It all started with a crazy chef. When it comes to sourcing his ingredients, Johnny wants the absolute best and is unwilling to compromise quality. The restaurant was going through a pound of imported Piment d'Espelette every month until he decided to make even his favorite seasoning "farm to table."
Nacho, a farmer whose expertise began during his childhood farming with his father in Mexico. Nacho believed everything should be done the old-fashioned way, completely by hand. He experimented for 3 years with traditional growing and drying methods.The farm grows the peppers organically using traditional methods.
Small continual harvests span a four-month period from September to December while the peppers are picked, dried, de-stemmed and de-seeded all entirely by hand. Then Nacho smiles with pride as he grinds the dried chiles bucket by bucket.Johnny, the chef who insisted that this pepper be grown locally in California, is part of the family who initially opened the world renowned 3 Star Michelin restaurant, French Laundry in Yountville, CA. With good food in his heart and his heritage, you can trust that this is definitely something special.
