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
- 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
- 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
- Our organic Agave nectar can be typically used for a:
- Natural thickener
- Great addition to soups
- Natural sweetener
- All of the above
- Our new Fresh Press olive oil from the Sacramento Valley is an:
- Arbequina
- Pendolino/Casaliva
- Frantoio/Spoletto
- Picual
- The local vender who makes our famous heirloom variety gelatos is from which country? ANSWER: Italy (Gelato Massimo)
- 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
- 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
- Under what mantra does Chef Charlie Ayers, the former Google chef, operate his new café? ANSWER: Slow Food, Served Fast
- According to the California Table Grape Association, the average American consumes about how many pounds of fresh grapes per year? ANSWER: 8 pounds
- What is the name of the farm from which we source our locally-grown chestnuts? ANSWER: Girolami Farms