Last Wednesday night, our house filled with the kind of energy that reminds you why you do this work in the first place.

It started as a preservation night for our crew, mostly Caputo’s and A Priori folks. As often happens when food people gather, the circle widened. We were honored to have friends from across our food community join us, including chefs and restaurateurs from Cosmica, Matilda, Handle, and HSL.

But at its heart, this night was about our people. The Caputo’s and A Priori crew who show up every day to preserve food traditions and create community through service.

And because this is who we are, we did it the best way we know how. With fondue, Swiss cheese, good wine, and shared tables.

Why Preservation Matters

At Caputo’s and A Priori, our mission is simple but deeply felt.

Fight to preserve the food traditions of our ancestors.

In our modern world filled with hustle, convenience, and social media, basic human relationships have changed. Many of us do not even know our neighbors. In the days before supermarkets, the local butcher, baker, or corner market was not just a place to shop. It was a civic center. A gathering place. A glue that held communities together.

No matter where your ancestors are from, they had food traditions. Those traditions created belonging.

That truth felt especially powerful this past week.

Community, Tested and Affirmed

After we participated in the protest that took place right outside our doors, emotions ran high. The next morning, we woke up to emails, messages, and reviews from people saying they would never come back to Caputo’s.

We shared some of those comments publicly.

What happened next floored us.

More than 500 five-star reviews poured in. Not praising our politics, but telling stories about what Caputo’s means to people.

Stories about making a family new to Salt Lake City feel welcome. Treating an elderly parent with patience and care. Offering a free cookie or piece of chocolate to a kid having a hard day. The simple comfort of being known by name when ordering a sandwich.

Some of the most meaningful messages came from people who do not agree with us. They still stood up for us, thanked us for being respectful, and shared how Caputo’s has mattered to their families over the years.

That is community.

One compliment I have heard again and again over the past few days is, “Your dad would be proud of you.”

I want to say this clearly and reflect it back to our crew.

My dad would be proud of you.
Your ancestors would be proud of you.
The way you treat people is creating real community.

In 2026, we are going to lean into that even harder. Through service. Through food. Through stories that bring people together rather than pull them apart.

A Time Machine Made of Cheese

One of the most impactful experiences of my life was traveling through Switzerland and visiting alpage cheesemakers with Yelena.

We use the word artisan a lot today. When we picture an artisan, we imagine someone trained for years, working by hand in a small workshop. But even many small cheesemakers today operate factories rather than workshops.

Alpage cheesemaking is different.

It is one of the last true, fairytale-level artisan traditions left in the food world.

In spring, farmers take their cows high into the Alps. The animals graze on lush grasses and wildflowers. Cheese is made in mountain chalets over wood fires, often producing just three wheels a day. This is not a hobby or even a profession. It is a way of life passed down for generations.

That night, we tasted:

Gruyère, both valley-made and alpage versions
Vacherin Fribourgeois, again valley and high-alpine expressions
L’Etivaz, always alpage, always extraordinary

L’Etivaz holds a special place for us. We shared photos and videos from our visit with the producer, ten generations deep, making cheese the same way it has been made for nearly a thousand years. The wheel we tasted was the exact cheese they produced in those mountains, and the same wheel we currently have at Caputo’s while supplies last. We have only one. They make just three wheels a day.

When you sample cheeses like this for a customer, you are not just offering a taste.

You are offering a ride in a time machine.

Cheese People and Real Community

This night would not have been possible without some truly special guests.

We were honored to have Fromages Gruyere represented in the house. Fromages Gruyere is one of only a handful of authorized affineurs of Gruyère AOP, entrusted with selecting and aging some of the greatest wheels in the world.

We were also joined by Adam Moskowitz and Sigfried “Ziggy” von Frankenberg-Leu of Maker to Monger.

Adam is the founder of the Cheesemonger Invitational and the coach of the team that just took first and third place at the Mondial du Fromage. I like to say Adam is cheese famous. Watching him make fondue in our house for our crew was incredibly special.

When these folks found out we were feeding protestors outside the shop, they immediately volunteered to donate the Gruyère.

That says everything.

After dinner, Adam shared what it means to be a cheesemonger. A calling rooted in stewardship, education, and joy. He had the whole room echoing his now-legendary call of “Moo. Baa. Maa.” And somehow, it worked.

Moving Forward Together

That night felt like a perfect overlap of worlds. Our Salt Lake City food community and our Swiss cheese community gathered around a shared table.

This is what Caputo’s has always been about. Preserving traditions. Serving people with care. Using food as a bridge between past and present, between cultures, between neighbors.

We do not serve fondue at Caputo’s, but we absolutely have the cheese to make some of the best fondue you will ever eat.

We are grateful for our crew, our community, and the opportunity to keep doing this work together.

And yes, there is still Swiss cheese left. For now.

On November 20, Caputo’s hosted its 14th Annual Chocolate Festival, our yearly gala that centers on a single chocolate maker and the communities behind their cacao. This year, 250 guests filled our downtown market to honor Luisa Abram Chocolate from São Paulo, Brazil. Tickets sold out faster than any previous year.

From the moment guests stepped through the red entry doors into a space filled with Amazon inspired foliage, woven palm fans, and the glow of the Caputo’s neon, it was clear that the night was about more than sweets. It was about wild cacao, forest communities, and the long chain of people who protect both.

Luisa Abram and her family work exclusively with wild cacao from the Brazilian Amazon. This is not plantation cacao. It grows naturally in the forest, in complex ecosystems, and is harvested by ribeirinho river communities.

About ten years ago, during one of my nearly daily blind tasting sessions, a friend sent me a sample from a remote stretch of the upper Amazon called Juruá. At that time I had been a professional chocolate buyer for 15 years. I had tasted bars from hundreds of origins across Madagascar, Peru, and Brazil. This sample stopped me cold. The flavor profile was unlike anything I had experienced. It felt ancient and unfamiliar in the best way.

Later, USDA genetic testing confirmed what our palates already knew. The Juruá cacao represented a distinct genetic group from the upper Amazon, one that had not yet been documented in the broader cacao world.

It was clear that these beans needed support, so I agreed to import Luisa Abram Chocolate into the United States and Canada, and to help champion their mission. We saw not only exceptional flavor, but also a rare chance to support a supply chain that helped keep wild forest standing and rewarded the communities who gathered the cacao.

During the festival speech I shared a story that remains important to us. In 2020, in the middle of the pandemic, Luisa’s father André wrote to say that the Juruá cacao might not return. There had been two years of severe flooding. The cooperative that handled fermentation had failed to pay the harvesting community. Discouraged, they stopped collecting the cacao altogether.

For us, that was not acceptable. We had already seen what this origin meant for flavor and for preservation. Even while we faced our own challenges here in Salt Lake City, Yelena and I made a decision.

We told Luisa and her father André that Caputo’s would prepay for the next harvest. Not because it made financial sense in the short term, but because it was the only way to keep this origin alive. It would take well over a year for the beans to be collected, fermented, shipped, and turned into chocolate, but we committed up front. We also worked with them to establish a small fermentary within the community so that local people could control their own post harvest process.

That moment led to the Caputo’s Wild Juruá project, still one of the efforts we are proudest of. It shows how targeted support can help a fragile origin survive climate shocks and economic disruptions.

Toward the end of my speech I talked about a challenge that affects the entire Brazilian chocolate sector. Chocolate from Brazil currently enters the United States with a combined tariff load of roughly 56 percent. This creates a serious headwind for small producers like Luisa who already absorb high costs to work deep within the forest and support remote communities.

Right now Caputo’s is absorbing those tariffs for Luisa’s chocolate. We cannot do this for every producer, but in this case the preservation story and the significance of the work made the choice clear. We do not know how long we can continue, but we hope tariff relief eventually comes. Until then, every bar purchased and every event like this festival helps keep the project moving.

I invited guests to remember this when gifting chocolate this season. When people share Luisa’s bars, they support the Amazon and the communities who protect it.

When I stepped to the mic, the market was buzzing. Within seconds, the chatter faded. The crowd gave ten minutes of full attention.

I explained why buyers can become jaded when so many makers use the same set of origins, and I contrasted that with the shock of tasting Juruá for the first time. I talked about the genetic testing, the floods, the prepayment decision, and the fermentary. I also explained a crucial distinction. Cacao from the wilds of the Amazon grows in standing forest and supports ribeirinho communities. In other parts of Brazil, cacao has a very different land history and follows different models. Both may carry the word “Brazil,” but their stories diverge.

When I invited Luisa to join me and asked for a warm Salt Lake City welcome,
the applause was immediate and strong. Luisa had tears in her eyes. Her sister Andrea, who serves as both business partner and co-creator in the venture, stood beside her. Luisa thanked the crowd and said the evening felt like a powerful endorsement of their work and the communities they partner with.

This year’s printed menu followed the meandering line of the Juruá River, a nod to both the Wild Juruá packaging and the long journey from forest to plate. Guests unfolded it at the entrance and traced the flow from dish to dish.

Caputo’s Welcome and Farewell

Caputo’s own Marian McKenny created three dishes built on Wild Juruá and our Grotte Caputo cheese.

• Guests entered with warm Grotte Caputo cheese bread dipped in melted Wild Juruá. It set the tone and earned many “favorite bite” comments.
• Later, Marian served a Wild Juruá and beef ragu with Rustichella tagliatelle.
• As a final gesture, she closed the night with Wild Juruá brigadeiros topped with shaved chocolate and gold leaf.

Cosmica and Jambu Flower Chocolate

Cosmica, fresh from their New York Times “50 Best Restaurants” recognition, sent chef Zach Wade. With support from industry veteran Zach Pelaccio, they delivered a Jambu Flower Wagyu short rib over soft polenta with cavolo nero. The demi-glace incorporated Jambu Flower Dark Chocolate, known for a natural tingling sensation found in certain Amazonian botanicals.

Nomad East, St. Regis, and Arlo

• Nomad East offered duck confit glazed in a passion fruit and cacao jerk sauce built with Passion Fruit White Chocolate.
• St. Regis presented a strawberry goat cheesecake with Strawberry White Chocolate. The chocolate opened up the clean, vegetal qualities of the chèvre without adding sweetness.
• Arlo brought Double Dutch Carrots, a savory composition resting over Purus Dark Chocolate, showing how cacao can support a vegetable plate without becoming dessert.

Two cocktails captured the most attention.

• Buzzy Lou, by Sabrina Madsen of Cosmica, used a reduction of Jambu Flower Chocolate with gin, vermouth, and citrus. Guests noticed the characteristic Jambu tingle immediately.
• Açaí Bowl, by Crystal Daniels of Caputo’s, transformed a breakfast classic into a cocktail using rum, açaí, and a chocolate coated granola garnish.

In one corner of the market, our team built a full foliage wall with tropical flowers, large leaves, and a suspended red canoe. Guests took photos inside the canoe with paddles, prop machetes, and cutouts of Luisa’s face.

One of the best moments came when Luisa stood in the canoe surrounded by guests all holding her face on sticks. It captured the mix of humor, affection, and genuine admiration that carried the night.

As the evening progressed, musicians from Samba Fogo filled the market with live Brazilian music. Dancers in full feathered regalia moved through the crowd.

Luisa stepped into the circle right away. Frankie Caputo joined her. Guests formed a ring around the dancers, then slowly merged into one big group. For a few songs the entire market felt like an outpost of the Amazon.

When the last guests drifted out into the November night, our staff and volunteers transitioned into cleanup. It was late, but the mood remained upbeat. People worked quickly, chatted across stations, and laughed while breaking down the space.

When everything was cleared, the Caputo’s and A Priori crews gathered in the dining room. Someone opened a bottle of wine. A few remaining cocktails went around. It felt more like the close of a family event than the end of a large production.

This festival runs on generosity. Chefs and bartenders donate significant time. Volunteers and staff contribute a full night of effort. Guests buy tickets not only to enjoy a special evening, but to support the protection of heirloom cacao.

All proceeds support the Heirloom Cacao Preservation Initiative, which documents and protects cacao varieties of cultural and historical value. We are honored that the 14th Annual Chocolate Festival could highlight the work of Luisa Abram and the ribeirinho communities of the Amazon.

We already look forward to next year.

Our October Industry Night, Grotte Glow Up, was one for the books. Chefs, mongers, and makers packed Caputo’s Downtown for an evening of laughter, learning, and truffle-scented celebration. The photos below capture some of our favorite moments from the night, featuring Antonia Horne’s work in the Cheese Caves and a dazzling hand-carving demo of Jamón Ibérico by Javier Cremades Cano of COVAP.

For more than 20 years, Caputo’s Industry Nights have brought together chefs, cheesemongers, and food professionals for an evening of community, artisan flavors, and plenty of fun. What began as after-hours hangs behind the cheese counter has grown into a tradition: a laid-back but curated gathering where Utah’s food industry connects, learns, and celebrates the best in food.

Each evening begins with a casual reception period. Guests arrive at their own pace, grab a drink, and catch up with colleagues before the program begins.

When it is time to gather, Matt Caputo offers a short introduction that shares why the featured artisan’s work matters to the industry. Guests are welcomed with applause, followed by a tasting, mingling, and plenty of conversation.

Over the years, we have welcomed some of the most inspiring names in food: Eli Cairo of Olympia Provisions, Chris Eley of Smoking Goose, Cristiano Creminelli of Creminelli Meats (who launched out of the Caputo’s basement), Randy Ramsley of Mesa Farm, and the crew from Maker to Monger Cheese. Each has left their mark on the community, and the tradition continues.

Industry Nights are by invitation only. If you are a food service professional, hit us up for more info.

Our next Industry Night, happening Sunday, October 20th at Caputo’s Downtown, will shine the spotlight on Antonia Horne, affineuse of Caputo’s Cheese Caves.

The theme is Grotte Glow Up. Our longtime customer favorite Grotte Tartufo is now even more decadent. Previously aged in our house-made white truffle butter, the recipe now includes a generous layer of black truffle shavings. The result is a cheese that looks stunning and tastes even more indulgent.

This evening is also about celebrating Antonia herself. She has been the quiet force behind the food safety, aging, and transformation of countless cheeses in Caputo’s Cheese Caves. This summer, she earned third place at the Cheesemonger Invitational in New York, making our crew and community incredibly proud.

Expect lots of applause, plenty of cheers, and more than a little truffle magic.

We are also excited to welcome Javier Cremades Cano of COVAP, makers of world-class Jamón Ibérico de Bellota. Javier will share the story of Spain’s legendary jamón and hand-slice $200-per-pound Jamón Ibérico for guests to taste. Watching a master jamonero at work is as unforgettable as the flavor itself.

During his visit, Javier will also be training our crew at all three Caputo’s locations on the art of hand-carving bone-in Jamón Ibérico. Following this training, Caputo’s Downtown, Holladay, and 15th & 15th will each offer hand-sliced Jamón Ibérico every day, year-round.

This marks an exciting new era for our counters, bringing the flavor and tradition of Spain’s most iconic ham to our community as a permanent Caputo’s service.

Industry Nights are more than tastings. They are community. For Utah’s chefs and food professionals, it’s a chance to connect outside the kitchen, discover new flavors, and celebrate artisans who shape the food landscape.

For our Caputo’s crew, it’s a way to share our passion, celebrate craftsmanship like Antonia’s, and introduce services that elevate everyday experiences, like freshly hand-sliced Jamón Ibérico now available year-round at every Caputo’s location.

Caputo’s Downtown Market
Sunday, October 20th
Featuring: Grotte Glow Up with Antonia Horne, plus guest Javier Cremades Cano of COVAP.

Industry Nights are by invitation only. If you are a food service professional, hit us up for more info.

At Caputo’s, our team doesn’t just sell specialty foods, we live them. Every week at our Holladay location, our General Manager and staff create a Pairing of the Week to celebrate the creativity and joy of artisan food.

Until now, these discoveries lived only in our internal Slack. They were too good to keep hidden, so we’re sharing a curated “Best Of” list featuring artisan cheese, craft chocolate, tinned seafood, charcuterie, bitters, and more. Each pairing is designed to inspire your next cheese board, cocktail hour, or cozy night in.

1. Chocolate Meets Cheese and Marmalade (07/02)

– Rocky Mountain Sky Cheese, creamy and rich, made locally
– Yakami Orchards Passion Fruit Marmalade, sweet-tart tropical brightness
– Goodnow Farms Esmeraldas 70% Dark Chocolate, smooth with notes of fruit and nuts

Why it works: tangy fruit bridges the richness of cheese and chocolate, creating a balanced and indulgent bite.

2. The Showstopper Quartet (07/09)

– Spianata Calabrese, fiery and bold salami
– Double Skull Taleggio, creamy funk and richness
– Orange Blossom Honey, delicate floral sweetness
– Toketti Crackers, light and crisp

Why it works: sweet, spicy, creamy, and crunchy, every flavor note shines.

3. Pecorino Romano and Cipollini Onions (07/16)

– Pecorino Romano, bold, salty, nutty kick
– Cipollini Onions, caramelized into candy-like sweetness

Why it works: sharp sheep’s milk cheese balanced by onion’s gentle sweetness.

4. Sardines, Pickles and Capers (07/23)

– Jose Gourmet Sardines in Olive Oil with Lemon
– Torres Pickle Chips
– Salted Capers

Why it works: briny, tangy, citrusy layers that elevate a humble sardine snack.

5. Robiola, Crackers and Truffle Honeycomb (07/30)

– Robiola Bosina, creamy Italian treasure
– Toketti Rosemary Crackers
– Truffle Honeycomb

Why it works: elegant, decadent, and perfect for an aperitivo.

6. Citrus and Shortbread (08/06)

– Fior d’Arancio, sparkling orange blossom wine
– Rustic Bakery Vanilla Shortbread

Why it works: bright citrus cuts buttery richness.

7. Kunik, Fig and Pecan Shortbread (08/13)

– Kunik Cheese, tangy goat-cow blend
– Dalmatia Fig Spread, fruity sweetness
– Rustic Bakery Pecan Shortbread

Why it works: cheese, fruit, and nut, a timeless trio.

8. Truffle, Spice and Rye (08/20)

– Alta Langa Truf Tre Latte, truffle-infused triple-milk cheese
– Barnacle Kelp Chili Crisp, umami-rich heat
– Potter’s Wisconsin Rye Crackers

Why it works: earthy, spicy, and rustic, an adventurous bite.

9. Zero-Proof Mocktail (08/27)

– Amargo Chuncho Bitters
– Lurisia Sparkling Water
– Fresh lemon or lime juice

Why it works: botanical complexity in a refreshing, non-alcoholic sip.

10. Tuna Pâté with Hot Sauce (09/03)

– Gueyu Mar Chargrilled Tuna Pâté
– Chacho Hot Sauce
– Caputo’s House Crostini

Why it works: smoky, spicy, and rich, comfort food gone gourmet.

11. Brewed Chocolate and Bitters (09/10)

– Mānoa Brewing Chocolate, cacao brewed like coffee
– Bitterhousewife Cardamom Bitters or Workhorse Rye Pumpkin Bitters

Why it works: cozy and spiced, the fall upgrade to hot chocolate.

Pairings show us how specialty foods connect. They highlight unexpected flavors and make entertaining effortless. From artisan cheeses with fruit spreads, to tinned seafood with gourmet snacks, to bitters in a sparkling aperitif, the Holladay team’s creations prove that the right pairing can transform simple ingredients into something extraordinary.

Which pairing will you try first? Share your own combinations with us, your idea could inspire the next Pairing of the Week.

For more inspiration, visit our specialty food shop or stop by Caputo’s Holladay to see what our team is working on next.

What makes a good pairing?
Balance: contrasting textures and flavors that bring out the best in each other.

Do pairings always involve cheese?
Not at all. From chocolate to tinned seafood to cocktail bitters, good pairings can happen anywhere.

How do I build these pairings into a single bite?
These are all really simple combos so don’t stress if your way is not the same as ours. Just have fun and make it look appealing to you!

Where can I buy these products?
Most are available in Caputo’s stores or online at caputos.com.

Caputo’s hosted a very special Meet the Maker event featuring Artesanos Alalunga, Spain’s smallest cannery. Guests joined us virtually on Zoom for a guided tasting and live tour with brothers Pablo and Álvaro Huidobro, who revealed their artisan approach to conservas.

Every fish is cooked sous vide before canning, and every sauce is a family recipe made in micro-batches so small the pots could fit on a home stove. With a scale this intimate, each tin reflects true craftsmanship and care.

We were honored to welcome members of the tinned fish community who helped amplify the evening:

– Matthew Carlson (Canned Fish Files on YouTube) joined the event and it was a thrill for his fans (especially Matt Caputo) to see him on the Zoom enjoying the flavor and authenticity Alalunga represents.
– Meijie (Mei) Liao (@daywithmei) raved about the Cuttlefish in Ink, saying: “You wouldn’t believe this came from a can!”
– Harrison Weinfeld (The Sardinefluencer, @thesardinfluencer) during a blind tasting of Seabass in Olive Oil, noted: “This gives fresh fish all day, juicy, packed with natural juices so hard to accomplish with a flaky white fish.”
– Erik Burg (@tinnedfishreview) praised the extraordinary care behind Alalunga’s tins: “Very hard to just call them ‘tins’ that seriously sell them short. Truthfully unlike any tinned fish I’ve ever had.”
– Tyler (Tinned Fish with Tyler on YouTube & Instagram) emphasized the full experience: “It isn’t just the flavors that speak to you, but the surprise of opening a hand-wrapped tin with a seal of traceability.”

These voices helped highlight why Alalunga’s tins resonate far beyond their small scale.

We’re deeply grateful to Pablo and Álvaro Huidobro of Artesanos Alalunga for sharing their time and passion, to the incredible influencers who amplified the experience, and to our Caputo’s crew, whose excitement made the night unforgettable.

Thank you for celebrating with us, this is what makes food culture thrive.

Throughout cacao’s modern history, pure Criollo has existed only in whispers – long thought to have been hybridized out of existence. That is, until now. At the foothills of Belize’s largely uncharted Maya Mountains, an extraordinary discovery was made. On the protected nature reserve of BFREE (Belize Foundation for Research & Environmental Education), ancient wild Criollo trees were found and genetically tested, revealing the most pure, 100% genetically authentic Criollo cacao ever discovered – a mystical relic once revered by ancient civilizations.

Untouched by modern agriculture and thriving in one of the world’s most pristine ecosystems, these trees represent not only a gustatory find, but an archeological marvel. Grown wild on protected ground, this is the very same cacao historically recognized for its complex and unparalleled flavor, flavor that has remained hidden for centuries, found nowhere else on earth. The most pure Criollos previously documented by the HCP (Heirloom Cacao Preservation Fund) have ranged from 27% to 71%, but never higher (see video below for reference). HCP #11 breaks this mold with a very unique 100% USDA Genetic Profile for purely Criollo cacao. The beans are not commercially available as there are simply not enough of them to go around.