Cakebread Cellars

Since 1986, premium Napa Valley winemaker Cakebread Cellars has sponsored the American Harvest Workshop, a non-profit, educational effort to increase the appreciation of wine, viticulture, and the nutritional and aesthetic qualities of American farm producers. California Vegetable Specialties is proud to be a participant in this annual program.

Greenleaf Produce Company

Greenleaf Produce Company specializes in procuring the best quality, peak-of-the-season produce from local, national and international sources, and delivering it in prime condition to its discerning customer base of the best hotels, restaurants, caterers and retailers in the San Francisco Bay area. Founded in 1975, GreenLeaf carries over 1100 items at any one time of year-over 6,000 annually-covering a full range of both organically and conventionally grown produce, from high quality basics to esoteric specialties, and including products from California Vegetable Specialties.

La Tourangelle

Located in Woodland, California, La Tourangelle produces and distributes an exclusive line of handcrafted premium quality oils in the tradition of French artisanal oil mills. Use La Tourangelle's Roasted Walnut Oil to make a delicious vinaigrette for your next endive salad.

Millenium Restaurant

Millenium Restaurant in San Francisco creates a gourmet dining experience out of vegetarian, healthy, and environmentally friendly foods. Millenium's cuisine is influenced by the flavors and styles of many cultures and all dishes are completely animal-free. The menu is constantly evolving based upon the seasonality of produce, and often features endive from California Vegetable Specialties.

Nora Pouillon

Nora Pouillon is a longtime advocate of using organic, seasonal, locally produced ingredients and believes in a healthy, balanced diet and lifestyle. In 1999, Restaurant Nora in Washington, D.C., became the first American restaurant to receive organic certification, meaning that 95% or more of all ingredients used in the restaurant must come from certified organic farmers, growers and suppliers. California Vegetable Specialties proudly provides Nora with organic red and white endives.

Point Reyes Farmstead Cheese

Point Reyes Farmstead Cheese Company produces the only classic-style blue cheese made in California at their family dairy farm in Marin County. Made with Grade A raw milk from a closed herd of Holstein cows that graze on the hills overlooking Tomales Bay, Original Blue is a creamier-style, full-flavored blue cheese that pairs perfectly with California Endive. Check out the easy and delicious blue cheese, endive and honey appetizer on this website.

Slow Food U.S.A.

Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. Slow Food U.S.A. supports and promotes the activities of 140 local chapters, each called a "convivium," that carry out the Slow Food mission on a local level. Each convivium advocates sustainability and bio-diversity through educational events and public outreach that promote the appreciation and consumption of seasonal and local foods and the support of those who produce them. California Vegetable Specialties is proud to be a member of Slow Food USA.

SupHerb Farms

SupHerb Farms, in Turlock, CA, is our sister company. They produce fresh-frozen and freeze-dried culinary herbs and specialty vegetables, and culinary herb pastes and purees, for food-service operators and food manufacturers.

The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Three times each year, senior baccalaureate students from the Hyde Park campus visit California to learn about food and wine resources on the West Coast. They visit California Vegetable Specialties to learn how endive is produced. We also host a "farm-to-table" luncheon for each group of students to showcase the many artisan products (including California Endive!) that they encounter during their visit.

The French Laundry

The French word "bouchon" describes a particular style of cafe that has existed in the province of Lyon for centuries. Bouchon, opened in 1998 in downtown Yountville, CA, and Bouchon Las Vegas, recently opened at the Venetian Resort-Hotel-Casino, both live up to this designation, offering authentic French bistro fare of a quality not to be found elsewhere in the United States. The menu at each restaurant features "Salade d'Endives et de Pommes avec Roquefort et aux Noix," a salad of California Endive with Roquefort, apple, toasted walnuts and walnut vinaigrette.

The Point Waterfront Restaurant

If your travels take you to our hometown of Rio Vista, CA, be sure to visit The Point Waterfront Restaurant. Located on the west bank of the Sacramento River, the menu features the Point Endive Salad, "locally grown California Pearl & Belles Rouge Endive from CVS tossed with mixed greens, sliced almonds, orange sections and a mandarin orange vinaigrette, topped with blue cheese crumbles."