As a result of the recent flu outbreak the following is a strict mandate.
Do Not Do This!
Thursday, April 30, 2009
CDC Warning!
As a result of the recent flu outbreak the following is a strict mandate.
Do Not Do This!
Fresh From The Farm Produce Market Update
April 22, 2009
ICEBERG LETTUCE:
The lettuce market has softened a bit. Sizing continues to be an issue, as some suppliers continue to substitute 30 counts for 24s. Growers continue to be behind in scheduled harvesting in Salinas from anywhere between 7-10 days. This is due to cold temperatures and windy conditions in the Salinas Valley. Over this past weekend the Salinas Valley had extremely warm temperatures and is expected in the 90s to start the week. We will need to see what effect this has on this commodity in terms of quality. Yields continue to be low on this commodity.
ROMAINE & LEAF:
This market has caught some suppliers heavy on romaine. Deals can be made on volume orders. Extreme heat in the Salinas valley has some effect on the product, we just have to wait to see how much. Some other quality defects include insects, fringe burn, tip burn, and wind burn.
BROCCOLI:
This commodity continues to have heavy supplies. Broccoli crowns are at the bottom of pricing and availability should be good for the entire week. In the Santa Maria region, production is also strong. Pricing should remain competitive throughout the week. The quality on all broccoli items is very good.
CAULIFLOWER:
Demand is low on this commodity. Many suppliers are looking to move some volume orders to alleviate inventory. Needless to say, the market is very soft. This market will continue to be soft throughout most of the week. Santa Maria and Salinas both will have good volumes throughout the week.
CARROTS:
Harvesting has started in new fields in the Imperial Valley. Size is running small right now as cool weather has slowed growth. This has lightened supplies of jumbo sized carrots. Size is expected to improve as we move thru the month of April. Quality remains good. Georgia still has some availability and quality on the East Coast.
CELERY
This market continues to be steady. Although a few suppliers are up slightly, celery continues to be in good supplies on most sizes. Smaller sizing continues to be less in production compared to the larger sizing. The quality is still very clean with good weights. Demand is also steady. Shippers are still promoting deals for large orders containing the18-24 counts.
BERRIES
Strawberries Strawberry production in California is starting a bit rough this week due to record breaking temperatures. This is producing over ripe and softer berries and small due to the heat and the plants responding by producing more fruit faster. We will see better volume and availability at the front of this week than we will at the end, due to growers picking heavy to keep up with all of the rapidly ripening fruit. The size in Oxnard is down with 1 lb clamshell counts in the high 20’s.
Raspberries:
Raspberry production is very low and will continue to be snug with Mexico and California just not being up to speed. Overall production is close to nothing out of Mexico and just getting started in California. California is producing very small quantities but is increasing.
Blackberries:
Blackberry supplies are steady with greater consistency in transfers arriving from Mexico. We are now looking for local California production to come into play. Some shippers are offering aggressive pricing anticipating a big push over the next couple of months.
Blueberries:
Quantities on blueberry transfers from Chile are dwindling down, mostly air freight from this point forward. Shippers are seeking higher fobs. There are small quantities of local Californian blues with great size and quality. There are reports of Floridian Blueberries (new crop) now available, but commanding a premium price. We may see a gap as the eastern early varieties where affected by early frost damage.
POTATOES:
Burbanks are now the only variety available and are running small. The quality is still very good. Wisconsin and Colorado have good supplies and quality. Colored potatoes are loading out of North Dakota and Wisconsin with Washington still with some light supplies. California has good quality but light supplies on some varietals which are getting filled with product out of Washington or Florida.
ONIONS:
There are still supplies of all colors and sizes of onions in Idaho and Washington, available from cold storage. Some shippers are starting to close down for the season but a few shippers expect to go into May. Washington should run well into May as well. Mexican product is now beginning to wrap up a very short lived crop, and Texas is in good supply with domestically grown onions of all colors and sizes.
APPLES & PEARS:
There are deals available on smaller apples, and lower grades in most all varieties. Remember, lower grade is not necessarily lower quality, just less than full color. Washington remains the leading production area for apples and will be through the spring and summer months. Regional production areas including Michigan and New York continue shipping light supplies of storage apples; demand remains light for those. Washington and Oregon Pears continue production from storage including mainly the Anjou, Bosc and Golden Bosc varieties.
SPECIALTIES:
Pineapple demand has been very good—as supplies are below forecast due to adverse weather in Central America. Quality is good to very good.
AVOCADOS:
Mexican fruit – Mexican supplies are starting to increase this week. The supply pipe line looks to stay hand to mouth as demand is very good and is keeping shippers clean .Mexican shipments are expected to be short for the week as workers return to work from a long holiday. Demand remains strong, and the market is up.
California Fruit - Growers are looking to slowly increase their harvest during the month of April.
CITRUS:
EAST
Valencia’s are going strong, and more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through May. Spring Navels will continue through April. Grapefruit will begin to wrap up. Honey Tangerines are finished.
WEST
Market is strengthening on the navels as we are getting close to the end on regular season navels and are starting the late varieties. The overall quality is good on most lots but we are seeing a fair amount of puff and crease and we will begin to more and more dry cell as we have been experiencing some warmer than usual weather. The late varieties will be higher in price and should last until the first of June. We have started packing Valencia’s and will continue to do so as we go forward, the Valencia’s are starting to eat a little better and overall quality is very good.
LEMONS:
Market has strengthened as we are finished in dist. 3 and winding down on the dist.1 fruit which will leave only dist two. The dist. 2 crop is of normal to slightly larger than normal in volume so we would expect prices to be at more of a normal level as opposed to the last few years. The overall quality of the fruit is very good and juice content is excellent.
LIMES:
The market is very strong in anticipation for the Cinco De Mayo holiday. Expect the market to continue to stay strong for about 3 more weeks and then we will see better volumes and prices come off to lower levels.
GRAPES:
The market has strengthened as the marketing order went into effect on April 10th and movement has been good on both Red and green grapes. The fruit that is in the states is all we have to ship until we start our California and Mexican fruit around the first week of May. The red seedless that we have are of very good quality and the fruit is eating good. There is a wide range in quality on the greens and also a very wide range in prices. We expect the market to continue to strengthen and we will not have any major volume of the California or Mexican fruit until May 15th so expect price to stay on the higher side.
MELONS:
CANTALOUPES: The market has softened as Mexico has started and the offshore fruit continues to arrive. The overall quality is good with mostly a green cast and eating quality is fair to good. We expect to start our California harvest around the May 8th and expect good volume by May 15th depending on Mother Nature. We will have ample supplies of California fruit and look forward to promoting for the Memorial Day holiday.
HONEYDEWS: Market is steady as we have had some Mexican fruit arrive as well as the offshore fruit. The fruit quality has been very good and eating quality is excellent and the fruit is cutting very good. We will start our California Harvest around May 10th and will be in full swing by the end of that week. Again we will have good supplies of fruit for the Memorial Day holiday and look forward to promoting.
WATERMELONS:
Market has started to soften as better supplies are coming out of Mexico and we will have excellent supplies out of the desert around May 8th and look for excellent supplies out of California from that date on.
CUCUMBERS:
Eastern
The cucumber market is dropping fast in Florida as domestic supplies become more readily available. Central Florida should be in decent supply in another few days and we expect to see a declining cucumber market in that time. Quality has improved from fair to good.
Western
Western Cucumber: Northern Mexico is getting good supplies from their new fields. Volume should continue to increase over the next couple of weeks. Baja is going with some light production.
GREEN BELL PEPPERS:
Eastern
Post holiday demand had dropped off causing the market to stumble. Deals are happening mostly on the smaller sizes and off grades. Central area of Florida will be starting in another week or so and should push the market down even further.
Western
Nogales volume is very light the few small spring deals that are producing in the northern growing areas in Mexico are very light. Size and quality continue to be a problem. The California desert is now in their 2nd week of harvest with some growers and we are seeing some steady production of very nice bells. It
still looks like the first week of May for pick volumes. Red and yellow bell supplies remain light out of Nogales. One grower out of Baja is going with new crop. The California desert looks to start mid May.
SQUASH:
Eastern
The squash market overall is declining as Plant City is beginning to see decent volume. There is plenty of dealing on the medium sized squash as the warm, sunny weather is causing the crops to size up quickly.
Quality overall has been good.
Western
Mainland Mexico is still coming with good volume from new fields in the North. Look for volume and quality to continue into next week on Italian and Yellow.
TOMATOES:
East – Early cooler weather had slowed production and growth. There is more of the bigger fruit than smaller due to the fact that smaller fruit has been affected by the recent cold temps more so than
the larger fruit. Roma tomatoes are very tight. Grape tomatoes are starting to get a bit tight.
West – Mexican production is steady with supplies of larger sized tomatoes but lacking 6x6 & smaller sizes. Pricing has been very inconsistent and has varied from day to day. Color has been a bit of a challenge, but preordering helps avoid issues. Shippers are looking to take fobs up. Roma tomatoes are
very tight and look to continue to be for the near future and Grape tomatoes are active and tight.
ICEBERG LETTUCE:
The lettuce market has softened a bit. Sizing continues to be an issue, as some suppliers continue to substitute 30 counts for 24s. Growers continue to be behind in scheduled harvesting in Salinas from anywhere between 7-10 days. This is due to cold temperatures and windy conditions in the Salinas Valley. Over this past weekend the Salinas Valley had extremely warm temperatures and is expected in the 90s to start the week. We will need to see what effect this has on this commodity in terms of quality. Yields continue to be low on this commodity.
ROMAINE & LEAF:
This market has caught some suppliers heavy on romaine. Deals can be made on volume orders. Extreme heat in the Salinas valley has some effect on the product, we just have to wait to see how much. Some other quality defects include insects, fringe burn, tip burn, and wind burn.
BROCCOLI:
This commodity continues to have heavy supplies. Broccoli crowns are at the bottom of pricing and availability should be good for the entire week. In the Santa Maria region, production is also strong. Pricing should remain competitive throughout the week. The quality on all broccoli items is very good.
CAULIFLOWER:
Demand is low on this commodity. Many suppliers are looking to move some volume orders to alleviate inventory. Needless to say, the market is very soft. This market will continue to be soft throughout most of the week. Santa Maria and Salinas both will have good volumes throughout the week.
CARROTS:
Harvesting has started in new fields in the Imperial Valley. Size is running small right now as cool weather has slowed growth. This has lightened supplies of jumbo sized carrots. Size is expected to improve as we move thru the month of April. Quality remains good. Georgia still has some availability and quality on the East Coast.
CELERY
This market continues to be steady. Although a few suppliers are up slightly, celery continues to be in good supplies on most sizes. Smaller sizing continues to be less in production compared to the larger sizing. The quality is still very clean with good weights. Demand is also steady. Shippers are still promoting deals for large orders containing the18-24 counts.
BERRIES
Strawberries Strawberry production in California is starting a bit rough this week due to record breaking temperatures. This is producing over ripe and softer berries and small due to the heat and the plants responding by producing more fruit faster. We will see better volume and availability at the front of this week than we will at the end, due to growers picking heavy to keep up with all of the rapidly ripening fruit. The size in Oxnard is down with 1 lb clamshell counts in the high 20’s.
Raspberries:
Raspberry production is very low and will continue to be snug with Mexico and California just not being up to speed. Overall production is close to nothing out of Mexico and just getting started in California. California is producing very small quantities but is increasing.
Blackberries:
Blackberry supplies are steady with greater consistency in transfers arriving from Mexico. We are now looking for local California production to come into play. Some shippers are offering aggressive pricing anticipating a big push over the next couple of months.
Blueberries:
Quantities on blueberry transfers from Chile are dwindling down, mostly air freight from this point forward. Shippers are seeking higher fobs. There are small quantities of local Californian blues with great size and quality. There are reports of Floridian Blueberries (new crop) now available, but commanding a premium price. We may see a gap as the eastern early varieties where affected by early frost damage.
POTATOES:
Burbanks are now the only variety available and are running small. The quality is still very good. Wisconsin and Colorado have good supplies and quality. Colored potatoes are loading out of North Dakota and Wisconsin with Washington still with some light supplies. California has good quality but light supplies on some varietals which are getting filled with product out of Washington or Florida.
ONIONS:
There are still supplies of all colors and sizes of onions in Idaho and Washington, available from cold storage. Some shippers are starting to close down for the season but a few shippers expect to go into May. Washington should run well into May as well. Mexican product is now beginning to wrap up a very short lived crop, and Texas is in good supply with domestically grown onions of all colors and sizes.
APPLES & PEARS:
There are deals available on smaller apples, and lower grades in most all varieties. Remember, lower grade is not necessarily lower quality, just less than full color. Washington remains the leading production area for apples and will be through the spring and summer months. Regional production areas including Michigan and New York continue shipping light supplies of storage apples; demand remains light for those. Washington and Oregon Pears continue production from storage including mainly the Anjou, Bosc and Golden Bosc varieties.
SPECIALTIES:
Pineapple demand has been very good—as supplies are below forecast due to adverse weather in Central America. Quality is good to very good.
AVOCADOS:
Mexican fruit – Mexican supplies are starting to increase this week. The supply pipe line looks to stay hand to mouth as demand is very good and is keeping shippers clean .Mexican shipments are expected to be short for the week as workers return to work from a long holiday. Demand remains strong, and the market is up.
California Fruit - Growers are looking to slowly increase their harvest during the month of April.
CITRUS:
EAST
Valencia’s are going strong, and more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through May. Spring Navels will continue through April. Grapefruit will begin to wrap up. Honey Tangerines are finished.
WEST
Market is strengthening on the navels as we are getting close to the end on regular season navels and are starting the late varieties. The overall quality is good on most lots but we are seeing a fair amount of puff and crease and we will begin to more and more dry cell as we have been experiencing some warmer than usual weather. The late varieties will be higher in price and should last until the first of June. We have started packing Valencia’s and will continue to do so as we go forward, the Valencia’s are starting to eat a little better and overall quality is very good.
LEMONS:
Market has strengthened as we are finished in dist. 3 and winding down on the dist.1 fruit which will leave only dist two. The dist. 2 crop is of normal to slightly larger than normal in volume so we would expect prices to be at more of a normal level as opposed to the last few years. The overall quality of the fruit is very good and juice content is excellent.
LIMES:
The market is very strong in anticipation for the Cinco De Mayo holiday. Expect the market to continue to stay strong for about 3 more weeks and then we will see better volumes and prices come off to lower levels.
GRAPES:
The market has strengthened as the marketing order went into effect on April 10th and movement has been good on both Red and green grapes. The fruit that is in the states is all we have to ship until we start our California and Mexican fruit around the first week of May. The red seedless that we have are of very good quality and the fruit is eating good. There is a wide range in quality on the greens and also a very wide range in prices. We expect the market to continue to strengthen and we will not have any major volume of the California or Mexican fruit until May 15th so expect price to stay on the higher side.
MELONS:
CANTALOUPES: The market has softened as Mexico has started and the offshore fruit continues to arrive. The overall quality is good with mostly a green cast and eating quality is fair to good. We expect to start our California harvest around the May 8th and expect good volume by May 15th depending on Mother Nature. We will have ample supplies of California fruit and look forward to promoting for the Memorial Day holiday.
HONEYDEWS: Market is steady as we have had some Mexican fruit arrive as well as the offshore fruit. The fruit quality has been very good and eating quality is excellent and the fruit is cutting very good. We will start our California Harvest around May 10th and will be in full swing by the end of that week. Again we will have good supplies of fruit for the Memorial Day holiday and look forward to promoting.
WATERMELONS:
Market has started to soften as better supplies are coming out of Mexico and we will have excellent supplies out of the desert around May 8th and look for excellent supplies out of California from that date on.
CUCUMBERS:
Eastern
The cucumber market is dropping fast in Florida as domestic supplies become more readily available. Central Florida should be in decent supply in another few days and we expect to see a declining cucumber market in that time. Quality has improved from fair to good.
Western
Western Cucumber: Northern Mexico is getting good supplies from their new fields. Volume should continue to increase over the next couple of weeks. Baja is going with some light production.
GREEN BELL PEPPERS:
Eastern
Post holiday demand had dropped off causing the market to stumble. Deals are happening mostly on the smaller sizes and off grades. Central area of Florida will be starting in another week or so and should push the market down even further.
Western
Nogales volume is very light the few small spring deals that are producing in the northern growing areas in Mexico are very light. Size and quality continue to be a problem. The California desert is now in their 2nd week of harvest with some growers and we are seeing some steady production of very nice bells. It
still looks like the first week of May for pick volumes. Red and yellow bell supplies remain light out of Nogales. One grower out of Baja is going with new crop. The California desert looks to start mid May.
SQUASH:
Eastern
The squash market overall is declining as Plant City is beginning to see decent volume. There is plenty of dealing on the medium sized squash as the warm, sunny weather is causing the crops to size up quickly.
Quality overall has been good.
Western
Mainland Mexico is still coming with good volume from new fields in the North. Look for volume and quality to continue into next week on Italian and Yellow.
TOMATOES:
East – Early cooler weather had slowed production and growth. There is more of the bigger fruit than smaller due to the fact that smaller fruit has been affected by the recent cold temps more so than
the larger fruit. Roma tomatoes are very tight. Grape tomatoes are starting to get a bit tight.
West – Mexican production is steady with supplies of larger sized tomatoes but lacking 6x6 & smaller sizes. Pricing has been very inconsistent and has varied from day to day. Color has been a bit of a challenge, but preordering helps avoid issues. Shippers are looking to take fobs up. Roma tomatoes are
very tight and look to continue to be for the near future and Grape tomatoes are active and tight.
Vincent Giordano Corp. announced it is offering a $4,000 prize for the creator of a signature sandwich using its branded Premium or Steakhouse roast beef, corned beef or pastrami.
Contestants can upload a three-minute video of their sandwich-making experience here between May 1 and June 15.
The winning video will be based on originality, presentation appeal, work station setting, participants' appearance, presentation skills and entertainment value.
Philadelphia-based Vincent Giordano Corporation has ranked among the top 200 meat-processing companies in the country. The company supplies a line of premium roast beef, corned beef and pastrami products to retailers, foodservice, fast food chains and private label nationwide.
Contestants can upload a three-minute video of their sandwich-making experience here between May 1 and June 15.
The winning video will be based on originality, presentation appeal, work station setting, participants' appearance, presentation skills and entertainment value.
Philadelphia-based Vincent Giordano Corporation has ranked among the top 200 meat-processing companies in the country. The company supplies a line of premium roast beef, corned beef and pastrami products to retailers, foodservice, fast food chains and private label nationwide.
Wednesday, April 29, 2009
Mazda Raceway Laguna Seca Expands Fan Access At Red Bull U.S. Grand Prix
From a press release issued by Mazda Raceway Laguna Seca:
MONTEREY, Calif., (April 28, 2009) –The fifth annual Red Bull U.S. Grand Prix featuring the prestigious MotoGP World Championship is set for July 3-5. The biggest event on the 2009 schedule will offer unprecedented access and opportunities to race fans attending the race and can be in the pits, in the paddock, experience the celebratory spraying of the champagne at the podium ceremony and, a first for MotoGP anywhere, to watch practice and qualifying literally on the front straight in the “Rev Limiter Zone.”
The newly defined paddock features a high-end restaurant/bar, seating area and a terrace to watch all the MotoGP paddock activities and is open to all paddock pass ticket holders during the entire race weekend. A limited number of paddock passes are available for $50 and must be purchased with a three-day general admission ticket.
Fans with three-day general admission tickets and paddock passes will be able to experience on Friday, July 3 the MotoGP Pit Walk, which will take place between 11 a.m. -1 p.m. Lucky fans will be able to see what goes on inside the MotoGP pits and garages up close and personal, and it is expected that some of the star riders will be meeting fans and signing autographs.
Also new for 2009 and never before offered Red Bull U.S. Grand Prix fans is the “Rev Limiter Zone” where they will be able to watch MotoGP practice and qualifying on Friday, July 3 and Saturday, July 4 just a few feet away from the race track on the start/finish straight. “Rev Limiter Zone” passes are available for fans with a paddock pass as an upgrade for $50 per day.
Another addition for 2009 is the “Track Invasion” for the winner’s circle MotoGP podium ceremony. All paddock pass holders are invited to “invade” pit lane to watch winner’s circle ceremonies and enjoy the traditional champagne shower.
Read the full story here.
MONTEREY, Calif., (April 28, 2009) –The fifth annual Red Bull U.S. Grand Prix featuring the prestigious MotoGP World Championship is set for July 3-5. The biggest event on the 2009 schedule will offer unprecedented access and opportunities to race fans attending the race and can be in the pits, in the paddock, experience the celebratory spraying of the champagne at the podium ceremony and, a first for MotoGP anywhere, to watch practice and qualifying literally on the front straight in the “Rev Limiter Zone.”
The newly defined paddock features a high-end restaurant/bar, seating area and a terrace to watch all the MotoGP paddock activities and is open to all paddock pass ticket holders during the entire race weekend. A limited number of paddock passes are available for $50 and must be purchased with a three-day general admission ticket.
Fans with three-day general admission tickets and paddock passes will be able to experience on Friday, July 3 the MotoGP Pit Walk, which will take place between 11 a.m. -1 p.m. Lucky fans will be able to see what goes on inside the MotoGP pits and garages up close and personal, and it is expected that some of the star riders will be meeting fans and signing autographs.
Also new for 2009 and never before offered Red Bull U.S. Grand Prix fans is the “Rev Limiter Zone” where they will be able to watch MotoGP practice and qualifying on Friday, July 3 and Saturday, July 4 just a few feet away from the race track on the start/finish straight. “Rev Limiter Zone” passes are available for fans with a paddock pass as an upgrade for $50 per day.
Another addition for 2009 is the “Track Invasion” for the winner’s circle MotoGP podium ceremony. All paddock pass holders are invited to “invade” pit lane to watch winner’s circle ceremonies and enjoy the traditional champagne shower.
Read the full story here.
Monday, April 27, 2009
Specialty Produce Market Update
New and Continuing Items Available 04-27-09
Baby Pineapples- Steady supplies pretty much year-round. Grown in South Africa all year long and great for consumption as well as decoration.
Blood Oranges-Blood Oranges are winding down out of California, sizes are larger and market is up. Blood Oranges out of Italy have started but have very light crop this year. They are also called Pigmented Orange or Moro Orange.
Baby Brussels Sprouts- Grown in Mexico and packed in 12 half pint clamshells. Available with promotable volume from now through the first week of June.
Black Garlic--Black Garlic is Garlic that is aged through a natural and patented aging process using temperatures and humidity settings without roasting or cooking the Garlic. The taste of it is sweet and sour and it has a tender, jelly-like texture. It is used both in food and medicine, sold by the pound and require a one day notice. Just received a fair amount, get it while it lasts.
Cape Gooseberries- Grown out of Columbia, the fruit is about 1-2 inches in diameter and grows inside its husk. Product also available out of New Zealand with limited quantities. They have smooth waxy skin and the fruit is sweet and juicy with many yellow seeds inside. They are great eaten fresh or cooked in preserves.
Cara Cara Oranges- The bright orange exterior covers a deep, rich pink pulp, which is extremely sweet, and few to no seeds. They are packed in half cartons and are at their peak season December through February. They are also referred to as Pink Navel Oranges and best when eaten fresh.
Cherimoya- Should have steady supplies grown out of California through the end of May until crop out of Chile starts in July.
English Peas-Grown in Mexico and California, and packed in a bushel and 1/9th cartons. The English Pea is a green, pod-shaped fruit, widely grown as a cool-season vegetable crop. Great as a side dish or in a soup mixed with Celery and Green Garlic.
Fava Beans- Currently grown out of both Mexico and California packed in bushel and 1/9th cartons. Fava Beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. Fava beans should be shelled and peeled before eating they are great steamed and served with a little olive oil, salt, and lemon.
Feijoa- Have very good production for the next couple of months grown out of New Zealand.The Feijoa is an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava, and strawberry. Eaten fresh or can be used in preserves, desserts, and beverages. Grown out off New Zealand and tray packed.
Fiddle Head Ferns- We have decent supplies out of the North West and available for a couple of months.
Figs- Excellent supplies available, we have both Brown Turkey and Black Genoa varieties market seems to have fallen a bit in price. California crop begins end of May. They are medium sized, bell shaped fruits that are purplish-brown with light pink flesh. Currently from New Zealand and tray packed.
Fresh Green
Almonds-Growing demand for immature green almonds as a garnish and gourmet ingredient has created a "fresh" market for the almond as a hand-picked delicacy.
Green almonds are sold in the hull, to preserve their freshness. The delicate green kernel is wrapped naturally in a soft green, fuzzy hull that is similar to an immature green peach in spring. Currently grown in California and packed in 25-pound sacks.
Grape Leaves-Fresh Grape Leaves are great for preparing Greek Dolmades(stuffed grape leaves). Homemade are far superior to the canned. If you have never tried fresh dolmades, try them stuffed with meat and rice. Grape Leaves are grown in California and are available for about a month.
Green Garlic- Product has about a month left before the end of the season. Young Garlic, which is harvested before the cloves have begun to mature. The flavor of Green Garlic is still garlicky, but is much more mild with less of a bitter bite. When cooked, the green garlic sweetens, lending a new layer of depth to a dish.
Kaffir Lime Leaves-Come from the Kaffir Lime tree, a lime tree native to Indonesia. The leaves are highly aromatic and suitable for various Asian cuisines, including Thai, Indonesian, Cambodian and Laotian cuisines. They are easily recognizable by their emerald-green, doubled sections, which makes them appear as if two leaves are joined together. Available year-round and sold by the pound
Korean Melons- Grown in Mexico packed in 14 pound cartons and range from 9-12 ct. This bright, yellow and white ribbed gourd has white,crispy flesh arid is aromatic. Eat fresh in wedges or cube and add to fruit salads. Use as a garnish or serve with ice cream
Kumquats-Grown in San Diego County and are available with good volume from now through August, market seems to be off a little. The word Kumquat is Chinese for "Gold Orange". Kumquats have a very distinctive taste. It is the only citrus fruit that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. They are packed in either 10-pound bulk or 12 / 12 ounce clamshells.
Meyer Lemons-.Full production grown out of the Northern California area. They have a wonderful tangy aroma and are sweeter and less acidic than a standard Lemon.
Mixed Fingerling Potatoes- A mix of Russian, French, Rose Finn, and Purple Peruvian. Supplies are currently new crop out of Idaho and Washington.
Nectarines and Peaches have just started out of California with very low volume and small sizes. Will see different sizes in the following weeks as well as volume
Passion Fruit-The fruit has passed the point of its peak season out of New Zealand. Supplies will be extremely short but we continue to have supplies.Supplies will be decent through May, gap June and July. Crop grown out of California begins in August.
Pomegranate Seeds- New crop out of Peru packed in 12/ 5.3 oz clamshells.
Purple Asparagus-Grown in California and packed in 11-pound units. Should have supplies through the second week of May. Similar to the Green and White Asparagus in appearance, Purple Asparagus is larger at the base. The delicious flavor and crisp tender texture of this unique variety offers a slightly sweeter taste.
Ramps- Ramps,also know as Wild Leeks appear as the snow begins to melt, their scallion like bulb is rooted just below the surface. They have an assertive, garlicky-onion flavor. Edible from the tips of the leaves to their fleshy bulbous bottoms. They can be served blanched and sautéed in risotto or pasta, or seared with some exotic mushrooms as a side dish. Currently out of Michigan and sold by the pound, available for the next few weeks.
Red Chinese Spinach- Red Amaranth is sold as 'Chinese Spinach' (though it is not spinach). The plant has dark green leaves splotched and deeply veined in red. It is delicious, cooks quickly and has even more nutritional value than spinach. Recognized by its pink roots and oval leaves which may have patches of red along the center vein
Rhubarb- A hot house variety, packed in a 15# carton and grown in Washington/ Oregon. Available through early October. Fantastic for Rhubarb and Strawberry pie recipes.
Sapote-Supplies are extremely short, not much fruit coming out of California until June. The White Sapote is successful wherever oranges can be grown. In California mature trees are found from Chico, southward. They are tray packed and in very good volume.
Sea Bean- Fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends. Can be eaten raw, steamed, boiled, sautéed, or stir-fried to add a unique presentation for fish and seafood dishes. Grown in Mexico, packed and sold in 5 pound units.
Seville Oranges- A popular bitter Orange grown in the Northern California region. It has a thick, rough skin and an extremely tart, bitter flesh full of seeds. Because of its high acid content, the Seville is not an eating orange but, because of that same acidity is extremely popular for making marmalades as well as liqueurs. Packed in 40-pound cartons and available in limited supplies.
Starfruit-Supplies should be steady for the next month or so out of Taiwan packed in 8-pound cartons.
Coming Soon...
Mexican Perlettes- Should see some Wednesday of this week.
Rambutan- We should see some middle of the week out of Guatemala.
White Peaches- Out of California Monday 04-27-09.
Gold Tamarillos- Hope too some in a couple of weeks out of New Zealand.
Lychees- Grown out of Mexico, hope to see some in a week or so.
Baby Pineapples- Steady supplies pretty much year-round. Grown in South Africa all year long and great for consumption as well as decoration.
Blood Oranges-Blood Oranges are winding down out of California, sizes are larger and market is up. Blood Oranges out of Italy have started but have very light crop this year. They are also called Pigmented Orange or Moro Orange.
Baby Brussels Sprouts- Grown in Mexico and packed in 12 half pint clamshells. Available with promotable volume from now through the first week of June.
Black Garlic--Black Garlic is Garlic that is aged through a natural and patented aging process using temperatures and humidity settings without roasting or cooking the Garlic. The taste of it is sweet and sour and it has a tender, jelly-like texture. It is used both in food and medicine, sold by the pound and require a one day notice. Just received a fair amount, get it while it lasts.
Cape Gooseberries- Grown out of Columbia, the fruit is about 1-2 inches in diameter and grows inside its husk. Product also available out of New Zealand with limited quantities. They have smooth waxy skin and the fruit is sweet and juicy with many yellow seeds inside. They are great eaten fresh or cooked in preserves.
Cara Cara Oranges- The bright orange exterior covers a deep, rich pink pulp, which is extremely sweet, and few to no seeds. They are packed in half cartons and are at their peak season December through February. They are also referred to as Pink Navel Oranges and best when eaten fresh.
Cherimoya- Should have steady supplies grown out of California through the end of May until crop out of Chile starts in July.
English Peas-Grown in Mexico and California, and packed in a bushel and 1/9th cartons. The English Pea is a green, pod-shaped fruit, widely grown as a cool-season vegetable crop. Great as a side dish or in a soup mixed with Celery and Green Garlic.
Fava Beans- Currently grown out of both Mexico and California packed in bushel and 1/9th cartons. Fava Beans have a distinct flavor and creamy texture that makes them a great addition to a wide variety of dishes. Fava beans should be shelled and peeled before eating they are great steamed and served with a little olive oil, salt, and lemon.
Feijoa- Have very good production for the next couple of months grown out of New Zealand.The Feijoa is an egg-shaped fruit with a thin lime-green skin. The flesh inside is cream-colored and encases a jelly-like center. The texture is gritty, close to that of a pear. The flesh tastes like a combination of several other fruits, usually described as pineapple, guava, and strawberry. Eaten fresh or can be used in preserves, desserts, and beverages. Grown out off New Zealand and tray packed.
Fiddle Head Ferns- We have decent supplies out of the North West and available for a couple of months.
Figs- Excellent supplies available, we have both Brown Turkey and Black Genoa varieties market seems to have fallen a bit in price. California crop begins end of May. They are medium sized, bell shaped fruits that are purplish-brown with light pink flesh. Currently from New Zealand and tray packed.
Fresh Green
Almonds-Growing demand for immature green almonds as a garnish and gourmet ingredient has created a "fresh" market for the almond as a hand-picked delicacy.
Green almonds are sold in the hull, to preserve their freshness. The delicate green kernel is wrapped naturally in a soft green, fuzzy hull that is similar to an immature green peach in spring. Currently grown in California and packed in 25-pound sacks.
Grape Leaves-Fresh Grape Leaves are great for preparing Greek Dolmades(stuffed grape leaves). Homemade are far superior to the canned. If you have never tried fresh dolmades, try them stuffed with meat and rice. Grape Leaves are grown in California and are available for about a month.
Green Garlic- Product has about a month left before the end of the season. Young Garlic, which is harvested before the cloves have begun to mature. The flavor of Green Garlic is still garlicky, but is much more mild with less of a bitter bite. When cooked, the green garlic sweetens, lending a new layer of depth to a dish.
Kaffir Lime Leaves-Come from the Kaffir Lime tree, a lime tree native to Indonesia. The leaves are highly aromatic and suitable for various Asian cuisines, including Thai, Indonesian, Cambodian and Laotian cuisines. They are easily recognizable by their emerald-green, doubled sections, which makes them appear as if two leaves are joined together. Available year-round and sold by the pound
Korean Melons- Grown in Mexico packed in 14 pound cartons and range from 9-12 ct. This bright, yellow and white ribbed gourd has white,crispy flesh arid is aromatic. Eat fresh in wedges or cube and add to fruit salads. Use as a garnish or serve with ice cream
Kumquats-Grown in San Diego County and are available with good volume from now through August, market seems to be off a little. The word Kumquat is Chinese for "Gold Orange". Kumquats have a very distinctive taste. It is the only citrus fruit that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. They are packed in either 10-pound bulk or 12 / 12 ounce clamshells.
Meyer Lemons-.Full production grown out of the Northern California area. They have a wonderful tangy aroma and are sweeter and less acidic than a standard Lemon.
Mixed Fingerling Potatoes- A mix of Russian, French, Rose Finn, and Purple Peruvian. Supplies are currently new crop out of Idaho and Washington.
Nectarines and Peaches have just started out of California with very low volume and small sizes. Will see different sizes in the following weeks as well as volume
Passion Fruit-The fruit has passed the point of its peak season out of New Zealand. Supplies will be extremely short but we continue to have supplies.Supplies will be decent through May, gap June and July. Crop grown out of California begins in August.
Pomegranate Seeds- New crop out of Peru packed in 12/ 5.3 oz clamshells.
Purple Asparagus-Grown in California and packed in 11-pound units. Should have supplies through the second week of May. Similar to the Green and White Asparagus in appearance, Purple Asparagus is larger at the base. The delicious flavor and crisp tender texture of this unique variety offers a slightly sweeter taste.
Ramps- Ramps,also know as Wild Leeks appear as the snow begins to melt, their scallion like bulb is rooted just below the surface. They have an assertive, garlicky-onion flavor. Edible from the tips of the leaves to their fleshy bulbous bottoms. They can be served blanched and sautéed in risotto or pasta, or seared with some exotic mushrooms as a side dish. Currently out of Michigan and sold by the pound, available for the next few weeks.
Red Chinese Spinach- Red Amaranth is sold as 'Chinese Spinach' (though it is not spinach). The plant has dark green leaves splotched and deeply veined in red. It is delicious, cooks quickly and has even more nutritional value than spinach. Recognized by its pink roots and oval leaves which may have patches of red along the center vein
Rhubarb- A hot house variety, packed in a 15# carton and grown in Washington/ Oregon. Available through early October. Fantastic for Rhubarb and Strawberry pie recipes.
Sapote-Supplies are extremely short, not much fruit coming out of California until June. The White Sapote is successful wherever oranges can be grown. In California mature trees are found from Chico, southward. They are tray packed and in very good volume.
Sea Bean- Fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends. Can be eaten raw, steamed, boiled, sautéed, or stir-fried to add a unique presentation for fish and seafood dishes. Grown in Mexico, packed and sold in 5 pound units.
Seville Oranges- A popular bitter Orange grown in the Northern California region. It has a thick, rough skin and an extremely tart, bitter flesh full of seeds. Because of its high acid content, the Seville is not an eating orange but, because of that same acidity is extremely popular for making marmalades as well as liqueurs. Packed in 40-pound cartons and available in limited supplies.
Starfruit-Supplies should be steady for the next month or so out of Taiwan packed in 8-pound cartons.
Coming Soon...
Mexican Perlettes- Should see some Wednesday of this week.
Rambutan- We should see some middle of the week out of Guatemala.
White Peaches- Out of California Monday 04-27-09.
Gold Tamarillos- Hope too some in a couple of weeks out of New Zealand.
Lychees- Grown out of Mexico, hope to see some in a week or so.
Thursday, April 23, 2009
Nepenthe Celebrates 60 Years
Tomorrow night the celebration kicks off Big Sur style at Nepenthe. Friday they celebrate the 60 anniversary of Nepenthe RestaurantThe Salinas Californian ran this article yesterday:
Sixty years ago, the first bite of the first Ambrosiaburger hit the first grateful taste bud.
Nepenthe Restaurant celebrates that bit of history Friday with food, drink, music and dance.
"When we opened in 1949, that Ambrosiaburger was 50 cents. Now it's $14," said Kirk Gafill,
Willy Nelson-right-Is Still Cooking At Nepenthe
general manager and a member of the family that owns the landmark, cliff-top restaurant overlooking the ocean.
"Coffee was a nickel a cup. People thought that was outrageous."
"Nepenthe" is from a Greek word meaning "No sorrow."
Visitors journey the 28 miles of Highway 1 from Carmel to the restaurant not only to experience "no sorrow" and to sample the Ambrosiaburgers but to stand stunned - and often sun-baked - in the presence of an overpowering confluence of sea, sky and shore. Read the full story here.
Or go directly to the Nepenthe. website and click on the 60th anniversary link.
Wednesday, April 22, 2009
US Foodservice Going Beyond The Plate
I was talking with Dawn Magiri, owner of the Grower's Pub restaurant in Salinas and she made a comment about "anytime you deal with a product that is dying-like food you are in risky business". Pat Ottone, owner of LALLApalooza, Ellie's Great American, and the LALLAgrill says there are about 100 things that can go wrong for a customer between walking into a restaurant and walking out. These are true statements even in a good economy but what can a restaurant operator do to stay afloat during a down economy?
US News And World Report just published this article:
Yes, You Can Start a Restaurant in a Down Economy
In an industry so unforgiving, what's the recipe for starting a restaurant in a recession?
So you're thinking about opening a restaurant. The allure of fame and fortune seduces you, your love of food drives you, and you want to heat up your life in an exciting industry. That's all fine and well--just as long as you make sure the flame isn't turned up too high. Even in a healthy economy, the restaurant failure rate tells a grim tale, but in a recession, the industry is even more unforgiving. Expensive food spoils, labor costs are high, restaurant-goers are harder to come by, restaurants close and life goes on. Read the full story here.
Who you partner with during trying times can make a big difference as well. US Foodservice San Francisco offers a suite of services that go beyond the plate to assist their customers to remain profitable.
Services include menu analysis, menu design, website design and email marketing programs, server training, and the original "beyond food" offering through the Foodservice Advantage Club. But why be content just to survive when US Foodservice is offering their partners a chance to thrive? Check out the three regional seminar they offer over the next 3 months. Truely going beyond the plate!
For More Information About Helping Your Foodservice Establishment Thrive Contact Brian.Isaeff@usfood.com .
Sunday, April 19, 2009
Taylor Pork Roll
Taylor ham is actually the brand name for a pork roll. John Taylor invented the original Taylor ham in Trenton, New Jersey in the late 1800s. Taylor originally called it "Taylor's Prepared Ham", but was forced to change the name after the pure food and drug act of 1906 was passed, since the product did not meet the new legal definition of "ham". The new name was "Pork Roll" and it was marketed as both "Taylor's Pork Roll" and "Trenton Pork Roll". It does say pork roll on the ham package, but the prominence of the word Taylor is one reason why it has come to be known as such, at least in North Jersey. South Jerseyans tend to call it Taylor pork roll. Other companies came along and also made pork roll, but to a true New Jerseyan, North or South, these imitations are of little consequence: there is only one Taylor ham.
Taylor Provisions, Inc. sells Taylor ham in both 3 lb. and 6 lb. rolls. The company also markets a milder brand under the Trenton pork roll label.
You can buy direct from:
Pork Roll Xpress
Jersey Pork Roll
The manufacturer is at:
Taylor Provisions Co
Address: 63 Perrine Ave, Trenton, NJ 08638
Phone: (609) 392-1113
US Foodservice nationally has several product numbers set up for various Taylor products both fresh and frozen.
Friday, April 17, 2009
Caterers Share Cost Cutting Tips
As the economy continues its downward slide, the desire to gather friends around great food endures.
So it’s no surprise that at-home entertaining has never been more popular, says Susan Klein, owner of Signature Events in Overland Park.
Experienced entertainers know how to stretch every dollar, potato and parsley leaf. We picked their brains (and recipe collections) for ideas that will leave guests — and your wallet — satisfied, says Lynsy Smithson Stanley. Read her story at the KansasCity Star.
So it’s no surprise that at-home entertaining has never been more popular, says Susan Klein, owner of Signature Events in Overland Park.
Experienced entertainers know how to stretch every dollar, potato and parsley leaf. We picked their brains (and recipe collections) for ideas that will leave guests — and your wallet — satisfied, says Lynsy Smithson Stanley. Read her story at the KansasCity Star.
Thursday, April 16, 2009
The Perfect (Beef) Storm
With beef consumption down, we have been seeing incredible deals on choice and prime beef. The freezer deals from packers have been incredible, almost too good to be true. But that is comeing to a rapid close.
Packers have cut back slaughter in order to regain balance with demand. At the same time the feed lots are trying to regain value by raising costs to offset the declining number of cattle they are feeding.
As the tightening of product increases, simultaneous to the increase in prices of cattle from the feeders coverge we will see the market shoot up begining as early as next week.
Stay tuned for more info as available!
Packers have cut back slaughter in order to regain balance with demand. At the same time the feed lots are trying to regain value by raising costs to offset the declining number of cattle they are feeding.
As the tightening of product increases, simultaneous to the increase in prices of cattle from the feeders coverge we will see the market shoot up begining as early as next week.
Stay tuned for more info as available!
Monterey Peninsula Sustainable Product Showcase
US Foodservice San Francisco, the only Food Distributor that is a Bay Area Certified Green Business, hosted a sustainable product showcase April 14th at the Kula Ranch Island Steakhouse in Marina.Joe Loeffler Owner of Kula Ranch Island Steakhouse
The location for the show was Kula Ranch Island Steakhouse which is literally in the sand dunes that back up to Marina State Beach. "Kula made sense" said Brian Isaeff, Territory Manager of US Foodservice. "They have shown a commitment to using sustainable and locally grown ingredients and have taken an agressive approach to using disposables that are either made from recycled materials or are easily recycled or composted. And to go a step further than that the city of Marina where they reside is a model of business and community working together to promote harmony with thier surrounding."
Monterey Dunes
The Monterey Dunes are a globally unique ecosystem that stretches from the mouth of the Pajaro River south to Monterey. It is home to many plant and animal species listed by federal andTom Kraft of Norpac Seafood Receives Seafood Fresh From The Islands For The Show Literally Minutes Before The Show Starts. Go Brown
state agencies as threatened or endangered such as Smith’s Blue Butterfly, Black Legless Lizard, and Monterey Spineflower. All of Marina’s Coastal zone falls within this range, and historically there have been strong sentiments throughout the local community to protect, preserve and enjoy these natural treasurers. This strong local commitment to the natural habitat continues today.
In 1986, the City of Marina approved the development of two hotels along this unique coastal dune habitat. The Ventana Chapter of the Sierra Club contested this development in the Coastal Zone and reached a settlement with the City and two developers that created a trust fund for habitat protection, restoration, and improvements. The two hotels pay a transient occupancy tax (TOT) of $0.35 per occupied room per night into the fund. Since 1986, five more hotels have been built in Marina’s Coastal Zone and also pay the TOT into the fund.
The program entailed the eradication of ice plant and the planting of native dune species in the hope that eventually these dunes will be returned to their pristine condition. It also necessitated the protection of rare birds as the Snowy Plover as well as providing buckwheat for the Smith’s Blue Butterfly.
To cut down on noise and air pollution guests at the Sanctuary Beach Resort, where Kula Ranch Island Steakhouse is located, are provided with golf carts and are informed that their cars are to be left in the parking lot.Chef Darryl Rose Was Oversaw The Preparation Of Sustainable Products In His Kitchen
Additional provisions in the two settlement agreements seeded the Habitat Conservation Fund with $29,000, and established a task force to create the Marina Dunes Habitat Conservation Plan and Environmental Assessment to guide use of the trust fund. The task force, comprised of more than 40 landowners, government officials, professional experts, community organizations, and local citizens, met 118 times over five years to create a draft of the plan in 1991. However due to the redirection of community attention to reuse of Fort Ord land, the Dunes Habitat Plan was never finalized or approved. Many of its components, however, were incorporated into the Fort Ord Reuse Authority’s Habitat Conservation Plan and as amendments to Marina’s Local Coastal Plan and Coastal Implementation Program.
The cooperative spirit demonstrated by Tim Jensen (MPRPD), Joey Dorrell-Canepa (Beach Garden Project), Rita Dalessio andThe Tables Were Brimming With Cheeses And Fresh Baked Artisian Breads
Steve Zmak (Ventana Chapter), Michael Stamp (Chapter attorney), Christi Di Iorio and Elizabeth Caraker (City of Marina), and Ken Buchert (City attorney) is a model for how conservation groups and municipalities can work together to achieve conservation goals.
The Show
As you drive up the brick-paved entry of the Resort, and circle around to the palm tree lined entry to Kula Ranch Island Steakhouse, you begin to feel the Hawaiian Paniolo feeling of the Islands.
The beautifully remodeled Kula Ranch, run by local restaurateur Joe Loeffler features a soothing Island feel.There Was Anticipation And Palpable Excitement From The Broker Community Prior To The Show
Executive Chef Darroll Rose (formerly of Fresh Cream Restaurant) has developed an enticing menu of Pacific Rim inspired fresh seafood, steaks, prime rib, exciting Sushi Bar creations, exotic salads and fabulous appetizers and desserts.
Two Island inspired separate dining rooms are available for private Parties of 20-80 guests. Both rooms feature access to their own outside patio areas for expansive views of the sanctuary guarded dunes and blue pacific.
Vendors on hand showing their sustainable wares included:
Access Group
Bay Brokerage
Cambells Classic Tureen Soup
Cottage Bakery
Cross Valley Farms Produce
CleanFish Sustainable Seafood
East Bay POS
FoodMasters
Icelandic Seafood
Lad Foodservice
MarketSmart
Norpac Seafood
Pacific West Marketing
Peets Coffee
Sara Lee Organic Coffee
Simplot
Stockyards Meat Packing of Chicago
Tyson
Unilever BestFoods
USFood.com
US Foodservice Business Development Department
The show was attended by 60 customers-more than 100 people representing the Central Coast from Santa Cruz, down to Big Sur and as far east as Las Banos.
Fresh From The Farm Produce Market Update
April 15, 2009
ICEBERG LETTUCE:
As have been the story in weeks past supplies continue to come up extremely short in the Huron growing region. Some shippers will be leaving Huron behind and moving on to Salinas this Monday April 20th, where supplies and quality are expected to be better. Look for the market to adjust down as the volumes improve.
ROMAINE & LEAF:
This market will also adjust with the move from Huron to Salinas this coming week. Continue to avoid liner packed product for now as it could accelerate the dehydration process. This will allow for better arrivals. Some quality defects continue to include insects, fringe burn, tip burn, and wind burn.
BROCCOLI:
Santa Maria, and Salinas are both producing Broccoli now, which has resulting in increased supplies and the falling market. Prices will continue to adjust through the week as shippers deal for business. No issues with quality right now.
CAULIFLOWER:
The high prices in past weeks slowed demand drastically, now with the Salinas Valley in great supplies we have an abundance of product available. Supplies have increased from most shippers, and they need to find homes for this product. The market will most likely be flexible this week as shippers deal to try to move volumes of cauliflower.
CARROTS:
Harvesting has started in new fields in the Imperial Valley. Size is running small right now as cool weather has slowed growth. This has lightened supplies of jumbo sized carrots. Size is expected to improve as we move thru the month of April. Quality remains good. Georgia still has some availability and quality on the East Coast.
CELERY
This market is steady for now with plenty of supplies available in 18’s to 24’s and that’s where the deals are. Prices have picked up a little on the smaller sizes. The quality is still very nice with good weights in Oxnard. Demand is also steady. Some shippers have offered deals on 18 and 24 count celery for volume orders. The Salinas valley expects to begin production in the early part of June.
BERRIES
Strawberries There are some aggressive fob’s to start the week. Weather forecast looks good with
mild to warm, consistent outlook for the week. Strawberry production in California started off really strong this week, as all areas are producing fruit. Easter has come and gone, so there are plenty of supplies and deals available.
Raspberries:
Raspberry production is very low and will continue to be tight with Mexico encountering hot weather and California just not up to speed yet. This market has been ridiculously high for the last few weeks. Quality and overall production is close to nothing out of Mexico. We can expect to see orders cut and loading dates to be affected as well. There should be a second push from production by mid April that should increase volume significantly.
Blackberries:
Blackberry supplies are steady with greater consistency in transfers arriving from Mexico. We are now looking for local California production to come into play. Some shippers are offering aggressive pricing anticipating a big push over the next couple of months.
Blueberries:
Quantities on blueberry transfers from Chile are dwindling down, mostly air freight from this point forward. Shippers are seeking higher fobs. There are small quantities of local Californian blues with great size and quality. There are reports of Floridian Blueberries (new crop) now available, but commanding a premium price. We may see a gap as the eastern early varieties where affected by early frost damage.
POTATOES:
Burbanks are now the only variety available and are running small. The quality is still very good. Wisconsin and Colorado have good supplies and quality. Colored potatoes are loading out of North Dakota and Wisconsin with Washington still with some light supplies. California has good quality but light supplies on some varietals which are getting filled with product out of Washington or Florida.
ONIONS:
There are still supplies of all colors and sizes of onions in Idaho and Washington, available from cold storage. Some shippers are starting to close down for the season but a few shippers expect to go into May. Washington should run well into May as well. Mexican product is now beginning to wrap up a very short lived crop, and Texas is in good supply with domestically grown onions of all colors and sizes.
APPLES & PEARS:
There are deals available on smaller apples, and lower grades in most all varieties. Remember, lower grade is not necessarily lower quality, just less than full color. Washington remains the leading production area for apples and will be through the spring and summer months. Regional production areas including Michigan and New York continue shipping light supplies of storage apples; demand remains light for those. Washington and Oregon Pears continue production from storage including mainly the Anjou, Bosc and Golden Bosc varieties.
SPECIALTIES:
Pineapple demand has been very good—as supplies are below forecast due to adverse weather in Central America. Quality is good to very good.
AVOCADOS:
Mexican fruit – Mexican shipments are expected to be short for the week as workers return to work from a long holiday. Demand remains strong, and the market is up.
California Fruit - Growers are looking to slowly increase their harvest during the month of April.
CITRUS:
EAST
Valencia’s are going strong, and more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through May. Spring Navels will continue through April. Grapefruit will begin to wrap up. Honey Tangerines are finished.
WEST
Oranges are fairly steady with lighter supplies of the 88’s and smaller and better availability on the larger fruit. Overall quality is good with some puff starting to show due to the warmer weather, we will have to keep a close eye on the quality as we go forward. Few Valencia’s being packed at this point primarily for export and fruit does not eat as well as the navels. We should have navels through the month of May and we will have good supplies of Valencia’s through the summer and we will peak on smaller sizes.
LEMONS:
Market has started to strengthen with district 3 finished, but we should have ample supplies of fruit from district 1 and 2, with lighter supplies of the smaller fruit and heavier supplies of the 140’s and larger. Overall quality is good with some very good juice content out of both districts. We expect the market to stay steady through the summer and we should see more normal prices opposed to the last 3 years. The trees have recovered from the freeze’s we had 3 years ago and we will have normal volumes as well as Chile and Mexican fruit.
LIMES:
The market is up on the 175’s, and larger sizes. 200’s and smaller are steady. The overall quality is very good with excellent color and very good juice content.
GRAPES:
Market is starting to firm up on greens and is steady on the red seedless. There are good supplies of the red seedless and green seedless, but the greens are going to be from the storage fruit and the reds will be fresh crimsons. The fruit eats very well and color is excellent. We will begin our California and Mexican fruit around the first week of May. The crop out of Mexico and Coachella will be lighter than normal so expect prices to start out high and by the first of June prices should soften.
MELONS:
CANTALOUPES: Lighter demand pressure has pushed the markets down slightly, although supplies are still relatively light from all areas. There is still only sporadic size availability from shipper to shipper and this will continue into next week. There will be lighter supplies over the next 7-14 days with the finish of Guatemala and Honduras begin the last part of the offshore season. They could be lighter in supply than originally anticipated and the finish of the deal could prove to be short. The East Coast (Florida) ports continue to dominate the supply line and the West (L.A.) supplies remain low with very little direct vessel shipments. Nogales has started Cantaloupes in a light way; supplies are still very light and are not enough to have an affect on the current Cantaloupe market. Sugar levels and eating quality remain high.
HONEYDEWS: market is steady with fair supplies peaking on 5’s and 6’s look for better volumes as we get into next week. The overall quality is fair to good. The fruit is cutting very good and eating excellent. We will start our California fruit by the first week of May and should have good volumes as go through the summer.
WATERMELONS:
Watermelon supplies are building as high markets have caused a serious hit to demand. Warmer weather trends continue and should prevail well into next week.
CUCUMBERS:
Eastern
The cucumber market is dropping fast in Florida as domestic supplies become more readily available. Central Florida should be in decent supply in another few days and we can continue to see a declining
cucumber market in that time. Quality has improved from fair to good.
Western
Western Cucumber: Northern Mexico is getting good supplies from their new fields. Volume should continue to increase over the next couple of weeks. Baja is going with some light production. Northern Mexico has begun to harvest increased supplies from their new fields. Volume should continue to increase over the week. Baja has begun with some light production also.
GREEN BELL PEPPERS:
Eastern
Post holiday demand had dropped off causing the market to stumble. Deals are happening mostly on the smaller sizes and off grades. Central area of Florida will be starting in another week or so and should push the market down even further.
Western
Nogales volume and quality is very low. The few small spring deals that are producing in the northern growing areas in Mexico are very light. Size and quality continue to be a problem. The California desert has started with a clean up pick this week, but no volume until the first week of May. Demand is good. Red and yellow bell supplies remain light. One grower out of Baja has started. The California desert looks to start mid May.
SQUASH:
Eastern
The squash market overall is declining as Plant City is beginning to see decent volume. There is plenty of dealing on the medium sized squash as the warm, sunny weather is causing the crops to size up quickly.
Quality overall has been good. The squash market is mostly steady with the exception of some spot deals being offered in Homestead. Quality overall is very good, but some irregular sizing being reported.
Western
Mainland Mexico is still coming with good volume from new fields in the North. Look for volume and quality to continue into next week on Italian and Yellow.
TOMATOES:
East – Early cooler weather had slowed production and growth. There is more of the bigger fruit than smaller due to the fact that smaller fruit has been affected by the recent cold temps more so than
the larger fruit. Roma tomatoes are very tight. Grape tomatoes are starting to get a bit tight.
West – Mexican production is steady with supplies of larger sized tomatoes but lacking 6x6 & smaller sizes. Pricing has been very inconsistent and has varied from day to day. Color has been a bit of a challenge, but preordering helps avoid issues. Shippers are looking to take fobs up. Roma tomatoes are
very tight and look to continue to be for the near future and Grape tomatoes are active and tight.
ICEBERG LETTUCE:
As have been the story in weeks past supplies continue to come up extremely short in the Huron growing region. Some shippers will be leaving Huron behind and moving on to Salinas this Monday April 20th, where supplies and quality are expected to be better. Look for the market to adjust down as the volumes improve.
ROMAINE & LEAF:
This market will also adjust with the move from Huron to Salinas this coming week. Continue to avoid liner packed product for now as it could accelerate the dehydration process. This will allow for better arrivals. Some quality defects continue to include insects, fringe burn, tip burn, and wind burn.
BROCCOLI:
Santa Maria, and Salinas are both producing Broccoli now, which has resulting in increased supplies and the falling market. Prices will continue to adjust through the week as shippers deal for business. No issues with quality right now.
CAULIFLOWER:
The high prices in past weeks slowed demand drastically, now with the Salinas Valley in great supplies we have an abundance of product available. Supplies have increased from most shippers, and they need to find homes for this product. The market will most likely be flexible this week as shippers deal to try to move volumes of cauliflower.
CARROTS:
Harvesting has started in new fields in the Imperial Valley. Size is running small right now as cool weather has slowed growth. This has lightened supplies of jumbo sized carrots. Size is expected to improve as we move thru the month of April. Quality remains good. Georgia still has some availability and quality on the East Coast.
CELERY
This market is steady for now with plenty of supplies available in 18’s to 24’s and that’s where the deals are. Prices have picked up a little on the smaller sizes. The quality is still very nice with good weights in Oxnard. Demand is also steady. Some shippers have offered deals on 18 and 24 count celery for volume orders. The Salinas valley expects to begin production in the early part of June.
BERRIES
Strawberries There are some aggressive fob’s to start the week. Weather forecast looks good with
mild to warm, consistent outlook for the week. Strawberry production in California started off really strong this week, as all areas are producing fruit. Easter has come and gone, so there are plenty of supplies and deals available.
Raspberries:
Raspberry production is very low and will continue to be tight with Mexico encountering hot weather and California just not up to speed yet. This market has been ridiculously high for the last few weeks. Quality and overall production is close to nothing out of Mexico. We can expect to see orders cut and loading dates to be affected as well. There should be a second push from production by mid April that should increase volume significantly.
Blackberries:
Blackberry supplies are steady with greater consistency in transfers arriving from Mexico. We are now looking for local California production to come into play. Some shippers are offering aggressive pricing anticipating a big push over the next couple of months.
Blueberries:
Quantities on blueberry transfers from Chile are dwindling down, mostly air freight from this point forward. Shippers are seeking higher fobs. There are small quantities of local Californian blues with great size and quality. There are reports of Floridian Blueberries (new crop) now available, but commanding a premium price. We may see a gap as the eastern early varieties where affected by early frost damage.
POTATOES:
Burbanks are now the only variety available and are running small. The quality is still very good. Wisconsin and Colorado have good supplies and quality. Colored potatoes are loading out of North Dakota and Wisconsin with Washington still with some light supplies. California has good quality but light supplies on some varietals which are getting filled with product out of Washington or Florida.
ONIONS:
There are still supplies of all colors and sizes of onions in Idaho and Washington, available from cold storage. Some shippers are starting to close down for the season but a few shippers expect to go into May. Washington should run well into May as well. Mexican product is now beginning to wrap up a very short lived crop, and Texas is in good supply with domestically grown onions of all colors and sizes.
APPLES & PEARS:
There are deals available on smaller apples, and lower grades in most all varieties. Remember, lower grade is not necessarily lower quality, just less than full color. Washington remains the leading production area for apples and will be through the spring and summer months. Regional production areas including Michigan and New York continue shipping light supplies of storage apples; demand remains light for those. Washington and Oregon Pears continue production from storage including mainly the Anjou, Bosc and Golden Bosc varieties.
SPECIALTIES:
Pineapple demand has been very good—as supplies are below forecast due to adverse weather in Central America. Quality is good to very good.
AVOCADOS:
Mexican fruit – Mexican shipments are expected to be short for the week as workers return to work from a long holiday. Demand remains strong, and the market is up.
California Fruit - Growers are looking to slowly increase their harvest during the month of April.
CITRUS:
EAST
Valencia’s are going strong, and more to the large size. We are seeing very few 100s and 125s. Quality is excellent, and should be available through May. Spring Navels will continue through April. Grapefruit will begin to wrap up. Honey Tangerines are finished.
WEST
Oranges are fairly steady with lighter supplies of the 88’s and smaller and better availability on the larger fruit. Overall quality is good with some puff starting to show due to the warmer weather, we will have to keep a close eye on the quality as we go forward. Few Valencia’s being packed at this point primarily for export and fruit does not eat as well as the navels. We should have navels through the month of May and we will have good supplies of Valencia’s through the summer and we will peak on smaller sizes.
LEMONS:
Market has started to strengthen with district 3 finished, but we should have ample supplies of fruit from district 1 and 2, with lighter supplies of the smaller fruit and heavier supplies of the 140’s and larger. Overall quality is good with some very good juice content out of both districts. We expect the market to stay steady through the summer and we should see more normal prices opposed to the last 3 years. The trees have recovered from the freeze’s we had 3 years ago and we will have normal volumes as well as Chile and Mexican fruit.
LIMES:
The market is up on the 175’s, and larger sizes. 200’s and smaller are steady. The overall quality is very good with excellent color and very good juice content.
GRAPES:
Market is starting to firm up on greens and is steady on the red seedless. There are good supplies of the red seedless and green seedless, but the greens are going to be from the storage fruit and the reds will be fresh crimsons. The fruit eats very well and color is excellent. We will begin our California and Mexican fruit around the first week of May. The crop out of Mexico and Coachella will be lighter than normal so expect prices to start out high and by the first of June prices should soften.
MELONS:
CANTALOUPES: Lighter demand pressure has pushed the markets down slightly, although supplies are still relatively light from all areas. There is still only sporadic size availability from shipper to shipper and this will continue into next week. There will be lighter supplies over the next 7-14 days with the finish of Guatemala and Honduras begin the last part of the offshore season. They could be lighter in supply than originally anticipated and the finish of the deal could prove to be short. The East Coast (Florida) ports continue to dominate the supply line and the West (L.A.) supplies remain low with very little direct vessel shipments. Nogales has started Cantaloupes in a light way; supplies are still very light and are not enough to have an affect on the current Cantaloupe market. Sugar levels and eating quality remain high.
HONEYDEWS: market is steady with fair supplies peaking on 5’s and 6’s look for better volumes as we get into next week. The overall quality is fair to good. The fruit is cutting very good and eating excellent. We will start our California fruit by the first week of May and should have good volumes as go through the summer.
WATERMELONS:
Watermelon supplies are building as high markets have caused a serious hit to demand. Warmer weather trends continue and should prevail well into next week.
CUCUMBERS:
Eastern
The cucumber market is dropping fast in Florida as domestic supplies become more readily available. Central Florida should be in decent supply in another few days and we can continue to see a declining
cucumber market in that time. Quality has improved from fair to good.
Western
Western Cucumber: Northern Mexico is getting good supplies from their new fields. Volume should continue to increase over the next couple of weeks. Baja is going with some light production. Northern Mexico has begun to harvest increased supplies from their new fields. Volume should continue to increase over the week. Baja has begun with some light production also.
GREEN BELL PEPPERS:
Eastern
Post holiday demand had dropped off causing the market to stumble. Deals are happening mostly on the smaller sizes and off grades. Central area of Florida will be starting in another week or so and should push the market down even further.
Western
Nogales volume and quality is very low. The few small spring deals that are producing in the northern growing areas in Mexico are very light. Size and quality continue to be a problem. The California desert has started with a clean up pick this week, but no volume until the first week of May. Demand is good. Red and yellow bell supplies remain light. One grower out of Baja has started. The California desert looks to start mid May.
SQUASH:
Eastern
The squash market overall is declining as Plant City is beginning to see decent volume. There is plenty of dealing on the medium sized squash as the warm, sunny weather is causing the crops to size up quickly.
Quality overall has been good. The squash market is mostly steady with the exception of some spot deals being offered in Homestead. Quality overall is very good, but some irregular sizing being reported.
Western
Mainland Mexico is still coming with good volume from new fields in the North. Look for volume and quality to continue into next week on Italian and Yellow.
TOMATOES:
East – Early cooler weather had slowed production and growth. There is more of the bigger fruit than smaller due to the fact that smaller fruit has been affected by the recent cold temps more so than
the larger fruit. Roma tomatoes are very tight. Grape tomatoes are starting to get a bit tight.
West – Mexican production is steady with supplies of larger sized tomatoes but lacking 6x6 & smaller sizes. Pricing has been very inconsistent and has varied from day to day. Color has been a bit of a challenge, but preordering helps avoid issues. Shippers are looking to take fobs up. Roma tomatoes are
very tight and look to continue to be for the near future and Grape tomatoes are active and tight.
Monday, April 13, 2009
Choice Is Cheap!
Choice/Select spread upside down, but will it last?
It finally happened. The average Choice-Select spread for carcass beef dipped below zero for the week ended April 4.
The spread for the week averaged negative 13 cents. That's the first time a weekly average has gone negative since 1989, according to the CME Group's Daily Livestock Report, even though the spread has dipped below zero on a few isolated days over the past year.
By comparison, the average Choice-Select spread for the first week in April in 2007 was $9.14 per hundredweight for boxed beef. Last year it was only 88 cents, according to statistics compiled by the Livestock Marketing Information Center.
Other than being a somber statistic, this isn't like a futures market breaking through a point of resistance — the spread will likely restore itself to positive territory in a matter of days, according to Oklahoma State University Extension Livestock Marketing Specialist Derrell Peel.
"It will get fixed pretty quickly as people jump on the opportunity to buy Choice cheaper, which should bring it back to par in a few days or a week or two," he told Meatingplace.
The milestone is a grim reminder, however, of the thinning spread trend over the past year as heavier cattle, improved genetics and better grading techniques have increased the percentage of cattle grading Choice at the same time the recession has driven consumers out of restaurants and from Choice steaks to Select hamburgers at the supermarket.
Read the full story at MeatingPlace.com
It finally happened. The average Choice-Select spread for carcass beef dipped below zero for the week ended April 4.
The spread for the week averaged negative 13 cents. That's the first time a weekly average has gone negative since 1989, according to the CME Group's Daily Livestock Report, even though the spread has dipped below zero on a few isolated days over the past year.
By comparison, the average Choice-Select spread for the first week in April in 2007 was $9.14 per hundredweight for boxed beef. Last year it was only 88 cents, according to statistics compiled by the Livestock Marketing Information Center.
Other than being a somber statistic, this isn't like a futures market breaking through a point of resistance — the spread will likely restore itself to positive territory in a matter of days, according to Oklahoma State University Extension Livestock Marketing Specialist Derrell Peel.
"It will get fixed pretty quickly as people jump on the opportunity to buy Choice cheaper, which should bring it back to par in a few days or a week or two," he told Meatingplace.
The milestone is a grim reminder, however, of the thinning spread trend over the past year as heavier cattle, improved genetics and better grading techniques have increased the percentage of cattle grading Choice at the same time the recession has driven consumers out of restaurants and from Choice steaks to Select hamburgers at the supermarket.
Read the full story at MeatingPlace.com
Saturday, April 11, 2009
Pizza Maker Heads To The White House
BARACK Obama liked a restaurant’s pizzas so much he has flown the chef 850 miles to make some at the White House.
The US President got a taste for Chris Sommers’ pizza while campaigning in St Louis, Missouri, last year.
After Mr Obama’s election win, Chris offered to deliver frozen pizzas to the White House but was told he couldn’t because of security concerns.
So Obama’s personal aide, Reggie Love arranged to have Sommers bring suitcases full of pizza pans, cheese, 20 pounds of dough and three gallons of sauce, at the pizza chef’s own expense, to the White House kitchen. He and his business partner were cooking there today.
"It's surreal,” Summers, 33, told People. “It's a huge honor.”
Not everyone thinks so. Obama hails from a town that takes pride in its pizza.
The Chicago Tribune today quotes Marc Malnati, owner of 30 Lou Malnati's Pizzerias across the Chicago area, reacting to Obama’s Missouri pizza selection:
"I like his economic policy — I think he's going to get us out of trouble. I like his foreign policy — he's making friends around the world. His pizza policy is going to have to change.”
The US President got a taste for Chris Sommers’ pizza while campaigning in St Louis, Missouri, last year.
After Mr Obama’s election win, Chris offered to deliver frozen pizzas to the White House but was told he couldn’t because of security concerns.
So Obama’s personal aide, Reggie Love arranged to have Sommers bring suitcases full of pizza pans, cheese, 20 pounds of dough and three gallons of sauce, at the pizza chef’s own expense, to the White House kitchen. He and his business partner were cooking there today.
"It's surreal,” Summers, 33, told People. “It's a huge honor.”
Not everyone thinks so. Obama hails from a town that takes pride in its pizza.
The Chicago Tribune today quotes Marc Malnati, owner of 30 Lou Malnati's Pizzerias across the Chicago area, reacting to Obama’s Missouri pizza selection:
"I like his economic policy — I think he's going to get us out of trouble. I like his foreign policy — he's making friends around the world. His pizza policy is going to have to change.”
Wednesday, April 8, 2009
NBC's The Chopping Block Partners With US Foodservice
U.S. Foodservice, Inc. is proud to announce its status as a trade partner of The Chopping Block, a reality show on Wednesday’s at 8p.m. ET on NBC. U.S. Foodservice worked for weeks with the producers to provide the show with our high quality exclusive branded food products and kitchen equipment. U.S. Foodservice’s commitment to excellence was one inspiration for its involvement in the production, however, the company’s participation was also inspired by The Chopping Block’s objective; supporting the notion of a family coming together to build a restaurant into a strong business. Family owned restaurants are the types of customers U.S. Foodservice helps to succeed each day through its many value added services and programs designed for the independent restaurateur. According to Mark Eggerding, Senior Vice President of Sales and Marketing at U.S. Foodservice, “U.S. Foodservice confidently met the challenge of providing what was needed, when it was needed on a production where fulfillment accuracy truly counted, delivery time was of the essence, and quality product was the key to a successful outcome.”
“Our success as a company is dependent upon the success of our customers’” said Eggerding, “Our 5,000 dedicated territory managers located throughout the nation partner with our customers every day to provide them with service beyond their expectations, just as the company did with The Chopping Block.”
U.S. Foodservice congratulates NBC on the launch of The Chopping Block and its fresh approach to reality television and will be proudly promoting the show to our national customer base.
About U.S. Foodservice
U.S. Foodservice is one of the country’s premier foodservice distributors, offering more than 43,000 national, private label and signature brand items and an array of services to its more than 250,000 customers. The company proudly employs more than 26,000 associates in over 70 locations nationwide who are poised to service its customers beyond their expectations. As industry leaders, with access to resources beyond the ordinary, U.S. Foodservice provides the finest quality food and related products to neighborhood restaurants, hospitals, schools, colleges and universities, hotels, government entities and other eating establishments. To find out how U.S. Foodservice can be Your partner beyond the plate®, please visit the company’s website at www.usfoodservice.com.
“Our success as a company is dependent upon the success of our customers’” said Eggerding, “Our 5,000 dedicated territory managers located throughout the nation partner with our customers every day to provide them with service beyond their expectations, just as the company did with The Chopping Block.”
U.S. Foodservice congratulates NBC on the launch of The Chopping Block and its fresh approach to reality television and will be proudly promoting the show to our national customer base.
About U.S. Foodservice
U.S. Foodservice is one of the country’s premier foodservice distributors, offering more than 43,000 national, private label and signature brand items and an array of services to its more than 250,000 customers. The company proudly employs more than 26,000 associates in over 70 locations nationwide who are poised to service its customers beyond their expectations. As industry leaders, with access to resources beyond the ordinary, U.S. Foodservice provides the finest quality food and related products to neighborhood restaurants, hospitals, schools, colleges and universities, hotels, government entities and other eating establishments. To find out how U.S. Foodservice can be Your partner beyond the plate®, please visit the company’s website at www.usfoodservice.com.
Tuesday, April 7, 2009
Cuban Heritage Tour
In our Cuban Heritage tour through Miami last weekend we stopped at the El Palacio de Los Jugos, or the Juice Palace. Trisha and I In Line At The El Palacio de Los Jugos Eagerly Anticipating My First Beet Juice Smoothie
The open air market is at a busy downtown traffic area with lots of traffic down Flagler Street in front of the building and an alley behind that runs between SW 57th and SW 58th.
The Palace gave us a glimpse of what the markets were like in Cuba, a gathering place, a mini-mall, where you could get a meal, catch up with your neighbors, buy meat produce and dry goods all in one spot.
We pulled up in the Alley behind the building there was already a line developing at the front door of the produce/juice section. Trish Show Off The Before And After Pictures Of Her Mamey Smoothie
As we parked we could see a delivery truck unloading a pallet of beef flap meat, probably a weeks worth of meat for this high volume place. Think Farmer's Market style as you walk in to the juice market, as the produce is in bulk on wooden shelves rather than a produce display case.
Trisha and I ordered with the intent to share, but when I suggested the beet juice she had second thoughts. We agreed that I would get the mixed version that was beets, carrots, and something else that I can't recall. She had the Mamey. Both were sweet. The Mamey was a creamier smoothie type texture, while my blend was more liquidy and juice like.
Leaving the juice area we walked around to one of the hot food areas, which was bustling with activity as people bought pork, beef, potato, rice, and vegetable dishes to go. Green Coconut Water To Go Could Be A Hot New Trend For Take Out. Inventory Consists Of Green Coconuts Flex Straws, Machette, And Cutting Board
As we rounded the building on the outside there was a vendor with a basket of green coconuts that he was chopping with a machette, one after another.
Then he would pop a straw in there and sell by order to the line of people waiting there. I counted his fingers as I walked by thinking "only one misplaced machette wack and you'd be out of a job." They were all intact, which surprised me based on how slick his cutting board looked and the speed with which he worked.
The hot food counter around the front of the market had spare ribs that had been cut between the St Louis style and the brisket, both pieces marinated and grilled with a slightly different application. Chickens were roasted and sold whole, halved, and cut up some parts with bone, others boneless. The products were simple, prepared simply in several different ways, merchandised to use the whole animal, with nothing wasted. 
Typical of Cuban food the flavors were mild not spicy hot.The Palace Dining Room
Rather than the hot spicy food that so many of us Californians think of with Mexican food, this is a more subtle flavorful seasoning with hints of cumin, and garlic.
I think the take away from our cuban food tour is not that one flavor, technique, or individual item is going to be the answer for the "hot new trend" to sweep through the food world. Rather a blending of flavors, or reintroducing simpler foods fully utilized-like the ribs, cross merchandised as we say in the retail business, to achieve a better food cost target while keeping inventory items simple. While the Juice Palace was only a small sampling of what traditional Cuban Food is all about it is important enough to influence Chef's like Allen Susser, who we will discuss more later as he made an unannounced visit over the weekend.
Additional reading here at the New York Times.
Monday, April 6, 2009
Los Gatos On The Bandwagon To Ban Styrofoam In Favor Of Other That Require More Fossil Fuel To Manufacture And Ship Will Cutting Into Food Supplies
Group wants Los Gatos, Saratoga restaurants to ban Styrofoam
By Judy Peterson
Los Gatos Weekly-Times
Posted: 04/01/2009 02:06:46 PM PDT
The West Valley Green Leaf Committee has Los Gatos and Saratoga restaurant, deli and cafe owners in its sights. The group is launching a campaign to eliminate the use of polystyrene containers that are used for takeout food orders and leftovers.
Polystyrene is also known by the trademarked name Styrofoam.
"We can recycle Styrofoam, but there's rarely a market for it," Saratoga Mayor Chuck Page said, "so it often ends up in landfills."
Instead of polystyrene, Page and the Green Leaf Committee want restaurants to use containers that are recyclable, biodegradable or compostable.
However the American Chemistry Council would undoubtedly oppose a legislative ban.
That's what happened in Monterey.
"All the evidence shows bans not only constitute a waste of tax dollars, but drive recessionary pressures and hurt small businesses — all with no proven benefit to the environment," the chemistry council's Mike Levy said in a prepared statement.
Monterey banned polystyrene last month. Carmel, Capitola, Santa Cruz and more than two dozen other California cities have enacted full or partial polystyrene bans.
Read the full story here.
By Judy Peterson
Los Gatos Weekly-Times
Posted: 04/01/2009 02:06:46 PM PDT
The West Valley Green Leaf Committee has Los Gatos and Saratoga restaurant, deli and cafe owners in its sights. The group is launching a campaign to eliminate the use of polystyrene containers that are used for takeout food orders and leftovers.
Polystyrene is also known by the trademarked name Styrofoam.
"We can recycle Styrofoam, but there's rarely a market for it," Saratoga Mayor Chuck Page said, "so it often ends up in landfills."
Instead of polystyrene, Page and the Green Leaf Committee want restaurants to use containers that are recyclable, biodegradable or compostable.
However the American Chemistry Council would undoubtedly oppose a legislative ban.
That's what happened in Monterey.
"All the evidence shows bans not only constitute a waste of tax dollars, but drive recessionary pressures and hurt small businesses — all with no proven benefit to the environment," the chemistry council's Mike Levy said in a prepared statement.
Monterey banned polystyrene last month. Carmel, Capitola, Santa Cruz and more than two dozen other California cities have enacted full or partial polystyrene bans.
Read the full story here.
Sunday, April 5, 2009
Cooking Without A Net
NoRecipes.com was created about a year ago by Marc Matsumoto, a freelance writer and marketing consultant. The site's motto: "No recipes: Cooking is more fun without them." Mr. Matsumoto focuses on technique and inspiration, rather than detailed instructions, when he writes about his off-the-cuff creations that include spicy lemongrass soft-shell crab, and shrimp and duck gumbo.
"I think 50% of cooking is technique and a lot of people don't learn the technique and rely on recipes as a crutch," says Mr. Matsumoto, 32, who first learned to cook from his mother. His advice: "Throw yourself in the kitchen. Learn about ingredients, not just knowing that fennel is green with the white bulbs, but fennel tastes like licorice and goes well with other flavors like citrus and beef."
Food historian Jean Johnson is also advocating improvisational cooking as she tours the country promoting her measurement-free cookbook "Cooking Beyond Measure," published in August by Seventy-Sixth Avenue Press. She teaches home cooks to be "fluid" so they can look to their cupboards instead of the grocery store when a dish calls for an ingredient they don't have. "I find that after the work day, to have to follow one more set of directions before dinner seems to hit a nerve," she says.
Indeed, improvisational cooking "is a reaction, in a way, to super-programmed cookbooks where everything is legislated down to exact measurements," says food historian and author Anne Mendelson, whose most recent book, "Milk," looks at the history of dairy. "Recipes didn't used to be necessary. They are sort of lab manual cookery in a way."
The rise of recipes that use precise measurements is widely credited to Fannie Farmer, a student, and later, director of the Boston Cooking School, who published "The Boston Cooking-School Cookbook" in 1896. Until Ms. Farmer's manual, cookbooks were written in prose, calling for a pinch of this or a handful of that.
"The Boston Cooking-School Cookbook," which survives today as "The Fannie Farmer Cookbook," featured nearly 2,000 recipes that gave detailed instructions using a standardized system of measurement (teaspoon, cup, etc.). Ms. Farmer also included scientific explanations with her recipes, and wrote essays on housekeeping and cleaning. The rising middle-class and subsequent growth in the number of women looking to homemaking as a profession turned Ms. Farmer's book into a hit -- it has sold more than 4 million copies to date.
Read the full story here.
"I think 50% of cooking is technique and a lot of people don't learn the technique and rely on recipes as a crutch," says Mr. Matsumoto, 32, who first learned to cook from his mother. His advice: "Throw yourself in the kitchen. Learn about ingredients, not just knowing that fennel is green with the white bulbs, but fennel tastes like licorice and goes well with other flavors like citrus and beef."
Food historian Jean Johnson is also advocating improvisational cooking as she tours the country promoting her measurement-free cookbook "Cooking Beyond Measure," published in August by Seventy-Sixth Avenue Press. She teaches home cooks to be "fluid" so they can look to their cupboards instead of the grocery store when a dish calls for an ingredient they don't have. "I find that after the work day, to have to follow one more set of directions before dinner seems to hit a nerve," she says.
Indeed, improvisational cooking "is a reaction, in a way, to super-programmed cookbooks where everything is legislated down to exact measurements," says food historian and author Anne Mendelson, whose most recent book, "Milk," looks at the history of dairy. "Recipes didn't used to be necessary. They are sort of lab manual cookery in a way."
The rise of recipes that use precise measurements is widely credited to Fannie Farmer, a student, and later, director of the Boston Cooking School, who published "The Boston Cooking-School Cookbook" in 1896. Until Ms. Farmer's manual, cookbooks were written in prose, calling for a pinch of this or a handful of that.
"The Boston Cooking-School Cookbook," which survives today as "The Fannie Farmer Cookbook," featured nearly 2,000 recipes that gave detailed instructions using a standardized system of measurement (teaspoon, cup, etc.). Ms. Farmer also included scientific explanations with her recipes, and wrote essays on housekeeping and cleaning. The rising middle-class and subsequent growth in the number of women looking to homemaking as a profession turned Ms. Farmer's book into a hit -- it has sold more than 4 million copies to date.
Read the full story here.
Saturday, April 4, 2009
Goat, The Other Brown Meat
Goat is the most widely consumed meat in the world, a staple of, among others, Mexican, Indian, Greek and southern Italian cuisines. Moreover, it’s been edging its way into yuppier climes for a year or so now, click-clacking its cloven hooves up and down the coasts and to places like Houston and Des Moines.
Novelty and great flavor aren’t the only draws here — the meat is lower in fat than chicken but higher in protein than beef.
Read the full story here.
Novelty and great flavor aren’t the only draws here — the meat is lower in fat than chicken but higher in protein than beef.
Read the full story here.
Friday, April 3, 2009
Mariella's Marketplace Fundraiser
Mary Pagan, who founded the Culinary Center of Monterey on Cannery Row, who recently was named Chef of the Year by the American Culinary Federation for the Monterey Bay Area, recently met Mariella Sierra.
The vivacious 4-year-old entered the spotlight last fall when The Herald shared the story of a child who came into the world the usual way but has appeared, since birth, quite unusual; a child whose multiple surgeries and extensive examinations are nothing compared to the daily reminder by frightened children and startled adults that she is somehow ... different, odd, ugly, wrong.
What Pagan saw that day is what the local community is continuing to discover about Mariella; she is dynamic and determined and delighted as she tears through her day with little regard for her differences. Her problems are a lot bigger than she is, and most of them are not visible. But her mother, Kathy Sierra, and her sister, 10-year-old Katrina Sierra, carry the concern for her. Chef Pagan is one of them. Aware that Mariella is awaiting the award of a trip to Disneyland from the Make A Wish Foundation, Pagan decided to host "Mariella's Marketplace," a trailside farmers market, bake sale and barbecue to raise money to help make the little girl's trip to the "Happiest Place on Earth" just a little more special.
Friday, April 10, the chef welcomes the community to stop by "Mariella's Marketplace" just outside the Culinary Center for a hot dog, a head of lettuce and a whole lot of goodwill. Throughout the day, the center will provide cooking demonstrations and raffle off free cooking classes.
Now in its ninth year, the Culinary Center of Monterey trains people to be chefs. Operating at four levels of education, this accredited, private, postsecondary school also offers custom classes for groups, businesses or organizations, as well as food styling and recipe development. The center also opens its restaurant to the public on Thursdays and Fridays.
"I think a lot of people know we're here," said Pagan, "but they may have been confused about what we actually do. We train and put a lot of people to work in this area. We are so fortunate to have the seafood and wine and fresh produce right here, in our backyard, to work with. We do a lot of healthy eating programs for kids. But this weekend, the kid we're focusing on is Mariella. I think of my own family, my own kids, and how healthy they are. I can't imagine how I'd cope with all that Mariella's family does. I'm glad I have the resources in the Culinary Center to do something for them."
Read the full story here.
The vivacious 4-year-old entered the spotlight last fall when The Herald shared the story of a child who came into the world the usual way but has appeared, since birth, quite unusual; a child whose multiple surgeries and extensive examinations are nothing compared to the daily reminder by frightened children and startled adults that she is somehow ... different, odd, ugly, wrong.
What Pagan saw that day is what the local community is continuing to discover about Mariella; she is dynamic and determined and delighted as she tears through her day with little regard for her differences. Her problems are a lot bigger than she is, and most of them are not visible. But her mother, Kathy Sierra, and her sister, 10-year-old Katrina Sierra, carry the concern for her. Chef Pagan is one of them. Aware that Mariella is awaiting the award of a trip to Disneyland from the Make A Wish Foundation, Pagan decided to host "Mariella's Marketplace," a trailside farmers market, bake sale and barbecue to raise money to help make the little girl's trip to the "Happiest Place on Earth" just a little more special.
Friday, April 10, the chef welcomes the community to stop by "Mariella's Marketplace" just outside the Culinary Center for a hot dog, a head of lettuce and a whole lot of goodwill. Throughout the day, the center will provide cooking demonstrations and raffle off free cooking classes.
Now in its ninth year, the Culinary Center of Monterey trains people to be chefs. Operating at four levels of education, this accredited, private, postsecondary school also offers custom classes for groups, businesses or organizations, as well as food styling and recipe development. The center also opens its restaurant to the public on Thursdays and Fridays.
"I think a lot of people know we're here," said Pagan, "but they may have been confused about what we actually do. We train and put a lot of people to work in this area. We are so fortunate to have the seafood and wine and fresh produce right here, in our backyard, to work with. We do a lot of healthy eating programs for kids. But this weekend, the kid we're focusing on is Mariella. I think of my own family, my own kids, and how healthy they are. I can't imagine how I'd cope with all that Mariella's family does. I'm glad I have the resources in the Culinary Center to do something for them."
Read the full story here.
Homemade Ice Cream
I sometimes find it hard to get excited about a bowl of plain vanilla ice cream. I like vanilla as much as the next guy, but I rarely eat a scoop all by itself. At my table, it invariably gets paired with a warm apple pie, a fruit and berry crisp, or I douse it with chocolate or caramel sauce.
Carrots, cocoa nibs, roasted buckwheat -- just a few ingredient ideas to kick your imagination up a notch.
Read the full story here.
Carrots, cocoa nibs, roasted buckwheat -- just a few ingredient ideas to kick your imagination up a notch.
Read the full story here.
Thursday, April 2, 2009
Peruvian Fusion Cuisine
It's easy for Peruvians to be particular about their seafood. Fed by the icy, nutrient-rich Humboldt Current, the waters off the Peruvian coast are the most bountiful fishing grounds in the world. Which is why, seven days a week, starting at 4 a.m., fishermen at the Villa Maria market in Lima hawk Dover sole for ceviche, plus red snapper, tuna, scallops, squid and octopus just hours out of the sea.
Eating ceviche, the South American country's best-known dish, is a must in Lima. But there's so much more: tiraditos, a Peruvian take on sashimi; Chinese stir-fries spiked with Peruvian chili peppers; and sushi rolls filled with scallop and Parmesan cheese, a favorite combination in Lima.
"Right now, people want to discover new flavors," says Peru's most famous chef, Gaston Acurio, who owns 29 restaurants around the world. If the Japanese could persuade the world to embrace raw fish and seaweed, he reasons, "why can't we dream of doing the same with Peruvian food?"
Peru's campaign is well underway. In 2006, Acurio, 41, reportedly wowed the crowd at the prestigious Madrid Fusion culinary conference, which anointed Lima "the gastronomic capital of Latin America." More recently, chefs such as Todd English and food magazines have declared it the next big thing, praising the diverse ingredients and creative combinations of flavors. (Indeed, Peruvian cuisine might finally be the thing to redeem "fusion," which has been a dirty word in culinary circles ever since the 1990s brought us sesame-crusted everything.)
Hundreds of years of immigration have created a natural fusion of Spanish, Italian, Chinese and Japanese influences. A wave of Chinese arrived in the 1850s to help build the railroads, bringing with them ingredients such as soy sauce and wok-cooking techniques. The Japanese came in the early 20th century to work on sugar and cotton plantations, and, according to the indispensable food guide "Eat Smart in Peru" (Ginkgo Press, 2006), they were instrumental in transforming ceviche from home cooking to restaurant fare. Asian influences are especially pronounced in Lima.
On the southern coast, where the Spanish brought African slaves, popular dishes include carapulcra, a stew of pork, dried potatoes and peanuts. In the Andes, the pre-colonial cuisine showcases such meats as alpaca and guinea pig, as well as potatoes, which originated in the area more than 7,000 years ago.
Read the full story here.
Eating ceviche, the South American country's best-known dish, is a must in Lima. But there's so much more: tiraditos, a Peruvian take on sashimi; Chinese stir-fries spiked with Peruvian chili peppers; and sushi rolls filled with scallop and Parmesan cheese, a favorite combination in Lima.
"Right now, people want to discover new flavors," says Peru's most famous chef, Gaston Acurio, who owns 29 restaurants around the world. If the Japanese could persuade the world to embrace raw fish and seaweed, he reasons, "why can't we dream of doing the same with Peruvian food?"
Peru's campaign is well underway. In 2006, Acurio, 41, reportedly wowed the crowd at the prestigious Madrid Fusion culinary conference, which anointed Lima "the gastronomic capital of Latin America." More recently, chefs such as Todd English and food magazines have declared it the next big thing, praising the diverse ingredients and creative combinations of flavors. (Indeed, Peruvian cuisine might finally be the thing to redeem "fusion," which has been a dirty word in culinary circles ever since the 1990s brought us sesame-crusted everything.)
Hundreds of years of immigration have created a natural fusion of Spanish, Italian, Chinese and Japanese influences. A wave of Chinese arrived in the 1850s to help build the railroads, bringing with them ingredients such as soy sauce and wok-cooking techniques. The Japanese came in the early 20th century to work on sugar and cotton plantations, and, according to the indispensable food guide "Eat Smart in Peru" (Ginkgo Press, 2006), they were instrumental in transforming ceviche from home cooking to restaurant fare. Asian influences are especially pronounced in Lima.
On the southern coast, where the Spanish brought African slaves, popular dishes include carapulcra, a stew of pork, dried potatoes and peanuts. In the Andes, the pre-colonial cuisine showcases such meats as alpaca and guinea pig, as well as potatoes, which originated in the area more than 7,000 years ago.
Read the full story here.
Wednesday, April 1, 2009
National Honey Board Promotion Idea Calendar
With both Easter and Passover celebrations at hand, plan menus featuring traditional favorites. Honey-glazed ham or turkey is a perfect seasonal choice. The Honey Board also has marinade recipes for lamb roasts, as well as honey-glazed vegetable dishes.
Minted Honey-Glazed Lamb Sirloin
Recipe By Chef Terry Sheldon
Otto's Restaurant and Bar
Madison, WI
- Makes 24 servings
Ingredients
24 pieces (8 oz. each) lamb sirloin, trimmed
12 mint sprigs, fresh, for garnish
Salt, as needed
Black pepper, freshly ground, as needed
Honey-Mint Glaze
Directions
1. Place 1 piece lamb sirloin on a roasting pan; brush with Honey-Mint Glaze. Season well with salt and pepper.
2. Roast lamb, basting frequently with Honey-Mint Glaze, at 450°F, until lamb reaches desire doneness (135°F for rare), about 12 minutes depending upon thickness of meat.
3. Thinly slice lamb across grain.
4. To assemble, arrange lamb slices on a serving plate. Spoon 2 Tablespoons Honey-Mint Glaze over lamb. Garnish with a fresh mint sprig.
Honey-Mint Glaze
- Makes 1-1/4 quarts -
Ingredients
2-1/2 cups (1 lb., 14 oz.) honey
2-1/2 cups sugar
1/3 cup water
1-1/4 quarts red wine vinegar
16 stems with leaves mint, fresh
Directions
Combine honey, sugar, and water in a heavy saucepan. Bring to a boil; cook until mixture develops a deep amber color. Add vinegar to honey mixture, taking care to deflect steam and splatters with a pan lid; whisk until well combined. Reduce honey mixture to 1-1/4 quarts. Add mint; steep for 15 minutes. Strain; reserve.
Otto's Restaurant and Bar
Madison, WI
- Makes 24 servings
Ingredients
24 pieces (8 oz. each) lamb sirloin, trimmed
12 mint sprigs, fresh, for garnish
Salt, as needed
Black pepper, freshly ground, as needed
Honey-Mint Glaze
Directions
1. Place 1 piece lamb sirloin on a roasting pan; brush with Honey-Mint Glaze. Season well with salt and pepper.
2. Roast lamb, basting frequently with Honey-Mint Glaze, at 450°F, until lamb reaches desire doneness (135°F for rare), about 12 minutes depending upon thickness of meat.
3. Thinly slice lamb across grain.
4. To assemble, arrange lamb slices on a serving plate. Spoon 2 Tablespoons Honey-Mint Glaze over lamb. Garnish with a fresh mint sprig.
Honey-Mint Glaze
- Makes 1-1/4 quarts -
Ingredients
2-1/2 cups (1 lb., 14 oz.) honey
2-1/2 cups sugar
1/3 cup water
1-1/4 quarts red wine vinegar
16 stems with leaves mint, fresh
Directions
Combine honey, sugar, and water in a heavy saucepan. Bring to a boil; cook until mixture develops a deep amber color. Add vinegar to honey mixture, taking care to deflect steam and splatters with a pan lid; whisk until well combined. Reduce honey mixture to 1-1/4 quarts. Add mint; steep for 15 minutes. Strain; reserve.
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