Our intrepid Capay Organic sales team struck out on a fun-filled day in the Napa Valley visiting restaurant and wholesale customers.
Naomi and I (Chase) hit the road to meet Jesse, our farmer’s market manager, who is lucky enough to live in Napa.
Unfortunately, Oxbow Market (where we have multiple customers) was closed for a deep cleaning and some renovation while they were there, but our team was able to visit the adjacent Fatted Calf Charcuterie – Napa (they also opened a location in SF).
Fatted Calf produces very high quality sausage, cured meats, jerky, pickles, sandwiches and the like from meat and vegetables that have been humanely and sustainably raised. Jesse and Naomi gawked at their curing cuts hanging up in the back and even I, the vegetarian of the group, could appreciate their quality and ALMOST succumbed to the temptation to try some of their paper-thin, sliced salami! Naomi brought brown sugar and bourbon Jerky back for Micaela. Toponia and Taylor sent us on our way with the “best pulled pork sandwich” Naomi has ever had. Toponia orders our Gillham’s eggs regularly and our produce.
The group also swung by Whole Foods Napa. We admired their produce displays and chatted with the produce department.
In St. Helena, the CO group visited with Executive Chef Michael Tuohy at Dean & Deluca. He purchased from us during his tenure at Grange in the Citizen Hotel in Sacramento and continues to do so at D&D. His sandwiches and deli offerings were delightful, and he is a great guy! The coffee there was amazing too!
The team then headed to Press and walked around the garden behind the restaurant. Chef Stephen Rogers has a garden for fresh herbs and more. We supply Press with what veggies it does not grow! Chef Rodgers is enjoying the Press winter break, so they did not have a chance to see him this visit.
We spent the rest of the time getting the lay of the land in Napa and strategizing to build up our Napa route – a great day in the heart of restaurant country!
