Win a jumbo wheel of double cream, soft-ripened Brie…Just in time for your holiday party!

Win a jumbo wheel of double cream, soft-ripened Brie…Just in time for your holiday party!


Our last contest was such a success we wanted to hold another before Christmas! All you have to do is answer the 10 questions below — first one in with the most correct answers wins! Send in your answers to share@sigonas.com.

Deadline: 5 p.m. Monday, December 21, 2009

Send your answers to share@sigonas.com

THE QUESTIONS

  1. Local organic farmer Phil Foster brings in his Nantes heirloom bunched carrots as well as his melons, celery, cabbage, greens, onions, and hard squashes. Where is Phil’s farm located? ANSWER: San Juan Bautista and/or Hollister
  2. Yutaka Fujita’s pesticide-free Fuyu persimmons are in now from Morgan Hill. Which Sigona brother is his son-in-law John, Paul or Carmelo ? ANSWER: Paul

    Win this!

  3. Our organic Agave nectar can be typically used for a:
    1. Natural thickener
    2. Great addition to soups
    3. Natural sweetener
    4. All of the above
  4. Our new Fresh Press olive oil from the Sacramento Valley is an:
    1. Arbequina
    2. Pendolino/Casaliva
    3. Frantoio/Spoletto
    4. Picual
  5. The local vender who makes our famous heirloom variety gelatos is from which country? ANSWER: Italy (Gelato Massimo)
  6. What is the name of the company from which we source our private label fresh press olive oil and who are the owners. ANSWER: Veronica Foods, Mike & Veronica Bradley
  7. What is the name of the farm from which we source our new, grass-fed beef? Where is it located? ANSWER: Marin Sun Farms, Point Reyes
  8. Under what mantra does Chef Charlie Ayers, the former Google chef, operate his new café? ANSWER: Slow Food, Served Fast
  9. According to the California Table Grape Association, the average American consumes about how many pounds of fresh grapes per year? ANSWER: 8 pounds
  10. What is the name of the farm from which we source our locally-grown chestnuts? ANSWER: Girolami Farms

    And you can make this. Yum! Baked Brie wheel wrapped in phyllo dough and stuffed with apples, cinnamon and pecans.

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