A popular Bay area artisan sandwich maker has been selected to incorporate Frog Hollow Farm organic products in unique salads to be introduced this week at the Frog Hollow Farm Caf in San Francisco’s Ferry Building.
San Francisco, California, United States – July 21, 2014 /MarketersMedia/ —
Frog Hollow Farm is a leader and advocate for good quality products made from great ingredients. They like to partner with and showcase like-minded entrepreneurs in the food world while demonstrating the various ways in which Frog Hollow ingredients can be prepared and enjoyed. So it came as no surprise that they approached popular Bay Area sandwich maker, 8FIFTEEN Comestibles, to create unique to-go salads to be served exclusively at the Frog Hollow Farm Caf at the Ferry Building in San Francisco.
8FIFTEEN Comestibles is an artisan sandwich company owned and operated by Anthony Jones and Gabriela Rivera. Their salads and sandwiches are reinterpretations of classic recipes. The flavors are influenced by the season and the wonderful produce found in the Bay Area. According to Jones, co-founder and Executive Chef for 8FIFTEEN, “The sandwiches and salads are inspired by local ingredients and global cuisines. We’re excited to partner with Frog Hollow Farm to provide salads that incorporate and highlight Frog Hollow’s exceptional products.”
Anna Buss, Culinary Coordinator for Frog Hollow Farm, was introduced to 8FIFTEEN when they were selling sandwiches at the Upper Haight Farmers Market in San Francisco. “I was impressed by the quality of the ingredients and the creative concepts behind the sandwiches. When Chef Becky and Farmer Al mentioned that they were interested in working with a company to make to-go salads for the store, I immediately thought of 8FIFTEEN.” Knowing that 8FIFTEEN has experience packaging their products and has the ability to make amazing things happen with seasonal ingredients, Frog Hollow Farm approached Anthony and his crew to see if they would be interested in preparing salads to be served exclusively at Frog Hollow Farm’s retail store in San Francisco.
They eagerly accepted the challenge and came up with some amazing salads. The salads are inspired by classic recipes but have a modern twist. They are artfully composed highlighting Frog Hollow Farm ingredients with bright and robust flavors.
There will be three salads introduced on the menu Wednesday, July 23. The Spiced Egg salad will be served as an entre. The 8FIFTEEN version is not the average egg salad. It is made with Frog Hollow Farm extra virgin olive oil, little gem lettuce, Parmesan croutons, cilantro, lime, and topped with Frog Hollow Farm tomatoes. This is a nourishing non-meat option filled with protein and plenty of vitamins and minerals. Next are two side salads that can either be eaten as a snack or enjoyed alongside Frog Hollow Farm’s delicious empanadas for a satisfying lunch. The lentil beet salad has pickled onions, parsley, Frog Hollow Farm dried apricots, and is drizzled with orange vinaigrette. Another side salad option is the grilled corn salad with legendary Frog Hollow Farm peaches, poblano peppers from their up and coming vegetable garden at the farm, and some feta cheese. See photo.
Says Frog Hollow’s Chef Becky about the partnership, “We are very excited to work with 8FIFTEEN Comestibles because they share our love for good food. Their culinary creativity is a good match for our no-compromise attitude towards growing legendary produce at Frog Hollow Farm. I am confident that they will artistically showcase our ingredients in every food item coming out of their kitchen.”
All of the salads will showcase at least one Frog Hollow Farm product and will rotate with the season. The salads will be made to-go, giving customers the opportunity to quickly grab a healthy homemade lunch or snack on their way to work or wherever there destination.
Anthony Jones will be offering tastings of the new salads at the Caf on Friday, July 25th from 11am-1pm. The public is invited to meet the chef.
Frog Hollow Farm is a thriving 143-acre organic farm located a hop, skip and a jump east of San Francisco in the fertile Sacramento River Delta (about an hour’s drive) in Brentwood, California. The farm is home to hundreds of trees which produce peaches, nectarines, cherries, apricots, plums, pluots, Asian and European pears, olives, persimmons, quince, apples and more.