SPICES

Executive Chef Ethan Kawasaki spends countless hours in our test kitchen developing new flavor combinations and creating unique dishes that inspire. Each spice has a personality, a scent, and special nuance. We care about every ingredient that goes into our soups and dressings– even the quality and origin of each individual spice. Developing our own custom blends helps make each soup exceptional. It’s more than just a learned skill – it’s an art, and Ethan is one of the best.


INSIDE THE

YUCATAN CHICKEN TORTILLA

“The spice coriander actually comes from the same plant as cilantro.”

MORE VIDEOS

INSIDE THE

LOBSTER BISQUE

“It’s kind of this quirky, old-school blend of herbs…”

MORE VIDEOS

INSIDE THE

ROASTED RED PEPPER & LOBSTER

“I think of cayenne as ‘sneaky heat’…”

MORE VIDEOS

INSIDE THE

ROASTED VEGGIE & QUINOA

“Marjoram and oregano are very closely related both in terms of appearance and flavor…”

MORE VIDEOS

INSIDE THE

NEW ENGLAND CLAM CHOWDER

“Something that you have to consider with [quality] herbs is what might’ve been going on in the region during the growing period…”

MORE VIDEOS


INSPIRED RECIPES


WORLD TOUR

We’re food explorers. With inspiration from all over the world, we are always hard at work in our test kitchen, creating the exceptional and unique soups. Because we never tire of exploring, we never tire of creating. Our “World Tour” of soups is how we keep that exploration alive. Journey right along with us: taste something new, enjoy seasonal flavors, and mix things up a bit.

WORLD TOUR SOUPS
Assorted-Spices-2