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Rustic Pie Crust Recipe A No-Stress, Flaky Base This is the kind of crust that doesn’t need to look perfect to taste perfect. It’s flaky, golden, and sturdy enough to hold a juicy fruit pie. The rustic folds and crinkles are part of its charm. Ingredients: Notes & Variations: 1 ¼ cups all-purpose flour ½ tsp salt 1 tbsp sugar (optional, but nice for sweet pies) ½ cup (1 stick) unsalted butter, cold and cut into cubes 3–5 tbsp ice water For extra flakiness, swap 2 tbsp of butter for chilled shortening. For a nuttier crust, replace ¼ cup flour with finely ground oats or almond flour. Ayurvedic tweak: add a pinch of cardamom or cinnamon for pies with warming fillings. Directions: Mix the dry stuff: In a bowl, whisk together flour, salt, and sugar. Cut in the butter: Add cold butter cubes. Using a pastry cutter, fork, or your fingers, work the butter into the flour until it looks like coarse crumbs with some pea-sized bits left. Add the water: Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just starts to come together. It should be shaggy, not sticky. Form the dough: Gather into a ball, flatten into a disk, wrap in parchment or plastic, and chill in the fridge for at least 30 minutes. Roll it out: On a lightly floured surface, roll into a circle about 12 inches across. Gently transfer to a 9-inch pie dish. Trim or fold the edges under, then crimp however rustic or fancy you like. Use as directed: For fruit pies, no need to blind-bake—just fill and bake. For cream pies or custards, blind-bake at 375°F (190°C) for 20–25 minutes with pie weights.

Garlic & Rosemary dinner rolls Ingredients: Garlic & Rosemary dinner rolls 350 F WET: 1 ½ C warm water 3 Tbsp active dry yeast 2 Tbsp sugar 2 Tbsp vegan butter, soft, not melted DRY: 3 C + 1 C AP flour 2 tsp kosher salt 2 Tbsp garlic powder 4 tsp crushed rosemary, dried TOP: 2 Tbsp vegan butter, melted ½ tsp kosher salt 1 Tbsp garlic powder 1 tsp crushed rosemary, dried Directions: 1) Mise en place all ingredients. Set up warm area for proofing your yeast and subsequently dough. 2) Add all wet ingredients into stand mixing bowl. Gently incorporate ingredients and place in warm proofing area for 15 minutes. 3) Once yeast is risen, add in pre-mixed dry ingredients. Mix together with dough hook for about 3 minutes. Turn out onto floured surface of + 1 C flour. Hand knead bread, incorporating flour for an additional 3-5 minutes. 4) Place dough ball into a greased mixing bowl and cover with a towel. Allow to proof in this vessel in warm area for about 1.5 hours. 5) Once dough is finished proofing, pour dough ball out onto floured surface. Cut dough into evenly shaped balls using hands to form dough into balls. 6) Place dough balls into greased baking pan with a lip. 7) Combine all topping ingredients in same bowl used to melt butter. Brush butter mix on top of panned rolls. 8) Bake in the oven for 20 minutes.

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A creamy dairy-free turmeric latte with oat milk, ginger & cinnamon — Ayurvedic golden milk, plant-based style. Golden Tumeric Latte Ingredients: Serves Two 2 cups almond milk or oat milk (unsweetened, creamy works best) 1 tsp turmeric powder (or freshly grated turmeric root, ~1 inch) ½ tsp cinnamon powder ½ tsp fresh ginger (grated) or ¼ tsp ginger powder Pinch of black pepper (to activate curcumin in turmeric) 1 tsp coconut oil (optional, adds richness & absorption) 1–2 tsp maple syrup or date syrup (to taste) Directions: In a small saucepan, gently warm the almond/oat milk over medium heat. Do not boil. Add turmeric, cinnamon, ginger, and black pepper. Whisk until smooth. Stir in coconut oil (if using) and sweetener of choice. Simmer on low for 3–5 minutes, allowing the spices to infuse. Pour into mugs, froth lightly if desired, and enjoy warm. Add cardamom or nutmeg for a deeper flavor. For extra creaminess, blend before serving. Optional Enhancements:

Available Jobs Are you interested in making your mark? By joining our innovative team, you’ll have the opportunity to do exactly that. An Odyssey of Flavor & Spirit is at the forefront of the industry, and we are always looking for talented professionals as we continue to grow. Take a look through our openings and reach out if you think you’d be the right fit. Director Manager Advisor Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Careers: Careers

Breakfast Keep checking back, we will be adding more of your favorite dishes! Breakfast Hash A new spin on a classic dish that also tastes great for Dinner! Breakfast Sandwhich Easy and fast enough to make on the fly or for the whole week! Cinnamon Spiced Doughnuts They tast as good as they look!

Pecan Pie Ingredients: CRUST: Greased 9-inch pie pan 1 ¼ C AP flour 1/3 C vegetable shortening ¼ tsp kosher salt ¼ C fine chopped pecans 5 Tbsp cold water FILLING: 3 Flax eggs or 3 Tbs of Egg Replacement 1 C dark corn syrup 2/3 C cane sugar 1/3 C melted butter, vegan 1 Tbsp AP flour 1 tsp vanilla extract Directions: Preheat oven to 350F. Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan. Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract. By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell. Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes. Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean. Serve and enjoy

Welcome! FRK STORE Small-batch baked goods, signature sauces, and seasonal favorites available for local delivery and overnight shipping. Contact us > EVENTS & CUSTOM ORDERS Check out our popup calendar or book FRK for your next event! Let us help make your next event deliciously memorable. It's Riot Time > LEARN WITH US Recipe development, startup guidance, food business consulting, and one-on-one culinary coaching. Book a session > PARTNER WITH US Interested in carrying Flavor Riot products or working together on something unique? Let's Chat > image Open box of cookies Brownie shot Add a Title Foodie money shot Maple Pecan Coffee Cake -post-ai-image-2564 Pineapple Upside Down Cake OG Brownie -post-ai-image-40844 chocolate cake 2 20180423_181550 Closed box of cookies image Open box of cookies Brownie shot Mixed Berry Cake Foodie money shot Jalepeno Cheddar Bread -post-ai-image-2564 Lemon loaf OG Brownie -post-ai-image-40844 Apple Cinnamon Doughnut Practice German Chocolate Cake Blueberry and peach tart

Mediterranean-Inspired Veggie Penne With Field Roast Sausage and Sourdough Ingredients: Directions 8 oz penne (or any short pasta) 2 Field Roast sausages, sliced 3–4 tomatoes, halved or chopped 2 bell peppers, sliced 1 onion, sliced 2 cups baby spinach ½ cup plant mozzarella, cubed or shredded 3 tbsp nutritional yeast (nooch) 3 tbsp olive oil, divided 2 cloves garlic 1 tsp chopped rosemary ½ tsp dried oregano Juice + zest of ½ lemon 1–2 tsp Kalamata olive brine Fresh basil for topping Salt + pepper to taste 2–4 slices sourdough bread 1. Roast Toss sausage, tomatoes, peppers, and onion with 2 tbsp olive oil, rosemary, salt, and pepper. Roast at 400°F for 20–25 minutes, until veggies caramelize and sausage edges crisp. 2. Cook pasta Boil penne until just shy of al dente. Reserve 1 cup pasta water, drain, and leave ¼ cup water in the pot. 3. Make the nooch cream Return pasta to the pot. Add nooch, mozzarella, ¼–½ cup pasta water, lemon juice/zest, and olive brine. Stir until creamy and glossy. 4. Combine Fold in the roasted sausage + veggies, then add spinach to wilt. Optional: sauté everything together in a skillet for a few minutes to deepen flavor. 5. Bread Brush sourdough with olive oil, rub with garlic, and toast until golden. Sprinkle with black pepper (and a pinch of nooch, if you like). 6. Serve Spoon pasta into bowls, top with torn basil, and serve with garlic sourdough on the side.

Learn how to make a homemade and protein-rich replacement you can use in anything that calls for ground meat. Meatless taco filling Ingredients: 1 package beefless crumbles (Beyond, Gardein, or similar) ½ package soy chorizo (about 6–8 oz) 4 oz TVP (textured vegetable protein) 1 small onion, diced 2 cloves garlic, minced 1 small bell pepper, diced (optional) 1 tbsp olive oil (or avocado oil) 3 Tbsp Worcestershire sauce ½ C taco seasoning (or less for desired flavor) Approximately 1 ¾ C water 3 Tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chili powder ½ tsp oregano ½ tsp salt (to taste) ¼ cup vegetable broth or water (to keep it juicy) Optional toppings for serving: avocado, shredded lettuce, diced tomato, vegan cheese, salsa, tortillas Directions: 1. Sauté aromatics Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 3–4 minutes until softened and fragrant. 2. Add soyrizo Crumble soyrizo into the pan, stirring and cooking for 2–3 minutes to release its oils and spices. 3. Add beefless crumbles Stir in beefless crumbles, bell pepper (if using), and seasonings (smoked paprika, cumin, chili powder, oregano, salt). Cook 5–6 minutes, breaking up the crumbles. 4. Keep it saucy Add ¼ cup broth or water to keep the mixture moist. Let simmer for 2–3 minutes until flavors meld. 5. Serve Spoon into warm tortillas and load up with your favorite toppings — or use in burritos, nachos, or taco salads.

Potato Soup This is one of those go-to dinners we eat frequently, written to incorporate Leeks into it, since we have gotten in the habit of including them. The recipe is even titled 'Potato-Leek Soup in our cookbook at home, but in the process of adding them to our website we changed it and hope you love it as much as we do. We definitely recommend trying it with leeks sometime though! 2 ½ lb. yellow potatoes, washed and chopped, large dice 2 celery stalks, medium dice ½ large yellow onion or white onion, medium dice 1 leek, washed, cut in half and then cut into ½” slices 1 large carrot, peeled and medium diced 3 Tbsp olive oil White roux: 1/3 C vegetable oil + 1/3 C AP flour, unbleached 1 ½ tsp celery seed 2 tsp parsley, dried 2 tsp thyme, dried 1 Tbsp kosher salt (more or less to your taste) 2 tsp fresh cracked black pepper (more or less to your taste) 1 tsp garlic powder 2 oz bullion mix 4 C water 2 C cashew or oat milk (NO coconut or Almond milk as they are too sweet for soup) Mise en place all ingredients. Get stockpot ready on stovetop on medium heat. 2) Chop all vegetables. Get all seasonings together and mix in a small bowl. 3) Prepare bullion mix in water. 4) Saute onion, celery, and carrot (mirepoix) in olive oil until they begin to soften. 5) Add in vegetable oil and flour to make roux. Cook for 3 minutes. 6) Add in leeks (optional) and potatoes then cover with water + bullion mix. Stir together. 7) Add in seasonings and allow soup to simmer on medium-low heat for about 10 minutes. 8) Pour in the plant-based DF milk. Simmer again until soup reaches desired thickness. 9) Taste soup and adjust seasonings to your preference Serve with crackers, bread, or inside a bread bowl! Enjoy!!