Dennis Kehoe, Kehoe Carbon Cookware

“I built (a cast iron pan) for my wife as a Christmas gift in 2018. We had been using cast irons exclusively for 15-plus years and after using our pan for a couple of weeks, we fell in love with its non-stick performance and the great vibe it brought to the kitchen. We quickly recognized we could produce high quality heirloom products we fully believe in.”

Kelley Wilson, K. Wilson Designs

“The summer after high school, I moved up to the High Peaks region of New York and worked for the Adirondack Mountain Club. I fell in love with the Adirondack-style Pack Basket and took a class offered by a local basket weaver. That was over 20 years ago! I just never stopped making them.”

Jose De Leija, JD Woodcraft Designs

“A few years ago, I reached out to my siblings and told them I was going to make them something for Christmas. My younger sister asked for a charcuterie board. After researching what a charcuterie board was, I bought a black walnut slab and made the board for her. Once I displayed the board on social media, people from the East Coast began reaching out for charcuterie boards.”

Don Andrade, Andrade Chef Knives

“I was trained as a chef right out of high school and so this was my first career, one that leaned heavily on the use of a knife. After almost 20 years as a sculptor, I turned my talents towards creating one of a kind fine cutlery. Not all knifemakers or bladesmiths understand how to design a knife for the kitchen; my experience working professionally in kitchens helped me create the work I do today.”

Bren Randolph, Bren’s Original Blend

“At the age of 17, I moved into a rental in Ojai. I would cook for my high school friends and began to experiment and created my own seasoning blend. This was the start of Bren’s Blend. In 1982, I moved to Atascadero and started running a cow calf operation. I would invite local cattlemen and would cook with my blend that I had created and they’d compliment my blend.”

Reggie Jones, Central Coast Creamery

“My favorite part of the process is the development of new cheeses with unique flavor profiles.  I manipulate the process, acidification profile, bacteria cultures and sourcing of milk to incorporate the terroir of milk supply. This is how we produce the differing texture and flavor profiles. It’s an artistic release that is very rewarding.”

Alex Pellini, Alle-Pia (pictured with Chef Antonio Varia)

“When I became an American citizen in 2001, I marked the occasion with a wild boar hunt by San Antonio Lake. I was lucky enough to bring down a very large boar and knew I wanted to utilize as much of the meat as possible. I called my father in Italy and he suggested I make salami and sausage like we did growing up in the Italian Alps. Once the salami and sausages were ready, I gave samples to friends and family. With a wonderful response, I began to form the idea of creating a salami company that honored the old ways of making salami.”

Thomas McCall, Sierra Honey Farm

“I have been around the family bee farm since I was a little kid so it’s always been in my blood to work with the bees. I tried to go a different route, going back to school and working for the Forest Service, but bees always drew me back. I take pride in keeping the honey as close to as it was in the hive.”

Christiana Christian, Christiana’s Preserves

“I have some traditional jams but I mainly focus on flavors that are unique, like fig fennel bay or cinnamon plum. One customer buys a jar a week of my Spicy Tomato Jam because she loves it on her morning eggs. All the produce I use is from local farmers, so I know where all the fruit comes from and knowing the farmers personally makes the preserves I produce really special.”

Carol Frank, Mucho Mojo Mustard

“The original recipe was found by my mother on a table on her way out of a cooking class

and she always said she stole it; we called it The Contraband Mustard for years. My business partner and son, Ian, and I always say it doesn’t have a kick, but rather a kiss… one that lingers in the loveliest of ways. The mustards are made for everyone, from the creative chefs to the humble sandwich maker and everything in between.”