Meet Your Makers: Andy Hatch of Uplands Dairy

Andy Hatch is the Uplands Dairy cheesemaker and general manager. After studying Dairy Science at the University of Wisconsin-Madison and spending two years apprenticing to cheesemakers in different parts of Europe, Andy returned to Wisconsin and served apprenticeships under Master Cheesemakers Bruce Workman and Gary Grossen.
In 2007, Andy earned his Wisconsin Cheesemaker's License and joined Uplands as an assistant cheesemaker to Mike Gingrich and Joe Milinovich. In 2008, he took over responsibility for the production and aging of cheese and has come to manage all of the creamery's operations. When calling Uplands, you will most often speak to Andy or his wife, Caitlin, who packages and ships the cheeses.

How many people are on the Uplands team?
Between the dairy farm and the creamery, there are about a dozen of us working together. Most people are part-time but everyone is essential to what we do – there are no unskilled jobs here.

How often do you come out with new products?
We made only one cheese, Pleasant Ridge Reserve, for ten years, and in 2010 came out with our second cheese, Rush Creek Reserve. We’re always working on something new, but I expect Rush Creek will take years to perfect and we’re not anxious to do too much too fast, at the expense of quality.

How did you get into this “line of business”?
I wanted to milk cows and needed to add value to the raw milk. At this point, though, after having fallen in love with cheese making, the tail is definitely wagging the dog.

What did you do before working with Uplands?
I was a student in Dairy Science at the University of Wisconsin, and spent several years apprenticing to other cheese makers in Wisconsin and in Norway, Ireland, England and Italy.

Are your cheeses sold anywhere besides Chicago?
We sell cheese all over the US plus, in small amounts, in Europe, Australia and a few Asian countries.

What did you want to do as a kid, "when you grew up"?
Professional soccer player.

What was the spark that led you to working with food?
A love of working with land and animals, and a childhood love of wine, inherited from my father.

What is your favorite part of this job?
Diversity – my day is filled with all sorts of different tasks (making cheese, aging cheese, marketing and selling, managing employees, dealing with pastures and animals, etc.) and because we’re seasonal (we only milk our cows and make cheese spring through fall) there is a rhythm to our calendar that keeps life fresh.

Meet Your Makers: Huegah Meals

hue•gah is a small community-based business that creates artisan-crafted ready-to-heat meals. hue•gah has merged simplicity with great taste, using the best all-natural ingredients (locally grown and raised whenever possible). Because of how hue•gah’s meals are prepared, they appeal to customers who either have dietary concerns (vegetarian, gluten-free, etc.) or are community conscious, seeking products that reflect their values. Former coworkers Paul Hitalenko (chef and creative director) and Dirk Bowles (operator and aspiring business owner) started hue•gah with 3 main objectives: make it great, make it simple and make it in & for the community.


*Tell us about your product/company/service.
We prepare ready-to-heat meals made using the finest ingredients and sell them in small natural and gourmet grocery stores.

*What do you hope to accomplish through providing quality products?
To give customers a dining experience like no other in the ready-to-heat category while also doing good for the community.

*How often do you come out with new products? Are you working on anything new? We develop new menu items regularly based on what is in season and what is most popular. Paul is always developing new menu items. Although we typically have 4 items on the menu at one time, new entrees are always in the works.

*What did you want to do as a kid, "when you grew up"?
Paul wrote his first cookbook at age 5 (1976). We recently posted an excerpt from the cookbook on our Facebook page (facebook.com/huegah)

*What was the spark that led you to working with food?
Every time we would get together in our former place of work as coworkers, most conversations would eventually lead to either how we could do better and be better for those who worked with us if we had our own business. Paul’s love of food and culinary skills made a food-oriented business the obvious choice.

*Where do you find the inspiration for the products/flavors you select for your portfolio?
Fresh ingredients we find, travel, childhood memories, or simply what we love to eat. Paul likes to put creative spins on the traditional without too much pretense. Our belief is that simple cooking, starting with great ingredients leads to great food if treated right.

*How do you plan to grow?
We believe that if we do right by our customers, both those who eat our meals, as well as those customers who carry our items, the grocers, growth will happen. We are unwilling to compromise quality and service for the sake of growth.

*Other than financial, what risks did you take to get your product(s) to market? Both of us gave up careers that together, spanned four decades. Although there was a perceived security, giving it all up was worth it. There have been no regrets. The work is hard and the future uncertain, but if we do what we believe is right, the long-term rewards will be immeasurable.

*What is your favorite part of this job?
We love the tight knit community of grocers, chefs and foodies that are in Chicago. From our foodie friends on Facebook, to the great vendors that work with us in Kitchen Chicago, to the great group of grocers that carry our product, everyone is incredibly supportive in working toward the success of all of us.

Meet Your Makers: Marianne & Hans of Mess Hall & Co.

Mess Hall was created out of a love for food and the inspiration found from the people who grow amazing fruits and vegetables. Marianne & Hans Sundquist make every jar of mustard and cocktail cherries by hand. Floored by the flavor and heat of ghost peppers grown by Nichols Farm, they wanted to use them in a sweet and spicy mustard. Their love of bourbon is what sparked an interest in making cocktail cherries & they knew they could create an amazing cocktail cherry that used local and organic fruit. Why buy cherries from across the world, when Seedling Orchard grows the most flavorful and beautiful tart cherries ever tasted?

What do you hope to accomplish in your products?
We hope to create products that bring people together, make them happy and use ingredients we are proud of supporting.

Do you personally know the farmers that produce your products?
Our biggest inspiration comes from the farmers who produce products with responsibility and TLC:)

What did you do before this?
I (Marianne) have been cooking professionally for ten years and wanted to take a break from the nightlife and focus on some new projects.

What did you want to do as a kid, "when you grew up"?
I read a lot growing up and was particularly attached to anything involving detectives, stolen jewels or cat burglars. I wanted to be a detective or FBI agent

What was the spark that led you to working with food?
I recognized at a young age the magic that food can provide to the most ordinary of circumstances. I have fond memories or my Italian aunts in New York cooking for days in preparation for Christmas Dinner. As a kid, i would sneak around, snagging olives out of bowls to put on my fingers (of course), hiding under the kitchen table to watch them talk and work. In the beginning I was most intrigued by the way a table food of food is powerful--drawing people to talk and relax and stop running around.

What do you see as the biggest benefit to your retailers and consumers?
Quality and Flavor. We strive to make a mustard that you crave and cocktail cherries that become a necessity for your favorite classic cocktail preparations. And we are committed to using the highest quality ingredients from inside the jar to the jar and packaging itself.


Describe your a-ha moment that made you say, "I'm going to do this!"
Well it all started with preparing for a trip to Paris. Hans and I had just bought airline tickets and then realized we needed to make some money for the actual trip! We made three hundred jars of mustard in our kitchen and started selling them to our friends and family. I would carry some around with me at parties or shows, letting people know I had mustard for sale. Before we knew it, we had sold out and people were asking for more. We knew at this point we had something special going on:))

October Staff Selection: 10% San Giacomo Balsamela Apple Balsamic

From PFW owner Tracy Kellner

Fall brings a new round of cool-weather crops to the markets, one of them being apples. I love their crunch in salads and alongside aged cheddars, but I also love the flavor the San Giacomo Apple Balsamic brings to my fall cooking.

Acetaia San Giacomo, located in the Reggio Emilia region of Italy, is where Andrea Bezzecchi oversees the production of aged balsamic vinegar. His vinegars are made with great respect for the tradition and strict adherence to the true methods of production, with no artificial flavors or caramel color added.

Substitute Trentino apples for Trebbiano grapes, reduce & acidify and you have apple vinegar. A drizzle over roasted meats, blue cheese or desserts = luxury in a bottle!

Here are some creative ways to use this little-known condiment on our shelves:

**Drizzle over radicchio, spiced pecan & blue cheese salad
**Splash atop roasted pork loin and baked apples
**Use 50/50 with white wine vinegar in a fruit shrub
**Reduce slightly and serve with vanilla ice cream
**Make an apple-balsamic whipped cream and spoon over apple bread pudding

Meet Your Makers: Miriam & Brent from Letherbee Gin

Letherbee Gin is a handcrafted spirit made with pride in Chicago, Illinois. Boasting high-spice content, substantial body and a balanced palate, Letherbee blends seamlessly into cocktails while maintaining its true character. Uniquely, Letherbee is unfiltered and will louche (become cloudy due to botanicals falling out of suspension) when mixed with ice or water. At 96 Proof, Letherbee Gin appeals to drinkers who appreciate its full flavor and versatility.

Who are the people that make up your “team”?
Letherbee Distillers is a very small operation--two people plus one graphic designer.

Could you tell me about your product and the story behind its conception?
Piecing together a copper still from common plumbing parts, Brenton Engel began his distilling efforts in 2007 with an old moonshine recipe. He stayed busy honing the craft of distilling when he wasn’t in the woods building earthen cabins or playing in punk bands. Engel's bootlegged 'shine circulated around bar industry and musician circles when he began handing out jars of it at his band's shows. Those curious enough to taste some "Illinois Joy" quickly started asking for more.

I (Miriam Matasar) have over a decade of experience in the Food & Beverage industry. I cut my teeth as a short order cook, diner waitress, and bartender during my college years and after graduating with a BA in Psychology from University of Iowa.
Daunted by the typical post-graduate existential questions and my looming "future," I did what any self-respecting Iowan does when they don't know what else to do-- move to Chicago. I used my years in restaurants as a springboard to gain management positions at Bin 36 and Bin Wine Cafe, and eventually landed at Lula Cafe where I managed for almost 5 years.

It was at Lula where I developed a true love of boutique wine and craft spirits. Fate brought Brenton Engel seeking a bartending position and I knew any guy who made his own booze would be perfect for the job. We became a couple and I laid out the case for Brent to follow his dream of legitimizing his distilling operations and helped actualize the idea into a legitimate small business.

Together we successfully navigated the labyrinthine process of starting a small distillery and released our first product. Letherbee Gin was born in the Summer of 2012.


Of all the millions of products you could have specialized in, why gin?
As a bartender, Brent has fallen in love with gin and its possibilities. He wanted to make a gin that other bartenders would want to use, not only for its flavor profile, but also for its versatility and friendly packaging.

What do you hope to accomplish through providing quality products?
With Letherbee Gin, we offer a premium, handcrafted spirit with an accessible price tag. We hope to prove that high quality handcrafted products do not have to be overly expensive by offering folks a chance to actually use a craft spirit, rather than purchase a trophy for the back bar.

Other than financial, what risks did you take to get your product to market?
We changed our lives to make Letherbee happen. I left a job as the GM of Lula Café and Brent is unable to work behind the bar as much as he would like.

When distilling your gin, how many different botanicals are used, and what are the prominent flavors you aim to accentuate?
We use 11 botanicals. Letherbee boasts a classic, juniper-forward profile with notes of anise, citrus, and cardamom.

What new products should we expect from Letherbee?
Keep your eyes peeled for seasonal, limited release gins, a barrel-aged absinthe, and possibly some amaro-style liqueurs.

How big of a distribution radius do you hope to grow over the coming months/years?
We hope to be the go-to gin for Chicago’s premiere cocktail bars and restaurants. That said, we also hope to expand to out-of-state distribution within a year, but only to a few boutique markets around the country.

What is your favorite part of the job?
Brent: My favorite part of the job is whenever people come into the bar when I’m working, order Letherbee, and say how much they like it without knowing I’m the guy who makes it.
Miriam: When we turn someone on to Letherbee who previously only drank commodity spirits or who claimed they don’t like gin.

What is your least favorite part of the job?
Brent: Staying up all night labeling bottles. After awhile your eyes get pretty tired.
Miriam: Lifting cases. I’m pretty short and it’s hard to get a case of Liters up to the top of the stack!

What did you want to do as a kid, “when you grew up”?
Brent: I wanted to be a hobo.
Miriam: I thought I was going to be a ballerina.

Describe your a-ha moment that made you say, “I’m going to do this!”
A few months into dating, we were having a conversation about “what we want to be when we grow up.” Brent said, “The only thing I want to do is make booze.” So I said, “ok then.”

September Staff Selection: Nordic Creamery Butters

Nordic Creamery Butters: 10% off in September

Wisconsin's reputation for cheesemaking is world renowned, so it stands to reason that a region that makes great cheese would also make great butter. As Al Bekkum of Nordic Creamery says, "I truly believe that great cheese and butter begins with great milk, and my products always start with the highest quality milk from small Wisconsin dairy farms that are certified rBGHfree."

The Bekkums are currently raising their own heifers on the 120 acre parcel of land that's been in the family of Al's wife since 1917. Over time, the Bekkum herd will consist entirely of Norwegian Red stock, which will help keep the Norwegian heritage of the area (SW Wisconsin's "Driftless" Coulee region) & their family business alive. The unglaciated land in this area is recognized for its fertile soil & exceptional grazing land which gives the cheese & butter its uniquely delicious taste.

The Nordic farmstead butters use farm-fresh sweet cream to make "Summer Butter" from April to October when cows are on pasture, creating rich herby flavors & a golden color. Given the hot weather this year, Summer Butter likely won't be available too much longer. "Harvest Butter" is crafted with sweet cream from the same dairy herd, nourished from fall to spring by harvested grasses & grains, to create a lovely, intense, creamy flavor & color. The flavored butters that we carry are the garlic/basil & the maple syrup. The maple syrup butter is perfect for the coming cool months on pancakes & for baking those fall pies. The newest addition to our shelves is their European-styled Cultured Butter with sea salt. It's a tangy, sweet & nutty butter with an 85% butterfat content, which translates into lower moisture for better melting & sauteing as well as enhancing sauces & desserts. Use cultured butters at high temperatures for a great pan sear, or in a pie crust or cookies for excellent flakiness. The sea salt adds a nice crunch to the super-creamy butter.

Here are some recipe suggestions:

Sardine Butter:
http://tinyurl.com/sardinebutter

Radishes with Salted Butter:
http://tinyurl.com/radisheswithsaltedbutter

Roasted Chicken with Lemon Butter:
http://tinyurl.com/roastedchixlemonbutter

Meet Your Makers: Bridget & Ginna of Salted Caramel

It was fate that brought Bridget (a public accountant with an entrepreneur’s heart) to Ginna (a very talented chef with a darn great idea). Salted Caramel was created in the Fall of 2009 with determination and one product: Bacon Bourbon Caramel Corn. Provenance now stocks that, and several other of their sweet & savory confections!

Tell us about your product/company/service.

... artisans, producing “Sweet Meets Savory” treats. Each is a twist on a classic and presented in vintage circus branding, honoring the fun that friends Ginna & Bridget, co-owners, are having with their young company. Salted Caramel launched in the Fall of 2009 with one product: Bacon Bourbon Caramel Corn and determination. With two anniversaries under their belts, the team is proud of their commitment to natural ingredients, highlighting products of other local artisanal producers, and to their growing line of treats which now seems to offer “something for everyone.”


What do you hope to accomplish with your business?

We hope to bring people a little bit of fun and deliciousness!


How did you get into this “line of business”?

Bacon Bourbon Caramel Corn. Ginna created the recipe when nominated by food-industry-friends when designing a naughty Superbowl menu that naturally required bacon in caramel corn. The bacon caramel corn was a tremendous hit and was requested by family and friends for years. After awhile Ginna realized she was onto something with wide appeal!


What did you do before this?

Ginna worked professionally as a chef for many years, on both the sweet and savory sides of the kitchen, as well as teaching recreational cooking classes. Bridget worked in Big Four public accounting providing audit services to private companies.


Are your products sold anywhere besides Chicago?

We have a website and ship all over the country (www.saltedcaramel.net), but we are also in a handful of shops around the country. We have been working with a store in Los Angeles about two months longer than Provenance. Otherwise, Provenance was our first real wholesale customer.


How often do you come out with new products? Are you working on anything new?

We release products a couple times per year with a focus to round out product offerings for various seasons. Last fall we released a toffee and a cocoa, both very wintery/gifty products. In the summer we try to create a handful of produce inspired popsicles... Pickled Peach was a huge hit. We are in the process of launching a new marshmallow, Salted Bourbon Caramel Marshmallow and a new cookie, Pecan Smokies. Next up, at least for the near future and at our farmers markets, we will be offering our Salted Bourbon Caramel as an apple dip.


Of all the millions of food products you could have specialized in, why these?

Combining sweet with savory is challenging, and rewarding. It isn't about coming up with strange pairings, but understanding complimentary flavors which maybe haven't been done previously. Plus, candy is fun, and it brings joy to people's lives.


What is your favorite part of this job?

Meeting customers who want to talk about food. We have developed some really tremendous customer relationships, all centered around passion for food... we love that.


What are some other Chicago products that you love (they don't have to be candy)?
We go crazy for Defloured's gluten free baked goods, and neither of us is gluten free. We share a tent with Defloured at the Andersonville Farmers Market, and we just can't get enough. We're also huge fans of Las Manas Tamales. Amber is a very close friend of Ginna's, but we'd be superfans even if that weren't the case; her tamales are superb.