The Deli Dish

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December 13, 2012

Interview with Rodger Bowser, Deli Chef & Managing Partner

We are using California Olive Ranch Extra Virgin Olive Oil in the Deli Kitchen and we think that you really can taste the difference! How do you use California Olive Ranch Extra Virgin Olive Oil in your cooking at Zingerman’s We use California Olive Ranch Extra Virgin Olive Oil in ALL our production cooking. From […]

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August 31, 2011

Interview with Joeli Yaguda from Pasolivo

What is your favorite part of artisanally producing food? Getting pictures emailed to us of the meals people make with our olive oils! What made you want to produce artisanal food? We had been making olive oil for a few years before I really think we felt authentically like we were making an artisan product. […]

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July 25, 2011

Interview with Justin Rashid of American Spoon

What is your favorite part of artisanally producing food? I love driving out through orchard country, visiting farms and stopping at roadside fruit stands to discover new varieties of delicious fruits. We work closely with our local fruit growers through then seasons to capture these special flavors, and I love meeting with our farmers and […]

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May 17, 2011

Interview with Barb Foulke
of Freddy Guys Hazelnuts in Monmouth, OR.

Tell me about what lead you to hazelnuts. What brought you to get started? I grew up on a farm in the MidWillamette Valley and my father and uncles have probably gown every crop that exits in the area. When this hazelnut farm came up for sale, I knew that we would have help getting […]

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March 7, 2011

Interview with Walter Hewlett from Owens Creek

1. What is your favorite part of artisanally producing olive oil? I really like wandering around looking at the trees. I like seeing all the stages in the process — the buds, the new shoots, the olives growing on the trees, the harvest, and the pruning after the harvest. The plants will talk to you. […]

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December 1, 2010

Kalamata olives from Divina

Artisans of Antipasti: From a single estate in Greece, Divina’s plump, hand-picked Kalamata olives are sweetly briny and buttery––featured in our salads and house-made tapenade. On the #92 Sheila’s Viva Las Vegan, try their whole meaty Piquillo red peppers fire-roasted to mellow, sweet perfection. And, their Beldi olives add a pop to our Moroccan Carrot […]