Our Sunshine Family

Our Sunshine Family is an ever evolving, yet certainly long lasting, relationship between all who are lucky enough to call Sunshine Foods their home away from home. You know what I'm talking about... That other place in your life where you happily spend most of your time.

 

I have been with Sunshine now for just about 14 years and worked with most of the department heads for even longer, Connie our Produce Dept. Manager 27 Years, Gena our Culinary Director who is responsible for our Meat Dept. since we took it over in 1997. 27 Years, James, 19 Years, Jean Leonesio 16 Years.  And now, since coming to work at Sunshine, Mark & Matt Smith.

 

I can't believe how much everyone has changed, yet stayed the same, myself included.  So... I would like to give you some insight into who the people of Sunshine really are and what they mean to our small, yet culinary advanced, town of  St. Helena.

 

I could fill pages extolling the accomplishments, expertise and statistic's regarding these true experts. That, however, would be boorringg. Sooo, I will try to give you my own thoughts and perspective on what makes each one of them special.

 

I want to start with Connie Gehring -

I have worked with Connie since 1988.  Every day I see her, we greet the same way.  We call each other a non flattering name.  It's always fun when she gets a new hire and has to explain how they will never be able to call her that name.  It's my special term of endearment for her.  I will tell you if you ask me, but I'm not going to write it down. LOL  :)-

Connie runs the Produce Department at Sunshine and she has been here about 16 years. She loves working with local growers whenever possible. Her staff all know exactly what is expected of them and everyone of them is empowered, by Connie, to help their customers to the very best of their knowledge and abilities.

Getting to a "Yes" answer for our customer, many times, requires 3 or 4 phone calls between growers or distributors. Make no mistake, if it is available and high enough quality, she will get it for you. She doesn't even have to carry it in her department, if you ask she will bring it in.  She will order it specifically for you!

Through the years she has forged amazing relationships with the local chef folk as well as her incredible resources for fresh, quality products.  Sometimes that's exactly the edge you need to get that almost "unreachable" product. I will have to talk a lot more about Connie in future blogs.

Oh, I almost forgot... James Ayers, our Top Curd Nerd (human repository of all knowledge regarding CHEESE) is Connie's brother-in-law.  I will think of one of my fun James stories to share with you in a future post.  

I didn't know that writing this was going to make me so sentimental. ( sniff, sniff ) 

Patty Bila

New Products & Concepts

 

Introducing- Gary & Kit's Napa Valley -Latest & Greatest

If you are driving north up Highway 29, just south of Sunshine Foods you will find Velo Vino. Velo Vino is the tasting room for Clif Family Wines.

Yes, the same Clif Family that make all those extremely popular energy bars.  They also happen to make some pretty delicious wines!

 

I think when one is passionate about making terrific products, there is no stopping.  These folks continually move forward in the arena of incredible edibles.  

 

At the beginning of this week, we received our first shipment of Meyer lemon marmalade and apple butter.   The marmalade is full of yummy shredded peel which is NOT bitter if you aren't a fan of traditional marmalade.  Gotta love the Meyer Lemon!  I can not wait to try this as a glaze for chicken. As we were tasting the apple butter in the back room, eyes were popping open and the happy faces were in no short supply.  This is just like one you would make at home.  All from their family farms which are mostly organic or in the process of becoming so (paper work).  This is so new that the labels are still being hand stamped and adhered by hand. 

 

FYI - We have carried for years now, their top notch fruit & nut snacks.  Again, the best quality and a very lovely addition for any Napa Valley picnic.  

 

Chow for Now (get it?) hahaha  

 

Chocolate! Toffee! Caramel! Mmm!

Here we are again, bringing you our most delicious treats discovered at the food show.  

You have got to try these!! We had a tasting party in the back of the store and it has been decided

that these are delicious!  They are what they say... Brownie Brittles by Sheila G.

 

We have 3 flavors - Chocolate Chip, Toffee Crunch and Salted Caramel.  They are a little thicker than a wafer and man are they full of flavor!  They are stupid good with ice cream or right out of the bag.

 

If you are like me, you're always looking for something new and tasty to share at your next gathering that

won't break the piggy bank.  Look no further, these will definitely do the trick.

 

New from Potter's Crackers

Well 2 weeks new anyway.  I am so happy about these new crisps!  One of the top sellers in our specialty cracker section is the Raincoast Crisp line. Yes, they are delicious, but they come all the way from Canada.  That being said, I was thrilled when Peter brought the sample of the crisps in. Peter is the maker of these fine crisps.  He has been selling us his traditional fresh crackers for a few years now.

Fresh Fresh Fresh! Strangely enough, there aren't that many specialty brands of crackers made right here in California.  We were definitely in the market for these. He sends samples with every box and we have given them to the "Department of Cheese" to pair the flavors accordingly.

Love the package!  It screams picnic, backyard dining party and I need to have something in the car to nibble on between wineries.  We will have them on end display all this month if you are coming in, or I just put them on our website in the Marketplace.  You can purchase them there.

The flavors... Carmelized Onion, Cranberry Hazelnut, Carrot Ginger, and Rosemary Thyme.

Fluffy Puffy Marshamallow!

 We are on day 3 at the Fancy Food Show in January.  Really... by day 3 my antacids are in my back pocket,  my eyes are glazing over and we are all trying very hard to make the best use of our time in San Francisco for our last hurrah.  Rounding the end of yet another aisle in the North Hall is a very picturesque booth again, more chocolate. SOOO MUCH CHOCOLATE AT THE SHOW!  I make myself stop and look to see what might be different with this chocolate.  What do I see?  The dreamiest little what looks like meringues.  Beautiful package and all, so picking up the package, what do you know.. they're marshmallows.  The prettiest little marshmallows I've ever seen.  Yes, I've seen homemade marshmallows.  They are usually square cubed looking and also lovely.  These just set themselves apart from the rest. Hand made Tahitian Vanilla Marshmallows.  Sucre' also produces a delicious line of drinking chocolate that we are excited to bring in.  Yes... more chocolate to pair perfectly with these new dreamy little treats 

Pop! Pop! Pop! Pop! PopCorn!

POPCORN! Hands down the most popular snack at the moment.  We stretched the heck out of this category last year and we could probably add another 4 foot section to it, just for holding power.  Here are 2 more incredible flavors that are new to Sunshine.  

This popcorn is so yummy that we couldn't even wait for it to go into a distributor.  We had it directly shipped to us from Washington State.  Yes, mailed popcorn. lol  Who who knew?

Well... here is the skinny on why?  We love Rogue Creamery Blue Cheese, for one, and secondly this White Truffle Bliss Popcorn is double stacked with white truffle oil as well as white truffle salt!  And let's not forget that either of these pair splendidly with wine.

Nuff Said....  Now Get to Snackin !

Sunshiney New Products

The time has come to really start ordering in the new products, from this year's "Fancy Food Show", onto the end displays.  We don't send 11 people to that show for nothing.

All 11 plus of us, gorged to the hilt with as many different products  as we could sample from 10 am to 5 pm, three day's in a row.  All just for you!  My belly churns thinking about it. lol

As many of you are aware, our store is not that big, so we really have to be selective with what we bring in.  We know it's a dirty job, but someone has to do it.  Out with the old and try something new.  We base most of this on sales and customer desires.  Not all, but most.

Many of the old stand by conventional products in our store have not kept up with the times. Some companies have paid attention and cleaned up their ingredients while others seem to be drinking their own Koolaid and haven't tried to keep up with what the customer is demanding.  Better quality foods to feed their families.  So when there is no need for them on our shelf, we don't reorder and then we shuffle and juggle to make room for the new products.
 
You can see an example of this process in our newly re-set Ice Cream and Frozen Food cases. At the risk of sounding self serving - They look great!

It's a whole lot of work, but it is what keeps us excited and thriving.  Always having the next New, Exciting, Innovating thing and holding on to the tried and true until it's all used up and people don't want it anymore. 

Sometimes we've carried a product so long that it starts out as specialty, then it goes main stream and is carried in every store from here to Timbuktu, then it slows down again and all the bigger box stores quit carrying it and then.... what do you know?  It's special again!  Ta Da!  Fels Naptha soap becomes a specialty item.  Who knew?

Today I will be purchasing all of the products to go where the Easter Goodies are now.  It's a tough display to beat.  Candy and fun Spring colors and then onto the "Unknown".  I hope I can get a bunch of the new companies to come do demos.  That's a giant help and a lot of fun!

Oh, Those Mischievous Little Leprechauns!

When my kids were little, and being of Irish and Scottish decent , twas the perfect excuse for the Leprechauns to pay a visit to my 3 dear ones in the wee hours of the morn on Saint Patricks’ Day. Causing mischief and fun in their rooms while they slept, and turning everything they could to shades of green  It was a day my children came to look forward to each year!  A family tradition that got its simple start from a small bottle of green food coloring.

    As my children slept the leprechauns would appear and work their Irish Magic, rummaging their rooms, stacking their books from floor to ceiling, inverting their posters and turning everything they could to shades of green.

    A little green goes along long way!  Green milk, green cream cheese, green butter, green eggs and ham, ( that’s another story) to name a few. As the years went by the leprechauns became more clever in their magical pranks.  A few green drops left over night to dry in the bottom of a mixing bowl filled my daughters minds with delight as I would take plain old pancake mix dumped into the “pre- greened” mixing bowl. All looked normal until with their help of dumping water into the mix, it would turn green before their very eyes.  But by far, their most favorite memory of Saint Patrick’s day when they where little was what they called “ The magic of the bathroom water” You see, a few drops of green food coloring in the toilet tank will change the water in the bowl a nice shade of green for the next few flushes. And don’t forget the bathroom sink.  You know those small tablets you get in egg coloring kits? They are just the right size to fit on the backside of the aerator in the faucet.  Turning on the water releases a magical flow of green water there too!  

St. Patrick's Day, although not a legal holiday anywhere in the United States, is nonetheless widely recognized and celebrated throughout the country. It is primarily observed as a celebration of Irish and Irish American culture; celebrations include prominent displays of the color green, feasting on corned beef and cabbage, copious consumption of alcohol, religious observances, and numerous parades. But don’t forget the bottle of green food coloring, a little goes along way!

May the leprechauns be near you, 
To spread luck along your way. 
And may all the Irish angels, 
Smile upon you St. Patrick's Day.
Beannachtam na Femle Padraig  "Happy St. Patrick's Day!"

Easter Bunny Magic!

Time to fill that Easter Basket!

You  may be thinking, wow... a little early for Easter isn't it?   Well, crazy as it may be, we had to start thinking about which Easter Bunny surprises we were going to order for the store back in December. 

And this is why

IT'S SPECIALTY! Specialty defined,  it's not easy to get.  Small producers simply can't supply the masses.  They have to get orders ahead of time to ensure that they order enough ingredients to supply their markets with the finished product.  In this case, it may be a 3 pound chocolate bunny.  That's a lot of chocolate folks!  It may be Rosebud Farms Mint Jelly which is undeniably one of our most coveted addition to your Easter Lamb. We  order multiple cases early to ensure we get at least half of what we need.  They truly are tiny artisan producers that have perfected their craft. 

So, if you see something that catches your eye on display here at Sunshine, you better grab it fast.  We aren't able to get more until next year. 

Really, it's only 3 weeks away.

Grilled Turkey Burgers with Cheddar and Smoky Aioli Sunshineized

 Photo by Lisa Hubbard

 So.. You're standing in the grocery store staring at the selection of whatever it is you are looking for.  Staring at them like one will jump out and pick you because you aren't familiar with the nuances of each of the products that say the same thing on the label but they are from different companies.  Which one do you choose?  Is it price you are looking for?  Is it quality? Organic?

Local?  What we have found is that if it doesn't taste good, forget it.  Nobody wants to try out a new recipe only to find out that one of the key ingredients have turned all your hard work into well...not a delicious consequence of your labor of love? This is where we come in.  Yup,   gonna Sunshineize the recipe.  We definitely know what the top quality ingredients are in our store and we would like to take the mystery out of shopping for you.

 This blue ribbon recipe from Epicurious has been Sunshineized.  And by Sunshineized... I mean upgraded with top quality branded ingredients :) 

yield: Makes 4

active time: Prep: 40 min 

total time: Total: 40 min 

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

Read Morehttp://www.epicurious.com/articlesguides/bestof/toprecipes/bestburgerrecipes/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz2M9z6ALwm

Ingredients Before Sunshineized-

1/2 teaspoon cumin seeds 

1/2 teaspoon coriander seeds 

1/2 cup mayonnaise 

2 tablespoons extra-virgin olive oil plus additional for brushing 

2 teaspoons fresh lemon juice 

1 1/2 teaspoons smoked paprika 

1 garlic clove, pressed 

1 pound ground dark-meat turkey 

4 1/3 -inch-thick red onion slices 

1 large or 2 small red bell peppers, quartered 

4 slices white cheddar cheese or Monterey Jack cheese 

4 sesame-seed hamburger buns 

Arugula 

Pickle wedges

PREPARATION

Corn chips Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate. 

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill. 

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side. 

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips. 

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD:Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD:Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.


Read Morehttp://www.epicurious.com/articlesguides/bestof/toprecipes/bestburgerrecipes/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz2MA96BrdT

Sunshineized Ingredients

Let's talk spices... Whole Spice is my go to company.  They have a store in the Oxbow Market Place and that makes them local in my eyes.  We place an order with them.  They fresh grind and ship.  Easy Peezy.

Mayo - Best Foods , what else? How about Delouis Aioli.  Aisle 3 right side.

EVOO - just make sure yours isn't rancid.  Old oil is nasty and will make your food nasty smelling and tasting!

Smoked Paprika in the can.  Chiquilin in great. Aisle 3  The white can.  

Ground Turkey - I'm going with the Mary's Free Range Turkey, however our Meat Geeks will gladly steer you to a fabulous product also.

White Cheddar?  Go see James or Dylan in the oh so famous selection of cheeses.  Really- they won't steer you wrong.  They'll even let you sample it. I like the 8 year aged.

The bun, well  I guess i'm going to have to change the bun to a brioche bun from one of our local bakers. Go to the daily fresh bread selection.  

Pickles?  I feel like we are in a pickle craze at Sunshine right now, soo many delicious pickles.  I'm going to have to go with the McClure's Pickles today.  If you ask me tomorrow, it may be Sonoma Brining Company which is way closer to home.  Yeah, closer to home is good.  They are in the back fridge.  

If you can't find whatever it is you are looking for, ask any green apron as that is exactly why there are so many of us.  Once, we had someone write an article about our store and I'll never forget what they wrote because it's sooo true.  We have a sea of green aprons!  It's on purpose.  It's to help you.  Help you choose, help navigate through the store faster, help reach something, order something.  What ever... We are just there to help... On purpose.  So don't hesitate to ask if you need some or just want some to get yourself through faster.

Oh and for my peeps who live, sadly, far away from the Sunshine and you can't find what you need in your area?  I will gladly send what you need thru the mail. 

Nom Nom

Changing the rules- BBQ like it's Summer in the Winter -

Okay, here is the story -

 I'm on aisle 3, which is BBQ Sauce Central, I can see that a customer to the left of me is looking for something.. So of course, never being able to mind my own business, I ask if I can help her find something.  She says " I'm looking for a sauce I tasted at the Fancy Food Show."

  Now, I try to stop everywhere and try everything at the Fancy Food Show. I have done this now for 20 years, all 3 days open to close. I have acquired some serious knowledge when it comes to food products in our area. And since it isn't going to make it on our shelf if it isn't unique or better than what we already carry, I really do have to taste everything.

Anyway back to the story.  I had to ask-

" Is it by chance Jake's Blue Oak?"  Her eyes got huge as saucers!  She says to me, "YES!!"  So I shared that we really loved it too and that we were going to wait, but now that I know we have a customer who wants it, I will order it right away.  Thank you Susie (my customer) for saying something!

This is my favorite way to introduce a new product.  When It already has a raving fan who will help sing it's praises to friends.

To top this all off, I'm a big fan of the way Jake does business.  He is more of a partner with us.  He wants to help sell his product to the consumer, not just to the buyer of the store.  Maybe I can talk him into coming to do a demo.  If you taste this sauce, you will indeed know what all the fuss is about. 

California has one the longest bbq seasons around. At times even in the middle of February we were having 70 degree weather! Even with this weather we usually don't entertain introducing new bbq sauces in the dead of  Winter ( people tend to want their old standby sauce at these times). We usually wait until April to do this.  Not this year.  It's happening now!!

More people than ever have created their own bbq sauce hoping to cash in on their recipe. Many of these people had lost job's ( due to the economy) I know, kind of harsh.  Truth though - there is even a new law The Cottage Law I believe it's called.  You can look it up. It was just passed, allowing people to create products in the kitchen at home and can be sold in a grocery store. This may bring even more uniquely wonderful products to our shelves, we'll have to wait and see.

Anyhow, can't wait for this to show up, it should be any day now.  

Nom Nom

These just may be... The Best!

They must be doing something right.  This California Cannery has been around since 1939!! 

 

Have you ever noticed the crazy selection of canned tomatoes that are available these days?  Organic, DOP, Stewed,Chopped, Peeled, Strained,  Italian Style, San Marzano, Cherry... And the list goes on.  Well, let's add another to the list!  Grown & Canned here in California.

A labor of love between Chris Bianco, a James Beard award winning chef and founder of the critically acclaimed Pizzeria Bianco in Phoenix Arizona and Robert DiNapoli the grandson who continues the DiNapoli family tradition. Teaming up to bring us these Yolo County organically grown tomatoes, they hand select, prepare and can these red jewels.  Their mission is to bring you the very best tomatoes that Mother Nature has to offer.  I might add the nostalgic looking package would look beautiful on any Napa Valley kitchen counter.

A tid bit of DiNapoli history...

July 1st of 1939, Frank DiNapoli, sold the first case of canned fruit produced from a rejuvenated distillery in San Jose,  California.  He named his cannery Sun Garden Packing Company and so began a DiNapoli family tradition lasting so far, 70 years... providing California grown and processed fruits and vegetables for the world to enjoy. Lucky us!

I wonder what it would taste like warmed and over ice cream?

I know I said I was going to be chatting about the Fancy Food Show, but this was just delivered and I was too excited not to share it :)-

 

Inna Jam ( a little jammery not so far away ) 
A little too far away for her to deliver the jam on her 3 wheeled trike, but somehow she manages to get us the goods in between making some PRETTY SPECTACULAR JAMS!!

 

We have carried Inna Jam for quite some time now and the customer following just grows and grows! They are a true inspiration for artisan companies.   Seasonal jams from organic fruit grown within 150 miles of their Emeryville kitchen.

 

They pick some pretty unique fruits, wait for the perfect time to pluck them from the source, and then craft them into some pretty delicious jam!!  

 

Just arrived from Inna Jam - Pink Lady Apple Jam -

Cooked down over the course of two days to acquire a smooth, buttery consistency (the payoff is what's traditionally called "apple butter"). But unlike traditional apple butters, no spices are added - these marvelous little jewels have a delicious mosaic flavor all on their own.

Enjoy with oatmeal, in yogurt, with pastries,  vanilla ice cream, or pork chops. 

 

Nom Nom

Flyers, Pamphlets, and Beers! Oh My!!

Yesterday we food show goers all got together at the local Pizza Place.  We shared pizza, beer, and loads of product literature along with a few laughs.

  We went to the Fancy Food Show to find new companies who create or sell artisan products and catch up with the companies we already work with to see what may be new in their neck of the woods.  This is definitely my favorite type of buying as I am an intense flavors girl!!  I also love love love fresh tasting products.  

With that in mind, I would like to talk up a brand new company called  Nuttyness.  First of all, I think the name is fun,  The packaging is beautiful and I am thrilled to death that this is from the Bay Area.  This means that we have a better shot of them coming to do a demo in our store.  I dig demos.  That's how we buy.  It's the most effective form of advertising if you ask me.  Especially if it's a new or not particularly low priced item. If I can prove to you that it's worth it, I've hooked you. Until the next great thing.  And I will get you. :P

Marzipan with a Twist.

Nuttyness makes premium, chocolate covered marzipan. They use only the finest California almonds, and all products are made right here in the Bay Area. These marzipan bars are a unique blend of European tradition with California flavors - Marzipan with a Twist!  They were soft and super fresh tasting. ( My mouth waters just thinking about them!)

It really helps that the owners were extremely easy to befriend.  They want to partner in getting their product to the consumer.  I always say, If you're not interested in your product.. then why should I be.  

These are a no brainer for us.  I am going to call them right now to place an order.

  How many do you want?