Ford's Produce Supply Update

Ford’s Produce App!
Google Play & Itunes.

An already struggling citrus industry is facing even worse troubles with the California wildfires.

A large amount of the wintertime vegetable supply comes across the border from Mexico in McAllen, Texas and Nogales, Arizona.

Tomato prices shot up last week as the predicted shortages from Irma and other weather conditions have come to pass.

Egg usage goes way up for the holidays, with all of the wonderful baking and other recipes that depend on hen fruit.

There are plenty of seasonal items available, like root vegetables of all sorts as well as hard squashes.

We have lots of varities of pears for your dessert menus!  D’anjou, Red Pears, small Seckel, and Bosc.

Q: Why is Santa so jolly?

FDA Food Safety Alerts & Recalls

Ford's Produce is Superior Rated!

Fords Produce Facebook Fan Page.

Ford's Produce Co.
Chef of the Month
Adam S. Cobb

Description: Picture of Anthony WilkinsYears in a Kitchen10
TrainingCulinary Institute of America
Current Position: Executive Chef, Glasshalfull Restaurant, Chapel Hill, NC
Previously Worked At:  As a private Chef for an elite NYC family, and various Michelin rated restaurants in Spain during apprenticeship, 2941- Washington, DC
Signature Style:  “My cooking style is multi-dimensional with a strong focus on utilizing local food products: meat, fish, fruit, veg, herbs, eggs, etc.  My formal education at the CIA was based on classical French cuisine which set my foundation.  However, there is also a strong Mediterranean influence across my menus due to my studies in Italy and Spain.  Chef Adam strives to stay true to buying local, both by supporting local growers and using local ingredients.”
Signature Dish:  “No signature dish at this point, though I've successfully launched the Tapas concept specifically at Glasshalfull.  I really make an effort to change the menu often and that means more than seasonally.”
Proudest Accomplishment:  High retention of current customers.  Once he gets them in his restaurant, they come again and again. -Making the dream of living/working in Europe a reality and bringing a second language home with me along with endless gastronomic inspiration.
Biggest Challenge as a Chef“Finding a healthy balance between work and all of its constant demands, family time and personal time.”
Advice to Others in Foodservice“Always strive for perfection.”
Family:  His wife Meg, and his 1 ½ year old son Jackson
Interests:  Chef Adam is a car enthusiast, enjoys architecture and briefly considered making it his career, and passionate about sustainable farms.