One of the best parts of being in Southern California is the severe lack of below-freezing temperatures. This gives us the ability to grow produce on our farm year-round. We took a stroll down to the Farm to see what Chef Teig and horticulturist Don DeLano have growing during the winter months. There’s a lot…
The week following the L.A. County Fair always trips me out. During September a walk to the farm means encountering thousands of Fair guests and smelling deep-fried temptations at every corner. Once the Fair is over it feels like a ghost town (albeit a beautiful, peaceful one.) The farm is no longer hidden by food…
We’ve talked about mixology trends. (Specialty cocktails, unique ingredients, extra flavors and that signature personal style.) It is not uncommon to have mixologists on hand for parties, but in an industry that loves keeping things fresh, a new specialist may be in demand for culinary events: herb specialists. According to an article on BizBash, the…
A new approach to the traditional brainstorm Sometimes brands struggle with “thinking outside the box.” Many times the problem lies in recycling the same ideas over and over–until you’ve run yourself into a brainstorming rut. So where to start when bringing about innovation and inspiration? One part of that process is pulling different ideas from…
The L.A. County Fair “Going Green” Exhibit (2008) Remember when “going green” was just a trend? “Green” was a buzz word. Now it’s a lifestyle for both consumers and businesses. It is a way of thinking and living. “Implementing more green policies within properties will be a consistent trend for 2013 as it serves…
It’s starting to look like spring at Fairplex! I stopped by McKinley’s Farm this morning to see how our garden looked. Currently growing are an assortment of lettuce (Cherokee, Amish Deer Toungue, etc), squash, tomatoes, arugula, garlic chive, thyme, strawberries, blueberries and carrots to name a new. Birds are chirping, plants are thriving and the…
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