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Find out how you can recycle your Haven's Kitchen sauces HERE.
In 2010, Alison Cayne found an empty, virtually untouched 18th Century carriage house on West 17th street. Two years later, Haven’s Kitchen opened with three stories of possibility: A place for people to experience and connect through seasonal food, six days a week.
Since then, they've been feeding their community with dynamic opportunities to learn and enjoy. The building is constantly humming, thanks to an all-day café, daily events, and cooking classes. In 2017, The Haven’s Kitchen Cooking School cookbook was published by Artisan.
In 2018 they launched their first line of refrigerated, globally-inspired sauces in a pouch. Now, available through Farm to People!
Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, White Wine Vinegar, Lemon Zest, Sea Salt, Crushed Red Pepper