Gilroy, CA — While garlic has been used in traditional and folk medicine for over 4,000 years, its healthful potency–sulfur compounds present in garlic cloves– remained a mystery. In a presentation to an audience of foodservice culinary and marketing decision-makers, Dr Jim Painter, Eastern Illinois University Chair of the School of Family & Consumer Sciences, allowed that garlic’s heart-healthy benefits are easy to enjoy. “The trick to releasing garlic’s lipid-lowering compound is to consume it after chopping, steaming or crushing the cloves.”
With the holiday season just around the corner, it’s time to think about adding savory indulgences to the menu by leading the health and flavor profile with premium quality Christopher Ranch Monviso California Heirloom Garlic. Executive Chef Roger Freedman needs a lot of high-energy flavor solutions for his Fine Dining Restaurant Group restaurants in Jackson Hole, WY. He shares his recipe for Lamb Sliders with Mint Almond Pesto and Lemon Aioli. Chef Ygael Tresser creates the eclectic menu that goes with cocktails and music at Silver Lining in New York City. Chef Tresser uses products from his own sauce company (Food Snob Inc.), including the Anchoiiade Sauce served with his Bagna Cauda.
Christopher Ranch offers whole garlic bulbs, fresh peeled and roasted garlic cloves and chopped Monviso California Heirloom Garlic. Visit the Christopher Ranch website for information about the company and its line of foodservice products. While you’re there, check out the recent blog post, How Garlic Fuels Olympic Athletes.
About Christopher Ranch LLC
As the nation’s largest domestic garlic grower/packer, Christopher Ranch has a 50-year tradition of supplying the finest garlic products to retail and foodservice customers, shipping over 60 million pounds each year. Christopher Ranch produces the only commercially grown Heirloom garlic in the United States.
Source: Christopher Ranch LLC
