Eclipse Foods

Swim in the velvety river of vanilla sweetness. Discover chunks of cookies so golden, you’ll feel like a miner.

We've made the first plant-based ice cream that is indistinguishable from dairy. Our cookie butter is crafted in a kitchen from 100% plants and always Non-GMO.

Ingredients and Allergens

Ingredients:

Water, Cookie Pieces and Spread (Wheat Flour, Sugar, Vegetable Oils [contains one or more of the following: Soybean Oil, Canola Oil, Palm Oil], Soy Flour, Brown Sugar, Baking Soda, Salt, Cinnamon), Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Dessert Blend (Potato Protein, Modified Food Starch, Tapioca Maltodextrin), Tapioca Syrup, 2% or Less of Vanilla Extract, Baking Soda, Oat Bran, Oat Fiber, Salt, Proline, Calcium Lactate, Calcium Gluconate.

Allergen Statement

Contains: Soy, Wheat. Manufactured on equipment shared with: Tree Nuts, Eggs & Milk

It's chocolate, with a hint of chocolate, and a touch of chocolate. Rich, creamy, and decadent, without compromise. So creamy, even cows are jealous.

We've made the first plant-based ice cream that is indistinguishable from dairy. Our chocolate is crafted in a kitchen from 100% plants and always Non-GMO.

Ingredients and Allergens

Ingredients:

Water, Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Blend (Potato Protein, Modified Food Starches, Tapioca Maltodextrin), Dutch Cocoa (Processed with Alkali), Tapioca Syrup, Contains Less Than 2%: Vanilla Extract, Coffee Extract (Liquid Coffee Extract, Sugar), Oat Fiber, Oat Bran, Proline, Baking Soda, Calcium Lactate, Calcium Gluconate, Salt.

Allergen Statement

Manufactured on equipment shared with:Tree Nuts, Eggs, and Milk.

It's vanilla. Tastes just like vanilla. And that's the whole point. We've made the first plant-based ice cream that is indistinguishable from dairy. Our vanilla is crafted in a kitchen from 100% plants and always Non-GMO.

Ingredients and Allergens

Ingredients:

Water, Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Blend (Potato Protein, Modified Food Starches, Tapioca Maltodextrin), Tapioca Syrup, Contains Less Than 2%: Vanilla Extract, Vanilla Bean Paste, Oat Fiber, Oat Bran, Proline, Baking Soda, Calcium Lactate, Calcium Gluconate, Salt.

Allergen Statement

Manufactured on equipment shared with: Tree Nuts, Eggs, and Milk.

ABOUT CHEFS:

THE FLAVOR:
Turkish Fig leaves infused with Eclipse sweet cream and diced fig inclusions with a splash of lemons.

ABOUT THE CHEFS:
In 2017, Brandon, Ben, and Anmao met through mutual friends and connected over two shared passions: the ways in which responsible and sustainable food practices impact our collective health and the Chinese-American dishes they grew up loving to eat. Anmao and Ben had been in Shanghai for over 5 years working on the city's first organic restaurant and grocery chain. Meanwhile, Brandon was carving out his path with Mister Jiu's and the cuisine he was continuing to master as a homage to his grandmother and Chinese-American background. When they all came together, things clicked.

All three believe that the choices we make about the things we eat, where ingredients come from and how dishes are prepared, have a direct and deeply-felt impact on the health of individuals and our communities. 

This is why Mamahuhu is devoted to cooking Chinese-American dishes from scratch with organically grown local produce and transparently raised animals.

CHARITY:
All proceeds will benefit Save Our Chinatowns which gives funds to organizations that are supporting Chinatown restaurants in San Francisco and Oakland. 

THE FLAVOR:
Fresh lemons & verbena sourced straight from Chef Tusk's garden with soft candied lemon bits

Chef Accolades: 

Chef Tusk's restaurant Quince awarded

• three stars from the Michelin Guide 
• nominated for the James Beard Foundation’s highest honor: Outstanding Restaurant
• four stars by the San Francisco Chronicle
• is a distinguished member of Relais & Châteaux

Additionally, Chef Tusk's Verjus

• recognized by Bon Apéttit and the James Beard Foundation as one of the best new restaurants in the country. 

ABOUT THE CHEF:
Michael Tusk is the owner of three of San Francisco’s most critically-acclaimed restaurants: Quince, Cotogna and Verjus. Chef Tusk’s approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his relationships with local purveyors. A native of New Jersey, Chef Tusk graduated from Tulane University with a degree in Art History before pursuing his culinary education at The Culinary Institute of America in Hyde Park. He then spent time in France and Northern Italy where he worked in Michelin-starred kitchens. In 1988, Chef Tusk settled in the San Francisco Bay Area where he worked in some of the country’s most pioneering and influential restaurants including Stars, Chez Panisse and Oliveto. In 2003, he opened Quince, which has been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. This year, the restaurant is nominated for the James Beard Foundation’s highest honor: Outstanding Restaurant. In 2010, Michael and his wife, Lindsay, opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. In 2018, they opened Verjus, a wine bar, which was recognized by Bon Apéttit and the James Beard Foundation as one of the best new restaurants in the country. 

CHARITY:
Proceeds benefiting Feed The Future, the nonprofit organization that the Tusks' founded to support the restaurant teams, and their local farm community in wake of the coronavirus.

THE FLAVOR:
Rich golden mango with coconut-infused sticky rice.

ABOUT THE CHEF: 
Leah Cohen is the chef and owner of acclaimed New York City restaurants, Pig & Khao on the Lower East Side, and its newly-opened sister restaurant, Piggyback NYC, in Manhattan’s Chelsea neighborhood.  A 2013 StarChefs Rising Stars Award recipient, Leah’s Filipino upbringing and annual expeditions to the region are reflected in her main cooking philosophy, which stays true to authentic Southeast Asian flavors while incorporating classical western techniques.  

Early in her career, Leah Cohen cut her teeth in Michelin-starred restaurants working alongside some of the world’s most renowned chefs, and continued to gain momentum as a competitor on the fifth season of Bravo's "Top Chef” series. In 2012, Leah opened the intimate 74-seat Pig & Khao restaurant, where her Southeast Asian street food-inspired cuisine has received notable praise by The New York Times, New York Magazine, The Huffington Post, and more.  In her most recent venture, Piggyback NYC, which opened in January 2020, Leah broadened her culinary inspiration to include nearly all of Asia—from Vietnam and Myanmar to Thailand, Singapore, and the Philippines—based on her immersive culinary travels throughout the continent.  Her menu at Piggyback NYC is reflective of the traditional recipes, ingredients, and cooking techniques she learned firsthand working in kitchens throughout Asia, as she rediscovered—and brought home to NYC—the deliciously sweet, pungent, and spicy flavors of her youth.

Leah’s signature and favorite recipes can be found in her debut cookbook, Lemongrass & Lime

CHARITY: 
All proceeds will benefit Rethink Food NYC, with the mission to create a sustainable and equitable food system. 

THE FLAVOR: 
Delicate red raspberries with bright Burlap & Barrel sumac and a hint of lemon.

ABOUT THE CHEF:
Sam was born in Berkeley, California in the early '80s. He listened to a lot of bad music and was in a mediocre hardcore band. When he was 18, he wanted a change of pace, and moved to the east coast to attend Villanova University.  After graduating, he started cooking at different restaurants in Philadelphia.  In 2008, he was the opening Chef at Zahav and worked way too much.  Eventually, it was time to move back to the west coast.  Sam relocated to Portland, OR where he was the chef at Ava Gene's, and then went on to be the chef/owner at Tusk where he was part of a vegetable focused revolution. Sam has left behind the business owner and chef part of his career in order to focus more on social justice through food.  The partnership with Eclipse is part of this new path forward.  Sam likes to wear nail polish, listen to early U2, and hang out with his partner Jess and dog Spidey. He is feeling hopeful for the future.   

CHARITY:
All proceeds go to Black Food Sovereignty Northwest, whose mission is to ignite Black and brown communities to participate as owners and movement leaders within food systems, placemaking, and economic development.

THE FLAVOR: 
Delicious sweet palmier cookie bites with ribbons of smooth calvados caramel.

ABOUT THE CHEF:
Corey Lee’s career has spanned nearly 25 years of working at some of the most acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. He opened Benu in August 2010, and the restaurant has gone on to receive three Michelin stars, four stars from The San Francisco Chronicle, and the AAA Five Diamond Award. In 2014, he opened Monsieur Benjamin­­–a modern restaurant and bar in San Francisco’s Hayes Valley inspired by the traditions of French cuisine and the spirit of Parisian bistro culture.

CHARITY:
All proceeds benefit SF New Deal a non-profit who partners with local restaurants to create meals for neighbors in need, providing income for employees and food for our community.

THE FLAVOR:
Salty, earthy, umami Miso mixed with sweet rich maple, sprinkled throughout with crunchy candied sesame seed.

ABOUT THE CHEFS: 
Nami Nori is the Japanese restaurant in NYC's West Village specializing in open temaki hand rolls from partners Taka Sakaeda, Jihan Lee and Lisa Limb. The team met while working under chef Masa Takayama, the only three-star Michelin sushi chef in the country, and opened Nami Nori in October 2019. The restaurant has received two stars from The New York Times, and was highlighted as one of Robb Report's "10 Best New Restaurants in America" and Bloomberg's "Best Restaurant Dishes of 2019,” in addition to being highlighted in outlets like The New Yorker, New York Magazine, Michelin Guide US, Wallpaper*, Women's Wear Daily (WWD), among others. 

CHARITY:
Proceeds benefit Careers Through Culinary Arts Program (C-CAP), which empowers underserved youth through the culinary arts.  

THE FLAVOR:
Eclipse sweet cream infused with organic coffee & sesame with chunks of soft chocolate and halvah.

ABOUT THE CHEF:
Carolina Santos-Neves is the executive chef of American Bar in the West Village, where she offers a menu of modern American and Continental classics, elevated through a commitment to sourcing the finest ingredients from local purveyors. Carolina was previously an editor at Conde Nast's Epicurious and then entered the restaurant world as a member of the opening team at Comodo, a beloved Latin American neighborhood restaurant in the West Village. Carolina’s culinary approach is inspired by her many travels and extensive time spent in countries such as Switzerland, Brazil, Mexico, Canada, Russia and Portugal. 

CHARITY:
All proceeds will go to Breaking Bread NYC, a NYC volunteer-run organization working to bring meals to communities facing oppression, inequality, and food insecurity.  

THE FLAVOR:
Ice cream infused with sweet corn and topped with spiced sesame brittle.

ABOUT THE CHEF: 
Ben Daitz is chef and co-founder of Num Pang Kitchen, a New York and Boston based quick-serve restaurant brand specializing in Southeast Asian-inspired sandwiches, bowls, soups, salads and sides. Characterized by graffiti-inspired walls with golden era hip hop and reggae booming from the speakers, the Num Pang brand has grown to include seven locations since its 2009 Union Square debut. NPK boasts six New York city shops and made an inaugural expansion into Boston’s iconic Prudential Center in Spring 2017. Daitz is a graduate of the Culinary Institute of America. Prior to Num Pang, he honed his culinary chops in some of the country’s finest kitchens, including Bouley, Daniel, Le Cirque and Floyd Cardoz’s Tabla. 

CHARITY:
Grassroots Law Project, which addresses the failures of the criminal justice system and advocates for deep structural change.

About Chef: Born and raised in Bangkok, Thailand, Chakrit “Tom” Naumsuwan, grew up in the kitchen alongside his mother, who would make and sell freshly baked bread and homemade curry at local markets.  As a teenager, Tom sought out some of Bangkok’s popular street vendors to teach him how to cook, and worked alongside them after school and on days off where he learned how to prepare Thai street food favorites.  10 years ago, Tom made the move from Thailand to New York in search of a better economic climate and opportunities, and has worked in various restaurants like his brother’s Japanese steakhouse in White Plains, and as head chef of Spicy Shallot, a Thai restaurant in Elmhurst, Queens. As the executive chef of Wayla, Tom’s menu is inspired by his childhood and cooking alongside his mother. His menu features fresh, spicy, homestyle Thai cuisine with a focus on seafood (he spent years fishing with his aunt and uncle in Thailand), and fresh herbs and produce from the market.

 Charity: 

Proceeds benefit Heart of Dinner, an initiative started by restaurateur Moonlynn Tsai and actor Yin Chang to work against stigma and discrimination towards people of Asian descent with current efforts focused on providing food relief to the most vulnerable people in and near New York City’s Chinatown area.

THE FLAVOR:
Sweet and tart dark cherries paired with toasty, nutty black sesame.

ABOUT THE CHEF:
While spending the summers on her grandfather’s farm in central Pennsylvania, Suzanne Cupps developed an appreciation for seasonal, farm-to-table cooking—even if she wasn’t interested in helping her mom out at the stove. But that would change. A graduate of Clemson University, Cupps went on to work at the Waldorf Astoria New York in the human resources department. Quickly, she realized her love for the hospitality industry and at the same time, cooking. She enrolled at the Institute for Culinary Education and, during her formal training, completed an externship with Union Square Hospitality Group at Gramercy Tavern. 

After graduation, Cupps began her professional career at Anita Lo’s mainstay restaurant, Annisa. Three years into her tenure, Annisa was destroyed by a fire, and Cupps was instrumental in the restaurant institution’s rebuilding and reopening. Bolstered, and building skills and confidence, Cupps moved back to Gramercy Tavern in 2011, where Michael Anthony’s careful sourcing and New American approach resonated with her upbringing. She started as a line cook, quickly rising to sous chef. She was responsible for expediting lunch and dinner in both the main dining room and the Tavern. In 2015, Cupps was tapped by Danny Meyer and mentor Anthony to be chef de cuisine at Untitled and the rooftop Studio Cafe, both inside the Whitney Museum of American Art.

In 2019, Cupps was persuaded to take on 232 Bleeker after a chat with Dig founder Adam Eskin, convinced that he wanted to change the way people eat with a focus on eating more vegetables.

CHARITY:
Proceeds benefiting City Harvest, which feeds hungry New Yorkers.  

THE FLAVOR:
Rich turkish coffee with fragrant cardamom creates a robust flavor. 

ABOUT THE CHEFS:
Chef Ken Oringer is one of Boston's most notable chefs. A James Beard Award-winner and Outstanding Restaurateur nominee, Oringer has built an empire of restaurants inspired by his travels around the world: Uni sashimi bar, and Italian enoteca Coppa in Boston; as well as Barcelona tapas bar Toro in Boston and Dubai, and Little Donkey in Cambridge, MA and Dubai with chef partner Jamie Bissonnette

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Toro, a Barcelona-style tapas bar, Coppa, an Italian enoteca in the South End and  Little Donkey, in Cambridge, MA. Bissonnette was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast and in 2020 nominated for the Foundation’s Outstanding Restaurateur award alongside acclaimed chef and partner Ken Oringer. 

CHARITY:
Proceeds benefit the restaurants’ efforts to provide food and services to Off Their Plate, an organization that provides food to frontline workers. 

2 Chocolate, 2 Vanilla, & 2 Cookie Butter pints. The perfect party does exist.

We've made the first plant-based ice cream that is indistinguishable from dairy. Our ice cream is crafted in a kitchen from 100% plants and always Non-GMO.

Cookie Butter: Swim in the velvety river of vanilla sweetness. Discover chunks of cookies so golden, you’ll feel like a miner.

Chocolate: It's chocolate, with a hint of chocolate, and a touch of chocolate. Rich, creamy, and decadent, without compromise. So creamy, even cows are jealous.

Vanilla: It's vanilla. Tastes just like vanilla. And that's the whole point. 

Cookie Butter Ingredients and Allergens

Ingredients:

Water, Cookie Pieces and Spread (Wheat Flour, Sugar, Vegetable Oils [contains one or more of the following: Soybean Oil, Canola Oil, Palm Oil], Soy Flour, Brown Sugar, Baking Soda, Salt, Cinnamon), Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Dessert Blend (Potato Protein, Modified Food Starch, Tapioca Maltodextrin), Tapioca Syrup, 2% or Less of Vanilla Extract, Baking Soda, Oat Bran, Oat Fiber, Salt, Proline, Calcium Lactate, Calcium Gluconate.

Allergen Statement

Contains: Soy, Wheat. Manufactured on equipment shared with: Tree Nuts, Eggs & Milk

Chocolate Ingredients and Allergens

Ingredients:

Water, Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Blend (Potato Protein, Modified Food Starches, Tapioca Maltodextrin), Dutch Cocoa (Processed with Alkali), Tapioca Syrup, Contains Less Than 2%: Vanilla Extract, Coffee Extract (Liquid Coffee Extract, Sugar), Oat Fiber, Oat Bran, Proline, Baking Soda, Calcium Lactate, Calcium Gluconate, Salt.

Allergen Statement

Manufactured on equipment shared with:Tree Nuts, Eggs, and Milk.

Vanilla Ingredients and Allergens

Ingredients:

Water, Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Blend (Potato Protein, Modified Food Starches, Tapioca Maltodextrin), Tapioca Syrup, Contains Less Than 2%: Vanilla Extract, Vanilla Bean Paste, Oat Fiber, Oat Bran, Proline, Baking Soda, Calcium Lactate, Calcium Gluconate, Salt.

Allergen Statement

Manufactured on equipment shared with: Tree Nuts, Eggs, and Milk.

Shopping for someone else but not sure what to give them? Give them the gift of choice with a gift card.

Gift cards are delivered by email and contain instructions to redeem them at checkout. Our gift cards have no additional processing fees.