With over 30 years of diverse food service and retail experience, Gerry is an assiduous, dedicated, and proven leader. Throughout his years of work experience he has combined creativity, effective team leadership, and a true passion for quality in product and service to develop outstanding, innovative solutions. Considered an expert in his field, Gerry’s commentary has been sought and published in numerous newspaper and trade publications including The Contra Costa Times, The Virginia Pilot, and Times Picayune newspapers; as well as the National Association of Specialty Foods Trade, Nation’s Restaurant News and Gourmet News trade journals.

Gerry’s experience spans over three decades working in diverse fields of endeavor from entrepreneurial business ownership, to corporate leadership of publicly traded companies. He owned his own catering business as well as his own restaurant. He has been a Vice President for elite retailers such as Macy’s and Cost Plus World Markets and he was the Culinary Director for one of the country’s most successful independent grocers. During his career Gerald has conceptualized, developed and opened over 100 restaurant operations from quick serve, to coffee house, from small plate tapas to 5 star dining rooms and all of this experience has led him to Fresh Choice.

He is extremely excited about the opportunities that lay at the feet of Fresh Choice and has hit the ground running with new food, new ideas and unbridled enthusiasm. With Gerry’s leadership, Fresh Choice is recommitted to providing the highest quality sustainable and organic produce and exciting, innovative new recipes.  This is not the same old Fresh Choice. We are reinventing ourselves and are  excited to share our new offerings with our customers.  Visit your local Fresh Choice today and try some of our wonderful new menu items.

The radish is 3 to 4 inches round with a peppery taste. The center is sweeter while the outer flesh is hotter. Unlike other radishes, as they mature the intensity decreases. They can be eaten raw, cooked or pickled. Try them for the first time, they are delicious!

I'm the one in the red t-shirt.

Willy

I'm the one in the red t-shirt.

Willy

Here at the ranch, we experience these kinds of things. We talked about how nice it would be if it could get warm and clear  so our tomatoes could do their thing. (This summer has seen its share of the ol’ marine layer) Even the guys up north were wishing for some sun and warmth. Then, “BAM”, it happened. Two weeks ago the sun came out, made things grow nicely. But, five days in a row over 100 degrees burnt crops that like a cooler environment. Even the tomatoes were crying. Last week, a weather change again, drizzly fog lasting well into the day. Makes the tomatoes split. Feast or famine. I do remember a few years ago when…
This week at the ranch we planted carrots, radishes, onions, garlic. Butternut squash, watermelon and cantaloupe will be ready next week or the week after depending on the weather.

I'm the one in the red t-shirt.

Willy Rossow
Amapola Ranch

For  information on  CUESA – “Center for Urban Education about Sustainable Agriculture”
Visit: http://www.cuesa.org/

¡Que tal esos melones! - "How 'bout them tomatoes?!"

Another Fresh Choice Farm

“Que pasa?!”

Hi!…my name is Jose A. I’ve been a farmer for over 30 years. I have a passion for growing the best organic produce possible. I am the Farm Manager at Toro Canyon Ranch. I have 10 acres of Certified Organic Land, which I farm along with 1 acre of greenhouses.

Our Ranch is located in the Toro Canyon area of Carpinteria CA. We grow 90% of our produce for the Fresh Choice Restaurants. I am so proud that much of our produce is used in our restaurants. There is so much organic produce that is not used because it is not perfect. Preparing organic but not perfect produce for use in Fresh Choice Restaurants soups, is the perfect solution for seeing that none of my produce goes to waste.

Currently Fresh Choice is serving a Cream of Celery soup, and will soon be serving a Butternut Squash Soup. This produce has come from my ranch. Additionally, we have a bumper crop of “Sweet 100″ Cherry Tomatoes. These are Organically Certified and so sweet, I prefer them to M&M’s. Much of the other 10% of our produce goes to the Carpinteria School District. We are doing our best to provide them with fresh locally grown organic produce. I take great satisfaction in delivering produce to the schools that my children attend.

Our farm is located a short walk from the beach. Next time you’re in the area, please stop by with a bag that I can fill with our produce.

Signed,

Jose A.
Toro Canyon Ranch
Fresh Choice Farm Manager

Amapola Ranch produces organic fruits and vegetables for our Fresh Choice restaurants, markets, and distributors. Our goal is to grow the finest, most flavorful, organically grown produce. The ranch is located on 123 acres in the Santa Barbara foothills, overlooking the Goleta Valley, and the Channel Islands. The farming operation has been certified by the California Certified Organic Farm (CCOF) and the USDA National Organic Program. The ranch has been family owned for over 20 years, and is managed by the Fresh Choice Farms professional staff.

The process a farm must go through to become organically certified is intense. From seed to harvest, soil types and ground water, packaging and storing, it’s really an extensive process. Once the project is complete and the specs have been checked, we ask for an inspection. A certified inspector comes and reviews our application. If done well, we receive our certificate and an A on our project. Our certified farm is re-certified each year.

Seems like a lot of organic bureaucracy, but is it worth it? The benefits that come from eating organically are numerous. The one I like the best is the flavor. Nothing like a vine ripened tomato, warmed by the sun, freshly picked and juicy enough to drip off your chin. Yum!

This week we are harvesting Heirloom Tomatoes, Celery, Crookneck Squash, Zucchini Squash, Thyme, Kale and our Pumpkins are almost ready.

At Amapola, we try to get our produce on to the plates of our guest within hours of picking. “Now that’s fresh from the field!”

Let me know if you’re ever in the area, and I’d be happy to show you around my farm! Bring a bag and we’ll load you up with produce!

Signed,

Willy of Fresh Choice Farms
Amapola Ranch Manager

"I'm the one in the red!"

I may feel good about consuming 600 calories at lunch or dinner but deep down the same voice that tells me 6 chocolate chip cookies can be countered by that 30 minute walk I am going to take later, tells me “feel good now because you are going to be hungry in two hours”.

I have spent a lot of time over the past couple of years wondering how the heck do you eat healthy, feel full, and feel good about what you are eating and still try to eat 600 calories at a sitting.

I have finally discovered an easy way to check off all of these things and feel like I got a deal in the process.
Welcome to Fresh Choice Restaurants. You might say “wait a minute. 600 calories at lunch…. In a buffet restaurant?” The answer is absolutely!

Start with 6 kinds of lettuce. I currently have one head of romaine in my fridge and some iceberg lettuce that I should have thrown out last Tuesday. Fresh Choice features more than 50, locally grown and in a lot of cases organically grown vegetables and fruit to top your salad. There are several low calorie dressings as well.  An average salad at Fresh Choice is right around 400 calories. Not bad. I didn’t burn my fingers and I ate more than 9 bites.

Kids meals: How many calories in a chicken nugget and french fry meal? Never mind. How about cheese pizza, salad bar and a ginger bread muffin for dessert? Calories are right around 475.
If you are a Caesar salad fan you can fill your plate with our classic Caesar salad, add a bowl of chicken Pizole and top it off with a small piece of Dolce de Leche pudding pie for dessert and eat less than 500 calories.

Fresh Choice really does allow you to eat healthy, watch your calorie count, eat local and eat organic. Who knows after accomplishing all these things at lunch you may go home and start that home improvement project you have been thinking about for the past 6 months.

Schedule:
5PM: 1st/2nd Grade Choir
6PM: Recorder Group
7PM: General Choir
Start Time: 11:00
Date: 2010-12-07
End Time: 21:00