Christopher Ranch

As 2009 nears its close, bracing to pass the baton to 2010, chefs and culinary experts alike are reflecting on 2009’s culinary influences and speculating about the impending year.
California heirloom garlic, interestingly enough, is on par with the majority of emerging trends.
Nutrition, sustainability and locally sourced ingredients are three concepts predicted to take precedence in 2010, according to the “What’s Hot in 2010? survey conducted by the American Culinary Federation.
Staf Chefs – a publication for the culinary world – released its 2009 Trends Report, highlighting such notions as “in-house” creation, “street food inside,” “pastry chefs emerging from the ashes,” “Bahn Mi blow up” and many more.
Finally, The Food Channel released its top-10 list for the new decade, reinforcing several ACF and Star Chef trends, while providing its own spin, including:
*Keeping It Real - The idea of reintroducing basic ingredients that will provide chefs – in restaurants and at home – with a high-quality, fresh, functional base to start from. Home cooking will continue increasing, and thus, people striving to create scrumptious, healthy food. However, the meaning of basic ingredients is likely to morph – rather than a tomato, perhaps an heirloom tomato? Rather than a mushroom, an enoki mushroom? (The same is true for California heirloom garlic.)
*Experimentation Nation - Restaurant overpopulation is facilitating a need for differentiation when eating out. The days of playing it safe are gone – consumers appear ready for a new approach, and restaurants are daring to distinguish. Taco trucks, gastropubs, fusion dining and communal tables are among the new faces of dining. In other words, eating out of a truck and sharing food are no longer passé.
*More In Store – The grocery store is revamping its style and selection, catering to an on-the-go lifestyle that is looking for flavorful, healthful “fast food” and fresh options. See delis, takeout sections and the modern-day butcher claim a renaissance, while the consumer brings back daily shopping, seeking fresher products and creativity in their cooking. Stores will likely begin appealing to the older generation, with larger aisles for mobile chairs, and the multi-generational use of social networking – like Twitter – will give stores increased instantaneous exposure. Stores like Whole Foods, HEB Central Markets and Ralph’s have found success in establishing an efficient deli/to-go area, with a plethora of delicious, healthy and convenient options. Watch out McDonald’s and Subway.
*American, The New Ethnic - A more global philosophy is sweeping the American pallet, with a bolstered desire for infusions from Africa, Japan and Asia, in addition to the traditional influences from Mexico, Italy and China. The melting pot that is the U.S. is truly beginning to show in menu options and will continue to do so in 2010. (California heirloom garlic is a popular, versatile ingredient for all cuisines.)
*Food Vetting – People are finally grasping the importance of food, where it comes from, how it was made and what steps it took to get to their plate. Are there pesticides? Were animals treated humanely? Fair labor? Any hormones? Organic? These are questions consumers will be asking, and those who want to meet newfound demands better have answers. (Christopher Ranch keeps its pesticide and fertilizer use below standard levels, abides by fair labor practices, including minimum wage regulation, and farms organically. We love to vet.)
*Mainstreaming Sustainability - Sustainability has been the “it” word for a few years, but, if you’re like me, there’s a good chance you didn’t really grasp the term for at least a year. Well, the idea of reducing waste, enhancing environmentally friendly practices and doing our part to create a better society has taken hold. Businesses are starting to make sustainable changes because it’s the right thing to do – as opposed to marketing advantages – and consumers are looking for sustainability in their dining and shopping decisions. Time to ride the green wave. (Christopher Ranch follows a comprehensive sustainable program throughout all levels of operations – read more here.)
*Food With Benefits - People traditionally like any “free” perks they can get, and their food is no different – especially if it’s a nutritional perk. Food with added nutrients – like probiotic-filled yogurt – or free of anything deemed harmful – such as preservatives and gluten – are on track to be mega hits among consumers. Awareness of food-related health issues has encouraged consumers to seek increased nutritional value from their food. (California heirloom garlic is 100% natural and FREE of any preservatives.)
*I Want My Umami – Umami, what? The flavor sense has been awakened and umami – a savory taste (considered the fifth flavor beyond bitter, sour, sweet and salty) naturally found in meat, fish, vegetables and dairy products – is becoming a fan favorite. As foodies – newly defined as someone who loves the culture of food – become more widespread, they also are becoming more adventurous in their quest for innovative flavors and food combinations. (The bold, sweet, smooth flavor of California heirloom garlic can enhance the flavor of nearly any dish – at least we think so.)
*Will Trade For Food - The days of bartering for goods along the Oregon Trail are upon us. The poor economy and technology spike – making people and products more accessible – have encouraged a barter-exchange system, wherein people are swapping skill and time for food – and the other way around. Companies like BizXchange are even redefining traditional monetary exchange with “trade dollars.” Hmmm….thanks for mowing the lawn – here’s a box of garlic. Not a bad idea.
*I, Me, Mine - We’ve been told we are our own best friends, and the Food Channel’s final trend caters to that concept. The rise of the individual – the personalized cupcake, creating our own wine, making our own breads, etc. – is paving the way for personal gratification. Nothing wrong with a selfish mentality, every now and then – particularly when it comes to eating.

It’s the advent of a new decade, and the culinary world is storming the globe like never before. Stay tuned to see which trends thrive – and how Christopher Ranch meets these concepts. The upcoming year is going to be an interesting, innovative, crazy ride, and we’re looking forward to it.

Happy New Year!

“Where do you think you’re going? Nobody’s leaving. Nobody’s walking out on this fun, old-fashioned family Christmas. No, no. We’re all in this together. This is a full-blown, four-alarm holiday emergency here. We’re gonna press on, and we’re gonna have the happ’, happ’ happiest Christmas since Bing Crosby tap danced with Danny (explicative) Kaye. And when Santa squeezes his fat, white (explicative) down that chimney tonight, he’s going to find the jolliest bunch of (explicative) this side of the nut house….”

Ahh, yes…one of Clark Griswold’s most classic lines from Christmas Vacation, which is always a must see this time of year, and a movie that touches a dysfunctional sentimental chord in my heart.

I finally got around to watching Christmas Vacation last night, and my annual viewing consistently marks the official beginning to my holiday season. Sure, the lights and tree have been up for a while, and I’ve been listening to Christmas tunes since June, but until I see Cousin Eddy depositing his mobile toilet waste into the sewer (see above), I can’t fully embrace the Christmas spirit.

Why, exactly, does Christmas Vacation wage such a tremendous influence over me? Not sure. Maybe I can relate…I’m a fan of the turkey neck, too, Eddy.

Therefore, since my holiday fever has finally been ignited, it’s now time to squeeze my remaining Christmas activities into the next four days.

To do:
1.) Christmas shopping – thank goodness for eBay.
2.) Ice skating – preferably with Bailey’s & hot chocolate.
3.) Caroling – does singing Nat King Cole karaoke count?
4.) Cooking – yikes. We’re hosting both Christmas Eve and Christmas dinners this year, and we’ve yet to begin executing meals that begin in 72 hours.

Now, when I say “we’re” hosting these meals, by “we,” I really mean my parents – they’re doing the bulk of the labor. However, this year, I’ve been tapped with planning the meals because, and I quote, my mom “is sick of her ungrateful family complaining that we eat the same thing every year on Christmas.” Now, I love a good challenge and do feel guilty that mom has to annually slave in the kitchen, so I rose to the occasion.

Therefore, while I chuckled throughout Christmas Vacation last night (“is the house on fire, Clark?”), I also began coordinating my menu. Since we’re doing it my way this year, and I’m a fan of appetizers, small plates and fresh garlic, the traditional sit-down dinner is turning into more of a cocktail party. Sorry, mom.

Note – if your mom also has challenged your menu-planning skills, feel free to use.

Drum roll, please (albeit, my lineup is not nearly as exciting as Clark Griswold’s exquisite display of exterior illumination)…

Bombay Sliders With Garlic Curry Sauce

Asian Lettuce Cups

Garlic-Stuffed Jalapeno Poppers

Fig-And-Prosciutto Flatbread

Tapas-Style Garlic Prawns & Chorizo

Grilled Zucchini Bruschetta With Roasted Garlic

Creamed Mushrooms On Chive Butter Toast

Maine Lobster Cappuccino

Garlicky Spinach Balls

Lamb With Black Olives

So, “if all of this food tastes half as good as it looks, we’re in for a treat.” Thanks, Clark.

Happy Holidays and a very Merry New Year from Christopher Ranch!

Now, I love beer, and I love garlic, but, for reasons unknown, I have never considered combining the two.

Turns out, somebody else came up with the brilliant idea.

Chef Tom Seefurth is the brains behind Mamma Mia! Pizza Beer, a light, 4.5%-alcohol beer, brewed using Christopher Ranch’s California heirloom garlic, fresh basil, oregano and tomatoes.

Hmm…I eat quite a bit of pizza and drink even more beer, but I couldn’t initially wrap my arms around the idea of a Pizza Beer. So, I asked the obvious question – do garlic, basil, oregano and tomatoes taste good in beer?

Surprisingly, delicious, said chef Tom.

“No one’s ever used these ingredients before; it’s the only garlic beer in the world,” chef Tom said of Pizza Beer, which became commercially available in March 2008. “When the batch came out, we weren’t expecting it to taste very good, but the garlic made it taste really cool. You know you’re drinking beer, but you get the garlic aroma.”

Chef Tom couldn’t tell me how much fresh garlic is brewed into the beer – trade secrets, of course – but he did say using California heirloom garlic – as opposed to Chinese garlic – made a significant difference in the flavor.

“It burns at first and is really harsh,” chef Tom said, when describing the flavor of raw Chinese garlic, which was used in the first four Pizza Beer batches. “We fell in love with California garlic – it was sweet, and something we wanted to put in our mouths straight. We knew it was going to change our beer – and for the better.”

Turns out, Pizza Beer is quite popular in the limited markets available, including Illinois – mainly Chicago – Indiana, Wisconsin, Pennsylvania and a very slim California presence.

It’s primarily retail outlets, such as select Woodman’s Markets and Whole Foods Markets in Illinois and Indiana, and liquor stores, like Binny’s Beverage Depot in Illinois and Beverages 4 Less in Santee, Calif., carrying the beer. However, chef Tom hopes to expand into more independent markets and increase involvement with wine distributors, particularly in California.

“It’s more of the foodies who like it; or people who enjoy a good glass of wine, but don’t drink beer,” chef Tom said of Pizza Beer, which is considered a session beer, or a beer that one can drink consecutively – in a session – without becoming intoxicated.

Chef Tom’s brain child was originally intended to be a marinade, as he and his wife – Athena, better known as “Mamma Mia” – enjoy grilling – and cooking in general – and were constantly using beer as a marinade, while questioning why such marinades weren’t readily available.

Well, chef Tom, a realtor by trade, possessed a passionate idea and a homemade beer-making kit, so, about three years ago, he decided to grab every herb in his garden, and try his hand at brewing an herbal-infused beer. As luck would have it, it was a hit as a drinking beer, earning third-place honors at an amateur beer-brewing competition and entry in the Great American Beer Festival competition.

He now contracts with a brewer in Milwaukee – Sprecher Brewing Co. – to manufacture his beer, which had its fifth brew in October; this time with Christopher Ranch California heirloom garlic. For a peek into the process, see video.

Today, most consumers are purchasing his beer to be drunk, but about 30% buy for marinade purposes, he said. See chef Tom’s Pizza Beer Burgers clip.

He’s also found interest from pizza makers, such as Frank McCarron, chef/general manager, of Valley Center, Calif.-based Portino’s, who are using his beer as an ingredient in pizza crust. In fact, the beer blended so well into the crust of McCarron’s sausage-, garlic-, tomato-pie pizza that it took first place in the Western Region Division of the Best Traditional Pizza Competition – and fourth place in the International Division – at the 2009 International Pizza Expo. (Side note – McCarron’s winning pizza featured Christopher Ranch’s California heirloom garlic!)

McCarron, who’s been in the pizza business for 20 years, also said the garlic presence in Pizza Beer plays a major role in making Pizza Beer pizza so uniquely delicious.

“It’s mainly the garlic in there – beer and crust is no secret,” said McCarron, who’s used Christopher Ranch’s California heirloom garlic for a decade. “But it’s the basil, garlic, tomato and oregano, and it just does something to it. I haven’t figured out what it is yet.”

McCarron sees great potential in the Pizza Beer pizza-crust concept and intends to license the Portino’s name to interested operators, with Pizza Beer as the proprietary product, he said. For more information, click here.

Still, even though multiple people have picked up on the Pizza Beer idea – whether it’s for drinking or cooking – it’s still one of the best kept secrets out there.

Some cats, however, need to be let out of their bag – especially when concerning beer and fresh California heirloom garlic. To find out more about Mamma Mia! Pizza Beer, please visit the Web site.

Who knows? Pizza Beer could be the next Korean BBQ. Weirder things have happened.

Well, I thought I’d heard it all when it comes to fresh garlic.

Scrumptious flavoring component, immune system booster, vampire obstacle, infection fighter, cancer combatant, bad breath creator, cholesterol reducer, etc.

However, this one takes the cake – or the cud.

According to a Welsh company called Neem Biotech, feeding cows garlic might help reduce greenhouse gas emissions, by minimizing the million pounds of methane emitted by cows “chewing the cud,” according to The Irish Times article, “Giving Cows Garlic Breath Could Save Planet By Reducing Methane Output.”

Hmmm….I continued reading.

Apparently, allicin, an active nutrient found in garlic, has the potential to minimize the amount of methane, or gas, generated by cattle when they consume grass and feed, by up to 50%, said Dr. David Williams, Neem’s chief executive and chairman, in the article.

About 20% of total greenhouse gas emissions are produced by cows, sheep and other ruminants, as each cow releases 480 litres of methane – considered more volatile than carbon dioxide – daily.

The product should be commercially introduced in one to two years, after on-site trials conducted by the department for environment, food and rural affairs are finished, the article stated.

Currently, Neem doesn’t plan to sell the feed additive to farmers, but, instead, would provide for free and then sell carbon-offset permits to large carbon emitters to generate revenue.

It will be interesting to see how this plan unfolds in the upcoming years. Could garlic be the answer to global-warming problems? Well, that sounds a bit drastic, but you never know…reducing cow gas sounds like a step in the right direction.

For many reasons.

The holidays have a way of motivating people to help feed America’s hungry.

The feeling of giving – and knowing you’re truly enhancing someone’s life – is the greatest high you can experience.

And the need for help has never been so great, as the recession and tumultuous economic events of 2009 have greatly exacerbated the number of America’s hungry. Many experienced unfortunate financial events beyond their control, leading to the present situation.

According to the “Household Food Security in the U.S., 2008? study conducted by the U.S. Department of Agriculture, 17-million households were considered “food insecure” in 2008 – an alarming number that witnessed an 11-percent jump from 2007. Read more in The Washington Post article, “America’s Economic Pain Brings Hunger Pangs”.

Food stamp use also is at an unprecedented level, with one in eight Americans, including one in four children, utilizing the stamps. Not to mention, food stamp aid is not restricted to big cities with high poverty rates – it’s affecting everyday Americans. Take Peoria, Ill., for instance, where nearly 40 percent of children are receiving assistance, according to the “Food Stamp Use Soars, And Stigma Fades” article in The New York Times.

While I’m well aware of the dire situation, its severity recently touched a more local, personal chord.

Last week, I attended a holiday luncheon for the Fresh Produce & Floral Council, which represents Southern California’s produce industry members. It’s an annual event whose purpose is to raise money and food donations for the Orange County Food Bank and Navy-Marine Corps Relief Society. During the luncheon, a food bank representative stated the number of people seeking food assistance has spiked at least 90 percent above the same time last year, while donations have remained the same.

I was shocked – 90 percent is a very disturbing number.

While California does boast the highest population in the country, I would imagine the majority of food banks are in a similar situation.

Now, the federal government has pledged to assuage the widespread problem and has taken steps to do so, such as contributing $150 million to the American Recovery & Reinvestment Act of 2009.

While there are accounts of money from the act working, it’s not enough to accommodate the overwhelming hungry population in the U.S.

Therefore, it’s time for us to intervene.

You can make a significant difference by donating extra food, especially fresh fruits and vegetables, to a bank in your area. Produce items that aren’t highly perishable – such as onions, potatoes, oranges, grapefruit, fresh garlic, squash and others – work great.

Or, donate your time. That is just as valuable, considering, one hour of volunteer time at a Seattle food bank is equivalent to $17, according to a recent post by food blogger Blue Kitchen.

Listed below are a few links to help you find a food bank in your area.

Feeding America

Food Pantries – A Directory of Food Banks & Soup Kitchens Across America

Hunger Task Force

Get out there, and make a difference. It’s the greatest gift you can give someone – and yourself – this holiday season.

Southern California’s produce industry donated a collective $29,355 to the Orange County Food Bank and Navy-Marine Corps Relief Society. The feeling was unmatchable.

Sustainability. Locally sourced ingredients. Nutrition.

These concepts ranked among the popular 2010 menu trends, according to the recent “What’s Hot in 2010? survey of more than 1,800 member chefs from the American Culinary Federation.  Here at the Ranch, we embrace all three.

Sustainable – Christopher Ranch follows a comprehensive sustainability program throughout all levels of operations, starting with our garlic, which is grown as environmentally friendly as possible. We rotate our crops every four years to preserve the quality of the soil, apply drip irrigation to one-third of our garlic crop – achieving 10% water savings annually – and apply fertilizer and pesticide levels that are 50% below suggested levels. Further sustainable practices include a packaging line that is 90% recyclable – moving toward increased compostability; transitioning one-third of our forklifts to electric; using an ozone cleaning system to minimize chemical use during equipment cleaning and more. To read more about Christopher Ranch’s sustainability practices, click here.

Locally sourced ingredients – We offer heirloom garlic, grown in California, year round. While opinions vary on what constitutes local, California-grown garlic is definitely more local than the alternatives from China, Argentina, Mexico, etc.

Nutrition – Fresh garlic is believed to offer tremendous medicinal value, equipped with various nutrients, like vitamins B and C, selenium, calcium, iron, phosphorous, allicin, potassium, zinc and many others. Research suggests fresh garlic can battle numerous health conditions, including high blood pressure, high cholesterol, cancer, strokes, diabetes, obesity and others. Interestingly enough, studies conducted by the National Food Laboratory showed that California heirloom garlic contains higher levels of valuable oils and nutrients – vitamins, amino acids, proteins, etc. – than Chinese, Mexican and Argentine garlic, indicating a healthier, more flavorful garlic.

If you’re looking for an ingredient to help make your menu one of the trendiest in 2010, keep it sustainable, local, and nutrititious with California heirloom garlic.

Indeed, wholesale garlic prices in Beijing have soared 15 times as high as March prices and, in certain parts of Shandong province, wholesale garlic prices have jumped 40-fold.

Why the massive jolt?

Several variables, including swine flu fears, speculation and a global shortage, are steering the price, many say.

A renewed demand for fresh garlic as a remedy for the H1N1 swine flu is a likely perpetrator. Case in point – the China Daily reported that a Hangzhou highschool recently purchased more than 400 lbs. of the bulb and required students to eat it daily during lunch to fight the disease.

Many also have begun pointing fingers at speculators, who, industry members claim, are playing the market by controlling as much supply as possible, and then raising the price. A wealth of liquidity – as is the case with Chinese garlic – can easily lead to speculation, according to articles in The Washington Post – “Speculators Blamed For Sharp Rise In China’s Garlic Prices” and CNBC – “Garlic Price Rises Surpass Gold, Stocks In China.”

“You need a warehouse, a lot of cash and a few trucks. That’s how it works,” said Jerry Lou, a Morgan Stanley China strategist, in The Washington Post article. “Basically, what you do is try to arrest as much supply as possible, then you bid up the price. Moving garlic from one warehouse to the other, you make millions of dollars.”

However, the worldwide reduction in garlic is also a significant price motivator.

Due to low returns for Chinese producers, there was a 50% drop in Chinese garlic production in 2008 – a considerable amount, particularly for a country that typically accounts for 75% of the world’s garlic supply. Thus, basic economics suggests, when there’s minimal supply, prices rise.

Regardless of the rationale fueling the present price increase, California growers – like Christopher Ranch – are welcoming the situation, as they have been unable to compete with cheap Chinese garlic in years’ past, resulting in the devastation of much domestic garlic business. At times, the price of Chinese garlic – the product’s most attractive quality – has dipped 50% below the price of California heirloom garlic from Christopher Ranch.

It’s impossible for domestic growers to drop prices to such low levels, as U.S. suppliers adhere to costly strict food-safety and quality control guidelines, including pesticide and fertilizer management, testing for microbial contamination, clean facilities, fair labor and equitable wages and third-party food safety testing, which the majority of Chinese suppliers are not forced to abide by.

Markets are often unpredictable, so it’s hard to forecast the next move. For the time being, however, Chinese garlic’s major price bump is a boon for California growers looking to recoup business that has been lost to cheaper Chinese garlic.