Marking A Milestone
As we reflect on our 100th year in business, we’d like to take a moment to celebrate the people behind our brand, the bounty of our orchards, and a few of our favorite dishes of the season.
“As our 100th harvest comes to a close, I feel incredible pride, and an obsessive responsibility to make sure our quality remains the gold standard in our category.”
As we reflect on our 100th year in business, we’d like to take a moment to celebrate the people behind our brand, the bounty of our orchards, and a few of our favorite dishes of the season.
Drizzle a small amount of truffle oil to finish off your Perfect Autumn Olives for an added earthy taste.
CEO Tim T. Carter knows that quality comes from equal parts process and people. And our approach hasn’t changed in 100 years.
With a table full of food, you’ll need a wine that can compliment a variety of big flavors. A rule of thumb for cleansing your palate between bites is to go for acidity, and maybe a bit of sweetness. Don’t let wine intimidate you this year. These are all under $25.
The classic, light-bodied, go-to red. You’ll want its bright cherry and cranberry flavors throughout the meal. Try this: Love, Oregon Pinot Noir. Or be adventurous and go for a Gamay.
It’s festive to pop a bottle of bubbly. Sparkling wines are always crowd pleasers — you just can’t go wrong with this fruity and versatile choice. Try Scharffenberger Brut Excellence.
Zins have a great, silky mouthfeel with notes of jam, clove and berries, and make a great pairing for turkey (even a dry turkey). We recommend Cline Ancient Vines.
Huh? It’s pronounced “Ge-VOORTZ-tra-meener.” A mouthful in many senses, but its floral nose and minerality will accentuate the flavors on any table. Get your hands on Claiborne & Churchill.
“This dish reminds me of fall in my childhood home in Provence: Artichokes, braised with plenty of onions, lemon, olives, thyme, and topped with Feta. It's adapted from a recipe in a French magazine, Saveurs, that my mom sent me.” Recipe provided by Helene Dujardin.
To produce the best fruit, you need the best people. Many people in our work family have been here through many harvests. Here are just a few.
Business Analyst 7 Years
Food Technologist 14 Years
Business Analyst 7 Years
Processing Team 25 Years
Administrative Services Lead 21 Years
Production Team Leader 7 Years
Manufacturing Facility Coordinator 30 Years