Sqirl is the brainchild of our good friend Jessica Koslow, a California native who took a roundabout way to a culinary career. While on Thanksgiving break from grad school for media theory, she visited a friend’s family cranberry bog and witnessed cranberry sauce being made from scratch. The experience resulted in an epiphany about the connection between the farm and what ended up on her plate. After graduation, Koslow moved to Atlanta, where she worked as a pastry chef for renowned chef Anne Quatrano’s restaurant Bacchanalia, and learned the art of preserving: canning, pickling, fermenting, dehydrating, etc., and developed a deep interest in the flavor-layering possibilities of these techniques.
Despite her newfound love for the culinary arts, Koslow’s next move was to head in the direction of her educational background. So, she moved to New York City then L.A. where she worked in TV. However, when the financial crisis led to a lay-off in 2010 she seized the opportunity to finally pursue her passion for food. She began developing jam recipes and working with local farmers to source fruit. She teamed up with her friend, graphic designer Scott Berry, to develop the brand and together they officially launched Sqirl. Not long after the launch, the team opened their brick and mortar – a counter-service breakfast and lunch spot in the Silver Lake neighborhood of L.A. It was an instant hit. The menu, like the jams, take familiar, comforting favorites and elevate them with layered flavor and top-notch ingredients. Eight years later they are still innovating with a menu that changes to keep up with the seasons and just to keep things exciting.
One taste of this month’s featured jam, Sqirl’s Moro Blood Orange & Tonga Vanilla Bean Marmalade, and you’ll understand why the person behind it was recently nominated for a James Beard award. The beautifully complex jam celebrates the intricate flavors of blood oranges. It is thick with a satisfying chew and just the right balance of bitter, sour, and sweet to make it completely addictive. Unusually (and we love this), Jessica even makes her own pectin, and she slow cooks every batch of jam in old-world copper pots.
We especially love this jam paired with our Almond Ginger, piled on top of crispy, warm waffles. This month, we’re offering Sqirl Moro Blood Orange & Tonga Vanilla Bean Marmalade as our March 2019 Featured Jam. Get it while supplies last on our website, a la carte, and in recommended PB&J and AB&J pairings.