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Almond Board of California
Almonds from California are a natural, wholesome and quality food. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of more than 6,000 almond growers and processors in California, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture.
Almonds are a smashing success
What does a flavorful and versatile nut have to do with the cuisine of the moment? Plenty, when it uses the “smashing” technique.
Dialing up flavor with almonds
Few ingredients improve the flavor, texture and appeal of a menu item like almonds. That’s the consensus of a couple of accomplished chefs who make their living creating culinary sensations.
The South might be just as famous for its hospitality as it is for its food. It’s no surprise, then, to find a warm, neighborhood restaurant with flavor-forward cuisine right in the heart of South Carolina Lowcountry—and that’s exactly what Kevin Johnson, executive chef and owner, has created at The Grocery.
It’s been said that everything old becomes new again, and that often rings true on restaurant menus. Chock-full of Southern favorites—such as shrimp and grits, smoky barbeque and fried chicken—as well as new interpretations of old classics, menus today are undeniable proof that Southern cuisine is trending, and in a big way.
Southern cuisine has long been characterized as a style of cooking that’s unhealthy. But at Big Jones, a fine-dining restaurant in Chicago, Southern means something entirely different—sustainability, seasonality and history. By focusing on authentic, sustainably-sourced ingredients, Paul Fehribach, executive chef and co-owner of Big Jones, showcases a style of cooking that’s true to the traditions of the dishes he creates.