Kimberley offers low flat-rate shipping on all orders. $10.00 for 1-3 bottles or $15.00 for 4-6 bottles!

* Please call (209-334-9112) or email (info@kimberleywinevinegars.com) regarding orders to Hawaii or for more than six bottles.

Brad Root

Brad opened Roots Restaurant and Bar in Camas, Washington in 2003 to showcase the spectacular seasonal ingredients of the Pacific Northwest. Local products such as Puget Sound clams and mussels, Cascade beef, Ellensberg lamb, Walla Walla onions and Yakima Valley wines allow guests to sample a variety of regional foodstuffs.

From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland’s Wildwood Restaurant where he was first introduced to Kimberley Wine Vinegars. Brad uses Kimberley vinegar’s robust fruity flavor to enhance savory dishes like braised short ribs and local mussels.

Cory Schreiber

Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.

Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).

An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).

Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.

Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

Trevett Hooper

Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.

Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”

Brian Whitmer

Chef Brian Whitmer rediscovered Kimberley vinegars a year after opening VINeleven, his new restaurant at the Napa Valley Marriott and Spa. Brian loves the vinegars because their low acidity is compatible with Napa Valley wines. He prepares many wine makers dinners and says the salad course is challenging because most vinegars are too acidic, but not Kimberley, which is perfect choice to serve with wine.

At VINeleven Brian implements all the “sacred” tenets of local and sustainable eating, including his outdoor heirloom herb and vegetable garden on the property. Brian likes a casual, “no rules” atmosphere that’s meant to be part of the dining experience; he believes in letting guests order what they like and in any order they want it.

Brian’s outstanding culinary career began at Kansas City’s famed American Restaurant before moving northeast to New York’s Tavern on the Green, The Polo Club, and Montrachet where he earned the restaurant a three star rating from the New York Times.
Relocating to the Bay Area in 1989, Brian helped open San Francisco’s Campton Place Hotel. He then spent six years as Executive Chef at the Highland Inn in Carmel, CA where he ran culinary operations for the prestigious Masters of Food & Wine. Brian then departed for Montrio in Monterey, which resulted in a nod for “Best Restaurant of the Year” by Esquire food aficionado John Mariani. Brian is currently Director of Food, Beverage and Culinary Services at Hospitality Ventures Management Group in Sonoma, California.

Brian uses Kimberley Balsamic vinegar to liven up French lentils served with scallops in the following recipe.

 

Sign up for our newsletter and stay connected!