Our Story
It started in the kitchen, like most good things do.
We are a husband-and-wife team who care how food actually tastes
We're not chefs. And we'd probably never call ourselves foodies. We just really like food. Especially making it at home. We grow herbs, get strangely excited about a good butcher or fish market, and usually start talking about the next meal before we've finished the one in front of us.
Our kitchen is full of things we've picked up over the years like: Maldon salt, fish sauce, good butter, fresh herbs, plenty of garlic. Nothing fancy. Just little ways to make food taste better.
We like our food like we like our friends: down to earth. Bone broth found its way into our kitchen for much the same reason. We loved the simplicity of turning bones and ingredients that might otherwise go to waste into something nourishing and delicious. We started making it ourselves, and before long, a warm mug had replaced coffee as a favorite morning ritual.
The problem was making it all the time. When we started buying bone broth instead, what we found didn't taste much like what we were making at home. Too many were thin or diluted, with funky smells and aftertastes. There was plenty of talk about protein, collagen, and wellness. We couldn't understand why there wasn't more talk about whether the stuff actually tasted good.
That question eventually became Accomplice.
Our Approach
We start with meals we already love:
- A roasted chicken with plenty of garlic and thyme
- Ribeye with garlic and rosemary butter
- Colorado green chile made with bison and toasted cumin
The idea was never to make those meals into some kind of chef-y interpretation.
We wanted to borrow what makes them so satisfying and bring those flavors into bone broth.
So that's how we build our recipes
The main ingredient leads. Everything else is there for a reason.
Then we give the bones, ingredients, water, and time more than 24 hours together to do their thing.
The result: Bone broth we genuinely want to sip, but that's just as useful when we're cooking. Because sometimes it's breakfast in a mug. Other times it's what makes the rice, soup, sauce, or Tuesday night leftovers a whole lot better.
That is where Accomplice comes in
We made Accomplice for people who approach food a little like we do.
You don't have to know everything about food. You don't have to chase reservations or know who's cooking at the hottest new restaurant.
You just have to care when something could taste better. Add the garlic. Finish the sauce with butter. Squeeze in some lemon.
And when there's an easier way to get more flavor into dinner, take it.
That's what we want Accomplice to be
Something worth keeping in the pantry and reaching for whenever the occasion calls for it:
- A warm mug in the morning
- A better starting point for soup
- The reason you cook the rice in broth instead of water
- A little backup when dinner isn't quite there yet
Consider those your flavor crimes. We'll be your Accomplice. Your Partner in Flavor.
Refuse bland
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