March 19, 2019

Oxnard:

We had a warm, windy weekend and temperatures peaked into the 80-90 degree range. We kicked off the week yesterday with a clear, temperate afternoon in the 70s, but have rain on the forecast for Wednesday this week, and a cooling trend to follow with daytime highs in the low 60s and nights in the low 50s. The organic packs look good, with color 90-95 percent and sizing at 14-16 count - fruit is shaping up nicely. Conventional volume is starting to ramp up - we will start to see the the numbers increasing each week. Color is 90-95 percent and sizing at 14-16 count. We do see and the occasional misshapen and split fruit due to the earlier weather events, but you can see our fields are loading up with a strong crop. Most ranches have transitioned into piece rate, and we're preparing for a huge April and May volume-wise.

 

Mexico:

The weather pattern is starting off this week similar to last - with daytime temperatures in the 80s and nights in the 40s-50s with no rain in sight. Conventional raspberry volume will remain steady and we don’t see any major change. We have a shortage of labor on our organic farms so volume may be shorter with our organics. Some new fields are ready to be planted - we may start the last week of April or the first of May and are expecting to plant everything on time. We anticipate having better yields since most of the new growers from this season that were new to the crop, passed their learning curve and production should go much more smoothly. Blueberry quality is good and volume will remain steady for this crop, with some fields are already pruned and will start delivering in August-September. As for blackberries, quality is decent but we are seeing minor thrip damage that field personnel has been monitoring and working diligently to pack clean packs. We expect volume to increase by April-May.

  

Florida:

Weather the last week or so has been warm in the 80s - we did receive some rain at the beginning of this week but nothing significant. Heading into this week, temperatures will be cooler in the 60s-70s, with nighttime lows in the high 40s-mid 50s. Sensations are full color and 20-22 count, Brilliance are 24-26, and packs are being kept clean on a two day rotation, with fruit to take us into April.

 

 

 

Less than a year ago a friendship, as well as a partnership began as a result of the 1st annual Chef Invitational. Last July we invited owner of Basil Seasonal Dining and Gusto Handcrafted Pasta and Pizza restaurants in Carmel and Seaside to attend and serve on the judging panel at the Chef Invitational, and the rest has been history. The purpose of the Chef Invitational is to create full-circle strengthened relationships between our foodservice partners, industry chefs, as well as with the sponsors and judges in attendance to continue to demonstrate and educate the ways in which berries can be utilized creatively on the menu - from desserts to savory dishes, and more. 

 

"We offer all four berry types all year-long, we want to sell all-year long, and we want consumers to be using berries all year-long. Since the Chef Invitational, what started off as a introduction to Denis' restaurant and industry expertise soon led to the opportunity to hit the ground running, and led to a joint partnership," says Director of Foodservice, Tom Smith. "Denis utilizes California Giant berries on new menu items and at events, incorporates them into creative, savory dishes, and mixes ingredients and flavors that accent the berries in ways consumers have never seen before. Some people talk the talk, but he's walking the walk when it comes to berry utilization on the menu and serving guests with fresh, innovative flavor." 

 

 

Quality is a standard that is held high, and acts as a key driver for both companies.

 

"It all comes down to quality," Boaro explains. "California Giant has higher standards than other berry programs out there - this was very important to me when deciding to partner with the them and also getting to know their staff. The Chef Invitational made me think outside the box, and challenged how I could utilize a fresh, delicious and favored ingredient such as berries in a different way. Now, I proudly incorporate berries into my dishes at my restaurants, and communicate with my guests about the quality and philosophy behind my partnership with California Giant. The Chef Invitational made me grow and expand as a restauranteur - and I feel very proud of what I am doing today with berries."

 

A few of Denis' favorite dishes in which he includes California Giant berries are raspberries stuffed with goat cheese, a lamb-meatball with tomato sauce and raspberries, a veal and blackberry entrée, and he plans to create a strawberry risotto in the near future.

 

 

"I like combining hot and cold flavors and textures - they really mix well together," says Denis. "The warm, savory pasta accompanied with fresh berries adds a completely different, heightened experience to the palate."

 

When it comes to innovation, Denis surely does not steer away or hesitate to push the boundaries. Not only has he pushed the boundaries on his menu, but he continues to utilize berries at various hosted events, and has even signed up as a rider and sponsor at this year's Tour de Fresh to continue to serve as an advocate for the produce industry and support childhood nutrition by bringing salad bars to schools.

 

We look forward to not only having Denis back this year at the Chef Invitational as our forum host and chef judge, but also new and familiar faces alike! The Chef Invitational continues to serve as a platform to engage, collaborate and strengthen our relationships with each and every one of you in attendance. If your chefs have yet to register to compete - here's another nudge! Chef's have just over one month to register and submit their recipes for a chance to be selected to participate at this year's event - we can't wait to see you there!