. N.; vicfarm meats.com; biz back a century, and he carries molasses. 1531 Melrose Ave.; Los angeles | LINDY & on the tradition from behind the rainshadowmeats.com; GRUNDY MEATS Looking for oregon largest meat counter in the valley. Kendry Walla Walla | BLUE VALLEY c lamb belly? Lamb pastrami Quality meats are custom-cut if Portland | LAURELHURST MEATS These butchers know the sausage? Whole suckling pig? Try you like, and handed over with MARKET BUTCHER SHOP The local ranches, which cuts are best, this cult-status butcher shop. All and smoking tips from Big reason this East Portland butcher and they custom-slice. They use top-quality meat, like the Pure Country pork in their Toulouse- Scottsdale, AZ style Pine Street sausage, and the THE BULL MARKET Waiilatpu Mission Farm beef in their Italian-style marinated chuck In this honest-to-goodness butcher shop complete with a gleaming work- roast. Our pick A sirloin cap steak, space and white-jacketed talent, the frozen meat is presented in a vacuum seasoned with the house grilling that makes it glitter like jewelry . If you talk to the owners, they will salt you jar at the seasonings have you drooling in anticipation of highly marbled, 21-day-aged beef; counter. 1162 W. Pine St.; bluevalley robust Chairman’s Reserve pork; and specialties like buffalo, quail, and elk. meats.com; our pick The Scottsdale skirt steak, in a marinade of wine and the shop’s

blend of zingy spices. 8763 E. Bell Rd.; 480/656-4777. clockwise from bottom left: Jeffery Cross, Alanna Hale, Amanda Friedman, Joe M Jeffery Cross, Amanda Friedman; illustration:

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Q&A Tia Harrison Butcher and co- owner, Avedano’s Pan dulce at Santa in San Francisco Monica’s La Monarca

What’s the most under- rated item in your case? Rabbit, which can seem intimidating, but it’s mild, like chicken. And you can prepare it lots of different ways. Your go-to preparation for great meat? Really good salt and olive oil. Instead of marinating meat, make a verde or a pesto to serve on the side, so you can enjoy the flavor. What do people not know about meat? It has a shelf life of four to five days before you need to freeze or cook it. Leave it wrapped in butcher paper, or wrap BAKERIES it tightly in plastic. Or ask your butcher if she can vacuum-seal it. If meat is tacky, that’s a bad sign. What’s the best ques- tion to ask a butcher? “What’s the best cut in arizona green sauce. 4533 W. Glendale Ave.; california the case?” As butchers 623/842-1400. Glendale | LA PURISIMA Berkeley | CRIXA CAKES The are cutting down an BAKERY After more than 25 Phoenix | THE BAKER’S case here is filled with tongue animal, they will see a years, the Arellano family still DAUGHTER The father implied in twisters like kolachy and bulochki, piece and think, That’s draws a long line of customers to the name is Karl, of the legendary and intriguing names like Fatima’s the one, that’s the best its industrial-efficient but lavishly Karl’s Quality Bakery right next Thighs—Eastern and Central piece. stocked Mexican bakery. It can be door. Christine Boerner is doing European–inspired specialties that Which cut is good for a difficult to get past the melt-in- something fancier, with her Swiss- reflect owner Elizabeth Kloian’s festive, but economical, your-mouth gingerbread pigs, style petite patisserie. Cases are own Russian and Hungarian heri- holiday dinner? Lamb but the bright pink polvorón sugar filled with dinner-party-ready tage, many made from recipes in neck or a pork shank cookies are also addictive, shortbreads, up to 30 assorted her collection of antique cook- (a hock that hasn’t gossamer-light delights. Another truffles, elaborate gâteaux, whim- books. our pick One of the subtly been smoked) is great must-try are the savory and sweet sical cookies, and cupcakes. sweet, yeasted saffron buns. braised. empanadas. These are stuffed our pick A caramel–sea salt truf- 2748 Adeline St.; crixacakes.com with pumpkin, peach, or . fle. 8847 N. Seventh Ave.; thebakers Culver City | PLATINE our pick Delectable fresh-made daughter.net; BAKERY The cookies stacked in tamales, topped with red or = ships | = delivers locally this tiny bakery span the spectrum.

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There are classics (chocolate chip, Kelly Donahey of Mexican wedding), but take a Proof Bakery in L.A. chance on pastry chef/owner Jamie Cantor’s flights of whimsy (kalamata olive–dark chocolate chip). At just a dollar apiece, you can bring home a dozen or two for a dinner-party dessert tasting. our pick The platino, a fluffy cookie oozing rich vanilla cream filling. It’ll ruin you for run-of-the-mill Oreos forever. 10850 Washington Blvd.; platine cookies.com; Los Angeles | PROOF BAKERY This relative newcomer already feels likes the heart of the Atwater Village neighborhood. The morn- ing rush comes for black sesame financiers; in the afternoon, it’s the flourless chocolate torte topped with cocoa nibs. our pick A buttery tartine on fresh-baked brioche. 3156 Glen- dale Blvd.; proofbakeryla.com Pacific Beach | SUGAR & SCRIBE BAKERY In a hipster- meets-surfer neighborhood, Maeve Schulz’s bakery is a charm- ingly Old World surprise. You’ll be greeted at the door by her pug before entering a haven of cupcakes and quiche, scones, and soda bread—served on delicate Irish dishes. our pick Schulz’s dense, buttery Guinness Porter Cake, spiced with cinnamon, ginger, and nutmeg, and packed with raisins signature savory sausage and ents, including dairy and eggs going to say it: This guy makes and cherries. 1420 Garnet Ave.; green onion–studded muffin with from California, and guava, agave the best baguette in Portland, if Kendry

sugarandscribe.com; a soft-cooked egg at its core. 746 nectar, and organic coffee from not on the entire West Coast. c Valencia St.; craftsman-wolves.com Mexico. our pick A light and All of Healea’s creations, from San Francisco | CRAFTSMAN creamy caramel flan. 1300 Wilshire his pistachio praline bear paw to AND WOLVES In a former garage Santa Monica | LA MONARCA Blvd. (also in Commerce and his drop biscuit (the old-school in the Mission District, pastry chef BAKERY For real-deal Mexican Huntington Park); lamonarca American kind, topped with lemon William Werner has opened one of sweet pan dulce, grab a metal tray bakery.com curd or jam), are playful, not to the city’s most elegant patisseries. and tongs and serve yourself the mention unbelievably light. our His cube cakes, stylish squares in traditional way. Everything in the oregon pick The baked currant doughnut, flavors such as chocolate/caramel/ bakery—from dulce de leche–filled dusted with powdered sugar. 2600 Vietnamese cinnamon, are laid croissants to vegetarian chorizo Portland | LITTLE T AMERI S.E. Division St.; 503/238-3458. out like jewels in glass cases. (open-face )— CAN BAKER The T in Little T our pick A Rebel Within, Werner’s is made with all-natural ingredi- stands for Tim Healea. We’re just utah Logan | CRUMB BROTHERS ARTISAN BREAD In the college denver town’s historic granary district, DENVER BREAD COMPANY Crumb Brothers offers its organic breads and pastries made on-site. A slam of the screen door sends a puff of flour into the air. Then a warm, Once a month, the location is yeasty smell. This bare-bones storefront is where owner Greg Bortz home to the Bridger Folk Music kneads and bakes a dozen or so kinds of bread every day, like savory Society Bakery Concert (Justin flower-shaped focaccia and lightly sour sun-dried-cherry walnut bread. Roth on October 27). our pick our pick One of the signature 3-pound round sourdough boules (at The Decker 5 Seed—an earthy, left), dusted with flour in a leaf pattern that is pretty enough to be a chewy levain loaf coated in

dinner-party centerpiece. 3200 Irving St.; thedenverbreadcompany.com Joe M From Left: Jeffery Cross, Amanda Friedman, Cross (2); illustration:

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Q&A Eric Finley maker and co-owner, Chop Butchery & Charcute- rie in Portland

What’s key to a great platter? Textures, salt, and something that’s pleasing to the eye. A chicken liver mousse, crostini , and a hard salami balance each other. Maybe a thin- sliced coppa (cured pork shoulder), bresaola california oregon (cured beef), and a bird pâté, like pheasant with Napa | FATTED CALF CHAR Portland | CHOP BUTCHERY & morels and porcinis . CUTERIE Taylor Boetticher’s CHARCUTERIE This diminutive What else besides meat? lovingly crafted meats show up shop is easy to miss, tucked in the Pickles for sweetness on the menus of the Bay Area’s back of a building that houses and acidity. A preserve best restaurants. But this location several restaurants and coffee or marmalade to balance in the Oxbow Public Market shops. But this place has some richness. Annex is where the butchering of the best charcuterie in town. How can you tell when and curing happen. like The star of this full-service butcher charcuterie is past its saucisson sec are the stars, but is its salami, handcrafted by Eric prime? Anything hard- sunflower, flax, poppy, sesame, pâtés, confits, fragrant spiced Finley (see Q&A at right). Try his cured, like coppa or and pumpkin seeds. 291 South 300 duck breast, and five-spice lamb soppressata, a perfect marriage of bresaola, will have little West; crumbbrothers.com bacon are showstoppers too. pork and salt, with just the right salt crystals pop up. If washington our pick The beef jerky. It’s the amount of sour. Or go for his more salami is too hard or too best you’ll ever have. 644C First St.; experimental curried salami. our tacky, it’s probably past | west Seattle BAKERY fattedcalf.com; pick Finley’s herbes de Provence its prime. The minute NOUVEAU Sure, William Leaman salami , a balanced masterpiece. San Francisco | BOCCALONE you slice cured meats, has been crowned the best baker 3808 N. Williams Ave.; 503/288-1901 Chris Cosentino has built a they start to lose mois- in the world (he led the team (butchery also in the City Market, national reputation by promoting ture, so the shelf life is that won the gold medal at Euro- 735 N.W. 21st Ave.; 503/221-3012). an appetite for offal. At his shop— about a week. pain’s 2005 Bakery World Cup). How to store it? In Still, when you walk into his little where the tagline reads tasty washington salted pig parts—you can the cheese bin, in bakery for a pain au chocolat, it Seattle | SALUMI Lines often breathable paper like feels like a neighborhood joint. sample the chef’s extensive collection of salumi, fresh snake out the door for the pan- parchment. But the man has plans: He’s work- cetta, salami, and piled-high What’s your quickie ing on his own butter. And coming sausages, and ham. our pick Nduja, a spicy, spreadable salami sandwiches made by the family of out-of-the-fridge sand- soon, he’s adding housemade star chef Mario Batali. On Fresh wich? Mortadella with sausages to his savory pastries, that’s delicious on just about anything. Add it to a sandwich Sausage Fridays, they also sell links white bread, mayo, and like croissants with duck sausage to take home to cook, like ginger- cheddar. Or a baguette studding the dough. our pick or melt a generous dollop with some warm pasta and chopped chili salumi sausage, luganega with with salami, sherry An heirloom tomato pastry, vermouth, and fennel sausage . vinegar, field greens, made of croissant dough with green olives. Ferry Building Market- place; boccalone.com; Our pick A hunk of salt-and- and olive oil. Walla Walla onion confit and pepper guanciale, pork jowl cured fromage blanc. 4737 California Ave. for 70 days. 309 Third Ave. S.; S.W.; 206/923-0534. salumicuredmeats.com;

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oregon Portland | FLYING FISH COMPANY Once just a roaming truck, now a seafood shack adjoin- ing a produce market as well, Flying Fish has existed in some form since 1979. Today, Lyf (pronounced “leaf”) Gildersleeve runs his own branch of his father’s Idaho company with a commitment to good sources. Fish like Oregon albacore tuna and halibut cheeks are fresh right off the boat, never frozen. our pick Live Oregon razor clams, along with Gildersleeve’s tips on how to prepare them. 2310 S.E. Hawthorne Blvd.; flyingfishcompany.com utah Salt Lake City | AQUARIUS FISH CO. This tiny store is the landlocked food-lover’s link to the ocean. Manned by sassy guys who know their stuff, it’s as fragrant as a pier, with just enough elbow room to point toward the changing showcase of wild-caught tuna and fresh mollusks, all expertly cut and packed with ice. our pick House- made fish pâté for your weekend brunch. 314 West 300 South; 801/ 533-5653. washington FISHMONGERS Seattle | TAYLOR SHELLFISH AT MELROSE MARKET October Lyf Gildersleeve of Portland’s Flying Fish Company is prime oyster season, when the bivalves get firmer and taste crystal clean, and no one knows California Diego or Baja anglers. Ask for bursting with bright, fresh seafood, oysters like Taylor, Washington’s Tommy Gomes: Son of a Portu- a huge sign lists what’s in stock premier producer. At the Seattle Los Angeles | MCCALL’S MEAT guese fisherman, he knows all and and, of course, where it’s from. storefront, which as an & FISH CO. Before husband and happily shares tips. On Fridays If you’re lucky, they’ll have spot oyster bar, shopping is often more wife Nathan McCall and Karen Yoo and Saturdays, there are free prawns from Santa Barbara. Pick show-and-taste than pick-and- opened McCall’s, Los Feliz resi- cooking demos. our pick Fresh up a whole whitefish and let the pay. They also carry live mussels, dents had to leave the neighbor- uni (sea urchin). A slurpy mouthful fishmongers fillet or butterfly scallops, clams, and crabs. our Kendry

hood for great seafood. No c is a taste of the briny Pacific. 5202 it for you. Starving? Sit down for a pick A few dozen small, jewel-like longer—diver scallops and wild Lovelock St. ; catalinaop.com; bowl of cioppino. our pick Indian Kumamotos. That gorgeous frilly Alaska halibut are available at this Candy, salmon covered in brown edge makes them the perfect fishmonger. McCall hits the down- Santa Monica | SANTA sugar and smoked over hardwood. appetizer. 1521 Melrose Ave.; taylor town fish markets daily to select MONICA SEAFOOD Above a 1000 Wilshire Blvd. (also in Costa melrose.com ; every piece, removes scales and massive horseshoe display case Mesa); santamonicaseafood.com bones, and cuts each one to the right serving size. OUR PICK Bran- zino from . 2117 Hillhurst Ave.; 323/667-0674. berkeley MONTEREY FISH MARKET San Diego | CATALINA OFFSHORE PRODUCTS This When Paul Johnson and Tom Worthington opened their shop 33 years ago, thriving wholesaler welcomes nobody was talking about sustainability and fish, but these pioneers set the walk-ins seeking sustainable black tone for the conversation that continues today. Exceptional freshness is a cod, tender grouper, California given, and every fish is labeled with its origin and how it was caught. our pick spiny lobster, or sea bass caught Monterey Bay sardines, among the most sustainable, healthy, and inexpensive

in local waters by longtime San choices, and Dungeness crabs. 1582 Hopkins St.; montereyfish.com ; Joe M From left: John Clark, Jeffery Cross (3); illustration:

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colorado Boulder | CURED Cheese lovers in Boulder used to have to drive to Denver to get anything above supermarket selection. Lucky for them, Will and Coral Frischkorn returned from years in Spain and to open Cured, an ode to the European shopping experience. Their store stocks 80 cheeses that Q&A show off the surge in American Michael and artisanal cheesemaking. our pick Kathryn Graham Belford, a creamy gouda type from Owners, C’est Cheese James Ranch in Durango. 1825 Pearl in Santa Barbara St.; curedboulder.com ; Denver | THE TRUFFLE What’s a big cheese CHEESE SHOP Don’t be bummed no-no? Storing it in if there’s a line. It’ll give you the plastic wrap. Cheese time to take in the pungent funk needs to breathe. Use and the chance to see what others parchment paper, or are ordering. When it’s your turn, even foil for some harder let owners Rob and Karin Lawler cheeses like parmesan lead you to a small-batch cheese or aged goudas. With you’d be unlikely to find elsewhere. a Ziploc bag, leave some our pick Avalanche Cheese air in it. Keep it in CHEESEMONGERS Company’s Lamborn Bloomers, the meat-and-cheese a creamy robbiola-style cheese california Spanish chorizo, roasted piquillo drawer; there’s higher made from the milk of goats raised humidity, so it won’t peppers, and arugula. 825 Santa Berkeley | THE CHEESE in nearby Paonia. 2906 E. Sixth Ave.; dry out as fast. Barbara St.; cestcheese.com ; BOARD COLLECTIVE On any denvertruffle.com ; Any tips for nibbles left given day, the classroom chalk- Santa Monica | FARMSHOP over after a party? oregon board at this worker-owned co-op Cheesemonger Emiliano Lee Remove the inedible in the Gourmet Ghetto lists 300 believes cheeses are like babies: Portland | CHEESE BAR At this rinds and throw all the to 400 cheeses from all over the They can’t talk but need to be shop, there are chairs, a wine-and- cheeses into a food world. The best way to shop is to cared for. That’s why he spends beer list, and a chance to taste processor with some take advantage of the employees’ 85 percent of his time cleaning, the cheeses sprinkled into, say, cream cheese or crème knowledge and let them surprise drying—even doing triage—on a freshly baked strata inspired by fraîche and a little white you with a kind you’ve never tasted the ones in his case. Lee is cozy a hard cheddar. Care for a Belgian wine to make your own before. our pick The in-house with small producers in the West Framboise beer with that cow’s- gourmet . bakery’s sourdough , who allow him to offer such stand- milk cheese whose rind was What’s the trick to a so rich and savory that the staff outs as Rogue River Creamery’s washed in butter? Yes, please. balanced cheese plate? nicknamed it the vegetarian pork crumbly raw-milk blue from Central our pick Housemade pimento Mix up the textures and chop. 1504 Shattuck Ave.; cheese Oregon . our pick A jar of quince cheese spread, with jalapeños the milks: a spreadable boardcollective.coop paste from L.A. jam maker Sqirl, and sharp American cheddar. 6031 cheese, like a brie-style perfect with sheep’s-milk cheese. S.E. Belmont St.; 503/222-6014; Santa Barbara | C’EST or a soft goat’s-milk; 225 26th St.; farmshopla.com ; a semisoft, like a Swiss- CHEESE When Michael and Kath- washington style; and a hard cheese, ryn Graham (see Q&A at left) sonoma | THE EPICUREAN | like an aged gouda. opened up shop in 2003, Santa CONNECTION A few steps from Seattle THE CALF & KID Fruit-and-nut bars Barbara got the boon of their the Sonoma Square, this market/ To fill her shop in Capitol Hill’s round it out. 140-choice case and the chance to cafe run by cheesemaker Sheana Melrose Market, Sheri LaVigne Can red wine pair well taste and learn. Monthly classes lay Davis brims with her hand-chosen sniffs out great Washington- with cheese? Yes, if it’s out the difference between, say, small-batch selections. It’s a task made cheese, like Yarmuth Farms’ light and fruity: Pinot Swiss cheeses like Challerhocker she’s well suited for, as Davis Dylan, a floral, ash-rinded raw Noir or a fruity Zinfan- and Scharfe Maxx. Michael relishes knows not only the local creamery goat’s-milk . And the only way to del. Or a wine with salumi so much (plain to see from owners but also the goats, cows, improve on gooey mac ’n’ cheese dark red berries, like the charcuterie selection) that he and sheep. our pick Davis’s is to make it with something she a Grenache or Garnacha, developed the Salumi iPhone app, own Crème de Fromage, drizzled chooses. our pick Black Sheep but nothing with a lot a tool that helps you navigate the in local honey and homemade Creamery’s Queso de Oveja, of tannins. world of cured meats. You can sort raspberry–rose petal jam. 122 W. a sharp Spanish-style cheese by animal or region or search A to Napa St.; 707/935-7960; that’s nutty and sweet, with Z. our pick The grilled sandwich a grassy finish. 1531 Melrose Ave.; with raw goat cheddar, goat gouda, 206/467-5447.

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The Woodsman Market, Portland From top: John Clark, Jeffery Cross, E. Spencer toy, From top: John Clark, Jeffery Cross, E. Spencer toy, jeffery Cross Jeffery Cross, Thomas J. Story,

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the new GROCERS Neighborhood grocery stores are becoming popular again as eaters look to fill their pantries with all things local. Their small size means they can form relationships with local purveyors and order a quantity that doesn’t overwhelm them. It’s like your farmers’ market but in store format. No waiting till Saturday to shop.

The store Cool factor popular local brands

Sacramento A combo of old-fashioned service Wintun Ranch grass-fed beef; local Taylor’s Market (your bags get carried out) with up- legend Pasta Dave’s fresh noodles 2900 Freeport Blvd.; to-date sourcing. And its sauer- taylorsmarket.com kraut: thick cut, crunchy, and with whole spices

San Diego A remodeled historic fire The MeatMen’s soppressata; SOL Bistro & Market station that’s both bistro chicken and rabbits from 2855 Perry Rd.; and store (so you can shop Da-Le Ranch solmarkets.com with a glass of wine in hand)

San Francisco The grandpappy of this type of Chocolate made a block away at Bi-Rite Market store, and prototype Dandelion Chocolate; produce 3639 18th St.; for many out-of-state from Bi-Rite’s own Sonoma biritemarket.com chains and new local farm; cheeses from Petaluma’s stores. A whiz at ice Andante Dairy cream—it sells its own brand here.

Denver The owners are cooks obsessed Colorado-grown Marczyk Fine Foods with perfection. They curate by pears and apples; 770 E. 17th Ave. and tasting most everything. heirloom 5100 E. Colfax Ave.; pumpkins marczyk.com

Denver A creative use of 550 square Almost everything is local: hot In Season Local Market feet, with all goods sauce, tapenade, eggs, mushrooms. 3210 Wyandot St.; sourced from within Then there’s bison pastrami, black- inseasonlocalmarket.com 250 miles berry cider, and Beeyond the Hive’s decadent, eat-it-with-a-spoon whipped honey peanut butter.

Portland An offshoot of the exceedingly Jacobsen sea salt; Freddy Guys Woodsman Market popular Woodsman Tavern hazelnut oil; Choi’s small-batch 4529 S.E. Division St.; next door, it channels old-school kimchi woodsmantavern.com/ stores perfectly. market

Salt Lake City Housed in an old gas station, with Redmond Real Salt; Desert Liberty Heights Fresh a garage door that rolls up to reveal Red Feta from micro dairy 1290 South 1100 East ; flowers, produce, and meats Rockhill Creamery libertyheightsfresh.com

Salt Lake City A bona fide cheese cave and a Slide Ridge Honey Wine Tony Caputo’s butcher that sells only sustainable Vinegar; Snowy Mountain Market & Deli meats. Cheese and chocolate Sheep Creamery’s Ben 314 West 300 South; classes taught by the proprietor’s Lomond Peak cheese caputosdeli.com son Matt

seattle Stocked with the things that make Deluxe’s peach jam Picnic a great picnic, including their own with vanilla and 6801 Greenwood Ave. N.; preserved Meyer lemons bourbon; hazelnut– picnicseattle.com cacao nib granola from Marge I

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