{"title":"Collections","description":null,"products":[{"product_id":"guava-bbq-sauce","title":"Guava BBQ Sauce","description":"\u003ch2\u003eSweet Heat with a Tropical Twist\u003c\/h2\u003e\n\u003cp\u003eThe Guava BBQ Sauce has an origin story that mirrors the philosophy of everything Camille creates. It did not arrive fully formed. It evolved, through real kitchens, real clients, real restrictions, and a deeply held belief that adapting for the people at your table is not compromise. It is craft.\u003c\/p\u003e\n\u003cp\u003eIt began as a Hawaiian inspired marinade and glaze on a music video shoot at the beach, built from a recipe a cousin's friend shared, rooted in tropical sweetness and bold barbecue character. When Camille began serving it on film sets, the demands of that environment required adaptation. Cleaner ingredients. Less sugar. More versatility across a diverse crew with diverse dietary needs. The ketchup came out. The juice came out. Guava pulp replaced them, along with tomato paste, and the sauce became brighter, fresher, and more itself.\u003c\/p\u003e\n\u003cp\u003eBy the time it landed on the Vogue World Hollywood catering table, it had already become something better than what it started as. Fifteen years of real kitchens, real people, and real dietary needs refined it into what it is today.\u003c\/p\u003e\n\u003cp\u003eThen came the oyster sauce. It added savory depth and umami richness but it presented two problems that mattered deeply to Camille. Her cousin's fish allergy meant that a sauce built for family gatherings and shared tables could not contain it. And her commitment to a fully vegan formulation, so that the sauce could genuinely serve everyone, made the decision clear. The oyster sauce came out. What replaced it was better.\u003c\/p\u003e\n\u003cp\u003eSoy sauce came next under scrutiny. It carries gluten and presents challenges for people with soy and legume sensitivities, including Camille herself, who can only tolerate both in small amounts. It was replaced, refined, and tested again.\u003c\/p\u003e\n\u003cp\u003eEach substitution was driven not by trend but by a real person at a real table who deserved to be considered. A cousin with a fish allergy. Clients on film sets who needed cleaner food. A chef navigating her own body's relationship with the very ingredients she was cooking with.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":53619299090705,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2357\/3777\/files\/IMG_8305.jpg?v=1782413398"},{"product_id":"agrodolce-sauce","title":"Agrodolce Sauce","description":"\u003ch2\u003eA Sunday Sauce\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003eThere are recipes you develop. And then there are recipes you inherit.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCamille's Agrodolce is the latter. It is a sauce rooted in Italian culinary tradition, the classic sweet and sour structure of agrodolce that has anchored Southern Italian tables for generations, carried forward through a family that immigrated to this country over a century ago and never stopped cooking the food they brought with them.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis is the sauce that goes with the meatball. And the meatball, as anyone who has tasted it knows, is not just a recipe. It is a lineage. It was served on a dish Camille used to feed her Tata during his final years. It was plated with a spoon her Nana picked out for her own home. It was cooked in the kitchen of the house her Nana built, the house Camille now owns, the house that still smells on Sunday afternoons like everything this sauce is made of.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThat meatball and this sauce won the Favorite Chef competition. They were then cooked together for the first time in New York, at Platform by the James Beard Foundation, blocks from the same neighborhood where Camille's family had immigrated from Italy over a century before she was born. She had never been to New York before that trip. She arrived to cook the food her family left Italy with and was celebrated for it.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003e\u003cem\u003e\"A Sunday sauce.\"\u003c\/em\u003e \u003c\/strong\u003e— \u003cspan style=\"text-decoration: underline;\"\u003eChef Andrew Zimmern\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eChef Andrew Zimmern called it a Sunday sauce. Chef Carla Hall was surprised by the depth of flavor achieved within the time allowed in competition. These were not polite compliments. They were the recognition of something real, a sauce that carries the kind of weight that only comes from knowing exactly where it comes from and why it matters.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe adaptation that shaped this recipe came from a single act of consideration. When Camille learned that Chef Zimmern was sober, she proactively removed the wine from her original recipe out of respect for him, not because she was asked to, not because the rules required it, but because she pays attention to the people she is cooking for. That substitution, driven entirely by care, became the version of the sauce that won. The lesson was not lost on her. Knowing your guest changes everything.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":53619299647761,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0972\/2357\/3777\/files\/TH2_1038.jpg?v=1782419620"}],"url":"https:\/\/camilles.shop\/collections\/frontpage.oembed","provider":"Camille's Provisions","version":"1.0","type":"link"}